There's something incredibly fun and delicious about Cheesecake Tacos! These sweet treats combine the crispy shell of a taco with the creamy, rich filling of cheesecake, creating a delightful dessert that's perfect for parties, family gatherings, or a cozy night in.

I first discovered this recipe while looking for a unique dessert to serve at a family gathering. What began as an experiment quickly turned into a crowd-pleaser that everyone now requests on special occasions. Each bite is a perfect combination of crunchy, creamy, and sweet – a dessert taco that’s sure to impress!
Why You'll Love This Cheesecake Tacos Recipe
Get ready to experience a dessert like no other. These Cheesecake Tacos are not just a feast for the taste buds – they're a treat for the senses!
First off, they’re super simple to make. While cheesecake can sometimes be intimidating, these mini tacos let you skip the hassle of baking. With a no-bake filling and quick-fried shells, they’re ready in no time.
The contrast in textures is absolutely divine. The taco shell is light and crispy, adding just the right amount of crunch to complement the creamy filling. Each bite offers a perfect balance between soft and crispy that makes these tacos impossible to resist.
And let’s talk about how customizable these are. From adding fresh berries or a drizzle of caramel sauce to rolling the shells in cinnamon sugar, you can truly make this recipe your own.
Lastly, these Cheesecake Tacos make for an eye-catching dessert. They’re the ideal size for serving at parties, and guests love the fun twist on a classic dessert.
Ingredients Notes

The ingredients in this recipe are simple, but each plays a crucial role in making these Cheesecake Tacos absolutely delicious.
- Tortillas: Mini flour tortillas are the perfect base for these dessert tacos. Their size makes them easy to handle and fry, resulting in crisp, golden shells. If you can find the 4-inch tortillas, they work best, but larger ones can be cut to size.
- Cream Cheese: This is the heart of your filling. Make sure to use softened, full-fat cream cheese for the richest, creamiest texture. Low-fat versions can be used if preferred, but the filling may be less thick.
- Heavy Cream: Whipped into the cream cheese, heavy cream helps give the filling a lighter texture. You’ll want it cold before whipping to get the best volume and stability.
- Powdered Sugar: Used to sweeten the filling, powdered sugar is ideal because it dissolves easily and helps create a smooth, luscious cheesecake filling.
- Vanilla Extract: Just a touch adds depth to the filling, enhancing that classic cheesecake flavor. You can also try other extracts like almond or lemon for different flavor twists.
No special equipment is required here – just a skillet for frying, a hand or stand mixer for the filling, and a piping bag or spoon to fill the shells.
How To Make This Cheesecake Tacos Recipe

Creating these delicious Cheesecake Tacos is a breeze. Let's go step-by-step to ensure you get perfect results every time.
- Make the Shells: Start by heating about 1 inch of oil in a skillet over medium heat. While the oil is heating, prepare the mini tortillas. Using tongs, carefully place a tortilla in the hot oil and fold it in half to form a taco shape. Fry until golden and crispy, about 30 seconds on each side. Remove and drain on paper towels. If you want to add an extra touch, you can roll the fried shells in cinnamon sugar while they're still warm.
- Prepare the Filling: In a mixing bowl, beat softened cream cheese and powdered sugar together until smooth. Slowly add in the heavy cream and vanilla extract, beating until light and fluffy. For the best texture, whip until the mixture forms soft peaks.
- Fill the Shells: Once the shells are cool, it’s time to fill them with the creamy cheesecake mixture. Transfer the filling to a piping bag or use a spoon, and carefully fill each taco shell. Be generous with the filling to ensure each bite is packed with that creamy goodness.
- Add Toppings: Now comes the fun part! Top your Cheesecake Tacos with fresh berries, a drizzle of chocolate or caramel sauce, or a sprinkle of crushed cookies for a decadent touch. You can get creative and customize these based on your favorite toppings.
- Chill or Serve Immediately: While these tacos can be enjoyed right away, chilling them for about 15 minutes allows the filling to set nicely. If you're in a rush, they’re still delicious fresh and warm.
Storage Options
These Cheesecake Tacos can be made in advance, but there are a few tips to keep them as fresh as possible.
- Refrigerate the Filling Separately: If you’re not planning to serve them immediately, prepare the shells and the filling, but keep them separate until ready to serve. This prevents the shells from softening due to the filling’s moisture.
- Assembled Storage: Once assembled, you can store these tacos in an airtight container in the refrigerator for up to 1 day. After this, the shells may start to lose their crispiness.
- Reheating the Shells: To re-crisp any softened shells, pop them in the oven at 350°F for a few minutes until they’re crisp again.
For best results, I recommend assembling and enjoying these Cheesecake Tacos the same day.
Variations and Substitutions
One of the best things about Cheesecake Tacos is how versatile they are! Here are some delicious ways to customize this recipe.
- Fruit Fillings: Add a fruity twist by folding in a few spoonfuls of fruit jam or puree to the cheesecake filling. Strawberry, raspberry, or blueberry jam pairs especially well with the creamy filling.
- Chocolate Lovers: For a chocolatey version, mix cocoa powder into the cheesecake filling or add mini chocolate chips. Drizzle with chocolate sauce for a truly decadent taco.
- Nutty Crunch: Add crushed nuts like pecans, almonds, or pistachios to the topping. The added crunch and flavor contrast beautifully with the creamy filling.
- Graham Cracker Crust: For a classic cheesecake flavor, roll the shells in crushed graham crackers after frying.
- Dairy-Free: Substitute a dairy-free cream cheese and coconut cream for the filling. Many non-dairy cream cheeses whip up nicely for a smooth, creamy filling.
Experimenting with these options is half the fun. Each variation brings something new to these dessert tacos, so don’t be afraid to get creative and make them your own!
Whether you're looking for a unique dessert to surprise guests or just want to indulge in a sweet treat at home, these Cheesecake Tacos are guaranteed to hit the spot. Enjoy the crispy shell, the creamy filling, and endless possibilities for toppings!
PrintCheesecake Tacos Recipe
Crispy, fun-to-eat cheesecake tacos are the perfect dessert! Filled with rich, creamy cheesecake and topped with fresh fruit or chocolate, these sweet tacos are easy to make and impossible to resist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 small flour tortillas
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Fresh berries or chocolate for topping
- Oil for frying
- Cinnamon and sugar (for coating)
Instructions
- Prepare the Tortilla Shells: Heat oil in a pan. Fry tortillas until crispy, shaping them into taco shells as they cook.
- Coat Shells: While warm, coat shells in cinnamon and sugar mixture. Set aside to cool.
- Make the Cheesecake Filling: In a bowl, whip heavy cream until stiff peaks form. In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold whipped cream into cream cheese mixture.
- Assemble: Spoon or pipe cheesecake filling into cooled taco shells. Top with fresh berries, chocolate, or any preferred toppings.
Notes
- Serve immediately for best texture. Shells may soften if stored.
- Customize toppings with nuts, caramel, or fruit sauces.
Nutrition
- Serving Size: 1 cheesecake taco
- Calories: 280
- Sugar: 14g
- Sodium: 150mg
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