Cheesecake Dessert Tacos! (No Bake Cheesecake!)
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How to Make Cheesecake Dessert Tacos! (No Bake Cheesecake!)
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Cherry cheesecake is delicious….one of my favorite desserts for sure! This is a fun twist on the usual no bake cheesecake and a great way to serve it to a crowd!
The shells of these dessert tacos are made from tortillas cut with a round cookie cutter and fried crisp and dusted with graham crumbs. If you prefer you can dip them in cinnamon sugar after frying (just like I did with my Apple Pie Tacos) or not dip them at all. The crumbs are yummy and taste great but they are a bit messy… I personally go for flavor and then sweep if I need to. :) They only take about 20 seconds each to make and can be made days ahead of time.
I topped mine with cherry pie filling but these can be topped with ANY topping you like! These are the most amazing no bake desserts I may have ever had!
Items you’ll need for this recipe
* Graham Crumbs * Flour Tortillas * Cream Cheese *
- 6 large Flour Tortillas
- Oil for frying
- Graham crumbs optional, this makes it a bit messy but tastes great
- 8 oz cream cheese
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1 can pie filling any flavor
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Using a 3.5″ circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
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Heat about 1 1/2″ of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it’s good & bubbly.
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Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the graham crumbs if using.
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Set on a pan to cool. You can leave these at room temperature for up to 3 days.
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Cream together cream cheese and lemon juice until soft.
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Add whipping cream and beat on medium for 2 minutes. Add in sugar and vanilla then beat until stiff and fluffy. Place in a ziploc bag and refrigerate for at least 30 minutes.
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Pipe cheesecake filling into each taco. Top with pie filling and serve.
To serve: Place a mini muffin tin upside down (if desired you can line the tin with a cloth napkin to look pretty as I did in the photos above).
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Here are a few more recipes you’ll love
* Cheesecake Parfaits * Apple Pie Tacos * No Bake Rolo Cheesecake *
Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
Is there a way to bake the shells into shape? Like maybe brush with melted butter or oil, then sprinkle on crumbs and bake?
You could certainly try brushing them and then hanging them over the racks in your oven to bake. Please let us know how it works out for you!
Made these for a work event today and set up as a “dessert taco bar” with some coated in cinnamon/sugar and some in graham cracker crumbs dusted with powdered sugar. I provided cheesecake filling, fruit toppings, and whipped cream. It was a hit! Thanks!
A dessert taco bar is such a good idea! Thank you for sharing!
Don’t get tortilla flour were I say any substitute
What a great recipe! I love cheesecake! And these are perfect! I dusted my tortillas with the cinnamon sugar. After they cooled, I dipped the edges in melted milk chocolate and then in crushed walnuts. After filling I dusted the top of the cheesecake filling with graham cracker crumbs, pie filling and topped it all off with a dollop of fresh whipped cream! Crazy good!
I love your addition of chocolate and walnuts! Thank you for sharing!
Can you keep these in the fridge before serving or will the shell get wilty??
If you’d like to make these ahead of time, the shells are fine for up to 3-4 days in a dry container on the counter. You can certainly make the filling the day before as well. I would suggest filling them just before serving.
I tried making these today and by this afternoon they were completely wilty and soft not crunchy any tips?
You can certainly make the components ahead of time. I would suggest assembling them shortly before serving.
Looks and sounds so good. Thank you
I hope that you enjoy the recipe if you try it Liz!
You are teaching a 76 year old new tricks. Always looking for fast, tasty desserts during the week. Weekends we BAKE! Since we can all our pie fillings, I can make this recipe with blueberry, blackberry, strawberry, bumble berry and apple. Yum. Can’t wait.
What is cool whip
cool whip is imitation whipped cream, found in the frozen food section of the grocery store.
Hello, I’ve read this yummy recipe & thought I’d give it a go. I’m from Perth Western Australia and I’d like to know what Graham crackers are – sorry don’t have those here. Many thanks.
They are almost like digestive biscuits.
Can cool whip be used instead of heavy cream or is it too light? Thank You!
I use a very similar no bake cheesecake recipe in my Cheesecake Stuffed Strawberries and it works perfectly!!
Can sub a mix of sugar and cinnamon and roll tortilla in it while still hot.
An alternate to the tortilla is to use frozen bread dough. Let it thaw but not proof and slice a 1/2 inch round off of loaf and roll out to a 6 inch diameter. Follow directions for frying, etc.
The cinnamon sugar is wonderful too (I use it on my apple pie tacos!)
I love the bread idea! I’m going to give that a try!
u can use Dream Whip Topping in place of cream cool whip don’t hold as good ok