These Cherry Cheesecake Tacos are the perfect balance of sweet, tart, creamy, and crunchy. Made with tortillas coated in sugar and graham cracker crumbs, cherry pie filling, and a simple cream cheese mixture, they’re quick, easy, fun, and super delicious!
If you love cherry cheesecake as much as we do, be sure to check out our no-bake cherry cheesecake, cherry cheesecake egg rolls and cherry cheesecake in a jar too.
Fun & Easy Cheesecake Tacos Recipe
I bet you didn’t have a cheesecake + tacos combination on your Bingo card today. HA. But you have to try these cherry cheesecake tacos! They definitely fulfill that cheesecake craving and so much easier than baking an actual cheesecake. Plus they’re handheld and a super fun treat to share.
Why You’ll Love These Cherry Cheesecake Tacos
- Sweet, tart, creamy, crunchy. The combination of the tangy cream cheese, cherry filling, and sweet sugar-coated crunchy tortilla offers the perfect balance of flavors and textures.
- Quick and easy. These cheesecake tacos come together in less than 30 minutes and only require a handful of ingredients, so you can whip these up any time.
- Customizable. Not a fan of cherries? Feel free to customize the filling with any flavor you desire. Blueberry pie filling or lemon curd is delicious, too.
What You’ll Need
These dessert tacos are made with flour tortillas coated in graham crackers and sugar and a simple cheesecake filling.
(Scroll down to the recipe card below for more detailed instructions and don’t miss the video below.)
- Tortillas – You’ll want the small 4 to 5-inch tortillas typically used for street tacos.
- Melted butter – Helps the crumbs and sugar stick to the tortillas.
- Graham cracker crumbs – Turns the tortillas from savory to sweet and adds a nice textural crunch.
- Granulated sugar – Sweetens the tortillas.
- Cream cheese – The base of the creamy filling. It should be softened to room temperature for easier blending.
- Powdered sugar – Sweetens the filling.
- Vanilla extract – Adds a light flavor to the filling.
- Heavy whipping cream – Gives the filling shape.
- Cherry pie filling – My homemade cherry pie filling is perfect for this recipe or store bought is totally fine to make it even easier.
How To Make Cherry Cheesecake Tacos
Here’s a quick overview of how to make these cherry cheesecake tacos.
(Scroll down to the recipe card below for more detailed instructions and don’t miss the video below.)
- Prepare the tortillas. Combine the graham cracker crumbs and sugar. Brush each tortilla with melted butter then coat on both sides with the sugar mix. Poke holes on the surface.
- Bake. Place the tortillas between the slots of an upside-down muffin tin. Bake at 350F for 10-12 minutes, until golden brown and crisp. Allow to cool completely.
- Make the filling. Beat the cream cheese until smooth then beat in the powdered sugar and vanilla. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture with a spatula.
- Assemble the cheesecake tacos. Transfer the mixture to a piping bag with a round or star-tip nozzle. Pipe the cream cheese into the taco shell, filling about halfway. Top with a dollop of cherry pie filling. Serve immediately.
Tips & Variations
- Poke holes in the tortillas. This helps prevent the tortillas from puffing up in the oven.
- Use your favorite pie filling. Swap the cherry pie filling for blueberry, strawberry, lemon, or any other fruit. Feel free to get creative!
- Make chocolate cheesecake filling. Add in a bit of unsweetened cocoa powder to the cheesecake filling for a chocolate flavor.
- Let the tortillas cool. I like to make the cheesecake filling while the tortillas are cooling. It doesn’t take too long and you want to enjoy them fresh. But if they’re still warm, they will melt the filling.
- Make sure the heavy cream is cold. It’s essential to use cold cream in this recipe, otherwise you won’t be able to achieve the stiff peaks. I keep the heavy cream in the fridge until I need it.
Video: Cherry Cheesecake Tacos
Can These Be Made In Advance?
This is not a recipe I recommend making in advance. These are best served immediately. The sugar-coated tortillas will not stay fresh too long and once you assemble them, the filling will start to soften the tortilla.
More Easy Cheesecake Desserts
- Cheesecake Stuffed Strawberries
- Sopapilla Cheesecake
- Oreo Cheesecake
- Mini Turtle Cheesecakes
- Lemon Cheesecake Mousse
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Cherry Cheesecake Tacos
Ingredients
FOR THE TACO SHELLS
- 6 small flour tortillas (4 to 5-inch street tacos)
- 1/4 cup melted butter
- 1 & 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
FOR THE CHERRY CHEESECAKE FILLING
- 8 ounces cream cheese , softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup cold heavy whipping cream
FOR THE CHERRY PIE TOPPING
- 1 cup cherry pie filling (homemade or store-bought)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a shallow bowl, mix graham cracker crumbs and granulated sugar.
- Place a flour tortilla on a plate, and brush both sides of each flour tortilla with melted butter. Coat both sides of each tortilla with the graham cracker/sugar mix. Then poke holes on the surface of the tortillas (this helps prevent puffing up while baking.)
- Carefully place each tortilla between the slots of an upside-down muffin tin, shaping them into taco shell forms.
- Bake in the preheated oven for 10-12 minutes or until golden brown and crisp. Remove from the oven and allow to cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until well combined and creamy. Set aside.
- In a separate bowl, add the cold heavy cream and beat until stiff peaks are reached. Add the whipped cream to the cream cheese mixture and fold together gently using a spatula.
- Transfer the cheesecake mixture to a piping bag fitted with round or star tip nozzle. Pipe the cream cheese mixture into each taco shell, filling them about halfway. Top with a dollop of the cherry pie filling. Serve immediately and enjoy!
This is such a cute and versatile idea. The mini tortillas would be cute too