Apple Cheesecake Tacos
These Apple Cheesecake Tacos combine crispy sugar-dusted tortilla shells, a luscious cream cheese filling, and warm cinnamon apples, all drizzled with caramel and sprinkled with nuts. Ready in under 30 minutes, they’re the perfect mix of fun, comfort, and pure dessert magic—ideal for family gatherings, fall celebrations, or just treating yourself.
Ingredients
For the Taco Shells
- 6 small flour tortillas
- 2 tbsp butter melted
- 2 tbsp sugar for sprinkling
For the Filling
- 0.5 cup cream cheese softened
- 0.25 cup sour cream
- 0.33 cup sugar
- 1 tsp vanilla extract
- 1 cup diced apples such as Granny Smith
- 0.5 tsp ground cinnamon
For Topping
- caramel sauce for drizzling
- chopped nuts optional
Instructions
- Preheat oven to 350°F (175°C). Lightly brush each tortilla with melted butter and sprinkle with sugar.
- Mold tortillas into taco shapes using an inverted muffin tin. Bake for 10–12 minutes until golden and crispy. Cool slightly.
- In a bowl, mix cream cheese, sour cream, 1/3 cup sugar, and vanilla extract until smooth and creamy.
- In another bowl, toss diced apples with cinnamon and remaining sugar until coated.
- Fill each cooled taco shell with the cream cheese mixture. Top with cinnamon apples, drizzle with caramel sauce, and sprinkle with chopped nuts.
Notes
- Best served fresh for maximum crunch.
- Store unassembled components separately in the fridge for up to 3 days.
- Add a splash of lemon juice to the apples to prevent browning, or swap apples for pears or peaches for a seasonal twist.