Let’s be honest—doesn’t the name alone make you curious? Apple Pie Cheesecake Tacos are exactly what they sound like: mini taco shells made from sweet cinnamon-sugar tortillas, filled with rich cheesecake cream and topped with warm apple pie filling. Why are they called tacos, you ask? Well, the answer is as simple as their shape—folded like a taco but packed with dessert magic!
They’re the kind of treat you make when you want to wow guests with something delightfully unexpected. As the saying goes, “the way to a man’s heart is through his stomach,” and these dessert tacos just might do the trick. So, go on—give them a try and let the smiles speak for themselves!
Why You’ll Love This Fun Dessert
The beauty of Apple Pie Cheesecake Tacos lies in their delightful combination of textures and flavors. First, the highlight is definitely the crispy, cinnamon-sugar taco shell that adds a playful crunch to every bite. It’s a decadent treat that feels fancy but couldn’t be easier—or more affordable—to whip up at home.
Making these yourself means you can control the ingredients, skip the pricey bakery, and have a batch ready for far less cost. What really sets these apart are the toppings: a creamy cheesecake center paired with gooey, caramelized apple pie filling, all finished with a drizzle of caramel and a dusting of powdered sugar.
If you’re a fan of my No-Bake Cheesecake Cups, you’re going to appreciate this fun, taco-inspired twist. Don’t wait for a special occasion—give these a go and bring the party to your dessert table!
How to Make Apple Pie Cheesecake Tacos
Quick Overview
These Apple Pie Cheesecake Tacos are the ultimate crowd-pleaser and shockingly simple to make. With just 30 minutes from start to finish, you’ll have a tray of crunchy taco shells, smooth cheesecake filling, and warmly spiced apples ready for assembly.
Their standout feature is that crispy taco shell coated in cinnamon and sugar, which perfectly cradles the velvety cheesecake and juicy apples. You don’t need any fancy tools—just a baking sheet, a mixing bowl, and a skillet. Whether it’s your first try or you’re a seasoned baker, you’ll love how effortlessly this recipe comes together.
Ingredients
- 8 small flour tortillas
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
For the apple pie filling:
- 2 cups diced apples (Granny Smith or Honeycrisp)
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Optional for garnish:
- Caramel sauce
- Powdered sugar
Instructions
Step 1: Prepare the Taco Shells
Preheat your oven to 400°F (200°C). Mix the granulated sugar and cinnamon in a shallow bowl. Brush both sides of each tortilla with melted butter, then coat each side in the cinnamon-sugar mixture.
Step 2: Shape and Bake
Drape the tortillas over two bars of your oven rack so they hang in a taco shape. Bake for 6–8 minutes until golden and crisp. Carefully remove and cool completely.
Step 3: Make the Cheesecake Filling
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Fold in whipped topping gently. Transfer to a piping bag or zip-top bag and refrigerate until ready to use.
Step 4: Cook the Apple Pie Filling
In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir well and cook for 8–10 minutes until apples are tender and coated in a syrupy glaze. Set aside to cool slightly.
Step 5: Assemble the Dessert Tacos
Pipe the chilled cheesecake filling into each cooled taco shell, about halfway full. Top with a generous spoonful of warm apple pie filling. Finish with a drizzle of caramel sauce and dust with powdered sugar.
What to Serve With
These dessert tacos are show-stopping on their own, but even more delightful when paired with:
- A scoop of vanilla bean ice cream
- A swirl of fresh whipped cream
- Spiced chai, apple cider, or caramel lattes
- A side of berry compote or raspberry coulis
- Toasted pecans or crushed graham crackers for extra crunch
They also make a stunning centerpiece for a dessert table or fall-themed party!
Top Tips for Perfecting Your Dessert Tacos
- Use tart apples like Granny Smith to balance the sweetness.
- Prep ahead by making the filling and apple mixture a day in advance.
- Watch those shells! They crisp up fast in the oven—keep an eye on them.
- Don’t fill early: Wait until just before serving to keep shells crunchy.
- Get creative: Swap in peaches, pears, or even pumpkin for the apple filling.
Storing and Reheating Tips
To store:
Keep the cheesecake filling and apple mixture in separate airtight containers in the fridge for up to 3 days. Store taco shells in a ziplock bag at room temperature for up to 2 days.
To reheat apple filling:
Warm gently in the microwave (30 seconds) or in a small saucepan over low heat.
Freezing tips:
Only freeze the filling and apple mixture—not the taco shells—as they will lose their crisp texture. Use within 1 month and thaw in the fridge overnight before assembling.
FAQs
Can I make Apple Pie Cheesecake Tacos ahead of time?
Yes, prep the fillings ahead, but assemble just before serving for best texture.
What’s the best type of apple to use?
Granny Smith offers a nice tartness, but Honeycrisp, Fuji, or Gala also work well.
Can I use canned apple pie filling?
Definitely! It’s a great time-saver if you’re in a hurry.
Are these tacos kid-friendly?
Absolutely—they’re fun to eat and great for letting kids help in the kitchen.
Can I make them gluten-free?
Yes! Just use certified gluten-free tortillas and check the whipped topping and other ingredients.
Conclusion
Apple Pie Cheesecake Tacos are the dessert you never knew you needed—sweet, crunchy, and stuffed with the irresistible flavors of two classic favorites. This fun, fuss-free recipe is the perfect way to bring a little extra excitement to family dinners, potlucks, or cozy nights in.
With easy-to-find ingredients, quick steps, and endless customization options, this is one treat guaranteed to win raves from anyone who takes a bite. If you love my other apple or cheesecake recipes, these tacos are sure to become a new household favorite. So don’t wait—gather your family, set up a mini taco assembly line, and enjoy a deliciously unique dessert everyone will remember!
Apple Pie Cheesecake Tacos
Equipment
- Mixing Bowl
- Baking Sheet
- Skillet
- Piping Bag
Ingredients
Taco Shells
- 8 small flour tortillas
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
Apple Pie Filling
- 2 cups diced apples (Granny Smith or Honeycrisp)
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Optional Garnish
- caramel sauce
- powdered sugar
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Mix the granulated sugar and cinnamon in a shallow bowl. Brush both sides of each tortilla with melted butter, then coat each side in the cinnamon-sugar mixture.
- Step 2: Drape the tortillas over two bars of your oven rack so they hang in a taco shape. Bake for 6–8 minutes until golden and crisp. Carefully remove and cool completely.
- Step 3: In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Fold in whipped topping gently. Transfer to a piping bag or zip-top bag and refrigerate until ready to use.
- Step 4: In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir well and cook for 8–10 minutes until apples are tender and coated in a syrupy glaze. Set aside to cool slightly.
- Step 5: Pipe the chilled cheesecake filling into each cooled taco shell, about halfway full. Top with a generous spoonful of warm apple pie filling. Finish with a drizzle of caramel sauce and dust with powdered sugar.