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)
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.