Description
Delight in these Apple Cheesecake Tacos, a fun and flavorful dessert combining warm cinnamon-spiced apples with creamy cheesecake filling inside crisp, cinnamon-sugar coated flour tortillas shaped like tacos. Perfect for parties or cozy fall treats, these tacos blend classic flavors with a creative presentation that’s sure to impress.
Ingredients
Scale
For the Shells:
- 6 small flour tortillas
- 2 tablespoons melted butter
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Apple Filling:
- 2 medium apples, peeled and diced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup heavy cream, whipped (or 1 cup whipped topping)
Instructions
- Make the Shells: Preheat your oven to 400°F (200°C). In a small bowl, combine the ground cinnamon and granulated sugar. Brush each flour tortilla with melted butter on both sides, then evenly coat them with the cinnamon sugar mixture. Fold tortillas over a thick oven-safe handle or place them upside down over the cups of an inverted muffin tin to create taco shapes. Bake for 5 to 7 minutes until the tortillas are crisp and golden brown. Remove and let them cool completely to hold their shape.
- Prepare the Apple Filling: Heat a skillet over medium heat and melt the butter. Add the diced apples, brown sugar, cinnamon, and lemon juice. Cook the mixture for 5 to 7 minutes, stirring occasionally, until the apples become tender but still hold their shape. If you prefer a thicker filling, stir in the cornstarch slurry and cook for another minute until the mixture thickens slightly. Remove from heat and allow it to cool slightly.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully incorporated. Gently fold in the whipped heavy cream or whipped topping until the mixture becomes light and fluffy. Chill this filling in the refrigerator until ready to assemble.
- Assemble the Tacos: Carefully spoon the chilled cheesecake filling into each cooled taco shell. Top each with a generous amount of the warm apple filling. For extra flair, garnish with a sprinkle of cinnamon sugar or drizzle with caramel sauce if desired. Serve immediately for the best texture and enjoy!
Notes
- These dessert tacos can be prepped ahead of time by making the shells and both fillings in advance; assemble just before serving to keep the shells crisp.
- Use firm apples like Honeycrisp or Granny Smith for best texture in the apple filling.
- For a lighter version, substitute whipped topping for heavy cream in the cheesecake filling.
- Caramel sauce adds a lovely extra sweetness but is optional.
- Make sure the taco shells are completely cooled before filling to avoid sogginess.
