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Cherry Cheesecake Tacos Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Description

These Cherry Cheesecake Tacos are a delightful dessert combining crispy cinnamon-sugar coated taco shells filled with a creamy cheesecake filling and topped with sweet cherry pie filling. Perfect for a fun and delicious treat that takes only 30 minutes to prepare.


Ingredients

Scale

Cream Cheese Filling

  • 1 cup heavy whipping cream
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Taco Shells

  • 8 small flour tortillas
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon
  • Oil for frying (about 2 cups, vegetable or canola oil recommended)

Topping

  • 1 can cherry pie filling (approximately 21 oz)


Instructions

  1. Prepare the Cinnamon Sugar: In a medium bowl, mix together the granulated sugar and cinnamon until well combined. Set aside for coating the taco shells after frying.
  2. Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture to create a light and airy cheesecake filling. Transfer the filling into a piping bag and refrigerate to chill.
  3. Fry the Taco Shells: Heat oil in a skillet over medium heat until it reaches about 350°F (175°C). Using tongs, carefully fold each flour tortilla in half to form a taco shape and submerge in the hot oil. Fry each side for 1-2 minutes or until golden brown and crisp. Remove from oil and immediately coat each shell in the prepared cinnamon sugar mixture. Place on a paper towel-lined plate to cool and drain excess oil.
  4. Assemble the Tacos: Once the shells are cooled but still crisp, pipe the cheesecake filling evenly into each taco shell. Top each filled taco generously with cherry pie filling.
  5. Serve: Enjoy these cherry cheesecake tacos immediately to savor the perfect contrast between creamy filling and crunchy shells.

Notes

  • Use small flour tortillas to achieve the perfect taco shape and portion size.
  • Be careful when frying as the oil is hot; use appropriate tools and keep a close eye to avoid burning.
  • For a firmer filling, chill the cheesecake mixture longer before piping.
  • If you prefer a healthier alternative, baked taco shells can be used, though they won’t be as crispy as fried ones.
  • Leftover taco shells and filling can be stored separately in the refrigerator, but assemble just before serving to maintain crunch.