Get ready to delight your taste buds with a truly unique treat that combines the creamy richness of cheesecake with the fun handheld charm of tacos. The Cherry Cheesecake Tacos Recipe is a playful dessert that will impress guests and satisfy your sweet tooth all at once. Crispy cinnamon-sugar coated shells cradle a luscious cream cheese filling topped with luscious cherry pie filling, making every bite a perfect balance of textures and flavors.
Ingredients You’ll Need
These simple yet essential ingredients each play a crucial role in delivering that signature taste and texture that makes this Cherry Cheesecake Tacos Recipe so irresistible. From creamy to crunchy and sweet to tangy, every element works together like a charm.
- Heavy whipping cream: Whipped to soft peaks, it adds a light, airy texture to the filling.
- Cream cheese, softened: The rich, smooth base of the cheesecake filling.
- Powdered sugar: Sweetens the filling without grit, ensuring it stays silky.
- Vanilla extract: Adds warm, fragrant depth to the cheesecake mixture.
- Cherry pie filling: The juicy, tangy topping that brings brightness and contrast.
- Small flour tortillas: The perfect canvas for frying into crispy taco shells.
- Granulated sugar: Combined with cinnamon for a crunchy, sweet coating.
- Cinnamon: Adds cozy warmth and a spicy note to the taco shell coating.
- Oil for frying: Essential for turning tortillas into golden, crispy shells.
How to Make Cherry Cheesecake Tacos Recipe
Step 1: Prepare the Cinnamon Sugar
Start by mixing the granulated sugar and cinnamon in a bowl to create that irresistible sweet and spicy coating for your taco shells. This simple blend is what will transform your fried tortillas into mouthwatering crunchy shells with a beautiful aroma.
Step 2: Make the Cheesecake Filling
Next, beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a fluffy and luscious filling. Transfer this to a piping bag and chill it in the fridge to firm up a little before filling the tacos.
Step 3: Fry the Taco Shells
Heat oil in a skillet over medium heat and carefully fold each small flour tortilla in half with tongs. Fry them until they turn golden and crispy, about 1 to 2 minutes on each side. The instant you remove them from the oil, toss them in the cinnamon sugar mixture so they absorb that sugary, spicy coating. Set aside to cool so they hold their shape perfectly for filling.
Step 4: Assemble the Tacos
Using your piping bag, generously fill each taco shell with the creamy cheesecake mixture. Then, dollop or spoon a good amount of cherry pie filling on top. The contrast of the cool, fluffy filling with the warm sweet cherries nestled in crispy shells is divine.
Step 5: Serve
Enjoy your Cherry Cheesecake Tacos Recipe immediately for the best crunch and fresh flavors. These tacos are sure to impress and disappear quickly!
How to Serve Cherry Cheesecake Tacos Recipe
Garnishes
Sprinkle some crushed graham crackers or chopped toasted nuts over the cherry topping to add an extra layer of texture. A light dusting of powdered sugar or a drizzle of melted chocolate can elevate the presentation and flavor even further.
Side Dishes
Serve these tacos alongside fresh berries or a scoop of vanilla bean ice cream for a refreshing balance. A cup of strong coffee or espresso also pairs beautifully, cutting through the richness with its bold flavor.
Creative Ways to Present
Present the Cherry Cheesecake Tacos Recipe on a rustic wooden board with small bowls of extra cherry filling and cinnamon sugar for dipping or spooning. You could also serve them in colorful mini taco holders for a festive touch that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftover tacos, store the cheesecake filling separately from the shells in airtight containers. Keep the shells at room temperature in a sealed bag to maintain crispiness and the filling chilled in the fridge.
Freezing
While the fried taco shells don’t freeze well without losing crunch, you can freeze the cheesecake filling in a freezer-safe container for up to a month. Just thaw it in the fridge before use and refill the shells fresh when ready to serve.
Reheating
Reheat the shells briefly in a hot skillet or oven to bring back some crunch if needed, but avoid reheating the filled tacos altogether as the filling should remain chilled and fresh.
FAQs
Can I use store-bought pie filling?
Absolutely! Using canned cherry pie filling saves time and still delivers that delicious burst of cherry flavor which is perfect for this recipe.
What kind of tortillas work best for this recipe?
Small flour tortillas are ideal because they crisp up nicely when fried and hold the filling well without breaking.
Can I make the cheesecake filling ahead of time?
Yes, making the filling a few hours or even a day ahead helps the flavors meld and makes assembly quick and easy when you’re ready to serve.
Is frying necessary or can I bake the tortilla shells?
Frying is recommended as it creates the signature crisp taco texture and allows the cinnamon sugar coating to stick perfectly. Baking may not produce the same crunch or coating adherence.
How do I keep the shells crispy when storing?
Store the shells separately at room temperature in an airtight container or sealed bag. Avoid refrigerating them, as moisture will soften the crispiness.
Final Thoughts
If you’re looking to wow your friends or family with a dessert that’s as fun as it is delicious, you can’t go wrong with the Cherry Cheesecake Tacos Recipe. It’s a joyous mash-up of flavors and textures that feels special but is simple enough to whip up any time. Give it a try and prepare to become everyone’s favorite dessert chef!
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Cherry Cheesecake Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 tacos
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Cherry Cheesecake Tacos combine crispy, cinnamon-sugar coated tortilla shells with a smooth and creamy cheesecake filling, topped off with luscious cherry pie filling. Perfect for a fun and indulgent dessert, these tacos offer the delightful flavors of cheesecake in a handheld, crunchy format.
Ingredients
Cheesecake Filling
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Taco Shells and Coating
- 8 small flour tortillas
- 1 cup granulated sugar
- 1 tablespoon cinnamon
- Oil for frying (about 2 cups, vegetable or canola oil recommended)
Topping
- 1 can cherry pie filling (approximately 21 oz)
Instructions
- Prepare the Cinnamon Sugar: In a mixing bowl, combine 1 cup granulated sugar with 1 tablespoon cinnamon. Stir well to evenly blend the cinnamon and sugar. Set this mixture aside for coating the fried taco shells.
- Make the Cheesecake Filling: In a large bowl, beat 8 oz softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract together until the mixture is smooth and creamy. In a separate bowl, whip 1 cup heavy whipping cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture to maintain its light and fluffy texture. Transfer the filling into a piping bag and refrigerate to firm up.
- Fry the Taco Shells: Heat oil in a skillet over medium heat to approximately 350°F (175°C). Using tongs, carefully fold each small flour tortilla in half and fry it in the hot oil until golden and crisp, about 1 to 2 minutes per side. Immediately remove the shell from the oil and coat it thoroughly in the cinnamon-sugar mixture while still warm. Place the coated shells on a wire rack or paper towels to cool and set their shape.
- Assemble the Tacos: Once the taco shells have cooled enough to handle, pipe the prepared cheesecake filling evenly into each shell. Top the filling generously with cherry pie filling to add the perfect fruity sweetness.
- Serve: Serve the cherry cheesecake tacos immediately to enjoy the best crunchy texture of the fried shells paired with creamy cheesecake and vibrant cherry topping.
Notes
- Be careful when frying the tortillas as the hot oil can cause splatters.
- Use small flour tortillas to create easily foldable taco shells.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- For extra flavor, chill the assembled tacos for 10 minutes before serving.
- The tacos are best enjoyed fresh to maintain the crisp texture of the shells.
