Apple Cheesecake Tacos
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Apple Cheesecake Tacos
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Apple cheesecake tacos are cinnamon and sugar-coated tortillas that are stuffed with a no-bake cheesecake filling and a homemade apple pie topping made with fresh apples.
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Ingredients
Shells
- 20 6- inch flour tortillas
- 1 cup Graham cracker crumbs
- 2 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons butter melted
Apple Pie Filling
- 3 honey crisp apples peeled and diced
- ½ cup light brown sugar packed
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ½ cup plus 2 tablespoons water
- 1 tablespoon cornstarch
Cheesecake Filling
- 8 ounce cream cheese room temperature
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 3 tablespoons cheesecake instant pudding mix
- 1 teaspoon vanilla extract
Instructions
Shells
- Preheat the oven to 375 degrees F.
- Use a 4-inch cookie cutter and cut the middle of each flour tortilla.
- In a shallow bowl, add the graham crackers, powdered sugar, and cinnamon. Stir until combined.
- Brush each tortilla, on both sides, with butter.
- Coat the buttered tortilla shell with the graham cracker mixture.
- Place on the cupcake pan upside down and place the shell between two cavities to form the taco.
- Place in the preheated oven and bake for 8-10 minutes.
- Let the shells cool completely before transferring them to a cooling rack and proceed to make the next batch of the shells.
Apple Pie Filling
- Place the diced apples into a large mixing bowl.
- Add the sugar, lemon juice, cinnamon, vanilla and nutmeg. Mix well.
- Pour the apples into a saucepan and add ½ cup of water.
- Place over medium heat and let the mixture come up to a boil and reduce to a simmer. Simmer for 7 minutes while stirring.
- Add the cornstarch with 2 tablespoons of hot water and stir to make a slurry.
- Bring the mixture back up to boiling and pour the cornstarch slurry into the apple mixture while mixing.
- Continue cooking until the pie filling reaches the desired thickness.
- Take off the heat and cool completely before adding to the tacos.
Cheesecake Filling
- In a large bowl, add the cream cheese. Beat with a hand mixer on medium speed until creamy.
- Add in the heavy cream, powdered sugar, cheesecake instant pudding mix, and vanilla extract. Beat on low speed until the heavy cream and powdered sugar is incorporated. Turn the mixture to medium and beat until fluffy.
- Scoop the cheesecake filling into a disposable pipping bag. Cut a medium size hole in the tip of the piping bag.
- Assembling the Cheesecake Tacos
- Place the cooled shells on a serving plate.
- Pipe a strip or two of cheesecake filling evenly into each shell.
- Add two spoonfuls of the cooled apple pie filling to each taco.
- Serve and enjoy!
Notes
- Storage: If the dessert tacos are assembled, I recommend eating them the day they’re made. If they aren’t assembled, store each component in separate airtight containers. They will last 2 to 3 days keeping the apple pie filling and cheesecake filling in the fridge and the taco shells at room temperature.
Nutrition Information
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Calories
461kcal
(23%)
Carbohydrates
64g
(21%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
32mg
(11%)
Sodium
849mg
(35%)
Potassium
187mg
(5%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Vitamin A
430IU
(9%)
Vitamin C
2mg
(2%)
Calcium
164mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 20Tacos
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 64g | 21% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 849mg | 35% |
| Potassium | 187mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 164mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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