5.0 from 54 votes
Cheesecake Tacos
Cheesecake Tacos is loaded with cheesecake and topped with a cherry pie filling. They are crunchy and easy to make with simple ingredients.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 18
Calories: 267 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Taco Shells:
- 18 street taco size flour tortillas
- 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!
Cup of Yum
Notes
- If you cannot find the street taco size tortillas, cut soft taco size tortillas into 4 inch round circles with a cookie cutter or glass.
- Make sure that the cream cheese is at room temperature and has softened so that it mixes well with the other ingredients.
Nutrition Information
Calories
267kcal
(13%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
22mg
(7%)
Sodium
333mg
(14%)
Potassium
112mg
(3%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
351IU
(7%)
Vitamin C
1mg
(1%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 267
% 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.