Apple Pie Cheesecake Tacos
Delightful mini taco shells filled with rich cheesecake cream and topped with warm apple pie filling.
Servings: 8 servings
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.
Notes
Use tart apples like Granny Smith to balance the sweetness. Prep ahead by making the filling and apple mixture a day in advance.