Apple Cheesecake Tacos

Apple Cheesecake Tacos - crunchy cinnamon sugar tortilla shells, filled with cheesecake filling and covered with homemade apple pie filling are simply perfect. This very tasty dessert is ideal for upcoming fall days. They will surely be a bite at first sight, so have fun preparing them and enjoy their amazing taste. 

If you love cheesecake tacos, be sure to try my Strawberry Cheesecake Tacos, Cherry Cheesecake Tacos, and Blueberry Cheesecake Tacos for more delicious fruit-filled versions of this easy dessert.

You can use store-bought apple pie filling to make these dessert tacos even quicker, but I highly recommend using my Homemade Apple Pie Filling for the best flavor. These little treats are perfect for fall gatherings, parties, or whenever you want an easy dessert that everyone will love. If you enjoy dessert tacos as much as I do, be sure to check out some of the other delicious dessert taco recipes on my blog.

Why You'll Love These Apple Cheesecake Tacos

Crispy and creamy: Crunchy cinnamon-sugar tortilla shells paired with smooth, creamy cheesecake filling make every bite irresistible. If you love this crispy-and-creamy combination, you'll also want to try my Raspberry Cheesecake Tacos.

Full of fall flavor: Sweet apples, warm cinnamon, and creamy cheesecake come together in the perfect fall dessert.

Easy to make: You only need a few simple ingredients and easy-to-follow steps to make these delicious dessert tacos.

Perfect for sharing: They're bite-sized, fun to serve, and always a hit at parties, family gatherings, and fall celebrations.

Key Ingredients

• Flour tortillas: Large flour tortillas are cut into smaller rounds and fried until crisp, then coated in cinnamon sugar to create the crunchy taco shells, just like the ones used in my Apple Crisp Tacos.
• Cream cheese: The base of the creamy cheesecake filling, giving these dessert tacos their rich and tangy flavor, just like in my Strawberry Crunch Cheesecake Tacos.
• Heavy cream: Whipped with the cream cheese to make the filling light, smooth, and creamy.
• Apples: Fresh diced apples are cooked with brown sugar, cinnamon, nutmeg, and vanilla to create a sweet and flavorful apple pie topping.
• Cinnamon & brown sugar: These add warm, cozy flavor to both the crispy tortilla shells and the apple filling.

How to Make Apple Cheesecake Tacos

1. Make the cinnamon sugar.

In a small bowl, combine the brown sugar and cinnamon and set aside.

2. Cut and fry the tortilla shells.

Using a 3½-4-inch round cookie cutter, cut circles from the flour tortillas. Heat about 1 inch of oil in a pan over medium heat. Using tongs, carefully place a tortilla circle into the hot oil and fry for about 10-15 seconds. Turn it over, fold it in half, and continue frying until golden brown.

3. Coat the shells in cinnamon sugar.

Remove the shells from the oil and let the excess oil drain for a few seconds. While they are still warm, immediately place them in the cinnamon-sugar mixture and coat completely. Sprinkle some of the mixture inside each shell as well.

4. Shape the taco shells.

Place the coated shells over the cups of an upside-down muffin tin to help them keep their taco shape. Repeat with the remaining tortilla circles and let the shells cool.

5. Make the apple pie filling.

In a medium saucepan, combine the water, cornstarch, brown sugar, cinnamon, and nutmeg. Cook over medium heat for 2-3 minutes, stirring occasionally, until the mixture thickens. Add the diced apples and vanilla extract and cook for about 10 minutes, or until the apples are tender.

6. Cool the apple filling.

Remove the apple filling from the heat and let it cool to room temperature before assembling the tacos.

7. Make the cheesecake filling.

Beat the cream cheese, heavy cream, powdered sugar, and vanilla extract on medium speed for about 2 minutes, or until the mixture becomes thick and creamy. Transfer the filling to a piping bag and snip off the tip.

8. Fill and serve.

Pipe the cheesecake filling into the cinnamon-sugar taco shells, then spoon the apple pie filling over the top. Serve and enjoy!

Well, that was just a quick overview of the recipe. You'll find the full recipe card at the bottom of the post, including all the ingredients, exact measurements, and detailed instructions.

Expert Tips

• Prevent air bubbles: If you notice air bubbles forming in the tortillas, gently pierce them with a fork or the tip of a knife before frying. This will help prevent the shells from puffing up in the hot oil.
• For crispier shells: Make sure the oil is hot enough before frying. Fry the tortilla shells in batches without overcrowding the pan, and cook them until lightly golden and crisp.
• Don't over-fry the shells: Fry the tortilla shells just until they are lightly golden. If they become too dark, the cinnamon-sugar mixture may not stick properly. Transfer each shell directly from the oil into the cinnamon-sugar mixture while it's still hot and coat it completely.
• Shape the taco shells: While the fried tortilla shells are still warm and flexible, carefully place each one over the bottom of an upside-down muffin tin, with the folded sides resting between two muffin cups. Gently press them into the taco shape and let them cool completely. Once cooled, the shells will hold their shape and be ready to fill.
• Cool the apple pie filling: Let the apple pie filling cool to room temperature before assembling the tacos. If it's too warm, it can soften the crispy shells and affect the creamy cheesecake filling. If you love desserts made with apple pie filling, you might also enjoy my Apple Pie Cinnamon Roll Cups.
• Fill just before serving: For the crispiest shells, pipe in the cheesecake filling and add the apple topping shortly before serving. This helps keep the tortilla shells crunchy instead of allowing them to become soggy.
• Be careful when frying: Hot oil can splatter, so carefully place the tortilla circles into the pan using tongs and keep your hands and face away from the oil. Never leave hot oil unattended, and allow it to cool completely before disposing of it.
• No cookie cutter? No problem: If you don't have a 3½-4-inch round cookie cutter, you can use a glass instead. Place the glass on the tortilla and carefully cut around it with a knife to create a circle.

Apple Cheesecake Tacos Faqs

Can I make Apple Cheesecake Tacos ahead of time?

Yes. You can prepare the tortilla shells and apple pie filling a day ahead and store them separately. Keep the shells in a well-sealed container at room temperature and refrigerate the apple filling. For the best texture, fill the shells with the cheesecake and apple fillings shortly before serving, as the shells will lose some of their crispness.

How do I keep the taco shells crispy?

The key is to keep the shells and fillings separate until you're ready to serve. Make sure the apple pie filling is completely cooled before assembling, and pipe in the cheesecake filling and add the apple topping shortly before serving. This helps prevent the shells from absorbing moisture and becoming soft.

Can I bake the tortilla shells instead of frying them?

Yes. For a baked version, brush both sides of the tortilla circles with melted butter and coat them with the cinnamon-sugar mixture. Fold them in half and place them over an upside-down muffin tin. Bake at 400°F for 5-7 minutes, or until lightly golden and crisp. Fried shells have a deeper, crunchier texture, but baking is a simple alternative.

I hope you give these Apple Cheesecake Tacos a try and enjoy every crispy, creamy, and delicious bite! If you love the combination of sweet apples, warm cinnamon, and creamy cheesecake as much as I do, be sure to check out my Caramel Apple Crisp Cheesecake Bars and Caramel Apple Mini Cheesecake. They're both wonderful choices when you're craving an easy and delicious apple cheesecake dessert, especially during the fall season.

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