Apple Cheesecake Tacos
Apple cheesecake tacos are cinnamon and sugar-coated tortillas that are stuffed with a no-bake cheesecake filling and a homemade apple pie topping made with fresh apples.
Servings: 20 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 all 20 6- inch flour tortillas.
- In a shallow bowl, add the 1 cup graham cracker crumbs, 2 tablespoons powdered sugar, and 1 teaspoon ground cinnamon. Stir until combined.
- Brush each tortilla, on both sides, with the melted 5 tablespoons 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 3 Honey crisp apples into a large mixing bowl.
- Add the ½ cup light brown sugar, 1 tablespoon lemon juice, ½ teaspoon ground cinnamon, ½ teaspoon vanilla extract, and ¼ teaspoon ground 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 1 tablespoon 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 8 ounce cream cheese. Beat with a hand mixer on medium speed until creamy.
- Add in the 1 cup heavy whipping cream, ½ cup powdered sugar, 3 tablespoons cheesecake instant pudding mix, and 1 teaspoon 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
Storage: If the dessert tacos are assembled, I recommend eating them the day they're made. If they aren't assembled, store each component in separate airtight containers. They will last 2 to 3 days keeping the apple pie filling and cheesecake filling in the fridge and the taco shells at room temperature.
Nutrition
Calories: 461kcal | Carbohydrates: 64g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 849mg | Potassium: 187mg | Fiber: 4g | Sugar: 17g | Vitamin A: 430IU | Vitamin C: 2mg | Calcium: 164mg | Iron: 4mg
