Crispy taco shells filled with creamy cheesecake and cinnamon-spiced apples—these apple cheesecake tacos are a fun, indulgent dessert twist.

Why You’ll Love This Recipe

Seasonal favorite: Apple and cinnamon are classic fall flavors that never go out of style.
Creative presentation: These dessert tacos are eye-catching and fun to eat.

No-bake cheesecake: Light and creamy filling without the need for an oven.
Make-ahead friendly: Prepare components in advance and assemble before serving.
Perfect for parties: Bite-sized portions make these ideal for potlucks, gatherings, and holiday desserts.

Ingredients

6 large flour tortillas
Oil for frying
1/2 cup brown sugar
1 1/2 teaspoons ground cinnamon

Cheesecake Filling
8 oz cream cheese, softened
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Apple Pie Topping
2 apples, peeled and diced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup brown sugar
1 cup water
1/8 cup cornstarch
1/2 teaspoon vanilla extract

Directions

Make the Taco Shells
- Use a 3.5–4 inch round cookie cutter to cut circles from the tortillas.
- Heat oil in a deep skillet to 350°F (175°C).
- Fry each tortilla round for 10–15 seconds, then fold gently into a taco shape and continue frying until golden brown.
- Mix brown sugar and cinnamon in a shallow bowl.
- While hot, coat the fried shells in the cinnamon-sugar mix and cool them upside-down on an inverted muffin tin to retain their shape.

Prepare the Apple Pie Topping
- In a saucepan, whisk cornstarch, brown sugar, cinnamon, nutmeg, and water.
- Cook over medium heat until slightly thickened.
- Add diced apples and vanilla extract. Simmer for about 10 minutes or until apples are soft.
- Remove from heat and let cool to room temperature.
Make the Cheesecake Filling
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla extract.
- Slowly pour in heavy cream while beating until the mixture becomes thick and fluffy.
- Transfer to a piping bag for easy filling.
Assemble the Tacos
- Pipe cheesecake filling into each cooled taco shell, filling about halfway.
- Spoon a generous amount of the cooled apple pie topping over the cheesecake layer.
- Serve immediately or refrigerate until ready to enjoy.

Servings and Timing

Servings: 12 mini tacos

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Calories: Approximately 180 kcal per taco

Variations

Caramel drizzle: Add a drizzle of caramel sauce for extra indulgence.
Different fruits: Use pears, berries, or peaches in place of apples.

Baked shell option: Brush tortilla rounds with butter and bake at 375°F (190°C) for 8–10 minutes instead of frying.
Nutty crunch: Add toasted pecans or walnuts to the apple topping.
Pumpkin spice twist: Replace apple filling with a pumpkin pie-inspired filling for a seasonal switch.

Storage/Reheating

Storage: Store cheesecake and apple fillings separately in airtight containers in the refrigerator for up to 3 days.
Taco shells: Keep fried and sugared shells at room temperature in an airtight container to maintain crispness.
Reheating: If desired, gently warm the apple topping before serving, but do not reheat assembled tacos as the shells may become soggy.

Assemble fresh: For best texture, assemble tacos just before serving.

FAQs

Can I make the taco shells in advance?

Yes, prepare and store them in a dry, airtight container for up to 2 days before assembling.

What apples work best for the topping?

Firm apples like Honeycrisp, Fuji, or Granny Smith hold up well during cooking.

Can I use store-bought apple pie filling?

You can, but homemade filling gives a fresher flavor and better texture.

Is there a way to make these healthier?

Try baking the tortillas, using low-fat cream cheese, and reducing the sugar in the apple filling.

Can I freeze the components?

The cheesecake and apple fillings can be frozen separately. Thaw in the fridge before assembling.

Can I skip the frying step?

Yes, bake or air-fry the tortilla rounds for a healthier version, but they’ll be slightly less crisp.

What can I serve these with?

They pair beautifully with coffee, hot cider, or even a scoop of vanilla ice cream.

Will the taco shells stay crispy?

Yes, if stored properly. Avoid filling them too early, as moisture from the fillings can soften the shells.

Can I use corn tortillas instead of flour?

Flour tortillas work best for the desired texture and flavor, but small corn tortillas can be used if preferred.

Are these kid-friendly?

Absolutely! The creamy filling and sweet apple topping make them a hit with kids and adults alike.

Conclusion

Apple Cheesecake Tacos are the perfect dessert for when you want something fun, festive, and irresistibly delicious. With the cozy taste of spiced apples, a velvety cheesecake center, and crunchy cinnamon-sugar shells, they bring the best of fall flavors into one delightful bite. Easy to make and sure to impress—this recipe is a keeper year-round.

More Creative & Crave-Worthy Desserts

If you loved these Apple Cheesecake Tacos, you’ll definitely enjoy these other sweet and satisfying recipes. For a warm, cozy classic, try the Apple Crumble Oatmeal Squares — a comforting favorite with tender fruit and crunchy topping. The Mini Snickers Cheesecakes offer a decadent chocolatey-caramel twist in bite-sized form. Looking for a bright, zesty treat? Don’t miss the Easiest Ever Lemon Curd Bars. Or, whip up a batch of 120-Calorie Soft Peanut Butter Cookies for a lighter indulgence. And for a bakery-style brunch treat, our Homemade Blueberry Scones With Sweet Glaze are always a hit.

Apple Cheesecake Tacos

Author: Chef Clara

Print Recipe

Description

A delightful fusion dessert featuring crispy cinnamon-sugar tortilla shells filled with a creamy no-bake cheesecake filling and topped with warm spiced apple pie filling. These bite-sized treats are the perfect sweet indulgence for any occasion.

Ingredients

Scale

6 large flour tortillas
Oil for frying

1/2 cup brown sugar
1 1/2 teaspoons ground cinnamon
8 oz cream cheese, softened

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (for cheesecake)

2 apples, peeled and diced
1/2 teaspoon ground cinnamon (for apples)
1/8 teaspoon ground nutmeg

1/3 cup brown sugar (for apples)
1 cup water
1/8 cup cornstarch

1/2 teaspoon vanilla extract (for apples)

Cook Mode Prevent your screen from going dark

Instructions

Using a round cookie cutter, cut circles from the tortillas (about 3.5–4 inches in diameter).

Heat oil in a deep skillet to 350°F (175°C). Fry the tortilla rounds for 10–15 seconds, then fold into taco shapes and fry both sides until golden brown.
Mix 1/2 cup brown sugar and 1 1/2 teaspoons ground cinnamon in a bowl. Toss hot fried taco shells in the mixture and let cool on an inverted muffin tin to retain shape.
In a saucepan, combine 1/8 cup cornstarch, 1/3 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and 1 cup water. Cook over medium heat until thickened.

Add diced apples and 1/2 teaspoon vanilla extract, cook until apples are soft (about 10 minutes). Remove from heat and let cool.
In a bowl, beat cream cheese until smooth. Add powdered sugar and 1 teaspoon vanilla extract. Slowly add heavy cream while beating until thick and fluffy.
Pipe the cheesecake filling into cooled taco shells.

Spoon apple topping over the cheesecake layer.
Serve immediately or refrigerate until ready to serve.

Notes

Use tart apples like Granny Smith for better flavor balance.

Ensure taco shells are fully cooled before filling to maintain crispness.
Store assembled tacos in the fridge and consume within a day for best texture.