If you love cheesecake and tacos, get ready for the ultimate mash-up that will rock your dessert world! Cherry Cheesecake Tacos are the perfect balance of crispy, creamy, and fruity flavors all in one bite. Imagine crunchy cinnamon-sugar taco shells filled with luscious cheesecake filling and topped with sweet, juicy cherries. Trust me, you’re going to fall in love at first bite!
Why You’ll Love Cherry Cheesecake Tacos
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for dessert tables, special occasions, or just a sweet treat to brighten your day.
Budget-Friendly: Uses simple, affordable ingredients that won’t break the bank.
Quick and Easy: No need for fancy baking skills. These tacos come together in no time with minimal effort.
Customizable: Switch up the fruit topping or add different flavors to make it your own.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Cherry Cheesecake Tacos
Here’s the magic of this dessert it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Taco Shells: Flour tortillas get a golden, crispy texture when fried and coated in cinnamon sugar. The perfect crunchy contrast to the creamy filling.
Cream Cheese: The heart of the cheesecake filling. Softened cream cheese makes the filling smooth, rich, and irresistibly creamy.
Powdered Sugar: Adds just the right amount of sweetness to the cheesecake mixture without making it too heavy.
Vanilla Extract: A splash of vanilla enhances the flavors and brings out the richness of the filling.
Heavy Cream: Whipped to perfection, it gives the cheesecake filling a light and fluffy texture.
Cherry Pie Filling: Sweet, tart, and bursting with flavor. The cherry topping adds a vibrant pop of color and a fruity contrast to the creamy filling.
Butter: Used for frying the tortillas to get that perfect crispy bite.
Cinnamon Sugar: A mix of cinnamon and sugar that coats the taco shells for an extra layer of flavor.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by heating oil in a frying pan over medium heat. You want it hot enough to fry the tortillas to crispy perfection without burning them.
Prepare the Taco Shells: Cut small tortillas in half and fold them over to create a taco shape. Fry each taco shell until golden brown and crispy, then immediately coat in cinnamon sugar. Set them aside to cool.
Make the Cheesecake Filling: In a mixing bowl, beat cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, then continue mixing until well combined.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.
Assemble the Tacos: Spoon or pipe the cheesecake filling into the cooled taco shells. Be generous—this is the best part!
Add the Cherry Topping: Spoon cherry pie filling over the cheesecake mixture in each taco, making sure every bite gets a bit of that fruity goodness.
Serve and Enjoy: These tacos are best enjoyed fresh. Serve immediately and savor every bite!
Nutrition Facts
Servings: 6-8 tacos Calories per serving: Approximately 250-300
Preparation Time
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
How to Serve Cherry Cheesecake Tacos
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- A scoop of vanilla ice cream on the side for extra indulgence.
- A drizzle of chocolate or caramel sauce for added richness.
- A sprinkle of crushed graham crackers for a fun texture contrast.
- Fresh mint leaves for a hint of freshness and color.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Use a piping bag for the cheesecake filling to make assembly easier and neater.
- If you don’t want to fry tortillas, you can bake them in the oven for a slightly healthier option.
- Try different fruit toppings like blueberry, strawberry, or raspberry for variety.
- Make the cheesecake filling ahead of time and store it in the fridge for quicker assembly.
- If you like extra crunch, coat the tortillas twice in cinnamon sugar while they’re still warm.
FAQs
Can I make these tacos ahead of time? Yes, you can prepare the taco shells and cheesecake filling separately, then assemble them right before serving for the best texture.
What can I use instead of cherry pie filling? You can use fresh berries, jam, or any other fruit pie filling you love.
Can I bake the tortillas instead of frying? Absolutely! Brush them with butter, sprinkle cinnamon sugar, and bake at 375°F (190°C) for about 10 minutes.
How do I store leftovers? Keep the cheesecake filling in an airtight container in the fridge and store the taco shells separately to prevent them from getting soggy.
Can I use store-bought taco shells? Yes, but homemade ones taste fresher and have a better texture.
What other flavors can I try? Swap out the vanilla for almond extract or add a splash of lemon juice for a tangy twist.
Can I use low-fat cream cheese? You can, but the texture might not be as rich and creamy.
What’s the best way to fill the tacos without making a mess? A piping bag works best, but you can also use a spoon if you’re careful.
How do I prevent the taco shells from closing while frying? Use tongs to hold them open for a few seconds in the oil until they hold their shape.
Are these tacos gluten-free? Not as written, but you can use gluten-free tortillas to make them suitable for a gluten-free diet.
Conclusion
Cherry Cheesecake Tacos are a fun and delicious way to enjoy a classic dessert in a new form. With their crispy cinnamon sugar shells, creamy cheesecake filling, and sweet cherry topping, they’re guaranteed to be a hit at any gathering. Whether you’re making them for a special occasion or just because, they’re a treat that will have everyone coming back for more. Try them today and enjoy every bite!
Print
Cherry Cheesecake Tacos
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cherry Cheesecake Tacos are a fun and delicious dessert made with crispy cinnamon-sugar-coated tortillas filled with creamy cheesecake filling and topped with sweet cherry pie filling. These handheld treats are perfect for parties, special occasions, or just as a delightful indulgence.
Ingredients
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For the Taco Shells:
- 6 small flour tortillas
- 1/4 cup melted butter
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
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For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
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For the Topping:
- 1 can (21 oz) cherry pie filling
Instructions
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Prepare the Taco Shells:
- Preheat oven to 375°F (190°C).
- Cut tortillas into smaller rounds using a cookie cutter or leave them whole.
- Brush both sides of each tortilla with melted butter.
- Mix sugar and cinnamon in a bowl, then coat the tortillas in the mixture.
- Drape tortillas over two bars of an inverted muffin tin to create a taco shape.
- Bake for 8-10 minutes or until crispy. Let them cool completely.
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Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
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Assemble the Tacos:
- Spoon or pipe the cheesecake filling into the cooled taco shells.
- Top each taco with cherry pie filling.
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Serve:
- Enjoy immediately or refrigerate for a firmer texture before serving.
Notes
- You can use homemade cherry compote instead of canned pie filling.
- Try using graham cracker crumbs instead of cinnamon sugar for coating.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 taco
- Calories: ~320 kcal
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg