Review Recipe


Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 30 mini dessert tacos
Author Holly Nilsson
Course Dessert
Cuisine American
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!
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  • 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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  1. 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).
  2. 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.
  3. 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.
  4. Set on a pan to cool. You can leave these at room temperature for up to 3 days.
  1. Cream together cream cheese and lemon juice until soft.
  2. 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.
  1. Pipe cheesecake filling into each taco. Top with pie filling and serve.
Nutrition Information
Calories: 75, Fat: 5g, Saturated Fat: 3g, Cholesterol: 19mg, Sodium: 68mg, Potassium: 25mg, Carbohydrates: 4g, Sugar: 1g, Protein: 1g, Vitamin A: 220%, Vitamin C: 0.1%, Calcium: 19%, Iron: 0.2%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword no bake cheesecake