Name: Cherry Cheesecake Tacos: The Sweet Crunch I Didn’t Know I Needed
Prep time: 20 min
Cook time: 10 min
Total time: PT-487264H36M40S
Cuisine: American
Ingredients: Flour tortillas; Granulated sugar; Ground cinnamon; Butter (melted); Cream cheese (softened); Powdered sugar; Vanilla extract; Whipped topping (like Cool Whip); Cherry pie filling

Cherry cheesecake tacos are the fun, crispy, and creamy dessert mashup I never expected to love so much. These bite-sized treats bring together the richness of a no-bake cheesecake filling with the tangy pop of cherry pie topping, all served inside a crunchy cinnamon-sugar taco shell. They’re a total crowd-pleaser and surprisingly easy to whip up for parties, potlucks, or just a sweet ending to dinner. Cherry Cheesecake Tacos: The Sweet Crunch I Didn’t Know I Needed

Why You’ll Love This Recipe

I love how this recipe takes a classic dessert and transforms it into a playful handheld treat. The textures are unbeatable—crunchy, creamy, and juicy all in one bite. Plus, it’s easy to make ahead, customizable, and doesn’t require baking the filling. Whether I’m feeding a crowd or just treating myself, these tacos always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flour tortillas
Granulated sugar
Ground cinnamon
Butter (melted)
Cream cheese (softened)
Powdered sugar
Vanilla extract
Whipped topping (like Cool Whip)
Cherry pie filling

Directions

I start by preheating the oven to 400°F and cutting small circles out of flour tortillas using a round cutter.
I dip each tortilla circle in melted butter, then coat them in a cinnamon-sugar mix.
I fold the tortillas gently over the edge of a baking dish or use taco holders, then bake them until crispy and golden—about 8 to 10 minutes.
While the taco shells cool, I beat softened cream cheese until smooth, then mix in powdered sugar and vanilla. I fold in the whipped topping until the mixture is creamy and fluffy.
I pipe or spoon the cheesecake filling into the cooled taco shells.
I top each taco with a generous spoonful of cherry pie filling.

Servings and timing

This recipe makes about 10–12 mini tacos. I usually prep them in 20 minutes, bake for 10 minutes, and chill for another 15–30 minutes, so I can have them ready in under an hour.

Variations

I sometimes swap cherry pie filling for blueberry, strawberry, or even apple for a fall twist. Chocolate drizzle or mini chocolate chips also make a delicious upgrade. If I want a lighter version, I use reduced-fat cream cheese and sugar alternatives.

Storage/reheating

I store leftover tacos in an airtight container in the fridge for up to 3 days. The shells will soften over time, but they still taste great. I don’t recommend reheating them—these are best served cold or at room temperature.

FAQs

Can I make the taco shells ahead of time?

Yes, I bake the shells up to a day in advance and store them in an airtight container until I’m ready to fill them.

What if I don’t have a round cutter for the tortillas?

I just use a cup or lid as a guide and cut around it with a knife.

Can I freeze cherry cheesecake tacos?

I don’t recommend freezing them—the texture of the filling changes, and the shells lose their crunch.

Can I use homemade whipped cream instead of store-bought topping?

Absolutely, I just whip heavy cream with a bit of sugar until stiff peaks form and use it as a substitute.

What’s the best way to serve these at a party?

I like to keep the shells and filling separate until right before serving to maintain maximum crunch.

Conclusion

Cherry cheesecake tacos are a playful, delicious dessert that combines everything I love in a sweet treat: creamy filling, fruity topping, and a crispy shell. They’re quick, easy, and always a hit—whether I’m making them for a gathering or just craving something fun and indulgent.