Pin it
My Apple Cheesecake Tacos combine everything wonderful about dessert crispy cinnamon sugar shells creamy cheesecake filling and warm apple pie topping. I created these for a party when I couldn't decide between apple pie and cheesecake now they're my most requested dessert.
What Makes These So Special
These Apple Cheesecake Tacos are pure joy to eat. That moment when you bite through the crispy shell into creamy filling and hit those warm spiced apples it's just magical. I love watching people's faces light up when they try them for the first time.
What You'll Need
- Flour Tortillas: Fresh for crispy shells.
- Cinnamon and Brown Sugar: For coating the shells.
- Cream Cheese: At room temperature for creaminess.
- Heavy Cream: Adds richness to the filling.
- Powdered Sugar: Sweetens the cheesecake filling.
- Vanilla Extract: Pure for the best flavor.
- Apples: A mix of sweet and tart varieties like Honeycrisp and Granny Smith.
- Spices: Cinnamon and nutmeg for warm flavors.
- Cornstarch: To thicken the apple filling.
Let's Make These Together
- Prepare Shells
- Cut tortillas into circles, fry until bubbly, and toss in cinnamon sugar. Shape over an upside-down muffin tin.
- Cook Apples
- Dice apples and cook with sugar, spices, and cornstarch until soft and syrupy. Cool before use.
- Make Cheesecake Filling
- Whip cream cheese, heavy cream, powdered sugar, and vanilla until silky smooth.
- Assemble Tacos
- Fill cooled shells with cheesecake filling and top with spiced apples.
My Best Tips
After making countless Apple Cheesecake Tacos I've learned some tricks. Keep your oil at 350°F they'll fry up perfectly crispy. Roll those shells in cinnamon sugar right away while they're hot. Using that muffin tin for shaping is genius they cool into perfect taco shapes. And always let everything cool before assembly otherwise your filling might melt.
Pin it
Mix It Up
Sometimes I swap the apple filling for cherry or pumpkin when I want something different. A drizzle of caramel sauce takes these over the top. My family loves when I add chopped pecans for crunch. During holidays I'll add a chocolate drizzle or serve them alongside vanilla ice cream.
Perfect Partners
I love topping these Apple Cheesecake Tacos with fresh whipped cream and a little caramel drizzle. When I'm feeling extra fancy I'll add a scoop of cinnamon ice cream on the side. Fresh berries make them look so pretty on the plate and add a lovely tartness.
Make Life Easy
One reason I love these Apple Cheesecake Tacos is you can prep ahead. I often make the shells and fillings the day before a party. Store everything separate in the fridge just waiting to be assembled. If you've got leftover assembled tacos they'll keep in the fridge for about three days but honestly they rarely last that long.
Perfect Times to Serve
My Apple Cheesecake Tacos have starred at holiday dinners birthday parties and summer picnics. They're fancy enough for special occasions but easy enough for a Sunday treat. I've even made them for romantic dinners at home they always feel special no matter when you serve them.
Quick Answers
Yes you can use corn tortillas but I find flour ones work best. Want to skip frying? You can bake the shells at 375°F until crispy. Store bought apple pie filling works in a pinch when you're short on time. Just remember to let those shells cool completely before filling they'll stay crispier that way.
Easy Fixes
Make sure your oil is good and hot for those perfect crispy shells. If your cheesecake filling feels too soft pop it in the fridge for 15 minutes. I fry one shell at a time for the best results. And be gentle with those cooled shells they can be a bit delicate but that's what makes them so perfect.
Make Them Look Amazing
When I serve my Apple Cheesecake Tacos I love arranging them on my prettiest platter with a light dusting of powdered sugar. That drizzle of caramel makes them look bakery perfect. Sometimes I tuck in little mint leaves for color. For parties I put each one in a mini cupcake liner they're easier to grab and look so cute.
Pin it
Frequently Asked Questions
- → Can I make these ahead?
- Make up to one day ahead but shells may lose crispiness. Store in fridge up to 3 days.
- → Can I bake instead of fry the shells?
- Yes, brush with butter, coat in cinnamon sugar, and bake at 400°F for 5-7 minutes on an upside-down muffin tin.
- → What other fillings work?
- Try different pie fillings like strawberry, cherry or blueberry. The cheesecake base works well with any fruit topping.
- → Why aren't my shells crispy?
- Don't overfry the tortillas. They should be just lightly browned and immediately coated in cinnamon sugar while hot.
- → How do I prevent air bubbles?
- Pierce any air bubbles in the tortillas with a fork before frying to prevent them from puffing up.