Crave-Worthy Cherry Cheesecake Dessert Tacos Recipe

Can I double the recipe?

Yes, of course! You can double, triple, or even quadruple the recipe so you can have as many as you need. Because you can make them a day or two in advance, it is helpful to save you time later.

Can You Freeze These No-Bake Cheesecake Tacos?

No, they do not freeze well and should only be eaten or refrigerated. If you freeze them, they will be hard to eat, and the taco shells will end up mushy and unappealing.

Can I swap out graham crackers?

Absolutely you can swap the graham crackers if you want. I like to use Gingersnaps, Oreos, Nutter Butter Cookies, Vanilla Wafers, and flavored graham crackers from time to time. They are all delicious and are fabulous options.

Ingredients

All you need is eight ingredients, and many of them can easily be swapped for other ingredients. I can’t wait for you to sink your teeth into these incredible dessert tacos.

Small Tortillas
Graham Crackers
White Granulated Sugar
Vegetable Oil
Cream Cheese
Cool Whip
Powdered Sugar
Cherry Pie Filling

How To Make Dessert Tacos

They are so simple to make and are an amazingly quick and easy dessert. Everyone you make them for is bound to fall in love with them too. People of all ages can’t resist how wonderful they are.

Step 1. Place all of the graham crackers into the food processor. Then pulse it until the graham crackers are ground up, and look similar to sand.

Step 2. Pour in the granulated white sugar and mix well. Place the graham cracker mixture on a plate and set aside.

Step 3. Pour about 1 ½ inch of oil in a heavy skillet. Heat up the oil until it is bubbly and nice and hot.

Step 4. Using tongs, carefully lower the taco shells into the oil. Be sure to fold the tortilla in half and hold it into place with the tongs. You’ll need to form it into a folded taco shell.

Step 5. Cook the taco shell until it becomes golden brown.

Step 6. Once done, remove the tortilla shell and immediately roll in the graham cracker crumbs, so it coats the tortilla.

Step 7. Set the shell aside on a paper towel or baking sheet to drain.

Step 8. Repeat the process until all of the tortillas have been cooked.

Step 9. Combine the cream cheese, powdered sugar, and the cool whip in the bowl of a stand mixer. Whip until mixed well. Place the cheesecake mixture into a sealable bag or piping bag.