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Cheesecake Tacos are my new favorite dessert! Made with a cinnamon and sugar shel, filled with homemade cheesecake and topped with cherries.
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5 from 6 votes

Cheesecake Tacos

Cheesecake Tacos are my new favorite dessert! Made with a cinnamon and sugar shel, filled with homemade cheesecake and topped with cherries.
Course: Dessert
Servings: 20
Author: Jill

Equipment

  • 1 - 2 muffin tins
  • Large biscuit or cookie cutter
  • Stand Mixer
  • Spatula's
  • Wire cooling rack
  • spoons
  • Bowls

Ingredients

Taco Ingredients

  • 5 - 8 inch Tortillas - about 20 count
  • 1 cup of graham cracker crumbs
  • 1/2 cup of butter - melted

Cheesecake Ingredients

  • 16 ounces of cream cheese - softened
  • 1/2 cup of heavy cream
  • 1 teaspoon of lemon zest
  • 1 teaspoon of Vanilla
  • 1 1/2 cups of powdered sugar
  • 1 - 21 ounce can of 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 graham cracker crumbs.
  • Turn a muffin pan upside down and place the graham cracker coated tortillas between the muffin cups.
  • Bake for 10 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

Makes approximately 20 Taco's but might make more/less depending on the size of your cookie cutter, and if you purchase the size of tortillas you use.