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Cherry Cheesecake Tacos

Cherry cheesecake tacos with crispy cinnamon-sugar taco shells and a fluffy cheesecake filling, finished with cherry pie topping. Ready in about 20 minutes with a warm, crunchy shell that stays snackable even when assembled right before serving.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American Fusion
Ingredients Equipment Method Notes

Ingredients
  

Taco shells
  • 8 flour tortillas Use tortillas sized for taco filling; no need to thaw if frozen.
  • 2 tbsp butter, melted Brush both sides for browning and crispness.
  • 1 tbsp granulated sugar Portion for cinnamon sugar coating.
  • 1 tsp ground cinnamon Mixed with sugar for a crisp, fragrant finish.
Cheesecake filling
  • 8 oz cream cheese, softened Softened for a smooth, lump-free mixture.
  • 1 4 powdered sugar Start with the measured amount; add no extra beyond this recipe.
  • 1 2 heavy cream, whipped Use whipped/heavy cream whipped to soft peaks for airy texture.
  • 0.5 tsp vanilla extract Adds flavor to the cheesecake filling.
Cherry topping and serving
  • 1 can (21 oz) cherry pie filling Use generously; spoon on right before serving.
  • 1 Whipped cream for serving Optional extra dollops for a creamy finish.
  • 0.25 cup granulated sugar Extra portion for cinnamon sugar dusting (if your remaining sugar is not measured separately).

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the crispy taco shells
  1. Preheat oven to 400°F and place an oven-safe skillet or tortilla warmer in the oven to heat through.
  2. Brush each flour tortilla with melted butter on both sides so the edges brown evenly.
  3. Combine granulated sugar and ground cinnamon in a small bowl for a quick coating mix.
  4. Drape each tortilla over the hot oven-safe skillet or place over an oven-safe bowl to form a taco shape.
  5. Bake for 5 minutes until golden and crispy, then remove and let cool slightly so they hold their shape.
Make the cheesecake filling
  1. Beat softened cream cheese with powdered sugar until smooth and lump-free.
  2. Fold in whipped cream and vanilla extract until light and fluffy for a creamy texture.
Assemble and serve
  1. Fill each crunchy taco shell with a dollop of cheesecake mixture while the shells are still crisp.
  2. Top generously with cherry pie filling and additional whipped cream for a juicy topping.
  3. Dust with cinnamon sugar and serve immediately for best crunch.

Notes

Pro tip: Assemble right before serving—crispy shells soften fastest once topped. Store assembled tacos in the refrigerator up to 1 day, but keep shells unfilled if possible; the cheesecake filling can be refrigerated up to 3 days. Freezing: freeze the baked shells (cool completely, then freeze up to 2 months) and re-crisp in a 350°F oven for a few minutes; cherry topping is best made fresh. For a lighter option, use low-fat cream cheese and replace heavy cream with a lighter whipped topping if you want a lower-fat filling (texture may be slightly less airy).