Apple Pie Cheesecake Tacos
Apple Pie Cheesecake Tacos
Sweet, spiced apples meet creamy cheesecake filling, all tucked inside a crisp cinnamon-sugar taco shell. These Apple Pie Cheesecake Tacos are a cozy dessert dream come true!
If you love apple pie and cheesecake, then get ready for the best of both worlds in one fun, hand-held dessert! These Apple Pie Cheesecake Tacos are made by baking flour tortilla rounds into crispy taco shells coated in cinnamon sugar.
Then, they’re filled with a fluffy, no-bake cheesecake filling and topped with warm apple pie filling—just like a slice of apple pie with a creamy twist.
These are the kind of treats that disappear fast at parties, family get-togethers, or even just after dinner with a hot cup of coffee. They’re simple to make, incredibly satisfying, and absolutely beautiful on a dessert table.
Ingredients
For the taco shells:
- 6 flour tortillas (cut into rounds using a biscuit cutter or cup)
- 3 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup whipped topping (like Cool Whip)
For the topping:
- 1 can apple pie filling (or homemade if you prefer)
- Optional: caramel drizzle, extra cinnamon sugar, or crushed graham crackers for garnish
Instructions
1. Prepare the taco shells:
Preheat your oven to 375°F. Cut the tortillas into circles using a round cutter. Brush both sides with melted butter and coat in cinnamon sugar. Flip a muffin tin upside down and drape the rounds between the cups to form taco shapes.
Bake for 8–10 minutes, or until golden and crisp. Let them cool completely before filling.
2. Make the cheesecake filling:
In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla and mix until combined. Fold in whipped topping until light and fluffy. Chill until ready to use.
3. Warm the apple filling (optional):
Gently warm the apple pie filling on the stovetop or in the microwave. If the apples are in large slices, consider chopping them into smaller chunks for easier taco topping.
4. Assemble the tacos:
Pipe or spoon the cheesecake filling into each taco shell. Top with a spoonful of apple pie filling, and if desired, drizzle with caramel sauce or a sprinkle of crushed graham crackers.
Tips & Variations
- Homemade apple filling: Sauté chopped apples with butter, brown sugar, and cinnamon for a quick homemade touch.
- Extra crunch: Add chopped pecans or walnuts on top.
- Mini tacos: Make smaller shells for bite-size versions perfect for parties or potlucks.
- Serve warm or chilled: These tacos are delicious served immediately or chilled in the fridge for a cool and creamy finish.
These Apple Pie Cheesecake Tacos are the perfect combination of warm spices, creamy sweetness, and crispy texture. They’re fun to make, beautiful to serve, and taste just like fall in every bite—though we promise you’ll crave them all year long.
Whether you’re serving them at Thanksgiving, a fall get-together, or just because, they’re sure to steal the show!
