Apple Cheesecake Tacos

WANT TO SAVE THIS RECIPE?

These Apple Cheesecake Tacos are a playful, crowd-pleasing dessert with the perfect balance of creamy, crispy, and spiced. Sweet cinnamon-sugar tortilla shells are baked to golden perfection and filled with fluffy no-bake cheesecake, then crowned with warm, caramelized apples. Whether you’re planning a fall celebration or want a fun twist on traditional desserts, these mini tacos deliver big flavor in every bite.

Why You’ll Love This Recipe:

• Combines warm apple pie flavors with creamy cheesecake

• Crispy, golden shells with a cinnamon-sugar crunch

• Fun, individual servings perfect for parties or kids

• No-bake cheesecake keeps the prep simple

Ingredients Breakdown

For the Taco Shells:

• Small Flour Tortillas (6): Serve as the crisp base for the tacos, perfect for holding the creamy and fruity fillings.

• Granulated Sugar (1/4 cup): Adds sweetness and helps form the signature cinnamon-sugar coating.

• Ground Cinnamon (1 tsp): Brings warm, comforting spice to the taco shells.

• Melted Unsalted Butter (1/4 cup): Helps the cinnamon-sugar stick and promotes crispness when baked.

For the Cheesecake Filling:

• Cream Cheese (8 oz): The creamy base of the filling, providing a tangy contrast to the sweet apples.

• Powdered Sugar (1/3 cup): Sweetens the cheesecake mixture while keeping it smooth.

• Vanilla Extract (1 tsp): Adds a rich, aromatic flavor to enhance the cheesecake.

• Heavy Whipping Cream (1/2 cup): Whipped and folded in for lightness and a mousse-like texture.

For the Apple Filling:

• Apples (2 medium): Provide the fruity, spiced topping—choose a sweet-tart variety like Honeycrisp or Granny Smith.

• Unsalted Butter (2 tbsp): Helps sauté and soften the apples while adding richness.

• Brown Sugar (2 tbsp): Deepens the sweetness and brings a caramel-like flavor.

• Ground Cinnamon (1/2 tsp) & Nutmeg (1/4 tsp): Classic fall spices that give the apples warmth and complexity.

• Cornstarch Slurry (optional): Thickens the apple mixture for a more cohesive topping.

Tips and Tricks:

• Choose firm apples like Granny Smith or Honeycrisp to avoid a mushy texture.

• Don’t overbake the shells—they’ll continue to crisp as they cool.

• Use a mini muffin tin flipped upside down to shape multiple taco shells at once.

• Make ahead: Prepare each component separately and assemble just before serving.

Variations and Customizations:

• Caramel Drizzle: Add a touch of salted caramel on top for a bakery-style finish

• Pumpkin Spice: Replace apples with a pumpkin pie filling for fall holidays

• Berry Version: Use cinnamon-sugar shells with mixed berry compote

• Nutty Crunch: Add crushed pecans or walnuts on top for extra texture

Pairing Suggestions:

Serve these dessert tacos with:

• Coffee drinks: Cappuccino, caramel latte, or chai tea

• Savory mains: As a sweet finish after chili, barbecue, or roasted pork

Storage Instructions:

• Taco Shells: Store at room temperature in an airtight container for up to 3 days

• Cheesecake Filling: Refrigerate up to 3 days in a sealed container

• Apple Filling: Refrigerate for 2–3 days; reheat gently before using

• Fully Assembled Tacos: Best eaten immediately to prevent soggy shells

Popular Questions:

Can I make these ahead of time?

Yes! Prepare all components in advance. Assemble just before serving to keep the shells crisp.

What type of apples work best?

Tart-sweet apples like Granny Smith, Fuji, or Honeycrisp work great because they hold their shape and balance the sweetness.

Can I use store-bought taco shells?

You can, but homemade cinnamon-sugar shells offer better flavor and texture.

Apple Cheesecake Tacos

---

• Author: easysweetmeal
• Total Time: 30 minutes
• Yield: 6 tacos 1x

Print Recipe

Pin Recipe

Description

A fun, irresistible dessert with crispy cinnamon-sugar tortilla shells, creamy no-bake cheesecake, and spiced caramelized apples. Perfect for fall—big flavor in every bite!

---

Ingredients

Scale 1x2x3x

• 6 small (6-inch) flour tortillas

• ¼ cup granulated sugar

• 1 teaspoon ground cinnamon

• ¼ cup unsalted butter, melted

• 8 oz cream cheese, softened

• ⅓ cup powdered sugar

• 1 teaspoon vanilla extract

• ½ cup heavy whipping cream

• 2 medium apples, peeled and diced

• 2 tablespoons unsalted butter

• 2 tablespoons brown sugar

• ½ teaspoon ground cinnamon

• ¼ teaspoon nutmeg

• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

---

Instructions

1. Make the Taco Shells:

• Preheat oven to 400°F (204°C).

• Cut small circles (4 inches) from tortillas using a cookie cutter.

• Dip or brush each tortilla round with melted butter.

• Coat both sides in a cinnamon-sugar mixture.

• Drape over oven rack bars or place between muffin tin cups to create a taco shape.

• Bake for 6–8 minutes or until golden and crisp. Let cool completely before filling.

2. Prepare the Cheesecake Filling:

• In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

• In a separate bowl, whip heavy cream to stiff peaks.

• Fold whipped cream into the cream cheese mixture until fully combined.

• Chill until ready to assemble.

3. Cook the Apple Filling:

• Melt butter in a skillet over medium heat.

• Add diced apples, brown sugar, cinnamon, and nutmeg.

• Cook for 5–7 minutes, stirring occasionally, until apples are soft and tender.

• If needed, stir in the cornstarch slurry and cook 1–2 more minutes until thickened.

• Remove from heat and allow to cool slightly.

4. Assemble the Tacos:

• Fill each cooled taco shell with the cheesecake filling using a spoon or piping bag.

• Top with a generous spoonful of warm or cooled apple mixture.

• Serve immediately for the best texture.

Notes

• This recipe can easily be doubled for a party or crowd.

• Shells can be made gluten-free using GF tortillas.

• Add extra whipped cream or caramel sauce for a gourmet touch.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

WANT TO SAVE THIS RECIPE?