Cheesecake Dessert Tacos Recipe

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Leta Published: January 4, 2021 Modified: June 1, 2021

How To Make Cheesecake Dessert Tacos

Our unique and flavorful dessert tacos makes the perfect afternoon treats! Each taco is filled with a creamy cheesecake filling for a luscious dessert.

Preparation: 15 minutes
Cooking: 1 minute
Chill Time: 30 minutes
Total: 46 minutes



For Shells:

  • 6large flour tortillas
  • oil,for frying
  • graham crumbs,optional

For Cheesecake Filling:

  • 8ozcream cheese
  • 1cupheavy cream
  • 1tsplemon juice
  • ¼cuppowdered sugar
  • 1tspvanilla

For Topping:

  • pie filling,1 can, any flavor



  1. Using a 3.5-inch circle cutter, cut out the circles from the tortillas, yielding about 5 from each tortilla.

  2. Heat about 1½-inch of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil to make sure the oil is bubbly.

  3. Using tongs, place one circle in the oil for about 5 seconds.

  4. Flip it over, then fold it in half, holding it folded for about 5 seconds or until browned.

  5. Flip over and fry the other side until crispy.

  6. Immediately remove from the oil, giving it a little shake, then transfer it into the graham crumbs.

  7. Set on a pan to cool.

Cheesecake Mixture:

  1. Cream together the cream cheese and lemon juice until soft.

  2. Add the whipping cream, then beat on medium speed for 2 minutes.

  3. Add in the sugar and vanilla, then beat until stiff and fluffy.

  4. Place the cheesecake mixture in a Ziploc bag, then refrigerate it for at least 30 minutes.

To Assemble:

  1. Pipe the cheesecake filling into each taco.

  2. Top each taco with pie filling.

  3. Serve, and enjoy!


  • Calories: 97.43kcal
  • Fat: 6.85g
  • Saturated Fat: 3.46g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 2.22g
  • Polyunsaturated Fat: 0.59g
  • Carbohydrates: 7.59g
  • Fiber: 0.29g
  • Sugar: 1.79g
  • Protein: 1.59g
  • Cholesterol: 19.18mg
  • Sodium: 121.54mg
  • Calcium: 32.57mg
  • Potassium: 33.08mg
  • Iron: 0.44mg
  • Vitamin A: 60.28µg
  • Vitamin C: 0.11mg
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