Back to Tortilla Dessert Cups

Print Options


Card Sizes

Tortilla Dessert Cups Recipe

Tortilla Dessert Cups Recipe

Diabetics and dessert lovers alike are "wowed" by these creamy treats. Says Susan Miller of Wakeman, Ohio, "After finding out my mother had diabetes, I went on a search for good recipes like this. These bites taste so yummy, no one will ever guess they're low in anything!"
TOTAL TIME: Prep: 30 min. + chilling YIELD:20 servings


  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 10 flour tortillas (6 inches)
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 cup cold fat-free milk
  • 1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
  • 2 cups reduced-fat whipped topping
  • 1/4 cup milk chocolate chips, melted


  • 1. In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.
  • 2. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan.
  • 3. Meanwhile, for filling, in a small bowl, beat cream cheese until smooth. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour.
  • 4. Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator. Yield: 20 servings.

Nutritional Facts

1 each: 130 calories, 4g fat (2g saturated fat), 5mg cholesterol, 178mg sodium, 19g carbohydrate (0g sugars, 0g fiber), 4g protein Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Tortilla Dessert Cups

Sort By :
Reviewed Jun. 30, 2014

"Thanks for providing a recipe for making tortilla desert cups using a muffin pan instead of custard cups. I haven't tried the rest of the recipe because my fiance is lactose intolerant but it sure sounds good.

Note: Warming tortillas in a microwave for 10 seconds will soften them, making it easier to mold them to the shape of the muffin cup."

Reviewed Apr. 22, 2013

"This is a wonderful dessert! I have a couple of suggestions for you cmartinez-Fat free shells are softer & easier to manipulate. warming the shell pieces slightly as you go makes them more pliable also. I use a dab of water to help stick the 2 pieces together as I press them into the bottom of the cup. Mini phyllo cups work great, too, if you're making minis. You can spray with butter flavor cooking spray and sprinkle with cinn.sugar and bake a few minutes (then cool) before filling if you want the cinn.sugar bonus."

Reviewed Mar. 21, 2013

"I thought this was delicious but I really couldn't figure how to make the wedges properly. Can someone help me?"

Reviewed Mar. 21, 2013

"Everyone loved this one ! Served with wine and they are begging for more."

Reviewed Mar. 21, 2013

"These were excellent. I can't wait to make them again!"

Reviewed Mar. 21, 2013

"I used the 6 " torilla and only put one wedge in the mini muffin pans. It is a great dessert. the larger muffin pans, can be too much for some people. The mini muffin makes more to share with. I did not use low fat or fat free ingredients. Just used regular. I used ice cream topping for the drizzle too."

Reviewed Mar. 21, 2013

"Absolutely delicious! Easy to make, did have a little trouble melting the chocolate chips. Will try another substitute. Everyone loved them."

Reviewed Mar. 15, 2013

"Doesn't indicate what size tortillas to buy. 6" 12"???????"

Reviewed Mar. 14, 2013

"Is there a limit on how far in adce these can be made? I'm just wondering if the tortillas get soggy."

Reviewed Jan. 31, 2013 Edited Aug. 14, 2015

"These will be a hit where ever you take them. I don't use any low calorie ingredients when I make them and they turn out great. They are easy to make but look time consuming. I use the larger tortillas and cut each one into 12 equal parts, using 2 wedges for each cup."

Reviewed May. 7, 2012

"I made these for a Cinco de Mayo party and they were a huge hit. I used a mini muffin tin with one tortilla wedge in each cup and substituted sugar-free cheesecake instant pudding for the vanilla. I wish I had made a double batch because they went instanly and people were asking for more! I will definitely make these again! Thanks for sharing such an awesome recipe!"

Reviewed Feb. 22, 2012

"Everyone loved these sweet little cups! I was having a bit of a hard time melting the milk chocolate though, so I would suggest possibly using chocolate syrup instead. Faster and not quite so rich."

Reviewed Oct. 8, 2011

"I made this for a Mexican themed party

and everybody loved them! They didn't believe me when I told them how healthy they are!"

Marilyn Seifert
Reviewed Mar. 31, 2010

"I made these for a "South of the Border" Party and everyone loved them. I did some in regular muffin cups but also made some in mini-muffin cups (used one tortilla wedge in each cup). Loved them in the mini cups. I don't think I will ever make them in the regular size again. They made perfect finger food! I also found that warming the tortillas in the microwave made them more pliable and easier to work with."

Reviewed Jan. 16, 2010

"I am a caterer and have used the basic recipe for several years serving it to hundreds of people!! I often use coconut cream, lemon, chocolate pudding flavors as well with an appropriate topping. You can serve it in tart shells, any type of crust, or just in a pretty single serving bowl. Make it low-fat or regular - it's quick, easy, and will have great reviews!!"

Loading Image