Print

Cherry Cheesecake Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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