Apple Cheesecake Tacos
These Apple Cheesecake Tacos are a cozy, dessert-worthy twist that combines crisp, cinnamon-spiced apples with rich, creamy cheesecake filling, all tucked inside golden, crunchy taco shells. Each bite delivers the perfect balance of warm fruit, smooth creaminess, and satisfying crunch, making them irresistible for fall gatherings or anytime you’re craving something sweet and fun. Simple to make yet impressive to serve, this dessert is guaranteed to disappear fast.
Ingredients
For the Taco Shells
- 6 small flour tortillas
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Notes & Substitutions:
- Corn tortillas can work but are more fragile.
- For extra crispiness tortillas can be lightly fried instead of baked.
For the Apple Filling
- 2 medium apples peeled and diced (Granny Smith or Honeycrisp work well)
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Notes & Substitutions:
- Pears can replace apples for a softer sweeter filling.
- Maple syrup can be used instead of brown sugar for deeper flavor.
For the Cheesecake Filling
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
Notes & Substitutions:
- Greek yogurt can replace part of the cream cheese for a lighter filling.
- Dairy free cream cheese works well for a lactose free version.
Instructions
1. Prepare the Taco Shells
- Preheat your oven to 375°F (190°C). Brush both sides of each tortilla with melted butter, then sprinkle evenly with the cinnamon-sugar mixture. Drape the tortillas over the rungs of an oven rack or shape them between two inverted muffin tins to create a taco shape.
- Bake for 8–10 minutes, or until golden and crisp. Let them cool completely before filling—they will continue to firm up as they cool.
2. Make the Apple Filling
- In a skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes, stirring often, until the apples begin to soften.
- Stir in the cornstarch slurry and cook for another 1–2 minutes, until the mixture thickens and becomes glossy. Remove from heat and allow to cool slightly.
3. Prepare the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
4. Assemble the Tacos
- Spoon or pipe the cheesecake filling into each cooled taco shell. Top with a generous spoonful of warm apple filling. Serve immediately, or chill briefly before serving for a firmer texture.
Video
Notes
📝 Notes
- Use small flour tortillas or hard taco shells for easy filling and neat presentation.
- Soften cream cheese fully before mixing to achieve a smooth, lump-free cheesecake filling.
- Cook apples until just tender; overcooking can make the filling watery.
- Granny Smith or Honeycrisp apples work best for a balance of sweetness and tartness.
- Add a pinch of cinnamon or nutmeg to enhance the apple cheesecake flavor.
- Assemble tacos just before serving to keep shells crisp and fresh.
- Store leftover fillings separately in the refrigerator for up to 3 days.
🍽️ Nutrition Facts (Per Serving)
Calories: 260 kcal,Carbohydrates: 32 g,
Fiber: 3 g,
Sugars: 18 g,
Protein: 5 g,
Fat: 13 g,
Saturated Fat: 7 g,
Cholesterol: 40 mg,
Sodium: 210 mg,
Potassium: 180 mg,
Calcium: 80 mg,
Iron: 1.1 mg