Cheesecake Tacos
Cheesecake Tacos are the ultimate Taco Tuesday dessert to serve up. Move over fried ice cream, and hello cheesecake tacos! This dessert taco has a crunchy corn shell that is baked, buttered, then dipped in sugar. Fill them with a simple cheesecake filling, fresh fruit and finish with a quick chocolate ganache.
Cheesecake Dessert Tacos Recipe
Have you tried cheesecake tacos?
We have a more elaborate version coming up, but we wanted to dip our culinary toes into this concept with a simple, semi-homemade take on the trend using pre-made taco shells.
To make our dessert taco shells, we simply warmed up regular corn tortilla shells and brushed with with butter and coated them in coarse sugar.
Then, we filled them with a light, whipped cheesecake filling made with cream cheese and heavy cream. It holds it’s shape beautifully when piped into the shells while keeping that ethereally light, melt-in-your-mouth quality.
Next, we topped them with fresh berries, adding a pop of color and freshness and a drizzle of our quick chocolate ganache to add a bit more rich indulgence (without much extra effort – we made this glossy chocolate drizzle in the microwave!)
While I chose to pipe in the cheesecake filling for a prettier presentation, you can simply scoop it in with a spoon.
If you love tacos and cheesecake, just trust me – combine the two and try out this decadent cheesecake taco recipe for yourself!
— Jennifer
Cheesecake Tacos Ingredients
For your convenience, I’ve provided ad links to supplies used to make this recipe; see our disclosure policy here.
Shells
- Flat-bottom taco shells such as ‘Stand n Stuff’
- Butter, melted
- Decorating sugar, large crystal sugar
Cheesecake
- Heavy whipping cream
- Cream cheese, room temperature
- Powdered confectioner’s sugar
- Vanilla extract
- Fresh strawberries, sliced
- Fresh blueberries
Ganache
- Milk chocolate chips
- Heavy whipping cream
Scroll down to our free printable recipe card for the full measurements and directions.
Helpful Kitchen Tools
- Cookie Sheet
- Pastry Brush
- Shallow Plate
- Mixing Bowl
- Electric Mixer
- Measuring Cups and Spoons
- Piping Bag
- Microwave-safe Bowl
How to make Cheesecake Tacos
To Prep: Preheat oven to 350F and grab the kitchen tools listed above.
- Prepare the taco shells by warming them in the oven and then brushing with melted butter and sprinkling with sugar. Set aside.
- Make the cheesecake filling.
- Assemble the tacos by piping the cheesecake filling into the shells and topping with berries.
- Make a quick ganache in the microwave and drizzle over the finished tacos.
Cheesecake Tacos Recipe FAQs
How long will cheesecake tacos last? This recipe is best served the day of. The shells, ganache and cheesecake filling can all be made the day before – but wait to assemble them until just before serving.
If you choose to prep ahead, store the cheesecake filling, ganache and taco shells separately – the cheesecake filling in the fridge and the taco shells in an airtight container at room temperature for 1-2 days.
Can you freeze cheesecake tacos? I do not recommend freezing these tacos. You will find the flour shell will either become pretty soggy once it thaws, or it will become pretty chewy.
Just make what you plan to eat. That is the best option, so you don’t waste the leftovers.
How to Make These Tacos Lower Carb: Reach for low carb tortillas if you want to cut out some of the carbs. Simply take a cookie cutter and make a circle shape. Then flip a muffin pan upside down and place the shell in the upside down pan.
This is going to help it take shape of a taco shell. Then bake for 10 minutes just as you would if you were using a stand and stuff shell.
What other toppings can be used for these dessert tacos?
Want to change up what you put on your dessert tacos? Here are even more ideas for you to try out:
- Cookie crumbles
- Chopped candy bars
- Nuts
- Peanut butter drizzle
- Butterscotch
- Crushed peppermint candies
- Mini chocolate chips
- Marshmallows
It would be really cute to set out a little “toppings bar” (I usually use a sectioned platter) and let the kids add their own favorite “taco toppings.”
More Unique Cheesecake Recipes to Try:
- No Bake Dalgona Coffee Cheesecake Bars
- Mini S’mores Cheesecakes
- Mini OREO Cheesecake Cupcakes
- Carrot Cheesecake Cake
- Snickerdoodle Cheesecake Bars
Cheesecake Tacos Recipe (Printable Recipe Card)
If you tried this recipe and loved it too, please rate it! We’d also love to hear your thoughts in the comments.
Cheesecake Tacos
Ingredients
Shells
- 6 flat-bottom taco shells such as ‘Stand n Stuff’
- 4 ounces butter melted
- ½ cup decorating sugar large crystal sugar
Cheesecake
- 2 cups heavy whipping cream
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries sliced
- 1 cup fresh blueberries
Ganache
- ½ cup milk chocolate chips semi-sweet chocolate chips work too
- 2 tablespoons heavy whipping cream
Instructions
Tacos
- Preheat the oven to 350 degrees F.
- Place the shells on a baking sheet and heat for 10 minutes.
- Brush the outside of the shells with the melted butter and sprinkle with the sugar. Set aside.
Cheesecake
- Add the heavy cream to a large mixing bowl. Beat with a hand mixer on medium until stiff peaks form. Set aside.
- In a separate bowl, add the cream cheese, powdered sugar, and vanilla. Beat until incorporated.
- Fold half of the whipped cream into the cream cheese mixture.
- Add the remaining whipped cream to the cream cheese mixture and fold until completely combined.
- Fill a piping bag that’s fitted with a 1M star tip or round tip with the cheesecake mixture.
- Pipe the cheesecake into the shells, filling about ⅔ full.
- Top with the sliced strawberries and blueberries.
Ganache
- Add the chocolate chips and heavy cream to a microwave-safe bowl.
- Heat in the microwave in 30-second intervals and stir after each interval until the ganache is creamy and smooth. Add additional heavy cream 1/2 tablespoon at a time if needed to make a drizzle consistency.
- Drizzle chocolate across tops of the cream and berries with a spoon or place the ganache in a sandwich bag and cut a small hole in one of the corners of the bag.
- Chill for about an hour before serving.
Notes
Nutrition
Pin this recipe on Pinterest
You might also like our Cookie Dough Cheesecake or our Samoa Cheesecake Bars.
