Description
Apple Cheesecake Tacos are a delicious twist on traditional desserts, combining warm spiced apple filling with creamy cheesecake inside crispy cinnamon-sugar coated tortilla shells baked to perfection. This recipe offers a delightful balance of sweet and creamy flavors with a satisfying crunch, perfect for a fun and easy dessert to impress family and friends.
Ingredients
Scale
Apple Filling
- 4 large apples, peeled, cored, and diced
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Cream Cheese Mixture
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Taco Shells
- 8 small flour tortillas
- 1/4 cup butter, melted
- 1 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the taco shells.
- Prepare Apple Filling: In a medium saucepan, combine diced apples, 1/2 cup granulated sugar, ground cinnamon, and lemon juice. Cook over medium heat, stirring occasionally until apples are tender and mixture thickens slightly. Remove from heat and allow to cool completely.
- Make Cream Cheese Mixture: In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, then continue beating until creamy and well combined.
- Prepare Tortillas: Lightly brush both sides of each flour tortilla with melted butter. In a separate bowl, mix 1 cup granulated sugar with 1 teaspoon ground cinnamon. Dip each buttered tortilla into the cinnamon-sugar mixture, coating both sides evenly.
- Shape Tortillas: Gently fold each coated tortilla in half to form a taco shape. Place the tacos upside down into a muffin tin, using the cups to hold the shape during baking.
- Bake Tortillas: Bake the shaped tortillas in the preheated oven for 10-12 minutes, or until they turn golden brown and crispy. Remove from oven and let cool completely.
- Assemble Tacos: Once cooled, spoon a layer of the cream cheese mixture into each taco shell, then add a layer of the cooled apple filling on top.
- Serve: Serve the Apple Cheesecake Tacos immediately for best texture, or refrigerate for up to 2 hours before serving to enjoy them chilled.
Notes
- Use firm apples such as Granny Smith or Honeycrisp for best texture in the filling.
- Ensure cream cheese is softened for easy mixing and smooth texture.
- Be gentle when folding and placing tortillas to avoid cracks.
- For a dairy-free option, substitute cream cheese with vegan cream cheese alternatives.
- Store assembled tacos in the refrigerator and consume within 2 hours for optimal freshness.
