Description
These Apple Cheesecake Tacos are a delightful twist on traditional desserts, featuring crispy cinnamon-sugar coated tortillas filled with creamy cheesecake and warm, spiced apple filling. Perfect for a quick dessert that combines the flavors of apple pie and cheesecake in a fun, handheld taco form.
Ingredients
Scale
Taco Shells
- 6 small flour tortillas
- 2 tablespoons unsalted butter (melted)
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Apple Filling
- 4 cups apples (peeled and diced, Granny Smith or Honeycrisp)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
Cheesecake Filling
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Prepare the Taco Shells: Preheat your oven to 400°F (200°C). In a small bowl, mix the granulated sugar and ground cinnamon. Brush both sides of the tortillas with melted butter, then dredge them in the cinnamon-sugar mixture until they are well coated. Flip a muffin tin upside down and place the tortillas between the cups to form taco shapes. Bake for 8-10 minutes or until the tortillas are crispy and golden brown. Remove and let them cool completely to hold their shape.
- Prepare the Apple Filling: In a large skillet over medium heat, melt the butter. Add the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice, stirring to combine. Cook for about 8-10 minutes, stirring occasionally, until the apples become tender. Mix the cornstarch and water to form a slurry and add it to the apples, stirring until the sauce thickens. Remove from heat and let the mixture cool.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
- Assemble the Tacos: Fill each cooled taco shell with a generous amount of the cheesecake filling, then spoon the apple filling over the cheesecake layer evenly.
- Serve: Serve the apple cheesecake tacos immediately for the best texture and flavor, enjoying the crispy shell paired with creamy and warm spiced apple filling.
Notes
- Use Granny Smith or Honeycrisp apples for the best balance of tartness and sweetness.
- Be sure to let the tortillas cool completely after baking to maintain their crispy taco shape.
- For extra flavor, you can sprinkle a little powdered sugar or drizzle caramel sauce on top before serving.
- If you prefer, you can substitute store-bought cinnamon sugar mix for the homemade blend.
- These tacos are best served immediately but can be stored briefly in the refrigerator if pre-assembled; however, the shells may soften over time.
