Lemon Cheesecake Tacos

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Lemon Cheesecake Tacos

If you’re a lemon lover, these Lemon Cheesecake Tacos will steal your heart. With crisp, cinnamon-sugar taco shells filled with fluffy cheesecake filling and topped with vibrant lemon pie filling, they’re sunshine in dessert form.

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These little handheld treats are simple to make, but they deliver big flavor and major wow-factor—perfect for parties, showers, or whenever you want a light and luscious dessert.

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The shells start with flour tortillas cut into rounds, brushed with melted butter, and coated in cinnamon sugar. Baked over the back of a muffin tin, they become crispy golden taco shapes that are the perfect vessel for the rich, creamy cheesecake center. The tangy lemon pie topping adds a refreshing contrast to the sweetness of the filling and the warm, spiced shell.

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Every bite of these tacos is a mix of textures and flavors: crispy, creamy, sweet, and tart. And because they’re easy to prep in advance, they’re a stress-free choice for entertaining or just treating yourself.

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Ingredients:

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

For the Cheesecake 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 lemon pie filling

Instructions:

  1. Preheat oven to 375°F (190°C). Flip a muffin tin upside down and lightly grease the back side.
  2. Cut rounds out of your tortillas using a 3–4 inch cookie cutter or drinking glass.
  3. Mix cinnamon and sugar together in a shallow bowl. Brush both sides of each tortilla round with melted butter and dip into the cinnamon sugar to coat.
  4. Fold the rounds in half and place them between the upside-down muffin cups to create taco shapes. Bake for 8–10 minutes or until golden and crisp. Let cool completely.
  5. In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla and mix until fully combined. Fold in the whipped topping until light and fluffy.
  6. Fill each cooled taco shell with the cheesecake filling using a piping bag or spoon.
  7. Top with a spoonful of lemon pie filling.
  8. Serve immediately or chill in the fridge until ready to serve.
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These Lemon Cheesecake Tacos are a cheerful, refreshing dessert that’s as easy to make as it is to love. The zesty lemon topping paired with the creamy filling and crispy shell creates a perfect balance of flavors and textures.

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Whether you’re serving a crowd or just making something sweet for yourself, these mini lemon tacos are guaranteed to brighten your day—and your dessert table.

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