Crispy cinnamon-sugar taco shells filled with rich vanilla cheesecake cream and topped with warm, spiced apple pie filling—these Apple Cheesecake Tacos are a playful and decadent dessert perfect for fall. With every bite combining creamy, crunchy, and warmly spiced elements, this handheld treat is ideal for gatherings, holiday parties, or satisfying your seasonal sweet tooth.

Why You’ll Love This Recipe

Apple Cheesecake Tacos are the ultimate fusion of comfort and creativity. They combine the nostalgic flavors of apple pie and cheesecake in an unexpected format that’s fun to serve and easy to enjoy. With a crisp cinnamon taco shell, fluffy no-bake cheesecake filling, and a caramelized apple topping, these tacos offer irresistible texture and flavor. Plus, they’re easy to prep and assemble ahead of time for hassle-free entertaining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the taco shells:
6 small flour tortillas
1/4 cup melted butter
1/4 cup granulated sugar
1 teaspoon ground cinnamon

For the cheesecake filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream

For the apple topping:
2 Granny Smith apples, peeled and diced
2 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 tablespoon cornstarch + 1 tablespoon water (slurry)

directions

Preheat oven to 400°F (200°C).
Brush both sides of each tortilla with melted butter. Combine the sugar and cinnamon, then coat both sides of each tortilla in the mixture.
Drape each tortilla over two bars of your oven rack to create a taco shape. Bake for 6–8 minutes or until golden and crisp. Remove and let cool completely.
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Chill until ready to use.
To make the apple topping, melt butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes, or until apples are tender.
Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened. Let cool slightly before assembling.
Pipe or spoon the chilled cheesecake filling into the cooled taco shells. Top with the warm apple mixture. Serve immediately.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 6 tacos
Calories: 290 kcal per taco

Variations

Caramel Drizzle: Add a drizzle of warm caramel sauce over the apples for extra indulgence.
Nutty Crunch: Sprinkle with chopped pecans or walnuts for added texture.
Berry Twist: Substitute apples with sautéed berries or pears for a different seasonal flavor.
Graham Cracker Shells: Use graham cracker-flavored tortillas for a crust-inspired variation.
Pumpkin Spice: Add pumpkin puree and spices to the cheesecake filling for a fall fusion.

storage/reheating

The taco shells and fillings should be stored separately for best texture. Store the cheesecake filling and apple topping in airtight containers in the refrigerator for up to 3 days. Taco shells can be kept at room temperature in a sealed container for up to 2 days. Assemble just before serving to maintain crispness. These tacos are not suitable for reheating once assembled.

FAQs

Can I make these ahead of time?

Yes. Prepare the shells, cheesecake filling, and apple topping in advance. Assemble just before serving for the best texture.

How do I keep the taco shells crisp?

Let them cool completely before storing. Keep them in a dry, airtight container and avoid filling them until ready to serve.

What kind of apples should I use?

Granny Smith apples are ideal for their tartness and firm texture, but Honeycrisp or Fuji work well too.

Can I use pre-made apple pie filling?

Yes, though homemade filling offers better texture and flavor. Warm and slightly thicken store-bought filling if needed.

Can I make the cheesecake filling lighter?

Use reduced-fat cream cheese and whipped topping instead of heavy cream to reduce calories and fat.

What’s the best way to shape the tortillas if I don’t have an oven rack?

Drape them over an upside-down muffin tin or between the cups of an inverted cupcake tray.

Are these suitable for kids?

Absolutely! They’re a fun, handheld dessert that kids love—just ensure the apple topping is cooled before serving.

Can I freeze any components?

The cheesecake filling and apple topping are not freezer-friendly. The taco shells can be made ahead and frozen, then reheated briefly in the oven to crisp up.

Can I substitute the cream cheese?

Mascarpone or a dairy-free cream cheese can be used for dietary preferences.

How can I garnish them for serving?

Top with a dusting of powdered sugar, a caramel drizzle, or a dollop of whipped cream for presentation.

Conclusion

Apple Cheesecake Tacos are a delightful twist on two beloved desserts—cheesecake and apple pie. Wrapped in a crispy cinnamon-sugar shell and topped with warm, spiced apples, this dessert is the perfect blend of textures and flavors. Easy to customize and make ahead, it’s an ideal treat for fall entertaining, holiday tables, or cozy evenings in.