If you love apple pie and cheesecake, these apple cheesecake tacos are going to be your new favorite dessert! They have a crispy cinnamon-sugar shell filled with creamy cheesecake and warm spiced apples. Perfect for parties, holidays, or just when you’re craving something special.
Why You’ll Love This Recipe?
- Combines the flavors of apple pie and cheesecake in a fun taco shape
- Easy to make with simple ingredients
- Great for serving at gatherings or as an indulgent treat
- Customizable with different toppings
Ingredients
You’ll need a few key ingredients to create these sweet tacos. Here are some highlights:
- For the Taco Shells:
- flour tortillas
- melted butter
- granulated sugar
- 1 cinnamon
- For the Cheesecake Filling:
- cream cheese, softened
- powdered sugar
- vanilla extract
- heavy whipping cream
- For the Apple Filling:
- apples, peeled and diced
- butter
- brown sugar
- cinnamon
- nutmeg
- lemon juice
You’ll find the full list of ingredients below!
Making the Taco Shells
Brush the tortilla rounds with melted butter, then coat them in cinnamon sugar. Drape them over the edges of an upside-down muffin tin to form taco shapes. Bake at 375°F for 8-10 minutes until crispy.
Preparing the Apple Filling
In a skillet over medium heat, cook diced apples with sugar and cinnamon until soft and caramelized. Let them cool slightly before assembling the tacos.
Making the Cheesecake Filling
Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This will be the luscious base of your tacos.
Assembling the Tacos
Fill each cooled taco shell with a spoonful of cheesecake mixture, then top with warm apple filling. Drizzle with caramel sauce for extra decadence!
Expert Tips and Tricks
- Use Granny Smith apples for a nice balance of tartness and sweetness
- Let the shells cool completely before filling to keep them crispy
- Pipe the cheesecake filling for an elegant look
Recipe Variations and Possible Substitutions
- Swap apples for peaches or mixed berries for a fruity twist
- Add crushed graham crackers for extra crunch
- Use whipped cream cheese for an even lighter texture
Serving and Pairing Suggestions
These tacos pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve them with hot coffee or spiced cider for the perfect cozy treat.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. The shells are best enjoyed fresh, but you can crisp them up in the oven if needed.
FAQs
Can I make these ahead of time? Yes! Bake the shells and prepare the fillings in advance, then assemble just before serving.
Can I use store-bought pie filling? Absolutely! It’s a great shortcut if you’re short on time.
What’s the best way to keep the shells crispy? Store them separately from the filling and only assemble right before serving.
Can I make these gluten-free? Yes! Use gluten-free tortillas and make sure all other ingredients are gluten-free.
Conclusion
Apple cheesecake tacos are a fun and delicious twist on classic desserts. They’re easy to make, full of flavor, and perfect for any occasion. Try them out and let me know how they turn out!
Print
Apple Cheesecake Tacos – A Sweet and Crunchy Delight
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These apple cheesecake tacos are a fun and delicious dessert with a crispy cinnamon-sugar taco shell filled with creamy cheesecake filling and warm spiced apples. They’re easy to make and perfect for fall gatherings or any time you’re craving a unique sweet treat!
Ingredients
For the Taco Shells:
- 6 small flour tortillas
- 1/4 cup melted butter
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
For the Apple Filling:
- 2 medium apples, peeled and diced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
Instructions
1. Make the Taco Shells
Preheat oven to 375°F (190°C). Cut tortillas into small circles using a round cutter. Brush both sides with melted butter, then coat in a cinnamon-sugar mixture. Drape over the rungs of an upside-down muffin tin or place in a taco holder. Bake for 10-12 minutes, or until crispy. Let cool.
2. Prepare the Cheesecake Filling
Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture. Chill until ready to use.
3. Make the Apple Filling
In a pan over medium heat, melt butter and add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes until apples are soft and caramelized. Let cool slightly.
4. Assemble the Tacos
Pipe or spoon the cheesecake filling into the taco shells. Top with the warm apple mixture. Serve immediately and enjoy!
Notes
- Use store-bought caramel sauce for an extra drizzle of sweetness.
- Try graham cracker crumbs in the cinnamon-sugar mix for added texture.
- Best served fresh but can be refrigerated for a few hours before serving.
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
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