So, About This Apple Cheesecake Taco Thing…
I’m telling you—I never thought I’d be the person who brings apple cheesecake tacos to the party, but here we are. Actually, I stumbled into this recipe almost by accident one fall evening when I was trying to use up that extra can of apple pie filling (you know the one you swear you’ll use in September and then… it’s January?). Well, turns out this is one of those desserts that just makes everyone go a bit giddy. Picture this: crunchy, cinnamon-sugar dusted taco shells, filled with creamy cheesecake filling, a dollop of apple pie yumminess, and a little drizzle of caramel for good measure. I may or may not have eaten three of these straight from the tray last time and, honestly, no regrets.
Why You’re Definitely Going to Love These
I make this usually when I need something impressive but can’t be bothered with fancy cake layers or fussy pastry (or when my neighbor Barb has her book club and drops by unannounced). My folks always demolish these at family get-togethers, probably because crunchy and creamy together is sort of magic. Also, when life gets hectic and you’re sick of stirring pudding constantly, these tacos are a lifesaver. I will admit, though, getting the taco shells to keep their shape is a bit of a faff, but after a couple attempts (okay, five), I got the hang of it. A little wonky? Sure. But in my world, imperfect desserts mean they’re really homemade.
What You’ll Need (and Some Substitutes)
- 8 small flour tortillas (sometimes I use the street taco size and they’re adorable)
- 1 can apple pie filling (any brand, but my grandmother loved Musselman’s—honestly, store-brand works fine too)
- 1 package (8oz) cream cheese, softened (Philadelphia’s classic, but Aldi’s is cheaper)
- 1/3 cup sugar (white is fine, but I like brown if I happen to have it)
- 1 teaspoon vanilla extract (real or the pretend stuff from the dollar store, no judgements)
- 1 tablespoon cinnamon (sometimes I toss in a little nutmeg if I’m feeling fancy)
- 3 tablespoons butter, melted
- 1/2 cup heavy cream OR 1/2 cup whipped topping (I mix if I’m short on cream!)
- Caramel sauce (optional but who are we kidding, you want it)
- (Optional: a handful of crushed walnuts or pecans, for some crunch)
Making Apple Cheesecake Tacos Without Losing Your Mind
- Prep the shells: Preheat your oven to 400°F (that’s in real Fahrenheit, mind). Brush both sides of each tortilla with melted butter, then sprinkle liberally with cinnamon-sugar. Sometimes I just mix cinnamon with sugar right on the chopping board—it’s less washing up.
- Shape the shells: Here’s where it gets fun (or messy, if your kitchen’s like mine). You want to drape each tortilla over the oven rack bars, so they look like little taco shells. If that sounds like too much hassle, I’ve actually done this by propping them between overturned muffin tin cups—don’t ask me how I discovered that, but it works. Bake for about 6-8 minutes until golden and crispy. This is usually where I sneak a taste of the cinnamon butter leftovers.
- Cheesecake filling: While the shells cool—and you absolutely need to let them cool or everything melts into a cheesy puddle—beat your cream cheese with the sugar and vanilla. An electric mixer does the job, but a wooden spoon works if you pretend you’re working out your frustrations. Fold in the heavy cream or whipped topping gently, so it stays light (mine turns out best if I don’t overthink it).
- The apples: If your apple pie filling’s a little chunky, hack it up with a knife or scissors (don’t worry if they’re not perfect slices—more texture).
- Assemble the tacos: Spoon (or pipe, if you’re feeling extra) the cheesecake filling into the taco shells. Top with some apple pie filling, then drizzle on as much caramel as you fancy. Sprinkle with nuts if you’re on team crunchy.
Notes from My Not-So-Perfect Kitchen
- If you accidentally overbake the taco shells and they’re crunchy enough to dent a table, just let them cool a bit—somehow they soften up slightly (sometimes… not always, sigh)
- Too much filling and the shells can get soggy, but honestly, I don’t mind eating them with a fork the next day
- Didn’t have whipped cream once and just used extra cream cheese with a hot splash of milk; nobody noticed
Variations I’ve Actually Tried
- Cherry Pie Tacos? Once swapped apples for cherry and my niece declared it, and I quote, “a bit weird but okay.” So, maybe apples are better.
- Chocolate drizzle—totally works if you love things on the sweeter side. I tried Nutella once… not my favorite, bit much, but maybe you’re a choco-fiend?
- DIY Apple Pie Filling: If you have the time, making homemade apple pie filling is extra tasty—yum, but store bought is fine, too
Do You Need Special Equipment?
An electric mixer speeds things up, but a sturdy spoon and some elbow grease will absolutely do if that’s all you’ve got. One of those fancy taco racks would be cute, but I literally just use the bars of my oven (or an upside down muffin tin, like I said before—works a treat, no faff).
How Long Will These Babies Last?
If you do have leftovers (which, trust me, rarely happens at my house unless people are being polite), just pop them in the fridge. The shells get a bit softer, but they’re still good for 2 days-ish. Though honestly, ours never make it past the first night, so…
How I Love To Serve Them
You can’t go wrong with a scoop of vanilla ice cream on the side or, if it’s a chilly night, with a cup of homemade hot chocolate (this one at Bon Appétit is my current obsession). Holiday time? We pile these up on a big tray and call it a ‘taco party’. More fun than regular dessert, I reckon.
Lessons Learned, AKA My “Pro Tips”
- I once tried assembling everything while the shells were still warm—bad idea, it all slid apart and I was left with a gooey pile, tasted delicious though!
- Let those shells cool all the way before you fill them. Trust me, or you’ll be chasing cheesecake around the kitchen.
- Don’t skimp on the cinnamon sugar. Thought I could go easy to make it healthier, regretted it straight away (it just tasted bland, honestly).
Apple Cheesecake Taco FAQ (Because People Actually Ask)
- Can I use corn tortillas instead? Uh, I tried once and that was a mistake—something about the flavor didn’t jive with the sweet filling. But hey, you do you.
- Can I make these ahead? Sort of. Better to prep the filling and apples, bake the shells, then put them together just before serving. Otherwise, like I said, soggy taco city.
- What if I don’t have canned apple pie filling? No worries—slice up a couple apples, toss with cinnamon and sugar, and sauté. Actually, it takes maybe 10 minutes and tastes great (here’s a quick how-to if you want to go all out).
- Can I freeze these? I wouldn’t. The shells go all weird—gummy, not crisp. Eat them fresh if you can, it’s worth it.
So there you go. If you try these, let me know how you make yours—if you figure out a better method for shell-shaping, I’d honestly love to hear it (mine are always a bit wonky, but it adds character, right?).
Ingredients
- 6 small flour tortillas
- 2 medium apples, peeled and diced
- 1/2 cup granulated sugar, divided
- 1 teaspoon ground cinnamon
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- Vegetable oil for frying
Instructions
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1In a small saucepan, melt butter over medium heat. Add diced apples, 1/4 cup sugar, and cinnamon. Cook, stirring occasionally, for 7-8 minutes until apples are tender. Remove from heat and let cool.
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2In a medium bowl, beat cream cheese and remaining 1/4 cup sugar until smooth. Add heavy cream and vanilla extract, and beat until fluffy and well combined.
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3Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry flour tortillas one at a time, folding gently with tongs to create a taco shell shape. Fry until golden and crisp, about 1 minute per side. Drain on paper towels.
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4Fill each taco shell with cheesecake filling using a spoon or piping bag.
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5Top cheesecake filling with cooled spiced apples. Optionally, sprinkle with additional cinnamon sugar. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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