Apple Cheesecake Tacos

Intro

Imagine biting into a warm, cinnamon-sugar coated taco shell filled with creamy cheesecake and topped with caramelized apples. That’s exactly what you get with these Apple Cheesecake Tacos! They’re a playful twist on traditional cheesecake and apple pie — handheld, crunchy, creamy, and bursting with fall flavors. Perfect for parties, family gatherings, or just when you want a dessert that wows without being overly complicated.

Prep time: 15 minutes

Taco shells: 15 minutes

Cheesecake filling: 10 minutes

Apple topping: 10 minutes

Assembly: 5 minutes

Total time: ~45 minutes

Ingredients (Makes 10–12 tacos)

For the taco shells:

10–12 small flour tortillas (street taco size works best)

½ cup granulated sugar

1 tbsp ground cinnamon

½ cup unsalted butter, melted

For the cheesecake filling:

8 oz (225g) cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

1 cup heavy whipping cream (cold)

For the apple topping:

3 medium apples (Granny Smith or Honeycrisp), peeled and diced

2 tbsp butter

3 tbsp brown sugar

1 tsp cinnamon

¼ tsp nutmeg

1 tbsp lemon juice

1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Optional garnish: Caramel sauce drizzle, whipped cream, or extra cinnamon sugar.

Instructions

Make the Taco Shells (15 minutes)

Preheat oven to 375°F (190°C).

Mix sugar and cinnamon in a shallow bowl.

Brush tortillas lightly with melted butter, then dip/coat in cinnamon sugar.

Flip a muffin tin upside down and tuck tortillas between the cups to create “taco shell” shapes.

Bake for 8–10 minutes until golden and crisp. Let cool completely.

Make the Cheesecake Filling (10 minutes)

In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.

In a separate bowl, whip cold heavy cream until stiff peaks form.

Fold whipped cream into the cream cheese mixture until fluffy.

Transfer to a piping bag (or zip-top bag with the corner snipped).

Cook the Apple Topping (10 minutes)

In a skillet, melt butter over medium heat.

Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.

Cook for 5–6 minutes until apples are tender.

If you prefer a thicker topping, stir in the cornstarch slurry and cook another 1–2 minutes until glossy. Remove from heat and let cool slightly.

Assemble the Tacos (5 minutes)

Pipe cheesecake filling into each cooled taco shell.

Spoon warm apple topping over the filling.

Drizzle with caramel sauce (optional) and sprinkle with extra cinnamon sugar if desired.

Serving

Best enjoyed immediately while shells are crispy and apples are warm.

Serve as a party dessert or with coffee/tea as a cozy treat.

Chef’s Tips

Make shells ahead of time and store in an airtight container for up to 2 days.

You can use canned apple pie filling for a quick shortcut.

Try swapping apples with pears, peaches, or berries for seasonal variations.