Why You’ll Love This Recipe

I love how these Cheesecake Tacos bring a playful spin to dessert. The contrast of crisp shells and pillowy cheesecake filling is irresistible. Plus, they’re simple to make, easy to customize, and perfect for parties or casual treats

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Taco Shells
- Flour tortillas (small/street‑taco size)
- Butter (melted) or neutral oil (for frying)
- Coating: graham cracker crumbs + sugar, or cinnamon sugar (sugar + cinnamon)
Cheesecake Filling
- Cream cheese (softened)
- Sweetener: powdered sugar and/or confectioners’ sugar
- Heavy whipping cream (or Cool Whip / pudding mix version)
- Flavoring: vanilla extract and optional lemon juice/zest
Toppings
- Canned or fresh fruit filling: strawberry, cherry, blueberry, etc.

directions

Form the shells:
- Cut tortillas into circles (~3–4″) if needed
- For baked shells: brush melted butter, coat in crumbs or sugar mixture, drape over inverted muffin pan, bake at 400 °F until golden (~10 min)
- For fried shells: heat oil to ~350 °F, fold tortillas, fry ~1 min per side until crisp, then immediately coat in crumbs or cinnamon sugar
Prepare cheesecake filling:
- Beat cream cheese until smooth.
- Add powdered sugar, vanilla, and lemon juice/zest, mixing until creamy
- Fold in whipped cream (or Cool Whip, or whipped mixture with pudding mix) until light and pipeable . Chill filling.
Assemble tacos:
- Pipe or spoon cheesecake filling into cooled shells.
- Top each taco with your favorite fruit filling or fresh berries

Servings and timing

Makes ~12–20 mini tacos (depending on size) .
Prep: ~15–20 minutes
Cook/bake: ~10 minutes
Chill optional: 30 minutes
Total: ~30–45 minutes

Variations

Berry options: Swap cherry, blueberry, or mixed berry fillings
Filling style: Add pudding mix for extra thickness or lighten with whipped cream or Cool Whip .
Shell coatings: Try cinnamon‑sugar, graham crumbs, or even crushed cookies
No‑bake shells: Bake tortillas instead of frying for a lighter version

storage/reheating

Shells: Store separately for up to 2–3 days in an airtight container to keep crisp
Filling: Keep refrigerated for up to 3 days
After assembly: Serve immediately. Assembled tacos soften over time and are best eaten fresh

FAQs

Can I make the shells ahead of time?

Yes. You can bake or fry and coat them, then store in an airtight container for 2–3 days before filling .

Is the filling freezer‑friendly?

I haven’t frozen the filling, but you can chill it in the fridge for up to 3 days. It’s best fresh .

Can I use corn tortillas instead?

Absolutely! Cornell‑taco style gives a different flavor—coat, bake or fry, then fill as usual .

How can I keep the tacos from getting soggy?

I keep shells and filling separate. Only fill right before serving to maintain crispness .

Can I make them larger?

Definitely. Use full‑size tortillas and larger cutters, but bake/fry needs more time for crisping .

Conclusion

These Cheesecake Tacos are a playful and irresistible dessert—crunchy shells, creamy cheesecake filling, and juicy fruit toppings make each bite a delight. Whether whipped up last-minute or prepped ahead, they’re perfect for sharing and always leave everyone smiling.