Description

These Cherry Cheesecake Tacos are a delightful twist on classic dessert tacos, featuring crispy cinnamon-sugar coated tortilla shells filled with a rich and fluffy cream cheese and whipped topping mixture, crowned with sweet cherry pie filling. Perfect for parties or a fun family treat, these tacos combine the comforting flavors of cheesecake and the festive appeal of handheld tacos.

Ingredients

Scale

Cheesecake Filling

8 ounces cream cheese, softened
⅓ cup powdered sugar
2 teaspoons vanilla extract
8 ounces Cool Whip frozen whipped topping, thawed

Taco Shells

18 street taco-size flour tortillas (or cut soft taco-size tortillas to 4-inch rounds with a bowl, glass, or cookie cutter)
½ cup butter, melted
1 cup granulated sugar
3 teaspoons ground cinnamon

Toppings

21 ounces cherry pie filling

Instructions

Prepare Cinnamon Sugar: Combine the granulated sugar and ground cinnamon in a small bowl and set aside for coating the tortillas later.
Make Cheesecake Filling: In a medium mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until well combined and creamy.
Incorporate Whipped Topping: Add the thawed Cool Whip to the cream cheese mixture and continue beating until the mixture is smooth, creamy, and fluffy.
Chill Filling: Transfer the cheesecake mixture into a piping bag fitted with a #1M tip or into a gallon-sized Ziploc bag. Refrigerate to keep it cold while preparing the taco shells.
Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Line the bottom of a cupcake pan with parchment paper to prevent sticking and to assist in shaping.
Butter and Coat Tortillas: Brush melted butter on both sides of each tortilla, then evenly sprinkle the cinnamon sugar mixture on both sides to coat.
Form Taco Shells: Fold each tortilla in half like a taco and place it over the upside-down cupcake pan using the cupcake bumps to support the taco shape. This helps form the shell structure. Repeat until the pan is filled; reuse pans if necessary.
Bake Shells: Bake the shaped tortillas in the 400°F oven for 8-10 minutes until the shells begin to brown and crisp up.
Cool Shells: Allow the taco shells to cool in the pan for 10 minutes (this lets them firm up), then transfer them to a cooling rack until completely cooled and crisp.
Fill Tacos: Pipe a generous line of the chilled cheesecake filling across the center of each taco shell.
Add Cherry Topping: Top each filled taco with 3 to 4 cherries along with some of the sauce from the cherry pie filling can.
Serve: Serve immediately to enjoy the crisp texture of the shells with the creamy cheesecake filling and sweet cherries.

Notes

Cooling the shells in the pan initially helps them retain their shape and prevents sogginess.
Use a piping bag for neat and evenly filled tacos, but a Ziploc bag with a corner snipped can also work.
Leftover cheesecake filling can be stored in the refrigerator for a few days and used as a dip or dessert topping.
If you prefer a gluten-free version, substitute the flour tortillas with gluten-free tortillas.
Ensure the Cool Whip is fully thawed before mixing for the smoothest texture.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cherry cheesecake tacos, dessert tacos, cinnamon sugar tacos, no-bake cheesecake, cherry pie dessert, fun party desserts