Apple Cheesecake Tacos
Apple cheesecake tacos are a tasty treat that is hard to resist. Cinnamon and sugar-coated tortillas are stuffed with a no-bake cheesecake filling and an apple pie topping made with fresh apples—the ultimate dessert taco.
If you are a fan of apple pie, then this dessert is right up your alley. I love the crunchy taco shells; they elevate this dessert to a new level of yum.
What Are Apple Cheesecake Tacos
You start with a cinnamon and sugar-coated flour tortilla baked until crunchy. Then, you stuff it with a layer of cheesecake mixture and apple pie filling. Add whipped cream if you choose, and you will have the ultimate dessert for snacking.
Try my strawberry cheesecake tacos for another dessert similar to this recipe.
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Why You'll Love These Apple Cheesecake Tacos
- Crunch Factor: The cinnamon and sugar tortilla shell offers the perfect crunch that works well with the sweet cheesecake and fruit filling.
- Fresh Apple Filling: You will use real apples, so the pie filling bursts with fresh flavor and warm cinnamon spices.
- Great For A Crowd: Make just for you or your family, or consider making for a crowd for a wow-factor dessert that will win everyone over.
Ingredients Needed
See the recipe card at the bottom of the post for all ingredients and quantities.
Flour Tortillas: I used 6-inch size tortillas for this recipe. Any brand of flour tortillas works.
Graham Cracker Crumbs: You can crush your graham crackers or buy pre-crushed crumbs.
Powdered Sugar: This is used to sweeten up the shell and help thicken the cheesecake filling.
Cinnamon: A little cinnamon will help sweeten the tortillas and flavor the apple filling.
Butter: You will melt butter to dip the tortillas in.
Apples: I used peeled and diced honey crisp apples to help really sweeten up the pie filling.
Brown Sugar: Brown sugar adds a caramel-like flavor to the pie filling and sweetens it.
Lemon Juice: The lemon juice is used to balance the sweetness and help prevent the apples from browning.
Vanilla: A splash of vanilla extract is used to help add a nice and smooth flavor to the pie filling.
Nutmeg: This will pair with the cinnamon to help deepen the warm spices used in the mix.
Cornstarch: You will use this paired with water to help thicken the pie filling.
Cream Cheese: The cream cheese is used for the filling. Make sure you are reaching for room temperature.
Heavy Whipping Cream: This will thicken and richen up the cheesecake filling in a big way.
Cheesecake Pudding: Reach for instant pudding that you stir into the cheesecake filling.
Variations/Substitutes
- You can cut them into 2-inch circles and make them into bite-sized tacos.
- Instead of crushed graham crackers use crushed vanilla wafers, cinnamon graham crackers, Golden Oreos (without filling in it), or other cookies of your choice.
- Drizzle on a caramel sauce or salted caramel on top of the apple filling for a caramel apple flavor.
- Swap out the apple with peaches, apricots or other stone fruit for a twist in flavor.
- Do part apples and part berries for a twist in flavor for the topping.
- Skip making the apple pie filling and buy your favorite pie filling at the store to use.
- If you don't want cheesecake flavored pudding use white chocolate, vanilla, etc.
How to Make Apple Cheesecake Tacos
Shells
Step 1: Preheat the oven and use a 4-inch cookie cutter and cut out the tortillas to make them smaller in size.
Step 2: In a shallow bowl add the crushed graham crackers, powdered sugar and cinnamon. Stir well.
Step 3: Brush both sides of the tortilla with melted butter.
Step 4: Then dip the tortillas in the graham cracker mix.
Step 5: Place between two cups on the upside-down pan so it holds the folded shape. Bake as directed. Let the shells cool a bit before you take off the pan.
Apple Pie Filling
Step 6: For the pie filling, you'll add your peeled and diced apples to a large bowl. Then add the sugar, lemon juice, cinnamon, vanilla and nutmeg. Mix well.
Then you will add your mixture to a saucpan and add ½ cup water. Heat over medium heat to bring mixture to a boil.
Once it boils reduce heat and summer for around 7 minutes while you stir.
Then at the end stir in the cornstarch slurry, and help to thicken the apple mixture.
Step 7: You will cook until your apples reach your desired doneness. Once done just take off heat and allow to cool a bit.
Cheesecake Filling
Step 8: In a large bowl beat the cream cheese until nice and smooth.
Step 9: hen work in the heavy cream, sugar, and pudding along with vanilla. Mix on low speed.
Step 10: Once light and fluffy your cheesecake batter is ready. Place in a piping bag. Refrigerate until ready.
Assembly
Step 11: Place your cooled shells on a plate. Add a layer or two of the cheesecake mixture in the bottom of the shell.
Step 12: Then add a few spoonfuls of the pie filling on top. Then serve and enjoy.
Storing
It is important to store all the items in separate containers. You will find this is the best way to extend the life of your tacos. They will store for up to 2 days this way. Just keep all the cold in the fridge.
If you happen to have the tacos assembled then place in the fridge and eat within a day. You will find the shells will become soggy.
Recipe FAQs
You can make the apple pie filling and cheesecake filling 1-2 days in advance. Then keep in a sealed container in the fridge. For the shells you can make a day in advance. Then place in an airtight container at room temperature. Then when ready to serve just assemble the tacos.
Yes, these dessert tacos make a wonderful treat for a party or gathering. They are fun, tasty, and crowd approved.
Yes, just reach for gluten free flour tortillas and any other ingredients you need to make the swap to a gluten free friendly recipe.
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Apple Cheesecake Tacos
Ingredients
Shells
- 20 6- inch flour tortillas
- 1 cup graham cracker crumbs
- 2 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons butter melted
Apple Pie Filling
- 3 Honey crisp apples peeled and diced
- ½ cup light brown sugar packed
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ½ cup plus 2 tablespoons water
- 1 tablespoon cornstarch
Cheesecake Filling
- 8 ounce cream cheese room temperature
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 3 tablespoons cheesecake instant pudding mix
- 1 teaspoon vanilla extract
Instructions
Shells
- Preheat the oven to 375 degrees F.
- Use a 4-inch cookie cutter and cut the middle of each flour tortilla.
- In a shallow bowl, add the graham crackers, powdered sugar, and cinnamon. Stir until combined.
- Brush each tortilla, on both sides, with butter.
- Coat the buttered tortilla shell with the graham cracker mixture.
- Place on the cupcake pan upside down and place the shell between two cavities to form the taco.
- Place in the preheated oven and bake for 8-10 minutes.
- Let the shells cool completely before transferring them to a cooling rack and proceed to make the next batch of the shells.
Apple Pie Filling
- Place the diced apples into a large mixing bowl.
- Add the sugar, lemon juice, cinnamon, vanilla and nutmeg. Mix well.
- Pour the apples into a saucepan and add ½ cup of water.
- Place over medium heat and let the mixture come up to a boil and reduce to a simmer. Simmer for 7 minutes while stirring.
- Add the cornstarch with 2 tablespoons of hot water and stir to make a slurry.
- Bring the mixture back up to boiling and pour the cornstarch slurry into the apple mixture while mixing.
- Continue cooking until the pie filling reaches the desired thickness.
- Take off the heat and cool completely before adding to the tacos.
Cheesecake Filling
- In a large bowl, add the cream cheese. Beat with a hand mixer on medium speed until creamy.
- Add in the heavy cream, powdered sugar, cheesecake instant pudding mix, and vanilla extract. Beat on low speed until the heavy cream and powdered sugar is incorporated. Turn the mixture to medium and beat until fluffy.
- Scoop the cheesecake filling into a disposable pipping bag. Cut a medium size hole in the tip of the piping bag.
- Assembling the Cheesecake Tacos
- Place the cooled shells on a serving plate.
- Pipe a strip or two of cheesecake filling evenly into each shell.
- Add two spoonfuls of the cooled apple pie filling to each taco.
- Serve and enjoy!
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
