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.
Apple Cheesecake Tacos
Apple Cheesecake Tacos are eaten in a couple of bites and they look so fancy. This recipe is perfect for apple season, but you can prepare it anytime you wish a good apple treat or to smell apples and cinnamon.
Instead of homemade apple filling, ready – made apple pie filling can be used. However, I recommend homemade apple sauce.
Apple Cheesecake Tacos
Shells are made from tortillas, they´re fried in deep oil and coated in the mixture of brown sugar and cinnamon.
Cheesecake filling is made of cream cheese, heavy cream, vanilla and powdered sugar.
Homemade apple sauce is so aromatic, since it´s made of apples, cinnamon, nutmeg, brown sugar, corn starch, water and vanilla.
It´s a perfect combination, crunchy tortilla shells, creamy cheesecake filling and aromatic homemade apple sauce – three different tastes combined in a perfect dessert.
Apple Cheesecake Tacos
What do you need to prepare Apple Cheesecake Tacos?
- CINNAMON SUGAR TORTILLA SHELLS
- 6 Large Flour tortillas
- ½ Cup Brown sugar
- 1½ teaspoon Cinnamon
- Oil for frying
- CREAM CHEESE FILLING
- 8 Oz Cream cheese
- 1 Cup Heavy cream
- ¼ Cup Powdered sugar
- 1 teaspoon Vanilla extract
- HOMEMADE APPLE PIE FILLING
- 2 large Apples, diced
- ½ tsp cinnamon
- ⅛ cup cornstarch
- ⅓ cup brown sugar
- 1 cup water
- ⅛ tsp nutmeg
- ½ tsp vanilla extract
Apple Cheesecake Tacos
How to prepare Apple Cheesecake Tacos?
Combine brown sugar and cinnamon in a bowl and set aside. Using 3.5 – 4 inch circle cutter, cut circles from tortillas. Heat 1 inch oil in a pan, the temperature should be medium. Put tortilla circles, using tongs, in the oil and fry for about 10-15 seconds, then turn the circles on the other side, fold them in half and fry until they become golden brown.
Take them out of the pan and wait for a couple of seconds for the extra oil to drain, then immediately put in the bowl with sugar and cinnamon. Cover the shells completely with this mixture. Put some of the mixture inside of the shell, as well.
Finally, place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles. In a medium size dish, pour water, add cornstarch, brown sugar, cinnamon, nutmeg and cook for about 2-3 minutes, at medium heat, until it thickens, stirring from time to time. Add apples and vanila extra T and cook for 10 minutes, or until the apples soften.
Remove from heat and let cool at a room temperature. Beat cream cheese, heavy cream, powdered sugar and vanilla extract for 2 minutes, using medium speed, until it thickens. Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and put apple pie filling on top of it.
NOTES:
Keep refrigerated up to 3 days. It could be made the day before and kept in the fridge.
I would recommend you Vegetable Oil.
The day after the shells could become more soft.
The form of tacos you get by folding tortilla circle while frying in deep oil. Use tongs to do that. Folded tortillas should be put in an upside down muffin tin, so that filling of tortilla shells is easier.
WELL, THIS WAS JUST A SHORT VERSION OF THE RECIPE THAT YOU CAN FIND AT THE BOTTOM OF THE POST, ALONG WITH THE QUANTITIES OF THE NECESSARY INGREDIENTS.
Apple Cheesecake Tacos
Fall is coming and baskets in supermarkets are full of apples. There are plenty of good apple dessert recipes, but I recommend Apple cheesecake Tacos. I´m sure you´re gonna love it.
Take look at the most popular recipes with apples on our blog APPLE DESSERTS. Enjoy the taste and the smell of Apple Cheesecake Tacos. Have fun in fall with fall treats, too.
You can also take a look a popular Apple Dessert Recipe from my blogger friend – Cakes Cottage >> APPLE PIE BREAD PUDDING.
Apple Cheesecake Tacos
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. It´s a perfect combination, crunchy tortilla shells, creamy cheesecake filling and aromatic homemade apple sauce – three different tastes combined in a perfect dessert.
Ingredients
- CINNAMON SUGAR TORTILLA SHELLS
- 6 Large Flour tortillas
- ½ Cup Brown sugar
- 1½ teaspoon Cinnamon
- Oil for frying
- CREAM CHEESE FILLING
- 8 oz Cream cheese
- 1 Cup Heavy cream
- ¼ Cup Powdered sugar
- 1 teaspoon Vanilla extract
- HOMEMADE APPLE PIE FILLING
- 2 large Apples, diced
- ½ tsp cinnamon
- ⅛ cup cornstarch
- ⅓ cup brown sugar
- 1 cup water
- ⅛ tsp nutmeg
- ½ tsp vanilla extract
Instructions
- TO MAKE CINNAMON SUGAR TORTILLA SHELLS - Combine brown sugar and cinnamon in a bowl and set aside. Using 3.5-4 inch circle cutter, cut circles from tortillas.
- Heat 1 inch oil in a pan, the temperature should be medium. Put tortilla circles, using tongs, in the oil and fry for about 10-15 seconds, then turn the circles on the other side, fold them in half and fry until they become golden brown. Take them out of the pan and wait for a couple of seconds for the extra oil to drain, then IMMEDIATELY put in the bowl with sugar and cinnamon. Cover the shells completely with this mixture. Put some of the mixture inside of the shell, as well.
- Finally, place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles.
- TO MAKE HOMEMADE APPLE PIE FILLING - In a medium size dish, pour water, add cornstarch, brown sugar, cinnamon, nutmeg and cook for about 2-3 minutes, at medium heat, until it thickens, stirring from time to time.
- Add apples and vanilla extract and cook for 10 minutes, or until the apples soften. Remove from heat and let cool at a room temperature.
- TO MAKE CHEESECAKE FILLING - Beat cream cheese, heavy cream, powdered sugar and vanilla extract for 2 minutes, using medium speed, until it thickens.
- Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and put apple pie filling on top of it.
Notes
Keep refrigerated up to 3 days. It could be made the day before and kept in the fridge.
I would recommend you Vegetable Oil.
The day after the shells could become more soft.
The form of tacos you get by folding tortilla circle while frying in deep oil. Use tongs to do that. Folded tortillas should be put in an upside down muffin tin, so that filling of tortilla shells is easier.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 160Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 90mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g
Apple Cheesecake Tacos
Dianne says
Love it
Dragana says
Thanks Dianne!
Anna says
Looks delicious! Nice fall dessert! Thank you for this recipe, Dragana. I can’t wait to try it! 🙂
Dragana says
Thanks Anna! Enjoy 🙂
Best regards.
shelley forrest says
it say pour water but how much water???
Dragana says
1 cup of water, it says in ingredients Shelley.
Best Regards!
deborah says
looks good getting ready to fix cant wait to try!these apple cheesecake tacos
Dragana says
Thank you Deborah!
Emily says
Interested in your site. I am always lookin good for new ideas for dinner. Copied down your Apple cheesecake recipe but noticed there are no measurements for how much to use. Please add and notify me when done so I can complete my recipe card. Thank you.
Dragana says
Recipe card with measurements is on the bottom of the post, Emily.
Thank YOU and enjoy!
Darrell says
You might need to edit it… as I don’t think anyone wants to use “thongs” to put the circles of tortillas into the oil.
Dragana says
Thanks Darrell.
Sam says
Do you think corn tortillas would fry up the same way? My little boy is allergic to wheat.
Dragana says
I didn’t use corn tortillas, but I think it wouldn’t be a problem.
Regards!
Lorna says
I cant see anywere the ingredients to make the tortillas . Would anyone please have the recipe. Thks if u could please put up the recipe greatfully appreciated
Dragana says
Recipe card with ingredients is on the bottom of the post, Lorna.
Best regards.
Djakita says
She didn’t make the tortillas
Dragana says
Yes, tortillas are from the store.
Regards.
Angie says
Cannot wait to try these and try varying fruit toppings
Dragana says
Enjoy Angie, it really is perfectly tasty.
Regards!
Meg says
How far in advance could these be made or does it need to be served “fresh” within a few hours?
Dragana says
Hi Meg, it could be made the day before and kept in the fridge.
Best regards!
Misha says
What oil do you recommend for frying the tortillas?
Dragana says
I would recommend you Vegetable Oil, Misha.
Best Regards!
Kim R says
Made these for Friendsgiving last weekend and they were the talk of the party!! Delicious, making them again for Thanksgiving!
Dragana says
Thanks Kim, I am so glad to hear that. They are really delicious.
Enjoy!
Regards.
Angela K Means says
How many does this recipe make?
Dragana says
About 30 tacos, Angela.
Best Regards!
Angeline Renee Avery says
I made these and they were crispy and one the Cheesecake was added it became somewhat soft. Any suggestions
Dragana says
Hi Angelina,
It´s a perfect combination, crunchy tortilla shells, creamy cheesecake filling and aromatic homemade apple sauce – three different tastes combined in a perfect dessert.
Regards.
Erin Godsey says
The shells become soft after you add the cheesecake?
Dragana says
Maybe the day after, Erin.
Regards!
robyn says
We made something similar recently but with strawberry sauce. You don’t need to fry the tortillas. It’s easier (and I’d guess healthier) to cut out the tortillas, put a little butter on them, coat in the sugar/cinnamon mix, and then fold them gently between the cups on an upside-down muffin pan. Bake at 350 for 10 min. They are MUCH easier to control than frying in a skillet and you can get more done at once.
Dragana says
Yes Robin, but they are much tastier on our/this way.
Best regards.
Sara says
I can definitely see this being hard to pull off , wish there was a rack you could lower into the fryer.
Dragana says
You can also do it on that way, Sara.
Best regards.
Aubrey says
Can you explain how putting the tortilla upside down on a muffin tin gives you a taco shape?
Dragana says
Put tortilla circles, using tongs, in the oil and fry for about 10-15 seconds, then turn the circles on the other side, fold them in half and fry until they become golden brown. Take them out of the pan and wait for a couple of seconds for the extra oil to drain, then immediately put in the bowl with sugar and cinnamon. Cover the shells completely with this mixture. Put some of the mixture inside of the shell, as well.
Finally, place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles.
Best regards.
Tammy says
How these form to be taco shells from the upside down muffin tin?
Dragana says
The form of tacos you get by folding tortilla circle while frying in deep oil. Use tongs to do that.
Folded tortillas should be put in an upside down muffin tin, so that filling of tortilla shells is easier.
Best regards.
r says
you set them into the open spaces between muffin forms. if you’re not frying, you can drape them over two rungs of your oven’s shelf.
Dragana says
Yes, thank you.
Best regards,
Dragana
Venda says
He stand up the folded tortillas between the upside done muffin cups.
Dragana says
Yes Venda, thanks.
Best,
Dragana
sue becker says
Could you use can pie filling?
Dragana says
Yes you can, Sue.
Best regards.
Renee says
Is it possible to bake these in an upside down muffin tin. We just don’t fry many things?
Dragana says
Yes Renee, but I am not sure about the time.
Best regards.
Renee says
Thank you I’ll give it a try
Joann says
My sugar cinnamon mixture will not stick very well on the tacos. Any suggestions?
Dragana says
Hi Joann,
Take them out of the pan and wait for a couple of seconds for the extra oil to drain, then IMMEDIATELY put in the bowl with sugar and cinnamon. Cover the shells completely with this mixture. Put some of the mixture inside of the shell, as well.
Best regards!
Angie McCrary says
Could you use powdered sugar instead of cinnamon? We have one that is Allergic to Cinnamon.
Dragana says
You don’t need to use Cinnamon, Angie.
Best regards,
Dragana
Michelle says
I used melted butter on the shells after frying them. Worked perfectly! Sugar didn’t really stick to mine either with just frying so the butter solved it
Dragana says
Great, Michelle. I hope you liked it.
Best regards.
Kristin says
I made these & my husband & his work buddies totally loved them!!
Dragana says
Great Kristin, I’m so glad.
Best regards!
Amanda says
Has anyone drizzled caramel on top? I’m gonna give it a try.
Dragana says
You can try Amanda, I’m sure it would be okay.
Best regards.
Sarah Quigley says
Thank you so much!!! These Apple Cheesecake Tacos are amazing!!! So Delicious 😋
Dragana says
Thank YOU, Sarah. I’m so glad you liked it.
Best regards!
Michelle says
These look great! Thank you for sharing! Question.. For the Apple pie filling. Do you put it in the pan and cook it with the other ingredients or add it when you add the apples or at the very end for just a few minutes?
Dragana says
Hi Michelle, I’m so glad to hear that.
Yes, you can add it with apples.
Best regards.
Abby says
Made these today but the cinnamon & sugar did not stick to my tortillas at all. Thoughts?
Dragana says
Hi Abby,
Take them out of the pan and wait for a couple of seconds for the extra oil to drain, then IMMEDIATELY put in the bowl with sugar and cinnamon. Cover the shells completely with this mixture. Put some of the mixture inside of the shell, as well.
Best regards.
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Dragana says
Thank YOU, Ashok.
I’m so glad you like it.
Best,
Dragana