Cherry Cheesecake Tacos

 

Cherry Cheesecake Tacos are the dessert taco to be added to your taco Tuesday menu!
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Table of Contents
  1. Cherry Cheesecake Tacos Ingredients
  2. Substitutions and Additions
  3. How to Make Cherry Cheesecake Tacos
  4. How to Serve Cherry Cheesecake Tacos
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Cherry Cheesecake Tacos are a sugar-coated dessert taco that is bursting with cheesecake flavor and is sure to tickle your tastebuds. The crunchy taco shells are made from fried flour tortillas, coated in cinnamon and sugar, then filled with a delectable cheesecake filling!

Looking for other twists on cheesecake? Then you will flip for Cheesecake Stuffed Strawberries, Cherry Cheesecake Brownies, or Cherry Cheesecake Cookies!

Cherry Cheesecake Tacos Ingredients

You will need:

Filling

  • 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

Taco Shell

  • 18 street taco-size flour tortillas or cut soft taco-size tortillas to a 4-inch round with a bowl, glass, or cookie cutter
  • 4 cups Vegetable oil or shortening for frying
  • 1 cup granulated sugar
  • 3 teaspoons ground cinnamon

Substitutions and Additions

FRUIT: You could also top with blueberry pie filling, fresh strawberries, or other fresh fruit in this easy dessert tacos recipe. 

How to Make Cherry Cheesecake Tacos

PRO TIP: If you are making this for a crowd, this recipe will easily double or triple.

STEP ONE: Preheat the oil to 350°F in a deep stockpot or Dutch oven.

STEP TWO: In a medium mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until thoroughly combined.

PRO TIP: The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake mixture.

STEP THREE: Add in Cool Whip and continue beating until mixture is smooth and fluffy.

STEP FOUR: Transfer mixture to a piping bag fitted with Tip #1M or a gallon-sized Ziploc bag. Set in the refrigerator to stay cold while preparing taco shells.

STEP FIVE: When the oil has reached a temperature of precisely 350°F, it’s time to fry the taco shells.

STEP SIX: Using long-handled tongs (to keep your hands far away from the oil), pinch together two sides of a tortilla to form a folded taco shape. Holding the sides together, submerge the tortilla into the oil, frying for 1-2 minutes.

STEP SEVEN: The tortilla will bubble up. If you lose your grip with the tongs, just use them to fold the taco back in half and keep it submerged to brown the inside and outside evenly.

STEP EIGHT: When the tortilla is lightly browned, remove it from the oil and place directly in the tray of cinnamon sugar.

STEP NINE: Use a spoon to sprinkle the cinnamon sugar evenly over the tortilla (inside and out) and then set on a paper-towel-lined inverted muffin tin to help the taco shells hold their shape while cooling.

PRO TIP: Fried tortillas can be coated in just white sugar or brown sugar if you’d like to omit the cinnamon. Place each fried tortilla shell into the sugar coating right after frying as the oil helps the sugar stick to the shells.

STEP TEN: When tacos shells are cooled, pipe a line of cheesecake filling across the center of the taco.

STEP ELEVEN: Top with 3 to 4 cherries (and sauce) from the can of pie filling.

STEP TEN: Serve immediately.

How to Serve Cherry Cheesecake Tacos

Cherry Cheesecake Tacos are the perfect addition to your Taco Tuesday menu or your next Cinco de Mayo party! Set up a taco bar with the sweet and savory shells and enough toppings for either! Of course, you don’t need a special night for these dessert tacos, with just a handful of ingredients you can enjoy this dessert any night of the week. 

Storage

IN THE FRIDGE: Store leftovers in the refrigerator for 2 to 3 days. The crispness of the fried tortillas is best within a few hours. Cheesecake filling can be stored in the refrigerator in an airtight container for up to 1 week. 

IN THE FREEZER: You can also freeze the cheesecake filling for up to 3 months. Thaw in the refrigerator and then pipe into freshly fried “taco” shells.

Cherry Cheesecake Tacos are sure to be a hit with everyone. If you love tacos and you love dessert then you have to try these dessert tacos. One bite and taco night will never be the same!

FREQUENTLY ASKED QUESTIONS

Can I freeze these dessert tacos? 

These yummy little dessert tacos are best made fresh. The taco shells will not hold up in the freezer. You can however freeze the filling and make more taco shells fresh the next time you are ready to enjoy this dessert.

Can I use corn tortillas for this cheesecake dessert tacos recipe? 

We find that flour tortillas are much easier to work with and are much more pliable than corn tortillas, so for best results, we suggest sticking with flour tortillas.

What is the best oil to use for deep frying? 

Vegetable oil is the standard oil used for deep frying at home. It heats to the right temperature and won’t leave any extra taste on the finished product.

MORE RECIPES YOU’LL LOVE

Cherry Cheesecake Tacos

Cherry Cheesecake Tacos are the dessert taco to be added to your taco Tuesday menu!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 18

Ingredients
  

Filling

  • 8 ounces cream cheese softened
  • cup powdered sugar
  • 2 teaspoons vanilla extract
  • 8 ounces Cool Whip frozen whipped topping thawed
  • 21 ounces cherry pie filling

Taco Shell

  • 18 street taco-size flour tortillas or cut soft taco-size tortillas to a 4-inch round with a
  • bowl glass, or cookie cutter
  • 4 cups Vegetable oil or shortening for frying
  • 1 cup granulated sugar
  • 3 teaspoons ground cinnamon

Instructions
 

  • Preheat the oil to 350°F in a deep stockpot or Dutch oven.
  • In a medium mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until thoroughly combined.
  • Add in Cool Whip and continue beating until mixture is smooth and fluffy.
  • Transfer mixture to a piping bag fitted with Tip #1M or a gallon-sized Ziploc bag. Set in the refrigerator to stay cold while preparing taco shells.
  • When the oil has reached a temperature of precisely 350°F, it’s time to fry the taco shells.
  • Using long-handled tongs (to keep your hands far away from the oil), pinch together two sides of a tortilla to form a folded taco shape. Holding the sides together, submerge the tortilla into the oil, frying for 1-2 minutes.
  • The tortilla will bubble up. If you lose your grip with the tongs, just use them to fold the taco back in half and keep it submerged to brown the inside and outside evenly.
  • When the tortilla is lightly browned, remove it from the oil and place directly in the tray of cinnamon sugar.
  • Use a spoon to sprinkle the cinnamon sugar evenly over the tortilla (inside and out) and then set on a paper-towel-lined inverted muffin tin to help the taco shells hold their shape while cooling.
  • When tacos shells are cooled, pipe a line of cheesecake filling across the center of the taco.
  • Top with 3 to 4 cherries (and sauce) from the can of pie filling.
  • Serve immediately.

Notes

PRO TIP: If you are making this for a crowd, this recipe will easily double or triple.
PRO TIP: The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake mixture.
PRO TIP: Fried tortillas can be coated in just white sugar or brown sugar if you’d like to omit the cinnamon. Place each fried tortilla shell into the sugar coating right after frying as the oil helps the sugar stick to the shells.

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