Description
Cherry cheesecake tacos are a fun, crispy, and creamy dessert that brings together a no-bake cheesecake filling with cherry pie topping, all served in a crunchy cinnamon-sugar taco shell. It’s a perfect handheld treat for any occasion.
Ingredients
- Flour tortillas
- Granulated sugar
- Ground cinnamon
- Butter (melted)
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
- Whipped topping (like Cool Whip)
- Cherry pie filling
Instructions
- Preheat the oven to 400°F and cut small circles out of flour tortillas using a round cutter.
- Dip each tortilla circle in melted butter, then coat them in a cinnamon-sugar mix.
- Fold the tortillas gently over the edge of a baking dish or use taco holders, then bake them until crispy and golden (about 8-10 minutes).
- While the taco shells cool, beat softened cream cheese until smooth, then mix in powdered sugar and vanilla. Fold in the whipped topping until the mixture is creamy and fluffy.
- Pipe or spoon the cheesecake filling into the cooled taco shells.
- Top each taco with a generous spoonful of cherry pie filling.
Notes
- You can swap cherry pie filling for blueberry, strawberry, or apple for a different twist.
- Chocolate drizzle or mini chocolate chips can make a great upgrade.
- To make a lighter version, use reduced-fat cream cheese and sugar alternatives.
- The taco shells can be baked up to a day ahead of time.
- Do not freeze these tacos, as the texture of the filling and the crunch of the shells will be compromised.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 22g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
