Cheesecake Tacos

These Cheesecake Tacos are a sweet option to your traditional taco recipe. Cream cheese mixture fills a graham cracker and sugar blend tortilla shell to create the ultimate dessert recipe.

If you love cheesecake, then you need to make these Cheesecake Tacos or any of our Cream Cheese Desserts . This crunchy and decadent dessert will leave your family speechless. The creamy cheesecake filling easily combines with simple ingredients for a simple and favorite dessert recipe.

What are Cheesecake Tacos?

Cheesecake Tacos are the ultimate cheesecake dessert. Graham cracker crumbs and sugar are combined and then coated on flour tortillas. These tortillas are folded and baked in an upside down muffin tins.

The cheesecake filling ingredients are combined then topped in the baked taco shell. Add cherry pie filling to the top for a hand help dessert.

Ingredients 

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

There are many ways to top these tortilla shells filled with cheesecake. Whatever you prefer on your regular cheesecake you can top these fun twist tacos.

• Strawberry Cheesecake Taco – Just the cherry pie filling to strawberry or other types of pie filling. You can also make a homemade strawberry sauce for more flavor.
• Drizzle Syrup – Drizzle the top of Cheesecake Tacos with Chocolate syrup or caramel syrup.
• Sprinkles – Add sprinkles to the top for my fun flavor.
• Fresh Fruit – Instead of pie filling top the cream cheese filling with fresh fruit. Strawberries, blueberries or raspberries are always good options.
• Brownies – Another fun topping is cut up brownies or cake.

How to Make Cheesecake Tacos

• Step 1 – Heat Oven – Preheat the oven to 400 degrees F.  

Step 2 – Mix Graham Cracker and Sugar – In a shallow bowl, stir together the graham cracker crumbs and granulated sugar.  Gently stab the tortillas with a fork 6-7 times to help prevent air bubbles.  

Step 3 – Coat the tortilla in the graham cracker mixture. – Coat both sides of the tortillas with the melted butter with a basting brush.  Then gently press the tortillas down into the graham cracker mixture to coat the shells.  Flip and repeat until both sides of the tortillas are coated. 

Step 4 – Place tortilla on muffin pan – Flip a cupcake pan upside down, fold the tortillas in half. Then place them in between the cups of the pan so that they keep their shape while baking. 

Step 5 – Bake Tortilla – Bake for 10-11 minutes until the shells are golden brown.  Let the shells cool in the pan. Make sure that the shells have cooled completely before adding the filling. 

Step 6 – Beat cream cheese, powdered sugar and vanilla. – In a large mixing bowl, beat together the cream cheese, powdered sugar and vanilla extract. Beat until thoroughly combined with a hand held mixer or stand up mixer. 

Step 7 – Mix in Whipped Topping – Add in the whipped topping and beat until the mixture is smooth and fluffy.

• Step 8 – Chill Mixture – Chill the cheesecake mixture in the refrigerator for at least 30 minutes.  Then transfer the mixture to a piping bag or a ziplock bag with one of the corners removed. 
• Step 9 – Pipe into Taco Shells – Pipe the mixture into the cooled taco shells.  Then top with 3-4 cherries with the sauce from the can of pie filling. 
• Step 10 – Serve – Serve immediately and enjoy.

Recipe Tips

• Taco Shell Options – If you cannot find the street taco size tortillas, cut soft taco size tortillas. We recommend cutting into 4 inch round circles with a cookie cutter or glass. 
• Cream Cheese – Make sure that the cream cheese is at room temperature before mixing. Cream cheese must be softened so that it mixes well with the other ingredients. 
• Coating Tortilla Shells – When dipping the taco shells into the graham cracker mixture, make sure you fully coat the shells.
• Cinnamon Sugar – Instead of using graham cracker crumbs, you can mix cinnamon and sugar together.
• Cheesecake Mixture – If you do not have a piping bag, you can spoon the mixture into the tortilla shells. It is easier with the piping back but the spoon works great too.