Cherry Cheesecake Tacos

Why You’ll Love This Recipe

Cherry Cheesecake Tacos combine two beloved treats—cheesecake and tacos—into one mouthwatering dessert. The crisp taco shell is filled with a creamy, sweet cheesecake mixture that balances beautifully with the bright, juicy cherries on top. The flavor contrast and texture combination make each bite irresistible. Whether you’re hosting a party or just craving a fun and different dessert, these tacos are sure to impress.

Ingredients

• 1 package (8 count) flour tortillas

• 2 tablespoons butter, melted

• 2 tablespoons sugar

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup heavy whipping cream

• 1 1/2 cups fresh cherries, pitted and chopped (or canned cherries, drained)

• 2 tablespoons brown sugar (for the cherries)

• 1 tablespoon lemon juice

• Optional: whipped cream for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).

2. Brush both sides of the tortillas with melted butter and sprinkle with sugar.

3. Gently fold each tortilla into a taco shape and place them in a muffin tin. Bake for 8–10 minutes, or until golden brown and crispy.

4. While the taco shells are baking, beat the cream cheese in a mixing bowl until smooth.

5. Add the powdered sugar, vanilla extract, and heavy whipping cream. Beat until everything is fully combined and the mixture becomes creamy.

6. In a separate bowl, combine the cherries, brown sugar, and lemon juice. Stir to coat the cherries and let them sit for a few minutes to release their juice.

7. Once the taco shells are baked and cooled, fill each shell with the cheesecake mixture.

8. Top with the sugared cherries and a dollop of whipped cream, if desired.

9. Serve immediately, and enjoy!

Servings and Timing

• Servings: Makes 8 tacos

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Fruit toppings: Experiment with other fruits like strawberries, blueberries, or raspberries for a variety of flavors.

• Crust options: If you prefer, you can use cinnamon sugar tortillas or graham cracker crumbs for the taco shell to mimic the flavor of a traditional cheesecake crust.

• Chocolate drizzle: Drizzle melted chocolate or caramel over the tacos for an extra layer of sweetness.

• Vegan version: Use dairy-free cream cheese and whipped cream, along with vegan tortillas, to create a plant-based version of this dessert.

Storage/Reheating

These cherry cheesecake tacos are best enjoyed fresh, as the taco shells can soften over time. However, you can store the assembled tacos in an airtight container in the refrigerator for up to 1 day. If you have leftover cheesecake filling, store it separately in the fridge and use it for future batches. When reheating the taco shells, do so in the oven at 350°F (175°C) for about 5 minutes to crisp them up again.

FAQs

1. Can I use frozen cherries instead of fresh?

Yes, frozen cherries work well for this recipe. Be sure to thaw and drain them before using to avoid excess liquid.

2. Can I make the taco shells ahead of time?

Absolutely! You can bake the taco shells up to 1 day in advance. Just store them in an airtight container to keep them crisp.

3. How do I make the cheesecake filling fluffier?

To achieve a fluffier texture, use cold heavy whipping cream and beat it until stiff peaks form before mixing it with the cream cheese.

4. Can I make these tacos gluten-free?

Yes, you can use gluten-free tortillas as a substitute for regular flour tortillas.

5. How do I prevent the taco shells from getting soggy?

To keep the shells crispy, fill them with the cheesecake mixture just before serving. This way, they’ll stay crunchy longer.

6. Can I use store-bought cheesecake filling?

Yes, you can use pre-made cheesecake filling if you’re short on time, but making your own will give you a fresher taste and better texture.

7. How long can I store leftovers?

Leftovers can be stored for up to 24 hours in the refrigerator, but it’s best to eat them soon for the best texture.

8. Can I substitute the heavy whipping cream?

You can substitute the heavy whipping cream with half-and-half or coconut cream for a lighter or dairy-free option, though the texture may vary slightly.

9. What can I use instead of sugar to sweeten the filling?

You can substitute the powdered sugar with honey, maple syrup, or a sugar substitute like stevia or monk fruit.

10. Can I make these tacos without baking the shells?

While baking the shells adds a crisp texture, you can pan-fry the tortillas in a little butter or oil for a quicker, softer shell.

Conclusion

Cherry Cheesecake Tacos are a fun, delicious, and creative dessert that combines the creamy, rich flavor of cheesecake with the crisp texture of taco shells. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, these tacos are sure to be a hit. With a variety of ways to customize them, you’ll be able to enjoy this dessert in countless ways!

Cherry Cheesecake Tacos

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Cherry Cheesecake Tacos are a fun and creative twist on traditional cheesecake, featuring a crispy taco shell filled with creamy cheesecake filling and topped with fresh, sweet cherries.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 tacos
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1 package (8 count) flour tortillas
   
   2 tablespoons butter, melted
   
   2 tablespoons sugar
   
   8 oz cream cheese, softened
   
   1 cup powdered sugar
   
   1 teaspoon vanilla extract
   
   1/2 cup heavy whipping cream
   
   1 1/2 cups fresh cherries, pitted and chopped (or canned cherries, drained)
   
   2 tablespoons brown sugar (for the cherries)
   
   1 tablespoon lemon juice
   
   Optional: whipped cream for topping

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Instructions

Preheat your oven to 375°F (190°C).

1. Brush both sides of the tortillas with melted butter and sprinkle with sugar.
2. Gently fold each tortilla into a taco shape and place them in a muffin tin. Bake for 8–10 minutes, or until golden brown and crispy.
3. While the taco shells are baking, beat the cream cheese in a mixing bowl until smooth.
4. Add the powdered sugar, vanilla extract, and heavy whipping cream. Beat until everything is fully combined and the mixture becomes creamy.
5. In a separate bowl, combine the cherries, brown sugar, and lemon juice. Stir to coat the cherries and let them sit for a few minutes to release their juice.
6. Once the taco shells are baked and cooled, fill each shell with the cheesecake mixture.
7. Top with the sugared cherries and a dollop of whipped cream, if desired.
8. Serve immediately, and enjoy!

Notes

• For a vegan version, use dairy-free cream cheese, whipped cream, and vegan tortillas.
• Store the taco shells separately from the cheesecake filling to keep the shells crispy.
• Other fruit toppings like strawberries or blueberries can be used for a variety of flavors.
• You can drizzle melted chocolate or caramel over the tacos for added sweetness.
• Leftovers can be stored for up to 1 day in the refrigerator, but fresh tacos are best.

Nutrition

• Serving Size: 1 taco
• Calories: 280
• Sugar: 20g
• Sodium: 160mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 1g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg