Cheesecake Tacos
User Reviews
5
Cheesecake Tacos
Description
Cheesecake Tacos start by shaping street taco-sized flour tortillas into shell forms and brushing them with melted butter before coating both sides in a graham cracker crumb and sugar mixture. Baking them in an inverted cupcake pan crisps the shells and sets their shape. Once cooled, the shells are filled with a smooth blend of softened cream cheese, powdered sugar, vanilla extract, and whipped topping, lending a creamy and sweet cheesecake texture.
The addition of cherry pie filling over the cheesecake layer provides a bright, fruity contrast complimenting the richness of the filling and the crisp shell exterior. This combination yields a balanced dessert with varied textures—crunchy, creamy, and juicy.
If smaller street taco tortillas are unavailable, cutting larger soft taco tortillas into rounds preserves the intended size and shape. Softened cream cheese at room temperature ensures easy mixing and a smooth filling.
Ingredients
For the Taco Shells:
- 18 flour tortillas street taco size
- 1 cup graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1/3 cup butter melted
For the Filling:
- 8 ounces cream cheese softened
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 8 ounces whipped topping thawed - Cool Whip
- 21 ounces cherry pie filling
Instructions
- For the Shells:
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- Flip a cupcake pan upside down, fold the tortillas in half and place them in between the cups of the pan so that they keep their shape while baking.
- 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.
- For the Filling:
- In a large mixing bowl, beat together the cream cheese, powdered sugar and vanilla extract until thoroughly combined with a hand held mixer or stand up mixer.
- Add in the whipped topping and beat until the mixture is smooth and fluffy.
- Chill the 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.
- Pipe the mixture into the cooled taco shells. Then top with 3-4 cherries with the sauce from the can of pie filling.
- Serve immediately and enjoy!
Notes
- If street taco size tortillas are unavailable, cut larger soft taco tortillas into 4-inch circles for similar results.
- Ensure cream cheese is softened to room temperature before mixing for a smooth filling.
- Allow baked shells to cool completely before filling to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 333mg | 14% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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