Cherry Cheesecake Tacos

These cherry cheesecake tacos feature crispy cinnamon-sugar-coated shells filled with a smooth cheesecake filling and topped with sweet cherry pie filling. A fun, easy dessert perfect for any occasion.

Course Dessert

Cuisine American

Keyword cheesecake tacos, cheesecake tacos recipe, Cherry Cheesecake Tacos, cinnamon sugar dessert tacos, dessert tacos, taco dessert

Prep Time 15

Cook Time 15

Total Time 30

Servings mini tacos

Calories 370kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accuracy.
mixing bowls To make the filling.
heavy based pot Used to fry the taco shells.
long handed tongs To safely submerge and remove the tortillas from the hot oil.
thermometer for frying To keep the oil at the right temperature.
taco rack or a muffin tin. To hold the fried shells in shape.
pastry brush For brushing butter on the shells.
hand mixer To beat the cream cheese and whipping cream to the right consistency.
piping bag For filling the tacos with cheesecake filling; alternatively, a spoon works too.
open star nozzle Optional, but makes it look pretty.

Ingredients

For the shells:

16 street sized flour tortillas or 5 taco sized flour tortillas
4-6 cups neutral oil for frying (vegetable, avocado, peanut)
1/2 cup unsalted butter melted
1 cup granulated sugar
1 tbsp. ground cinnamon

For the filling and topping:

8 oz. full-fat cream cheese room temperature
1/4 cup confectioners' sugar
2 tsps. vanilla extract
1-1/2 cups heavy whipping cream
21 oz. can cherry pie filling

Instructions

Use a fork to prick the tortillas all over the surface.
16 street sized flour tortillas
Set a large, deep, heavy-based pot over medium heat and add 3 inches of oil. When the oil reaches 325°F, take a tortilla and fold it in half. Grasp the top of the tortilla with a pair of long-handled tongs and carefully submerge it into the hot oil; fry for about 1 minute, or until crisp and pale golden brown.
4-6 cups neutral oil for frying
Place the fried taco shell in a taco rack to cool, or nestle it between the grooves of an overturned muffin pan. The taco shell will hold its shape once it cools.
Repeat with the remaining tortillas. Keep an eye on the oil temperature as you go—turn off the heat if it gets too hot.
When the taco shells are cool enough to handle, use a pastry brush to coat them, inside and out, with melted butter.
1/2 cup unsalted butter
In a small bowl, mix the sugar and cinnamon until well combined. Dip the taco shells, inside and out, in the cinnamon sugar, shaking off any excess. Set aside to cool completely while you make the filling.
1 cup granulated sugar, 1 tbsp. ground cinnamon
To make the filling: In a large mixing bowl, add the cream cheese, confectioners' sugar, and vanilla extract. Beat until smooth, then pour in the heavy cream and beat again until the mixture is very thick and holds its shape.
8 oz. full-fat cream cheese, 1/4 cup confectioners' sugar, 2 tsps. vanilla extract, 1-1/2 cups heavy whipping cream
Transfer the cheesecake filling to a piping bag fitted with an open star nozzle. Pipe the filling into the cooled taco shells. (You can also fill the shells with a spoon—the piping bag just makes them look prettier.)Add a spoonful of cherry pie filling to the top of each taco shell.
21 oz. can cherry pie filling

Notes

Frying the tortillas yourself gives the taco shells that golden, crispy texture that store-bought shells can’t match.
Customize the topping with your favorite fruit filling—blueberry, peach, or even fresh berries work great.
Make the filling ahead of time to save time on the day you want to serve them. Just keep it in the fridge until you're ready to fill the shells.
Don’t skip the cinnamon-sugar coating; it gives the shells that perfect churro-like flavor that pairs so well with the creamy filling.
If you prefer a lighter option, you can air-fry the tortillas instead of deep-frying them.

For the best results when making these cherry cheesecake dessert tacos, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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