If you’re craving a dessert that’s fun to eat, bursting with flavor, and totally unexpected, then this Cherry Cheesecake Tacos Recipe is exactly what you need. Imagine crispy, cinnamon-sugar-coated taco shells filled with a smooth, luscious cheesecake cream and topped with juicy cherry pie filling—it’s a playful twist that will delight your taste buds and impress your friends. Perfect for any occasion, this recipe combines familiar flavors in a unique, hand-held form that’s as inviting as it is delicious.
Ingredients You’ll Need
These simple ingredients are the heart and soul of our Cherry Cheesecake Tacos Recipe. Each one plays a crucial role, from lending creaminess to the filling to creating that irresistible crispy shell coated with cinnamon sugar that makes every bite unforgettable.
- Heavy whipping cream: Provides a light, airy texture by whipping it into soft peaks for the cheesecake layer.
- Cream cheese, softened: The rich, creamy base that gives the filling its classic cheesecake flavor.
- Powdered sugar: Adds smooth sweetness without graininess, blending perfectly into the cream cheese mixture.
- Vanilla extract: Enhances the depth of flavor in the cheesecake filling with warm, aromatic notes.
- Cherry pie filling: Delivers a bright and juicy topping bursting with fruity sweetness and a hint of tartness.
- Small flour tortillas: The taco shells that become golden and crispy after frying, then coated in cinnamon sugar for extra flavor.
- Granulated sugar: Combined with cinnamon for the perfect sweet, crunchy coating on each shell.
- Cinnamon: Adds a warm, spicy touch to the sugar mixture, making the taco shells delightfully flavorful.
- Oil for frying: Essential for crisping the tortillas into that perfect taco shell texture.
How to Make Cherry Cheesecake Tacos Recipe
Step 1: Prepare the Cinnamon Sugar
Start by mixing granulated sugar with cinnamon in a bowl. This simple yet essential blend will coat your taco shells, giving them a beautiful golden sparkle and a warm, sweet flavor that pairs perfectly with the creamy filling.
Step 2: Make the Cheesecake Filling
Beat together the softened cream cheese, powdered sugar, and vanilla extract until silky smooth. In a separate bowl, whip the heavy cream until stiff peaks form—this will lighten up the filling beautifully. Gently fold the whipped cream into the cream cheese mixture, preserving that fluffy texture. Transfer this heavenly filling into a piping bag and pop it in the fridge to chill while you get the shells ready.
Step 3: Fry the Taco Shells
Heat oil over medium heat in a skillet. Take each small flour tortilla, fold it gently in half to create a taco shape, then carefully hold it with tongs and fry until golden and crisp—about 1 to 2 minutes per side. Once fried, immediately toss each shell in the prepared cinnamon sugar so the coating sticks perfectly. Set the taco shells aside to cool; this step makes them crunchy and packed with flavor.
Step 4: Assemble the Tacos
Now comes the fun part! Pipe the chilled cheesecake filling generously into each cinnamon sugar-coated taco shell. Then spoon a hearty amount of cherry pie filling over the cheesecake layer, letting those vibrant red cherries shine.
Step 5: Serve and Enjoy
These Cherry Cheesecake Tacos are best eaten fresh for that perfect crunch and creamy filling experience. Serve immediately and watch everyone fall in love bite after bite.
How to Serve Cherry Cheesecake Tacos Recipe
Garnishes
Adding extra garnishes can elevate your Cherry Cheesecake Tacos Recipe even more. Consider sprinkling chopped toasted almonds or crushed graham crackers on top for additional crunch. Fresh mint leaves add a refreshing contrast, while a dusting of powdered sugar over everything makes the presentation irresistible.
Side Dishes
These tacos shine as a dessert but pair wonderfully with light, complementary sides. A scoop of vanilla bean ice cream or a small bowl of fresh fruit salad balances the richness beautifully. If you want to bring a beverage into the mix, a chilled glass of sparkling rosé or a fruity lemonade would complement the sweet cherry notes perfectly.
Creative Ways to Present
Serve your Cherry Cheesecake Tacos Recipe on a rustic wooden board or colorful dessert plates to showcase their playful charm. For parties, arrange them in taco holders or stand-up racks to keep their shape intact and make serving a breeze. You could even line the taco shells in mini paper muffin liners for a cute, grab-and-go presentation that’s both practical and adorable.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Cherry Cheesecake Tacos Recipe (though that’s unlikely!), store the components separately to keep everything fresh. Refrigerate the cheesecake filling and cherry pie filling in airtight containers. Keep the fried taco shells at room temperature, but consume them within a day for best texture.
Freezing
Because of the delicate, crispy taco shell, freezing assembled tacos is not recommended; they may become soggy when thawed. However, you can freeze the cheesecake filling and cherry pie filling separately in airtight containers for up to one month and thaw them gently in the fridge before use.
Reheating
The taco shells can be lightly reheated in a dry skillet over low heat to regain some crispness before assembling your tacos again. Avoid microwaving as it can make them chewy or soggy. Be sure to add the fillings right before serving to enjoy that irresistible contrast of textures.
FAQs
Can I use store-bought pie filling or should I make my own?
Store-bought cherry pie filling works perfectly well and saves time while still offering plenty of sweet and tart flavor. If you prefer homemade, you can prepare fresh cherry compote for a more natural taste.
What kind of tortillas work best for this recipe?
Small flour tortillas are ideal because they fry up nicely into crisp taco shells that hold their shape. Corn tortillas tend to be less flexible and may break when folded before frying.
How long do the cheesecake tacos stay fresh after assembling?
They’re best enjoyed immediately to preserve the crispiness of the shells and freshness of the filling. If needed, consume within a couple of hours after assembly.
Can I make this recipe dairy-free or vegan?
While this recipe relies on traditional dairy ingredients for that creamy texture and authentic flavor, you can experiment with dairy-free cream cheese and whipped coconut cream as substitutes. The texture and taste may vary slightly but can still be delicious!
Is it possible to bake the taco shells instead of frying?
You can try baking the tortillas draped over an oven rack to form a taco shape, brushing them with oil and dusting with cinnamon sugar. However, frying will give the most authentic, crunchy texture that defines this Cherry Cheesecake Tacos Recipe.
Final Thoughts
There’s something truly magical about the way crispy cinnamon sugar shells and fluffy cheesecake filling come together in this Cherry Cheesecake Tacos Recipe. It’s a dessert that delivers on both fun and flavor, perfect for sharing or indulging solo. I can’t wait for you to try it and experience that joyful crunch followed by creamy, fruity delight. Gather your ingredients, roll up your sleeves, and get ready to create a sweet treat that’s bound to become a new favorite!
Print
Cherry Cheesecake Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delight in these Cherry Cheesecake Tacos, a fun and delicious dessert that combines crispy cinnamon-sugar fried flour tortillas with a creamy vanilla cheesecake filling and sweet cherry pie topping. Perfect for a quick treat, this recipe offers a unique twist on traditional cheesecake by serving it taco-style, delivering a perfect balance of crunchy, creamy, and fruity flavors in every bite.
Ingredients
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 1-2 cups, enough for shallow frying)
Topping
- 1 can cherry pie filling (approx. 21 oz)
Instructions
- Prepare the Cinnamon Sugar: In a medium-sized bowl, combine the granulated sugar and cinnamon thoroughly. Set this mixture aside—it will be used to coat the fried taco shells for added flavor and crunch.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until the mixture is smooth and creamy. In a separate chilled bowl, whip the heavy cream until stiff peaks form. 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 firm up before assembling.
- Fry the Taco Shells: Heat oil in a skillet over medium heat to about 350°F (175°C). Using tongs, fold each flour tortilla in half to form a taco shape. Carefully place the folded tortilla into the hot oil and fry for about 1 to 2 minutes on each side until it turns golden brown and crispy. Remove the shell from the oil and immediately toss it in the cinnamon-sugar mixture so the coating sticks while the shell is still oily. Repeat with remaining tortillas and let them cool slightly.
- Assemble the Tacos: Using the piping bag, fill each crisp taco shell generously with the cheesecake filling. Top each filled shell with a generous spoonful of the cherry pie filling for a burst of fruity sweetness.
- Serve: Serve these Cherry Cheesecake Tacos immediately to enjoy the delightful contrast of crunchy shells and creamy filling. They make a perfect dessert or party treat that’s both fun and indulgent.
Notes
- For best results, use small flour tortillas to create perfectly sized taco shells that are easy to fold and fry.
- Make sure the oil temperature remains steady while frying to get evenly crispy shells without burning.
- You can substitute the cherry pie filling with other fruit fillings like blueberry or strawberry for variety.
- Use a piping bag or a sturdy plastic bag with a corner cut off to easily fill the taco shells neatly.
- Store any leftover cheesecake filling in the refrigerator for up to 2 days but assemble tacos just before serving to keep shells crisp.
