Delicious Apple Cheesecake Tacos Recipe

Apple Cheesecake Tacos – crunchy cinnamon sugar tortilla shells, filled with cheesecake filling and covered with homemade apple pie filling are simply perfect.  This very tasty dessert is ideal for upcoming fall days.

Yields : 30 tacos


6 Large Flour tortillas
½ Cup Brown sugar
1½ teaspoon Cinnamon
Oil for frying

8 oz Cream cheese
1 Cup Heavy cream
¼ Cup Powdered sugar
1 teaspoon Vanilla extract

2 large Apples, diced
½ tsp cinnamon
⅛ cup cornstarch
⅓ cup brown sugar
1 cup water
⅛ tsp nutmeg
½ tsp vanilla extract


  1. TO MAKE CINNAMON SUGAR TORTILLA SHELLS – Combine brown sugar and cinnamon in a bowl and set aside. Using 3.5-4 inch circle cutter, cut circles from tortillas.
  2. Heat 1 inch oil in a pan, the temperature should be medium. Put tortilla circles, using tongs, in the oil and fry for about 10-15 seconds, then turn the circles on the other side, fold them in half and fry until they become golden brown. Take them out of the pan and wait for a couple of seconds for the extra oil to drain, then IMMEDIATELY put in the bowl with sugar and cinnamon. Cover the shells completely with this mixture. Put some of the mixture inside of the shell, as well.
  3. Finally, place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles.
  4. TO MAKE HOMEMADE APPLE PIE FILLING – In a medium size dish, pour water, add cornstarch, brown sugar, cinnamon, nutmeg and cook for about 2-3 minutes, at medium heat, until it thickens, stirring from time to time.
  5. Add apples and vanilla extract and cook for 10 minutes, or until the apples soften. Remove from heat and let cool at a room temperature.
  6. TO MAKE CHEESECAKE FILLING – Beat cream cheese, heavy cream, powdered sugar and vanilla extract for 2 minutes, using medium speed, until it thickens.
  7. Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and put apple pie filling on top of it.


  • Keep refrigerated up to 3 days. It could be made the day before and kept in the fridge.
  • If you notice any air bubbles while frying tortilla shells, simply pierce them with a fork or knife before placing them in hot oil. This will prevent air bubbles from making. 
  • Tortilla shells should be fried only until they get slightly brown. If you fry them too much, it´s possible that sugar and cinnamon mixture won´t stick to them. It is also important to transfer them to a bowl with sugar and cinnamon mixture immediately after frying and coat with the mixture completely. If tortilla shells cool before coating, again the mixture won´t stick to them.
  • If you don´t have a round cookie cutter, you can cut circles with a glass and a knife. First place a tortilla on the cutting board, then put a glass on it and cut tortilla with a knife around the glass, until you get a circle.
  • The form of tacos you get by folding tortilla circle while frying in deep oil. Use tongs to do that. Folded tortillas should be put in an upside down muffin tin, so that filling of tortilla shells is easier.
  • Can I make them a day before serving? Yes, you can, but they should be kept in fridge in a well-sealed container and filled with cherry pie filling before serving. You should keep in mind that tortillas won´t be crunchy after a couple of hours. 
  • Can I use another pie filling? Absolutely! Strawberry pie filling, cherry pie filling or blueberry pie filling can be used instead.
  • Can tortilla shells be baked in the oven, instead of fried? Yes, they can. In that case, spread melted butter on both sides of tortilla circles and then transfer them to a bowl with sugar and cinnamon mixture. When both sides are coated, fold tortilla circles in half and place them in a muffin tin turned upside down. Bake them for 5-7 min at 400 F. It is certainly easier to prepare tortilla shells this way, but they taste better if you fry them in deep oil.









Recipe by:

Leave a Comment