Why make this recipe
Apple Cheesecake Tacos are a fun and delicious twist on traditional tacos and cheesecake. They combine the sweetness of apples and cream cheese in a crispy taco shell. This recipe is perfect for dessert lovers who want to impress their family and friends with something unique. It’s also great for parties, gatherings, or just a cozy night in!
How to make Apple Cheesecake Tacos
Ingredients:
- 6 small flour tortillas
- 2 medium apples, peeled and diced
- 1/2 cup granulated sugar, divided
- 1 teaspoon ground cinnamon
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- Vegetable oil for frying
Directions:
- In a small saucepan, melt the butter over medium heat.
- Add the diced apples, 1/4 cup of sugar, and cinnamon. Cook while stirring occasionally for 7-8 minutes until the apples are tender. Remove from heat and let it cool.
- In a medium bowl, beat the cream cheese and the remaining 1/4 cup of sugar until smooth. Add heavy cream and vanilla extract, then beat until the mixture is fluffy and well combined.
- Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry the flour tortillas one at a time, gently folding them with tongs to create a taco shell shape. Fry until they are golden and crisp, about 1 minute per side, then drain them on paper towels.
- Fill each taco shell with the cheesecake filling using a spoon or a piping bag.
- Top the cheesecake filling with the cooled spiced apples. Optionally, sprinkle with additional cinnamon sugar. Serve immediately.
How to serve Apple Cheesecake Tacos
Serve Apple Cheesecake Tacos warm or at room temperature. They are best enjoyed right after making them while the taco shells are still crispy. You can also add a dollop of whipped cream on top for extra sweetness.
How to store Apple Cheesecake Tacos
If you have any leftovers, store the prepared tacos in an airtight container in the refrigerator. However, the taco shells may lose their crispiness. To prevent this, it’s best to store the cheesecake filling and the spiced apples separately. You can assemble the tacos again when you are ready to enjoy them.
Tips to make Apple Cheesecake Tacos
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Don’t skip letting the apple mixture cool down before filling the tacos; this helps the shells stay crisp.
- Experiment with different types of apples for varied flavors; tart apples like Granny Smith add a nice contrast to the sweetness.
Variation
For a twist, you can add nuts like walnuts or pecans to the spiced apples for added crunch. Another option is to use flavored cream cheese, such as caramel or pumpkin spice, in the filling to change up the taste.
FAQs
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas, but they may have a different texture. Flour tortillas are recommended for a softer taco shell.
Can I prepare these in advance?
You can prepare the filling and the apples in advance, but it’s best to assemble the tacos just before serving.
What can I serve with Apple Cheesecake Tacos?
These tacos pair well with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra treat!
Apple Cheesecake Tacos
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
A fun twist on traditional tacos and cheesecake, combining sweet apples and cream cheese in crispy taco shells.
Ingredients
- 6 small flour tortillas
- 2 medium apples, peeled and diced
- 1/2 cup granulated sugar, divided
- 1 teaspoon ground cinnamon
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- Vegetable oil for frying
Instructions
- In a small saucepan, melt the butter over medium heat.
- Add the diced apples, 1/4 cup of sugar, and cinnamon. Cook while stirring occasionally for 7-8 minutes until the apples are tender. Remove from heat and let it cool.
- In a medium bowl, beat the cream cheese and the remaining 1/4 cup of sugar until smooth. Add heavy cream and vanilla extract, then beat until the mixture is fluffy and well combined.
- Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry the flour tortillas one at a time, gently folding them with tongs to create a taco shell shape. Fry until they are golden and crisp, about 1 minute per side, then drain them on paper towels.
- Fill each taco shell with the cheesecake filling using a spoon or a piping bag.
- Top the cheesecake filling with the cooled spiced apples. Optionally, sprinkle with additional cinnamon sugar. Serve immediately.
Notes
Store the prepared tacos in an airtight container in the refrigerator. For best results, keep the cheesecake filling and spiced apples separate until ready to serve.