There's something truly magical about these Cheesecake Tacos – crispy shells filled with creamy, luscious cheesecake filling and topped with fresh berries or a drizzle of chocolate. They’re a perfect blend of crunchy and creamy, making each bite an irresistible experience.
I first tried a version of this recipe at a local food fair, and it was love at first bite. Now, I make these Cheesecake Tacos for everything from birthday parties to casual family gatherings, and they’re always a hit. Let's dive into how to make this delightful treat!
Why You'll Love These Cheesecake Tacos
Get ready to meet your new go-to dessert! These Cheesecake Tacos are a fun twist on traditional cheesecake, bringing the classic flavors we love into an easy, handheld dessert.
First of all, they’re surprisingly easy to make. The shells come together quickly using flour tortillas, which are fried to a golden crisp, while the filling whips up in just minutes with cream cheese, sugar, and vanilla.
Endlessly customizable, these tacos can be filled and topped with all kinds of delicious extras. Whether you prefer fresh strawberries, chocolate sauce, or a sprinkle of cinnamon sugar, you can make these tacos suit your taste perfectly.
Not only are these tacos delicious, but they’re also a showstopper on any dessert table. The unique presentation will definitely impress your guests, and they’re so easy to pick up and eat, making them great for parties and family gatherings.
Best of all, they’re surprisingly budget-friendly. With simple ingredients that you probably already have at home, you can whip up a batch of these in no time, without breaking the bank.
Ready to get started? Let’s go over what you’ll need to make these decadent Cheesecake Tacos.
Ingredients Notes

The ingredients for these Cheesecake Tacos are straightforward, but each one plays a key role in creating the perfect balance of flavors and textures.
- Tortillas: Small flour tortillas work best here. They fry up beautifully, holding their shape while staying crispy and golden brown. Feel free to use gluten-free tortillas if you prefer!
- Cream Cheese: This is the base for the cheesecake filling. Make sure to use full-fat cream cheese for the creamiest texture and let it soften to room temperature before mixing. It’s key to achieving a smooth, spreadable filling.
- Powdered Sugar: This sweetens the filling without the grittiness of granulated sugar. Powdered sugar also helps to thicken the filling a bit, giving it that classic cheesecake feel.
- Vanilla Extract: A splash of pure vanilla extract enhances the flavor of the filling, adding that delicious, warm aroma that pairs so well with cream cheese.
- Heavy Cream: Whipping heavy cream into the cheesecake mixture makes it extra light and fluffy. If you’re looking for a lighter option, you could substitute half-and-half, though the filling won’t be as rich.
- Fresh Berries or Toppings of Choice: Fresh strawberries, blueberries, or raspberries are perfect for topping these tacos. You can also try chocolate shavings, caramel drizzle, or crushed nuts to add texture and flavor.
You’ll also need some oil for frying, ideally a neutral oil like canola or vegetable oil. A hand mixer or stand mixer is helpful for whipping up the filling to the right consistency.
How To Make These Cheesecake Tacos

Making Cheesecake Tacos is simpler than you might think. Here’s how to make them step-by-step.
Start by preparing the taco shells. Cut small flour tortillas in half, then fold each half over a skewer or taco mold to shape them into mini taco shells. Heat a pot of oil to 350°F (175°C) and carefully fry the tortillas for about 1-2 minutes, until they’re golden brown and crisp. Remove and drain on a paper towel-lined plate.
While the shells cool, whip up the cheesecake filling. In a large mixing bowl, combine softened cream cheese and powdered sugar. Beat on medium speed until smooth, then add vanilla extract. In a separate bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy cheesecake filling.
Transfer the filling into a piping bag for easy assembly. If you don’t have a piping bag, you can use a resealable plastic bag with a corner snipped off. Pipe the cheesecake filling into each cooled taco shell, filling generously but not to the point of overflowing.
Finally, add your toppings. Fresh berries, a sprinkle of cinnamon sugar, chocolate drizzle, or caramel sauce are all fantastic choices. For an extra touch, you can dust the tacos with powdered sugar for a lovely finish.
These Cheesecake Tacos take about 30 minutes to assemble, and you’ll love how quick they are from start to finish!
Storage Options
If you happen to have leftovers (which doesn’t usually happen with these!), you can store the components separately to keep them fresh.
- Taco Shells: Store any leftover shells in an airtight container at room temperature. They’ll stay crispy for up to 2 days, though they’re best enjoyed fresh.
- Cheesecake Filling: Keep any leftover filling in the refrigerator in a covered container. It should last for up to 3 days. Before using, give it a quick stir to restore its creamy texture.
When you’re ready to assemble, fill the shells with the cheesecake filling and add toppings just before serving. This helps keep the shells from getting soggy.
To reheat the shells, if needed, you can pop them in a 350°F oven for a few minutes to restore their crispiness.
Variations and Substitutions
One of the best things about these Cheesecake Tacos is how adaptable they are! Here are a few fun ideas to make this recipe your own.
- Chocolate Lovers’ Delight: Add cocoa powder to the cheesecake filling for a chocolate-flavored filling, or fold in mini chocolate chips for an extra treat. Top with a drizzle of chocolate sauce and chocolate shavings.
- Berry Burst: For a fruity twist, mix in a bit of fruit puree (like strawberry or raspberry) with the filling. This adds a subtle fruit flavor and a hint of color to each taco.
- Nutty Crunch: Sprinkle crushed nuts (like pecans, almonds, or walnuts) on top of the filling for an added crunch. The nuts pair wonderfully with the creamy cheesecake and crisp shell.
- Caramel Apple: Add a spoonful of caramel sauce and thin apple slices on top of each taco. This combination gives off cozy, autumnal vibes and makes for a deliciously sweet and tangy topping.
- Spiced Cinnamon Sugar: Sprinkle the taco shells with a bit of cinnamon sugar right after frying for a churro-inspired flavor. It’s a simple way to add extra sweetness and a hint of warmth.
Don’t be afraid to experiment with these Cheesecake Tacos! With such a versatile base, the flavor combinations are endless. Whether you keep it classic or try something new, these tacos are sure to be a hit with family and friends. Enjoy!
PrintCheesecake Tacos Recipe
This cheesecake tacos recipe is a delightful twist on traditional cheesecake, combining crispy taco shells with a creamy, sweet cheesecake filling. Perfectly sized for a fun, bite-sized dessert, these cheesecake tacos are easy to make and ideal for parties or special occasions. Keywords: cheesecake tacos, dessert tacos, easy cheesecake recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 small flour tortillas
- 1 cup heavy cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup fresh strawberries, diced
- ¼ cup fresh blueberries
- Cinnamon sugar (optional, for dusting tortillas)
Instructions
- Prepare the Tortilla Shells: Preheat oven to 400°F (200°C). Brush both sides of tortillas with butter, dust with cinnamon sugar, then drape them over the bars of the oven rack. Bake for 5-7 minutes until crispy.
- Make the Cheesecake Filling: In a mixing bowl, whip the heavy cream until soft peaks form. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until well combined.
- Assemble the Tacos: Once shells are cooled, spoon or pipe cheesecake filling into each shell. Top with diced strawberries and blueberries or your favorite toppings.
- Serve: Serve immediately to maintain the crispy texture of the shells.
Notes
- For added flavor, drizzle the tacos with chocolate or caramel sauce.
- Keep the shells and filling separate until ready to serve to avoid sogginess.
Nutrition
- Serving Size: 1 cheesecake taco
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
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