Description
Crispy cinnamon-sugar taco shells filled with luscious vanilla cheesecake cream and topped with warm, spiced apple pie filling—these dessert tacos are a fun, indulgent fall treat.
Ingredients
Units
Scale
- 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)
Instructions
- Preheat oven to 400°F (200°C). Brush both sides of tortillas with melted butter. Mix sugar and cinnamon, then coat tortillas in the mixture.
- Drape each tortilla over two bars of the oven rack to create a taco shape. Bake for 6–8 minutes until golden and crisp. Cool completely.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cream to stiff peaks and fold into cream cheese mixture. Chill until ready to use.
- In a skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook until tender, about 5–7 minutes. Add cornstarch slurry and cook until thickened. Cool slightly.
- Pipe cheesecake filling into cooled taco shells and top with warm apple mixture. Serve immediately.
Notes
- Use room temperature cream cheese for smoother filling.
- Taco shells can be baked in advance and stored in an airtight container.
- Top with a drizzle of caramel sauce or crushed nuts for extra indulgence.
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 18g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
