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Apple Pie Cheesecake Tacos

Apple Pie Cheesecake Tacos

  • Yield: 20 tacos
  • Prep Time: 15 minutes
  • Cooking Time: 10 hours
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  • 5 Tortillas, 8 inch
  • 1/2 cup Sugar
  • 2 tbsp Cinnamon
  • 1/2 cup Butter, melted
  • 16 oz Cream cheese, softened
  • 1/2 cup Heavy cream
  • 1 tsp Lemon zest
  • 1 tsp Vanilla
  • 1 1/2 cups Powdered sugar
  • 21 oz can Apple pie filling, chilled


  1. Preheat oven to 400F.
  2. Combine the sugar and cinnamon and set aside.
  3. Using a 2 inch biscuit or cookie cutter, cut out rounds from the tortillas, about 10 total.
  4. Dip each tortilla round into the melted butter, then into the cinnamon sugar. Flip a muffin pan upside down and place the rounds in between the mounds, forming them into little tacos.
  5. Bake for 10 minutes, then set aside to cool.
  6. Beat the cream cheese until it’s light and fluffy. Then mix in the heavy cream, lemon zest and vanilla until well incorporated.
  7. Add the powdered sugar a little at a time, scraping down the sides of the bowl and mixing between each addition. Beat for another 2 minutes on medium until mixture is smooth and thick.
  8. Chill the cheesecake mixture for 1 hour to firm up.
  9. Place the cheecake filling in a piping bag, or a ziploc bag with a corner cut off. Fill the taco shells 3/4 way.
  10. Top each with a tsp of apple pie filling and a sprinkle of the remaining cinnamon sugar.
  11. Serve immediately or refrigerate until ready.


Recipe adapted from