Banana Cheesecake Tacos

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Banana Cheesecake Tacos

Soft cinnamon-sugar shells filled with creamy banana cheesecake filling and topped with caramelized banana slices—these dessert tacos are a dreamy handheld treat!

If you’re looking for a fun twist on banana cream pie or just love anything banana-flavored, these Banana Cheesecake Tacos are going to be your new favorite sweet treat.

They’re made with golden tortilla rounds that are brushed with butter, coated in cinnamon sugar, and baked on the back of a muffin tin to create perfect taco shapes.

But the real star is the filling: a rich and creamy banana cheesecake mixture made with fresh mashed bananas, then topped with a cinnamon-sugar banana slice that’s lightly caramelized for the perfect finish.

These are not only delicious—they’re beautiful to serve and so fun to make. Whether you’re hosting a party, planning a family night dessert, or just want something different and delightful, this recipe hits all the right notes.

Why You’ll Love These Banana Cheesecake Tacos

• No frying needed—baked until golden and crisp
• Creamy, fresh banana cheesecake filling
• Beautiful and fun to serve for any occasion
• Easily prepped ahead and assembled when ready to serve

Ingredients

For the taco shells:

• 6 medium flour tortillas (cut into rounds using a large biscuit cutter)
• 3 tablespoons melted butter
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

For the banana cheesecake filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup whipped topping (like Cool Whip)
• 1 ripe banana, mashed until smooth

For topping:

• 1 banana, sliced and cut into halves
• Extra cinnamon-sugar mixture (from above)

Instructions

1. Make the taco shells:
Preheat your oven to 375°F. Cut your tortillas into rounds using a cookie or biscuit cutter. Brush each round with melted butter on both sides, then dip or sprinkle with the cinnamon sugar mixture. Drape each tortilla over the back of an inverted muffin tin to form a taco shell shape.

Bake for 8 to 10 minutes, or until lightly golden and crisp. Let them cool completely before removing.

2. Make the banana cheesecake filling:
In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla, and mix until well combined. Fold in the mashed banana and whipped topping until light and creamy. Refrigerate until ready to use.

3. Prepare the banana slices for topping:
Slice a banana and cut each slice in half. Dip or roll the flat side in cinnamon sugar. You can lightly torch or sear these for an extra caramelized effect if desired, or leave them fresh for a soft, sweet bite.

4. Assemble the tacos:
Once the taco shells are cooled, spoon or pipe the banana cheesecake mixture into each shell. Top with a cinnamon-sugar banana slice and a final dusting of cinnamon sugar if you like.

Tips & Variations

• Want more banana flavor? Drizzle with a little caramel sauce or add banana pudding mix to the filling.
• Make ahead: You can bake the taco shells and prepare the filling a day in advance. Assemble just before serving.
• Add crunch: Sprinkle with crushed vanilla wafers or graham crackers for a banana pudding vibe.

These Banana Cheesecake Tacos are the kind of dessert that brings smiles instantly. The combination of buttery cinnamon-sugar shells, silky banana-infused cheesecake, and that sweet little banana topper makes every bite feel like a warm hug.

Whether you’re a banana lover or just want something unique and delicious to serve your guests, this recipe delivers charm, comfort, and indulgence in every handheld bite.