Apple Cheesecake Tacos

Apple Cheesecake Tacos feature crispy cinnamon‑sugar tortilla shells filled with silky cheesecake cream and topped with warm, spiced apple pie filling. Bright, crunchy, creamy, and sweet—all wrapped in a charming taco bite.

Why You’ll Love This Recipe

• Fun and festive: A creative twist on traditional apple desserts, perfect for parties or fall gatherings
• Perfect texture play: Crunchy tacos, creamy filling, and tender apples blend wonderfully
• Customizable: Use homemade or canned apple pie filling; bake or fry the shells
• Quick prep: Ready in about 30–45 minutes from start to finish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cinnamon‑Sugar Taco Shells

• Flour tortillas
• Brown sugar (or granulated sugar)
• Ground cinnamon
• Melted butter or oil
• Oil for frying (or use baking method)

For the Cheesecake Filling

• Cream cheese, softened
• Heavy cream
• Powdered sugar
• Vanilla extract
• (Optional: lemon zest)

For the Apple Pie Filling

• Apples, diced
• Brown sugar
• Ground cinnamon
• Nutmeg (optional)
• Cornstarch
• Water
• Vanilla extract
• (Alternatively: canned apple pie filling)

Directions

1. Make taco shells
   • Cut tortillas into 3.5–4 in circles with a cookie cutter.
   • For frying: heat oil (about 1″ deep), fry each until lightly golden (~10–15 s per side), fold in half in oil, drain, then immediately toss in cinnamon‑sugar .
   • For baking: brush circles with melted butter, coat in cinnamon‑sugar mix, drape over inverted muffin tin cups, bake at ~400 °F (205 °C) for 5–10 min until crisp .
2. Prepare apple pie filling
   • In a saucepan, combine water, brown sugar, spices, and cornstarch; cook until thickened (~2–3 min).
   • Add diced apples and vanilla, simmer ~10 min until tender. Cool to room temperature .
3. Make cheesecake filling
   • Beat cream cheese, heavy cream, powdered sugar, vanilla (and lemon zest if using) until smooth and slightly thickened. Chill briefly (~30 min) for easier piping .
4. Assemble
   • Pipe the cheesecake cream into each shell, fill about ¾ full.
   • Top with a spoonful of apple filling, sprinkle extra cinnamon‑sugar or graham crumbs if desired .
5. Serve
   • Best served immediately or within a few hours—shells lose crispness the longer they sit .

Servings and timing

• Yield: Around 24–30 tacos (depending on size)
• Prep time: ~20 minutes
• Cook time: ~10–15 minutes (shells + filling)
• Total time: ~30–45 minutes

Variations

• Fruit swaps: Use cherry, blueberry, or strawberry pie filling over cheesecake .
• Savory version: Make savory taco shells with herbs and fill with ricotta or herbed cheese.
• Graham crumble twist: Coat shells with graham-cinnamon mix before baking for extra flavor .
• Lemon zing: Add lemon zest to cheesecake filling for bright contrast .

Storage/Reheating

• Make ahead: Shells can be made a day in advance and kept sealed at room temperature, then filled before serving .
• Storage: Keep unfilled shells airtight at room temp for up to 2 days. Assembled tacos are best consumed within 2–3 hours for ideal texture.
• Reheat: No reheating needed—best served cold or room-temp.

FAQs

Are these tacos crunchy or soft?

They start out crisp but will soften over time once filled. For crunch, assemble close to serving.

Can I bake shells instead of frying?

Yes, brush with butter, coat in cinnamon-sugar, bake 5–10 min over inverted muffin tin .

Can I use canned apple pie filling?

Absolutely—it’s a great shortcut if you prefer not to cook fresh apples .

How do I pipe the cheesecake filling?

Use a piping bag or zip-top bag with the corner snipped; it makes neat, easy portions.

Will the shells stay crispy overnight?

No—filled shells soften. If prepping early, make shells ahead and fill later .

Can this recipe be made vegan?

Yes—use dairy-free cream cheese, plant-based cream, vegan butter, and tortilla shells.

How do I thicken the apple filling?

Adjust cornstarch (1 Tbsp per cup of liquid) during cooking for desired thickness.

Can I prep fillings ahead?

Yes—both apple and cheesecake fillings can be made a day ahead and refrigerated.

Is it okay to freeze these?

Not recommended—tortilla shells lose crispness, and cream may separate upon thawing.

What size tortillas are best?

8″ tortillas cut into 3.5–4″ rounds work well for bite-size tacos.

Conclusion

Apple Cheesecake Tacos combine the warm comforts of apple pie and cheesecake in a playful, handheld form. With crisp cinnamon-sugar shells, decadent cream cheese filling, and spiced apple topping, they’re perfect for gatherings, fall festivities, or any moment you crave a sweet surprise. Enjoy the delightful crunch—and the smiles!

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