Introduction

Cherry Cheesecake Tacos offer a fun and delicious twist on traditional desserts. This recipe combines creamy cheesecake filling with sweet cherry topping inside a crispy cinnamon-sugar taco shell—perfect for parties or a special treat.

Two taco-shaped desserts rest on a white plate with a white marbled texture underneath. Each dessert has a shell that is golden brown and coated with a crunchy layer of sugar and cinnamon. Inside the shell, there is a fluffy white cream carefully piped in a rippled pattern. On top of the cream, a layer of bright red, glossy cherry filling with whole cherries adds a shiny, juicy look. The desserts are positioned closely, showing the sugar grains on the shells and the smooth texture of the cream and cherries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese, softened
⅓ cup powdered sugar
2 teaspoons vanilla extract
8 ounces Cool Whip frozen whipped topping, thawed
21 ounces cherry pie filling
1 cup granulated sugar
3 teaspoons ground cinnamon
18 street taco-size flour tortillas (or cut soft taco-size tortillas to 4-inch rounds)
½ cup butter, melted

Instructions

Step 1: In a small bowl, combine the granulated sugar and ground cinnamon. Set aside.
Step 2: In a medium mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and fully combined.
Step 3: Add the thawed Cool Whip to the cream cheese mixture and continue beating until the filling is fluffy and smooth.
Step 4: Transfer the cheesecake filling to a piping bag fitted with a large round tip or to a gallon-sized Ziploc bag with a corner snipped off. Refrigerate to keep cold while preparing the taco shells.
Step 5: Preheat your oven to 400°F (200°C). Line the bottom of an inverted cupcake pan with parchment paper to catch any drips.
Step 6: Brush both sides of each tortilla with melted butter. Sprinkle cinnamon sugar generously on both sides. Fold each tortilla in half to form a taco shape and place it over the inverted cupcake pan’s bumps to hold its shape. Repeat until the pan is filled, using multiple pans or doing batches.
Step 7: Bake the taco shells in the preheated oven for 8 to 10 minutes, or until they start to brown. Let them cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. This allows the shells to crisp up while still maintaining shape.
Step 8: Once the taco shells are cooled, pipe a generous line of cheesecake filling down the center of each shell.
Step 9: Top each filled taco with 3 to 4 cherries along with some of the cherry pie filling sauce.
Step 10: Serve immediately for best texture and freshness.

Tips & Variations

Use fresh cherries or other seasonal fruit if you prefer a fresher topping.
For extra crunch, lightly toast the tortillas before buttering and coating them.
Swap Cool Whip for homemade whipped cream for a richer filling.
If you don’t have a piping bag, use a resealable plastic bag and cut a small hole in the corner to pipe the filling.

Storage

Store the cheesecake filling in an airtight container in the refrigerator for up to 3 days. Keep the taco shells separate in an airtight container at room temperature for up to 2 days to maintain crispness. Assemble tacos just before serving to avoid sogginess. If you need to reheat shells, warm them briefly in a low oven (about 300°F) for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco shells ahead of time?

Yes, you can bake the taco shells a day in advance and store them in an airtight container at room temperature. This helps them stay crisp until you’re ready to fill and serve.

What can I use if I don’t have pie filling?

You can use fresh or frozen cherries cooked down with a little sugar and cornstarch to thicken, or substitute with other fruit fillings like blueberry or strawberry based on your preference.