These Apple Cinnamon Cheesecake Tacos are a delightful fusion of crispy cinnamon-sugar taco shells, creamy cheesecake filling, and warm apple pie topping. Perfect for parties, holidays, or a fun weekend dessert!

Why You’ll Love This Recipe

• Crispy, Creamy, and Fruity – A perfect balance of textures and flavors.

• Fun Dessert Twist – Combines cheesecake, apple pie, and tacos in one.

• Make-Ahead Friendly – You can prep the components separately and assemble before serving.

• Perfect for Any Occasion – Great for family gatherings, holidays, or casual sweet cravings.

Ingredients

For the Taco Shells:

• 6 small flour tortillas

• 3 tbsp melted butter

• ¼ cup granulated sugar

• 1 tsp ground cinnamon

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• ½ cup heavy cream, whipped

For the Apple Filling:

• 3 medium apples, peeled and diced

• 2 tbsp unsalted butter

• ¼ cup brown sugar

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 1 tsp lemon juice

• 1 tsp cornstarch

Optional Toppings:

• Caramel sauce

• Whipped cream

• Crushed cookies for garnish
  Yield: 6 tacos
  Prep Time: 15 minutes
  Cook Time: 15 minutes
  Total Time: 30 minutes

Step-by-Step Instructions

Step 1: Make the Taco Shells

Preheat oven to 375°F (190°C). Brush both sides of each tortilla with melted butter. Mix cinnamon and sugar in a bowl, then coat tortillas generously. Fold each tortilla gently over two oven rack bars to form a taco shape. Bake for 8–10 minutes or until crispy and golden. Let them cool completely.

Step 2: Prepare the Apple Filling

In a skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook for 5–7 minutes until the apples are tender and the mixture thickens. Set aside to cool slightly.

Step 3: Make the Cheesecake Filling

In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until creamy and fluffy.

Step 4: Assemble the Tacos

Spoon the cheesecake filling into a piping bag or use a spoon to fill each taco shell. Top with a generous amount of apple filling, drizzle with caramel sauce, and garnish with whipped cream and crushed cookies if desired. Serve immediately for the best texture and flavor.

Tips & Variations

• Make Ahead: Prepare the apple filling and cheesecake mixture in advance and refrigerate for up to 2 days.

• Taco Shell Hack: Use store-bought taco shells for a quicker shortcut.

• Extra Flavor: Sprinkle crushed graham crackers or cookies on top for added crunch.

• Fruit Swap: Replace apples with pears, peaches, or berries for a twist.

Frequently Asked Questions

1. Can I make these tacos ahead of time?
You can prepare the filling and apples ahead, but assemble just before serving to keep the shells crispy.
2. Can I air fry the taco shells?
Yes! Air fry at 375°F (190°C) for 4–5 minutes until golden and crispy.
3. What’s the best apple to use?
Granny Smith for tartness or Honeycrisp for natural sweetness work best.
4. How do I store leftovers?
Keep the cheesecake filling and apple mixture in separate airtight containers in the fridge for up to 3 days. Assemble when ready to serve.

Final Thoughts

Apple Cinnamon Cheesecake Tacos are the ultimate dessert mash-up — crispy, creamy, and bursting with cinnamon-spiced apple goodness. They’re quick, fun, and perfect for any occasion. Serve them fresh for the ultimate crunch and sweetness!