Cherry Cheesecake Tacos

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Cherry Cheesecake Tacos

If you’re looking for a dessert that’s eye-catching, delicious, and incredibly easy to make, these Cherry Cheesecake Tacos check all the boxes.

With their crunchy cinnamon-sugar shells, creamy cheesecake filling, and glossy cherry topping, they look like they came from a fancy bakery—but they’re made right in your kitchen with just a handful of ingredients.

The taco “shells” are made from flour tortillas cut into small rounds, brushed with melted butter, and dipped in cinnamon sugar. Instead of frying, they’re baked over the back of a muffin tin, which gives them the perfect curved shape and a crispy, golden finish.

Once cooled, they’re ready to be filled with the rich, fluffy cheesecake filling made from cream cheese, powdered sugar, and whipped topping.

Then comes the star of the show: sweet cherry pie filling. Spoon it generously over each taco and let the vibrant red cherries shine. The combination of the tangy cream cheese, the sweetness of the cherries, and the crunch of the shell makes each bite pure bliss.

These mini cheesecake tacos are ideal for holidays, birthdays, summer cookouts, or anytime you want a no-fuss dessert that still feels special. And with their fun presentation, they’re guaranteed to be the first thing to disappear from the dessert table.

Ingredients:

• 5–6 flour tortillas
• 3 tablespoons melted butter
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

For the Filling:

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

Topping:

• 1 can cherry pie filling

Instructions:

1. Preheat your oven to 375°F (190°C). Flip a muffin tin upside down and lightly grease the back side.
2. Cut rounds out of your flour tortillas using a cookie cutter or drinking glass (about 3–4 inches in diameter).
3. Combine cinnamon and sugar in a shallow dish. Brush both sides of each tortilla round with melted butter, then dip into the cinnamon sugar mixture.
4. Fold each round in half and place them between the upside-down muffin tin cups to form taco shapes. Bake for 8–10 minutes or until golden and crispy. Cool completely.
5. Meanwhile, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, mixing well. Gently fold in the whipped topping until light and fluffy.
6. Pipe or spoon the cheesecake filling into each cooled taco shell. Top with a generous spoonful of cherry pie filling.
7. Serve immediately or chill for 1–2 hours before serving for a firmer filling.

These Cherry Cheesecake Tacos are sweet, simple, and so much fun to make. The cinnamon-sugar shells add a satisfying crunch that pairs perfectly with the creamy filling and juicy cherry topping.

Whether you serve them at a party, holiday gathering, or just because, they’re sure to become a favorite in your dessert rotation. Keep the ingredients on hand—you’ll want to make these again and again!