Description
These Cherry Cheesecake Tacos combine crispy tortilla shells coated with graham cracker crumbs, a creamy cheesecake filling, and a luscious cherry topping for a delightful dessert that’s both fun and flavorful. Perfect for gatherings or a sweet treat, this recipe delivers a beautiful balance of textures and tastes with a simple baking and stovetop cooking process.
Ingredients
Scale
Taco Shells
- 6 tortillas (8” each)
- 1/4 cup butter, melted
- 1 cup graham cracker crumbs
Cherry Filling
- 1 cup cherries, halved
- 1 tbsp cornstarch
- 2 tbsp water
- 1/4 cup granulated sugar
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
Instructions
- Prepare the Shells: Preheat your oven to 400°F (200°C). Place an upside down muffin tin on a large baking sheet to use as a mold. Using a 4-inch cookie cutter, cut rounds from the tortillas. Dip each tortilla circle into melted butter, then press into graham cracker crumbs for an even coating. Fold each coated tortilla round into a taco shape and position them between the cups of the inverted muffin tin.
- Bake the Shells: Place the prepared tortillas in the oven and bake for 10 minutes or until they turn lightly golden and crispy. Once baked, remove them from the oven and allow to cool completely before filling to maintain their crispness.
- Make the Cherry Filling: In a small bowl, mix cornstarch and water to form a slurry. In a saucepan over medium heat, combine this slurry with the granulated sugar and halved cherries. Bring the mixture to a boil, then reduce to a simmer. Cook until the mixture thickens and the cherries soften, then remove from heat. Transfer the cherry mixture to a container and chill it in the refrigerator until ready to use.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon zest together until the mixture is light and creamy. Cover and refrigerate for 30 minutes to allow the filling to firm up, making it easier to pipe or spoon into the taco shells.
- Assemble the Tacos: Once the taco shells have cooled, fill each shell with the chilled cheesecake filling using a spoon or piping bag. Top each filled taco with a generous spoonful of the chilled cherry mixture. Serve immediately for a soft filling texture or chill briefly before serving for a firmer filling.
Notes
- Use fresh, ripe cherries for the best flavor; frozen cherries can be used but may add excess moisture.
- Ensure the cream cheese is softened to avoid lumps in the cheesecake filling.
- Taco shells can be prepared ahead and stored in an airtight container to maintain crispness.
- For a sweeter cherry topping, adjust the sugar quantity to taste.
- Chilling the assembled tacos slightly before serving will firm up the cheesecake filling if preferred.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
