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
Units
Scale
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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