If you’re scrambling for a fun, easy dessert idea that’s a little different, this churro cheesecake dessert taco recipe is sure to please.
This recipe was originally created to be part of our annual Big Game menu but is also perfect for a quiet evening at home or a potluck with friends. They are so easy to make that you don’t have to wait for an occasion to make them; they are the perfect bite-sized dessert for any time.
Cheesecake Churro Dessert Tacos
These were a huge hit and my family might expect me to make them on a weekly basis now. I took inspiration from the Mexican churro to create these dessert tacos. I took some Old El Paso Mini Taco Boats and baked them with cinnamon and sugar and filled them with cheesecake pudding (yes, you read that right) and topped them with fruit. Yes, you want this. You really, really want this!
These Mini Taco Boats are the perfect size for a dessert taco and are so easy to work with.
You could fry them, which was my original plan until I realized that I didn’t have enough oil for my fryer. Oops! The ability to improvise is important in the kitchen, so instead, I brushed the taco boat with melted butter and sprinkled them inside and out with cinnamon sugar.
Once coated, I put them under the broiler for one minute, then flipped them over and broiled them for another minute. Check them after 45 seconds so they don’t burn. This gave them a nice amount of crunch, but not so much crunch that they fell apart.
Once the shells have cooled, it’s time to fill them with the cheesecake pudding and top with your favorite berries. Oh my yum! This pudding is so delicious in these on tacos or serve with berries and whipped cream and you have a decadent dessert all on its own.
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- 1 package Old El Paso Mini Taco Boats
- 2 tbsp butter, melted
- Cinnamon sugar
- 6 tbsp sugar
- 4 tbsp cornstarch
- Pinch of kosher salt
- 2 1/2 cups cold milk
- 2 tsp vanilla extract
- 1/2 cup cream cheese
- Coat the taco boats with melted butter on both sides, sprinkle with cinnamon sugar.
- Put under the broiler for one minute per side.
- Whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the cold milk over medium-high heat. Continue to whisk until the mixture is thick. Turn off the heat and whisk in the vanilla and the cream cheese. Refrigerate at least 3-4 hours.
- Fill the cooled baked taco boats with pudding and top with berries.