Introduction

Cherry Cheesecake Tacos are a fun and delicious twist on traditional dessert tacos. With crispy cinnamon-sugar shells filled with creamy cheesecake and juicy cherry pie filling, they make a perfect treat for any occasion.

Two dessert tacos sit side by side on a white plate with a white marbled texture background. Each taco shell is a light golden brown with a cinnamon sugar coating that gives a grainy texture. Inside the shell, there is one thick layer of smooth white cream filling that looks soft and fluffy. On top of the cream is a thick layer of bright red cherry topping, shiny and glossy with whole cherries covered in syrup. The tacos lean slightly against each other, showing the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese, softened
⅓ cup powdered sugar

2 teaspoons vanilla extract
8 ounces Cool Whip frozen whipped topping, thawed

21 ounces cherry pie filling
1 cup granulated sugar

3 teaspoons ground cinnamon
18 street taco-size flour tortillas (or cut soft taco-size tortillas to a 4-inch round with a bowl, glass, or cookie cutter)
½ cup butter, melted

Instructions

Step 1: Combine the granulated sugar and ground cinnamon in a small bowl. Set aside.
Step 2: In a medium mixing bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined.
Step 3: Add the thawed Cool Whip to the cream cheese mixture and beat until the filling is smooth and fluffy.

Step 4: Transfer the cheesecake filling to a piping bag fitted with a large decorative tip or use a gallon-sized Ziploc bag with the corner snipped. Place it in the refrigerator to keep cold while preparing the taco shells.
Step 5: Preheat your oven to 400°F (200°C). Line the bottom of a cupcake pan with parchment paper.
Step 6: Brush both sides of each tortilla with melted butter. Sprinkle cinnamon sugar generously on both sides of the tortillas.

Step 7: Fold each tortilla in half to form a taco shape. Place the folded tortillas over the upside-down cupcake pan’s wells, using the “bumps” to support the taco shape. Repeat until the pan is filled.
Step 8: Bake the taco shells for 8 to 10 minutes, or until they begin to brown. Allow them to cool in the pan for 10 minutes to help them set, then transfer to a cooling rack to cool completely.
Step 9: Once cooled, pipe a line of cheesecake filling down the center of each taco shell.

Step 10: Top each filled shell with 3 to 4 cherries and some sauce from the cherry pie filling can.
Step 11: Serve immediately for the best texture and flavor.

Tips & Variations

Use fresh cherries or other fruit toppings, like blueberries or strawberries, for a seasonal twist.

For extra crunch, lightly toast the taco shells again after filling, but watch carefully to avoid burning.
Try substituting the Cool Whip with homemade whipped cream for a less processed filling.
You can prepare the taco shells a day ahead and store them in an airtight container to keep crisp.

Storage

Store any leftover taco shells separately in an airtight container at room temperature for up to 2 days to maintain crispness. Keep the cheesecake filling and cherry pie filling refrigerated in sealed containers for up to 3 days. Assemble tacos just before serving, as filled tacos do not store well and may become soggy.

How to Serve

Five churro taco shells coated with cinnamon sugar are arranged in a row on a white plate, each filled with a layer of white cream and topped with glossy red cherry pie filling that spills slightly over the edges. The churro shells show a golden brown color with a rough texture from the sugar coating. The white cream forms a smooth and fluffy middle layer beneath the bright, jelly-like cherries that glisten under the light. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco shells gluten-free?

Yes, substitute the flour tortillas with gluten-free tortillas of similar size. Keep an eye on baking time as they may vary slightly.

How do I keep the taco shells from becoming soggy?

To prevent sogginess, bake the taco shells well and cool completely before filling. Assemble the tacos right before serving to enjoy the crisp texture.