Apple Cheesecake Tacos Recipe
🍎🍰 Say hello to Apple Cheesecake Tacos! Crispy cinnamon-sugar shells filled with creamy cheesecake and topped with caramelized apples. Perfect for fall! 😍🍂
Ingredients
For the Taco Shells
- 6 small flour tortillas
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter melted
For the Apple Filling
- 3 medium apples peeled, cored, and diced
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg optional
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
For the Cheesecake Filling
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
Preparing the Taco Shells
- Preheat your oven to 375°F (190°C).
- Mix the granulated sugar and cinnamon in a shallow bowl.
- Brush both sides of the tortillas with melted butter. Sprinkle or dip them in the cinnamon-sugar mixture to coat evenly.
- Fold the tortillas into a taco shape and place them over the edges of a muffin tin to hold their shape.
- Bake for 8–10 minutes or until crisp and golden. Let them cool completely.
Making the Apple Filling
- In a small saucepan, melt the butter over medium heat.
- Add the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Stir well.
- Cook for 5–7 minutes until the apples are tender and caramelized. Set aside to cool slightly.
Whipping Up the Cheesecake Mixture
- In a mixing bowl, beat the cream cheese until smooth.
- Add the powdered sugar and vanilla extract, mixing until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
Assembling the Tacos
- Use a piping bag to fill each taco shell with the cheesecake mixture.
- Spoon the apple filling on top of the cheesecake.
- Optional: Drizzle with caramel sauce for an extra indulgent touch.