Name: Cherry Cheesecake Tacos
Ingredients: 6–8 small flour tortillas (substitute with gluten-free or keto-friendly wraps); 3 tbsp melted butter (or coconut oil for vegan/dairy-free); 1/4 cup granulated sugar (adjust to taste); 1 tsp cinnamon (optional for warmth); 16 oz cream cheese (softened; use vegan cream cheese if preferred); 1 cup powdered sugar; 1 tsp vanilla extract; 1/2 cup heavy whipping cream (or coconut cream for dairy-free); 2 cups fresh/frozen cherries (pitted); 1/4 cup water; 1/3 cup granulated sugar; 1 tbsp cornstarch (mixed with 2 tbsp water); 1 tsp lemon juice (balances sweetness)

Description

These cherry cheesecake tacos are a fun and delicious twist on classic cheesecake. Crisp cinnamon-sugar taco shells are filled with creamy no-bake cheesecake filling and topped with sweet cherry pie topping—a perfect handheld dessert for parties, holidays, or anytime you crave something unique and indulgent.

Ingredients

Scale

6–8 small flour tortillas (substitute with gluten-free or keto-friendly wraps)
3 tbsp melted butter (or coconut oil for vegan/dairy-free)
1/4 cup granulated sugar (adjust to taste)
1 tsp cinnamon (optional for warmth)
16 oz cream cheese (softened; use vegan cream cheese if preferred)
1 cup powdered sugar
1 tsp vanilla extract
1/2 cup heavy whipping cream (or coconut cream for dairy-free)
2 cups fresh/frozen cherries (pitted)
1/4 cup water
1/3 cup granulated sugar
1 tbsp cornstarch (mixed with 2 tbsp water)
1 tsp lemon juice (balances sweetness)