Who’s ready for a treat that’s as fun to make as it is to eat? These apple cheesecake tacos are a dreamy combination of sweet, creamy cheesecake filling and spiced apple goodness, all tucked into crispy, cinnamon-sugar-coated taco shells. They’re perfect for parties, desserts, or anytime you want something a little extra special.
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Why You’ll Love This Recipe?
These apple cheesecake tacos are a delightful twist on traditional desserts. The crispy taco shell contrasts beautifully with the smooth, fluffy cheesecake filling and warm, spiced apple topping. Plus, they’re super easy to make and look fancy enough to impress your guests! Whether you’re serving them at a holiday gathering or just enjoying them with your family, they’re sure to be a hit.
Ingredients
To get started, you’ll need a mix of pantry staples and fresh ingredients. Here’s a sneak peek at what you’ll need:
- Flour tortillas
- Cream cheese
- Powdered sugar
- Vanilla extract
- Cinnamon
- Apples
Full list of ingredients and measurements is provided below in the recipe card!
Directions
- Prepare the taco shells
Cut small circles from your tortillas, about 3–4 inches wide. Brush them with melted butter, then coat them with a cinnamon-sugar mixture. Drape them over a wire rack and bake until crispy. - Make the cheesecake filling
In a bowl, whip the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Transfer the mixture into a piping bag for easy assembly. - Cook the apple topping
Peel and dice your apples. Cook them in a pan with butter, sugar, cinnamon, and a touch of lemon juice until tender and caramelized. - Assemble the tacos
Pipe the cheesecake filling into the cooled taco shells, spoon the apple topping over the filling, and serve immediately.
Expert Tips and Tricks
- Use a round cookie cutter for even taco shells.
- Don’t skip the cinnamon-sugar coating—it adds the perfect crunch and sweetness!
- If you’re short on time, canned apple pie filling can be a quick substitute for the homemade topping.
- Chill the cheesecake filling for at least 15 minutes before assembling to make piping easier.
Recipe Variations and Possible Substitutions
- Swap the apples for pears or peaches for a different fruit flavor.
- Add a drizzle of caramel or chocolate sauce for extra indulgence.
- Use whole wheat or gluten-free tortillas to make it fit your dietary needs.
- Sprinkle some chopped nuts like pecans or walnuts for a crunchy topping.
Serving and Pairing Suggestions
These apple cheesecake tacos are best served fresh and slightly warm. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent dessert. They also go wonderfully with a warm cup of spiced cider or hot chocolate during chilly evenings.
Storage and Reheating Tips
While these are best enjoyed fresh, you can store leftover components separately. Keep the taco shells in an airtight container at room temperature for up to 3 days. Store the cheesecake filling and apple topping in the fridge for up to 4 days. When ready to serve, reheat the apple topping gently on the stove or in the microwave and assemble as usual.
FAQs
Can I make these ahead of time?
Yes, but I recommend storing the components separately and assembling just before serving to keep the taco shells crispy.
What type of apples work best for this recipe?
Tart varieties like Granny Smith are excellent, but you can use sweeter ones like Fuji or Honeycrisp if you prefer.
Can I fry the taco shells instead of baking?
Absolutely! Frying will give them an extra crispy texture, but it’s slightly more work.
What if I don’t have a piping bag?
No worries! You can use a zip-top bag with the corner snipped off or simply spoon the filling into the shells.
Conclusion
There you have it—apple cheesecake tacos that are as delicious as they are unique. This recipe is sure to become a favorite, whether you’re making them for a special occasion or just because you’re craving something sweet. Give them a try, and let me know how you like them!
Print
Apple Cheesecake Tacos
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 15 tacos 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Apple Cheesecake Tacos are a unique and delicious dessert that’s perfect for any occasion. Crispy cinnamon-sugar tortilla shells are filled with a creamy cheesecake filling and topped with a homemade apple pie filling.
Ingredients
Cinnamon Sugar Tortilla Shells:
- 3 large flour tortillas
- 1/4 cup brown sugar
- 3/4 teaspoon cinnamon
- Oil for frying
Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Homemade Apple Pie Filling:
- 1 large apple, diced
- 1/4 teaspoon cinnamon
- 1/16 cup cornstarch (or approximately 1 tablespoon for easier measurement)
- 2 2/3 tablespoons brown sugar
- 1/2 cup water
- 1/16 teaspoon nutmeg (or a pinch)
- 1/4 teaspoon vanilla extract
Instructions
Make Cinnamon Sugar Tortilla Shells:
- Cut Tortillas: Combine brown sugar and cinnamon in a bowl and set aside. Using a 3.5-4 inch circle cutter, cut circles from tortillas.
- Fry Tortillas: Heat 1 inch of oil in a pan over medium heat. Fry tortilla circles for about 10-15 seconds per side, then fold them in half and fry until golden brown.
- Coat in Cinnamon Sugar: Immediately after frying, toss the tortilla shells in the cinnamon sugar mixture, coating completely. Place them on an upside-down muffin tin to hold their shape. Repeat with the remaining tortilla circles.
Make Homemade Apple Pie Filling:
- Cook Apples: In a medium-sized dish, combine water, cornstarch, brown sugar, cinnamon, and nutmeg. Cook for about 2-3 minutes at medium heat, until thickened, stirring occasionally. Add apples and vanilla extract and cook for 10 minutes, or until the apples soften. Remove from heat and let cool at room temperature.
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Make Cheesecake Filling:
- Whip Cream Cheese: Beat cream cheese, heavy cream, powdered sugar, and vanilla extract for 2 minutes using a mixer on medium speed, until thickened.
- Assemble Tacos: Put the cream cheese mixture into a piping bag and cut off the tip. Fill the cooled tortilla shells with cream cheese filling and top with apple pie filling.
Notes
- Air Bubbles: If you notice any air bubbles while frying tortilla shells, pierce them with a fork or knife before placing them in hot oil.
- Frying Time: Tortilla shells should be fried only until they get slightly brown. If you fry them too much, the sugar and cinnamon mixture won’t stick.
- Coating: It’s important to transfer the shells to the cinnamon sugar mixture immediately after frying and coat them completely.
- Alternative Baking Method: You can bake the tortilla shells in the oven instead of frying them. Spread melted butter on both sides of tortilla circles and then coat them in the cinnamon sugar mixture. Fold tortilla circles in half and place them in a muffin tin turned upside down. Bake for 5-7 minutes at 400°F.
- Make Ahead: The tacos can be made the day before and kept in the fridge, but the tortillas won’t be as crunchy.
- Pie Filling: You can use other pie fillings, such as strawberry, cherry, or blueberry.
- Storage: Keep refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 taco
- Calories: 200kcal
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg