I’m absolutely obsessed with these cherry cheesecake tacos and honestly cant believe how simple they are to make. When I first heard about dessert tacos I thought it sounded weird but one bite changed everything. These cherry cheesecake tacos combine the creamy richness of traditional cheesecake with the fun handheld convenience of tacos – plus that sweet cherry topping just makes everything better. The crispy cinnamon sugar taco shells hold all that luscious filling perfectly and every bite delivers the perfect balance of textures and flavors. Trust me you’re gonna want to make these for your next gathering because they disappear fast.
Why You’ll Love This Recipe
Making homemade cherry cheesecake tacos solves so many dessert problems at once. No more worrying about perfectly slicing cheesecake or dealing with messy plates – these handheld treats are portion controlled and easy to serve. I remember the first time I brought these to a potluck everyone kept asking what they were and within 20 minutes the entire tray was gone. Kids love them because theyre fun to eat and adults appreciate the sophisticated flavors. Plus you can customize each taco differently which means everyone gets exactly what they want. The best part is you can make most components ahead of time so when guests arrive you just assemble and serve. These cherry cheesecake tacos work for casual family dinners birthdays or even fancy dinner parties.
Ingredients You’ll Need
For the Taco Shells
- 6 large flour tortillas (soft taco size works best)
- 4 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
The tortillas form the base of your dessert tacos and flour works better than corn here because they crisp up beautifully without getting too hard. I prefer the larger size because it gives you more room for filling. The butter helps everything stick and creates that golden color while the cinnamon sugar mixture transforms plain tortillas into something special. You can substitute coconut oil for butter if needed.
For the Cheesecake Filling
- 8 oz cream cheese (room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons sour cream
Room temperature cream cheese is crucial here – cold cream cheese will give you lumpy filling no matter how much you mix. The powdered sugar dissolves better than granulated and creates that smooth texture. Heavy cream gets whipped to add lightness while sour cream adds just enough tang to balance the sweetness. For lighter version you can use Greek yogurt instead of sour cream.
For the Cherry Topping
- 2 cups fresh cherries (pitted) or 1 1/2 cups frozen
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional)
Fresh cherries taste incredible when theyre in season but frozen work great year round. The cornstarch thickens everything so it doesnt make your tacos soggy. Lemon juice brightens the flavor and almond extract adds depth – it pairs amazingly with cherries. You can use cherry pie filling in a pinch but homemade tastes so much better.
How to Make Cherry Cheesecake Tacos
Step 1: Prepare the Taco Shells
Preheat your oven to 400°F. Mix melted butter with cinnamon sugar and salt in a small bowl. Brush both sides of each tortilla with the mixture then drape over oven-safe bowls or use a taco shell mold. Bake for 8-10 minutes until golden and crispy. Let cool completely before removing from molds – they’ll hold their shape better.
Step 2: Make the Cheesecake Filling
Beat room temperature cream cheese until smooth and fluffy about 3 minutes. Add powdered sugar vanilla and sour cream then beat until combined. In separate bowl whip heavy cream to stiff peaks then gently fold into cream cheese mixture. Dont overmix or you’ll deflate the cream. Refrigerate while you make the cherry topping.
Step 3: Prepare Cherry Topping
Combine cherries sugar cornstarch and lemon juice in a saucepan over medium heat. Cook stirring frequently until cherries break down and mixture thickens about 8-10 minutes. Stir in almond extract if using then let cool to room temperature. The mixture should coat the back of a spoon when ready.
Step 4: Assemble the Tacos
Fill each crispy shell with about 1/4 cup cheesecake filling then top with 2-3 tablespoons cherry mixture. Serve immediately for best texture or refrigerate assembled tacos for up to 2 hours before serving.
Creative Variations to Try
Chocolate Cherry Cheesecake Tacos: Add 2 tablespoons cocoa powder to the cheesecake filling and drizzle with melted chocolate. The combination tastes like a sophisticated cherry cordial.
Lemon Cherry Cheesecake Tacos: Replace vanilla with lemon zest and lemon juice in the filling. The citrus makes the cherry flavor pop even more.
No Bake Berry Mix Tacos: Skip cooking the cherries and use a mix of fresh berries with a drizzle of honey. Perfect for summer when you dont want to turn on the stove.
Caramel Apple Cheesecake Tacos: Swap cherries for cinnamon sautéed apples and drizzle with caramel sauce. Tastes like apple pie in taco form.
Tropical Cheesecake Tacos: Use mango and pineapple for the topping with a hint of lime zest in the filling. Add toasted coconut for extra texture.
Peanut Butter Cherry Tacos: Add 1/4 cup peanut butter to the cheesecake filling – it pairs surprisingly well with cherries and tastes like a fancy PB&J.
Cherry Cheesecake Tacos
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Oven-safe bowls or taco mold
- Small saucepan
- Spoon or spatula
- Oven
Ingredients
For the Taco Shells
- 6 large flour tortillas soft taco size
- 4 tbsp melted butter
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- Pinch of salt
For the Cheesecake Filling
- 8 oz cream cheese room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp sour cream
For the Cherry Topping
- 2 cups fresh cherries pitted or 1 1/2 cups frozen
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 tsp almond extract optional
Instructions
Prepare the Taco Shells
- Preheat oven to 400°F (200°C).
- Mix melted butter with sugar, cinnamon, and salt.
- Brush both sides of tortillas with the mix.
- Drape over oven-safe bowls or taco mold.
- Bake for 8–10 minutes or until golden.
- Let cool completely before removing.
Make the Cheesecake Filling
- Beat cream cheese until smooth (about 3 minutes).
- Add powdered sugar, vanilla, and sour cream. Beat again.
- In a separate bowl, whip heavy cream to stiff peaks.
- Fold whipped cream gently into the cream cheese mixture.
- Chill while preparing the topping.
Prepare the Cherry Topping
- In a saucepan, add cherries, sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring, for 8–10 minutes until thick.
- Stir in almond extract if using.
- Cool to room temperature.
Assemble the Tacos
- Fill each taco shell with 1/4 cup cheesecake filling.
- Top with 2–3 tbsp cherry topping.
- Serve immediately or chill assembled tacos for up to 2 hours.
Notes
Nutrition
Frequently Asked Questions
Can I make cherry cheesecake tacos ahead of time?
You can prepare all components separately up to 2 days ahead but assemble just before serving. The shells will get soggy if filled too early. Store taco shells in airtight container cheesecake filling covered in fridge and cherry topping in separate container.
How do I store leftover cherry cheesecake tacos?
Assembled tacos should be eaten within 2 hours for best texture. If you have leftovers store in refrigerator up to 24 hours but shells will soften. Components can be stored separately for 3-4 days.
Can I use store bought taco shells instead?
Hard taco shells work but they taste different and can break easily. If you use them warm them slightly in oven first. Soft flour tortillas crisped in oven give much better results.
What can I substitute for heavy cream?
You can use whipped topping but texture will be different. For lighter version try whipping Greek yogurt with a bit of powdered sugar though it wont be as fluffy.
How do I prevent the taco shells from breaking?
Make sure tortillas are fresh and pliable before baking. Let them cool completely in the molds before removing. If they crack slightly you can still use them – the filling helps hold everything together.
Can I make these gluten free?
Yes use gluten free flour tortillas or try making shells from crepes. Some people use large cookies like pizzelles but flavor will be different.
What other toppings work well?
Try fresh strawberries blueberries or mixed berries. Chocolate sauce caramel or even a sprinkle of chopped nuts add nice texture. Keep it simple so the cheesecake flavor shines through.
My Final Thoughts
These cherry cheesecake tacos have become my go-to dessert when I want something that looks impressive but doesn’t stress me out to make. Last month I served them at my daughter’s graduation party and her friends couldn’t stop talking about them. There’s something magical about taking a classic dessert like cheesecake and giving it a playful twist – it makes people smile before they even take a bite. The combination reminds me of our family’s cherry cheesecake but with way less fuss and cleanup. If you love the flavors in this recipe you should definitely try my cherry amaretto tiramisu next – it has that same elegant cherry flavor profile but in a completely different format. Make these cherry cheesecake tacos your own by experimenting with different toppings or adding your favorite extracts to the filling. The important thing is to have fun with it and enjoy every delicious bite.