Easy Apple Pie Cheesecake Tacos Recipe

Published Aug 2, 2024 By Elle Ann

Image credit: SugarApron via YouTube

I’ve been hearing and seeing apple pie cheesecake tacos everywhere on the internet and I couldn’t stop myself from wanting to try it so bad. It just sounds so interesting and delicious, and I thought it might be worth a try, so I looked for a great recipe that I could follow, and that’s when I found this one by SugarApron on YouTube!

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This was surprisingly easy to make and you don’t even have to exert a lot of effort to make this incredibly yummy treat. Plus, it’s good to serve at parties or other family functions, you can also take this to the next level by adding more toppings of your choice. Learn how now by watching the video tutorial down below.

Ingredients for Apple Pie Cheesecake Tacos:

6-8 inch tortillas
1 cup of graham cracker crumbs
½ tsp of cinnamon
¼ cup of melted butter

Cheesecake Filling

1 cup of heavy cream
1 cup of cream cheese, softened
1 tsp of lemon zest
1 tsp of vanilla
¼ cup of powdered sugar

Apple Filling

2 tbsp of butter
3-4 medium apples, peeled, cored, and diced into ¼-inch cubes
1/3 cup of brown sugar
3 tbsp of water
1 tsp of cinnamon
1/8 tsp of nutmeg
1 tbsp + 1 tsp of cornstarch
2 tbsp of water

*or use 1 can of apple pie filling instead

How to Make Apple Pie Cheesecake Tacos:

Step 1

Preheat your oven to 400°F, then add the Graham cracker crumbs and cinnamon in a bowl, and give them a good mix before setting them aside. Cut out 24 to 30 round shapes from the tortillas using a cookie cutter, then dip them in melted butter, and coat in Graham cracker crumbs. Flip a muffin pan upside down, then place the tortilla pieces in between each cup as shown in the video, and place them in the preheated oven to bake for about 10 minutes or until just golden brown.

Step 2

Let it cool in the pan and proceed to make the filling, place a medium-sized pan on a stove over medium-high heat, then add in the butter, and let it melt completely. Add the apples, spices, brown sugar, and water, then cook them for about 4 to 6 minutes or until slightly softened, and add in a mixture of cornstarch and water while stirring continuously. Let it continue to cook for about 4 to 5 minutes until the apples are tender and the sauce has thickened, then turn off the heat, and let it cool completely.

Step 3

In a mixing bowl, beat the cream cheese until creamy, then pour in the heavy cream, and add the powdered sugar, lemon zest, and vanilla extract. Beat them over medium speed for about 2 minutes until thickened, then place them in the fridge, and let them chill for about 30 minutes. Transfer the filling mixture to a piping bag, then pipe it in the taco shells, and top them with ½ teaspoon of apple pie filling. Sprinkle more Graham cracker crumbs, then serve, and enjoy!