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Cheesecake Tacos is loaded with cheesecake and topped with a cherry pie filling. They are crunchy, flavorful and easy to make with simple ingredients.
Cheesecake Tacos Recipe:
These Cheesecake Tacos are a sweet option to your traditional taco recipe. Cream cheese mixture fills a graham cracker and sugar blend tortilla shell to create the ultimate dessert.
If you love cheesecake, then you need to make these Cheesecake Tacos or any of our Cream Cheese Desserts . This crunchy and decadent dessert will leave your family speechless. The creamy cheesecake filling easily combines with simple ingredients for a simple and favorite dessert recipe.
This is a crowd pleasing dessert. We like it because it is a different dessert that is sure to impress your family and friends.
What are Cheesecake Tacos?
Cheesecake Tacos are the ultimate cheesecake dessert. Graham cracker crumbs and sugar are combined and then coated on flour tortillas. These tortillas are folded and baked in an upside down muffin tins.
The cheesecake filling ingredients are combined then topped in the baked taco shell. Add cherry pie filling to the top for a hand help dessert.
Ingredients:
For the Taco Shells:
- Street Taco Size Flour Tortillas
- Graham Cracker Crumbs
- Granulated Sugar
- Butter (melted)
For the Filling:
- Cream Cheese (softened)
- Powdered Sugar
- Vanilla Extract
- Whipped Topping (thawed) – Cool Whip
- Cherry Pie Filling
How to Make Cheesecake Tacos:
For the Shells:
- Step 1 – Heat Oven – Preheat the oven to 400 degrees F.
- Step 2 – Mix Graham Cracker and Sugar – In a shallow bowl, stir together the graham cracker crumbs and granulated sugar. Gently stab the tortillas with a fork 6-7 times to help prevent air bubbles. Â
- Step 3 – Coat the tortilla in the graham cracker mixture. – Coat both sides of the tortillas with the melted butter with a basting brush. Then gently press the tortillas down into the graham cracker mixture to coat the shells. Flip and repeat until both sides of the tortillas are coated.
- Step 4 – Place tortilla on muffin pan – Flip a cupcake pan upside down, fold the tortillas in half. Then place them in between the cups of the pan so that they keep their shape while baking.
- Step 5 – Bake Tortilla – Bake for 10-11 minutes until the shells are golden brown. Let the shells cool in the pan. Make sure that the shells have cooled completely before adding the filling.
For the Filling:
- Step 6 – Beat cream cheese, powdered sugar and vanilla. – In a large mixing bowl, beat together the cream cheese, powdered sugar and vanilla extract. Beat until thoroughly combined with a hand held mixer or stand up mixer.Â
- Step 7 – Mix in Whipped Topping – Add in the whipped topping and beat until the mixture is smooth and fluffy.
- Step 8 – Chill Mixture – Chill the cheesecake mixture in the refrigerator for at least 30 minutes. Then transfer the mixture to a piping bag or a ziplock bag with one of the corners removed.
- Step 9 – Pipe into Taco Shells – Pipe the mixture into the cooled taco shells. Then top with 3-4 cherries with the sauce from the can of pie filling.Â
- Step 10 – Serve – Serve immediately and enjoy.
How to Store:
Store any leftovers in an airtight container for up to 2-3 days. You can store the cheesecake filling separately in a container for up to 1 week.
How Long will these Cheesecake Tacos last:
If you store the Cheesecake Tacos properly they will last about 2 to 3 days. They are best served immediately. But if you store the cream cheese filling separately from the tacos then they will last a little longer.
More Topping Ideas:
There are many ways to top these tortilla shells filled with cheesecake. Whatever you prefer on your regular cheesecake you can top these fun twist tacos.
- Strawberry Cheesecake Taco – Just the cherry pie filling to strawberry or other types of pie filling. You can also make a homemade strawberry sauce for more flavor.
- Drizzle Syrup – Drizzle the top of Cheesecake Tacos with Chocolate syrup or caramel syrup.
- Sprinkles – Add sprinkles to the top for my fun flavor.
- Fresh Fruit – Instead of pie filling top the cream cheese filling with fresh fruit. Strawberries, blueberries or raspberries are always good options.
- Brownies – Another fun topping is cut up brownies or cake.
How to Prevent Air Bubbles in the Taco Shells:
To prevent air bubbles in the taco shells, we recommend poking holes in the tortilla with a fork. We like doing this before we dip into the melted butter and place in the graham cracker crumb mixture.
Recipe Tips:
- Taco Shell Options – If you cannot find the street taco size tortillas, cut soft taco size tortillas. We recommend cutting into 4 inch round circles with a cookie cutter or glass.
- Cream Cheese – Make sure that the cream cheese is at room temperature before mixing. Cream cheese must be softened so that it mixes well with the other ingredients.
- Coating Tortilla Shells – When dipping the taco shells into the graham cracker mixture, make sure you fully coat the shells.
- Cinnamon Sugar – Instead of using graham cracker crumbs, you can mix cinnamon and sugar together.
- Cheesecake Mixture – If you do not have a piping bag, you can spoon the mixture into the tortilla shells. It is easier with the piping back but the spoon works great too.
Can I Freeze Dessert Tacos?
The cream cheese filling can be placed in a freezer safe container to be frozen. But this cheesecake taco dessert is best served immediately. The taco shells will not hold up well in the freezer.
Delicious Dessert Tacos:
If you are looking for a dessert to serve for Taco Tuesday, this is the dessert to make. It is rich and decadent and the crunchy shell with the cream cheese filling is always a family favorite.
We love that the ingredients are simple and we can easily add any toppings we prefer.
Print Recipe here for Cheesecake Tacos:
Cheesecake Tacos
Ingredients
For the Taco Shells:
- 18 Street Taco Size Flour Tortillas
- 1 cup Graham Cracker Crumbs
- 2 Tablespoons Granulated Sugar
- 1/3 cup Butter melted
For the Filling:
- 8 ounces Cream Cheese softened
- 1/3 cup Powdered Sugar
- 2 teaspoons Vanilla Extract
- 8 ounces Whipped Topping thawed – Cool Whip
- 21 ounces Cherry Pie Filling
Instructions
- For the Shells:
- Preheat the oven to 400 degrees F.
- In a shallow bowl, stir together the graham cracker crumbs and granulated sugar. Gently stab the tortillas with a fork 6-7 times to help prevent air bubbles.
- Coat both sides of the tortillas with the melted butter with a basting brush. Then gently press the tortillas down into the graham cracker mixture to coat the shells. Flip and repeat until both sides of the tortillas are coated.
- Flip a cupcake pan upside down, fold the tortillas in half and place them in between the cups of the pan so that they keep their shape while baking.
- Bake for 10-11 minutes until the shells are golden brown. Let the shells cool in the pan. Make sure that the shells have cooled completely before adding the filling.
- For the Filling:
- In a large mixing bowl, beat together the cream cheese, powdered sugar and vanilla extract until thoroughly combined with a hand held mixer or stand up mixer.
- Add in the whipped topping and beat until the mixture is smooth and fluffy.
- Chill the mixture in the refrigerator for at least 30 minutes. Then transfer the mixture to a piping bag or a ziplock bag with one of the corners removed.
- Pipe the mixture into the cooled taco shells. Then top with 3-4 cherries with the sauce from the can of pie filling.
- Serve immediately and enjoy!
Recipe Notes
Nutrition Facts
More Cheesecake Desserts:
- Chocolate Chip Cookie Cheesecake Recipe
- Easy Peanut Butter Cheesecake Bites Recipe
- Easy Caramel Cheesecake Recipe with Oreo Crust
