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Cheesecake Tacos are my new favorite dessert! Made with a cinnamon and sugar graham cracker shell, filled with homemade cheesecake and topped with cherries.
Ya’ll… do you love cheesecake like I do? The people in my house just can’t get enough of it. Every time I think I can’t come up with any new ways to make this classic dessert, I do! This one is so much fun. You will also want to check out our Apple Pie Cheesecake Tacos!
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I made these and they were a big hit.
Mini Cherry Cheesecake Tacos
To make these yummy little dessert tacos is pretty simple. We make the shells, we make the cheesecake, then we will it up and devour. Ready?
Ingredients You’ll Need:
- Tortilla Shells: Any size will work, but the smaller the shells the more you may need.
- Butter
- Graham Crackers: You’ll want to use the cinnamon sugar graham crackers. These will be crushed.
- Cream Cheese: Remember to soften the cheese or it’s a pain to mix.
- Heavy Cream
- Lemon Zest: If you don’t have a zester, a regular grater will work.
- Vanilla: The better the vanilla, the better the flavor. Real is always better than imitation.
- Powdered Sugar
- Cherry Pie Filling
How To Make Cherry Cheesecake Tacos
- Make “Taco Shells”. Cut the tortilla shells with a cookie cutter. Dip them into melted butter then into the graham cracker crumbs to coat. Lay them on an upside down muffin tin like pictured below and bake.
- Make Cheesecake filling. Mix the cream cheese alone until it’s light and fluffy. Then add in heavy cream, lemon zest and vanilla. When that’s mixed well, slowly add in powdered sugar. Let it chill.
- Fill. When the shells and cheesecake have sat and cooled, fill the shell with cheesecake and top with cherry pie filling.
Variations
You could get really creative and have some fun with these. Here are a couple things I’m going to try next.
- Different Pie Filling Flavors like strawberry.
- Adding other cookies to the graham cracker crust like Golden Oreos.
More Cheesecake Recipes To Try
- Brownie Butter Cheesecake
- Banana Cream Cheesecake Bars
- No-Bake Rainbow Sherbet Cheesecake
- Strawberry Cheesecake
Add as Google Trusted SourceCheesecake Tacos
Equipment
- 1 – 2 muffin tins
- Large biscuit or cookie cutter
- Spatula’s
- Wire cooling rack
- spoons
- Bowls
Ingredients
Taco Ingredients
Cheesecake Ingredients
- 16 ounces Cream cheese – softened
- 1/2 Cup Heavy cream
- 1 Teaspoon Lemon zest
- 1 Teaspoon Vanilla
- 1 1/2 Cups Powdered sugar
- 1 – 21 ounce can Cherry Pie Filling
Instructions
Taco “Shell” Directions
- Place the can of Cherry pie filling in the refrigerator to chill.
- Preheat oven to 400 degrees.
- Melt butter in the microwave and set aside.
- Using a large cookie cutter, cut out circles from the tortillas (about 2 rounds each tortilla).
- Dip the tortilla cut outs into the melted butter and then into the cinnamon sugar graham cracker crumbs.
- Turn a muffin pan upside down and place the graham cracker coated tortillas between the muffin cups.
- Bake for 7-9 minutes, and let cool on the bottom of the muffin tin. (Leaving them to sit helps them keep their shape.)
Cheesecake Directions
- In the mixing bowl of a stand mixer, mix the cream cheese until light and fluffy.
- Add the heavy cream, lemon zest, vanilla and mix well, to make sure all ingredients are well blended.
- Add the powdered sugar a little at a time, mixing between each addition.
- Scrape down the sides of the bowl and mix again for 2 minutes on medium speed until completely blended smooth and thickened.
- Place the cheesecake mixture in the refrigerator for 1 hour to chill.
- Remove all the taco shells from the back of the muffin tin, and place on a wire rack to cool.
- After the shells are cool, and the cheesecake is chilled, transfer the cheesecake to a piping bag, and pipe the cheesecake into the taco shells, filling them about 3/4 of the way in the shell.
- Top with a teaspoon of Cherry Pie Filling and sprinkle with graham cracker crumbs. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made a vegan version of the filling but the shells came out great. Such a great idea. Thank you!
Thank you Sakura!
Hi Jill, these are great! I’m wondering how far ahead you could make the ingredients? Would the shells keep if not refrigerated and could you make the cheesecake filling a couple days ahead and then pipe in the shells day of?
Thanks Ashley! I think you’d be fine making the filling a few days before, but I’m not sure how the shells would keep. They should keep fine unrefrigerated but I’m not sure how they will do after more than a day.
How long will they keep I the refrigerator. Can you freeze them
Hi Larry. They will keep in the fridge for up to four days. We haven’t tried freezing them but you may have good results wrapping them individually and then freezing.
Hi! Making this today. I added Cinnamon to the Graham crumbs however you don’t show Cinnamon in the recipe, except in the name. Taking these to a rib-off bbq today, I’m sure they will be a hit. My shells aren’t as pretty as yours. I was gonna add a pic but don’t see that option.
I made these and they were a big hit.
Love the “mini cheesecake tacos’, used lemon curd, delish !!!!!!!!!
They were delicious. The only thing is I could not find the lemon zest.
Do you know what lemon zest is? Take a lemon and grate your amount needed from sides.
Cinnamon and sugar!
I was just going to ask …. where does the cinnamon come in since it’s nowhere in the recipe. I’m going to assume you mix it into the crumbs.