There is no fall dessert more playful and crowd-pleasing than Apple Pie Cheesecake Tacos. These treats feature crunchy graham cracker–coated tortilla shells, a luscious cheesecake filling, and a sweet apple pie topping. Each taco is a fun, hand-held bite of autumn flavor perfect for parties, bake sales, or any festive occasion.
You will love the contrast of textures: crisp, buttery taco shells, silky cheesecake cream, and juicy spiced apples. Every bite delivers a burst of cinnamon warmth and sweet-tart apple, finished with a creamy tang from the lemon-scented cheesecake. Easy to make ahead and assemble, these tacos are both beautiful and crave-worthy.
Ingredients
For The Taco Shells
- 6 (8-inch) tortillas, makes 24–30 taco rounds
- 1 cup graham cracker crumbs
- 1/2 teaspoon cinnamon
- 1/4 cup butter, melted
For The Cheesecake Filling
- 1 cup heavy cream
- 1 cup cream cheese, softened
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
For TheApple Filling
- 2 tablespoons butter
- 3–4 medium apples, peeled, cored, diced into 1/4-inch cubes
- 1/3 cup brown sugar
- 3 tablespoons water
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 tablespoon + 1 teaspoon cornstarch
- 2 tablespoons water
How to Create Your Apple Pie Cheesecake Tacos
Step 1: Make Taco Shells
Preheat oven to 400°F (200°C). Using a round cookie cutter, cut 4–5 circles out of each tortilla to yield 24–30 taco shells. In a bowl, mix graham cracker crumbs and cinnamon. Dip each tortilla round into melted butter, then coat with the graham mixture. Drape rounds inverted over the spaces between the cups on an upside-down muffin tin. Bake for 10 minutes or until golden and crisp. Cool completely before filling.
Step 2: Prepare the Apple Filling
In a medium saucepan, melt 2 tablespoons butter over medium heat. Add diced apples, brown sugar, 3 tablespoons water, cinnamon, and nutmeg. Stir and cook 4–6 minutes until apples just soften. In a small bowl, dissolve cornstarch in 2 tablespoons water; stir into apple mixture. Cook, stirring, until apples are tender and filling has thickened, about 3–4 more minutes. Remove from heat and allow to cool.
Step 3: Make the Cheesecake Filling
In a mixing bowl, beat softened cream cheese until smooth. Add heavy cream, powdered sugar, lemon zest, and vanilla extract. Beat with a mixer until thickened and fluffy, about 2 minutes. Chill in the refrigerator for 30 minutes for easier piping.
Step 4: Assemble the Tacos
Pipe or spoon the cheesecake filling into cooled taco shells. Top each with a spoonful of the cooled apple pie filling. For extra crunch, sprinkle a bit of graham cracker crumbs over the finished tacos.
My Best Tips for Apple Pie Cheesecake Tacos
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Cool Shells Completely before filling to keep them crisp.
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Use firm, tart apples (like Granny Smith or Honeycrisp) for the best texture.
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Pipe filling with a pastry or zip-top bag for a professional, tidy look.
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Chill the cream cheese mixture for easy piping and cleaner tacos.
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Fill just before serving to keep shells from becoming soggy.
Delicious Variations to Try
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Swap apples for pears or mixed berries in the filling.
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Add toasted pecans or walnuts for crunch.
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Top with caramel drizzle for extra sweetness.
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Use flavored cream cheese or add cinnamon to the cheesecake filling.
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Drizzle with melted white or dark chocolate for a fancy finish.
Frequently Asked Questions
How do I keep taco shells crisp?
Let shells cool fully and fill just before serving. Store extras in an airtight container.
Can I make these ahead?
Prep all components ahead; assemble tacos just before eating for best texture.
What apples work best?
Granny Smith, Honeycrisp, or Fuji for a mix of tart and sweet.
Can I use store-bought apple pie filling?
Yes, for convenience but homemade is more flavorful!
How do I store leftovers?
Store unfilled shells, filling, and apples separately, and assemble as needed.
Can I double the recipe?
Absolutely great for feeding a crowd.
Apple Pie Cheesecake Tacos
- Total Time: 55
- Yield: 24-30 tacos 1x
- Diet: Vegetarian
Description
A fun and festive dessert blending crispy, graham-coated taco shells with creamy cheesecake filling and warm, spiced apple pie topping.
Ingredients
Taco Shells
6 (8-inch) tortillas, cut into small rounds (makes 24–30 shells)
1 cup graham cracker crumbs
1/2 tsp cinnamon
1/4 cup butter, melted
Cheesecake Filling
1 cup heavy cream
1 cup cream cheese, softened
1 tsp lemon zest
1 tsp vanilla extract
1/4 cup powdered sugar
Apple Filling
2 tbsp butter
3–4 medium apples, peeled, cored, and diced
1/3 cup brown sugar
3 tbsp water
1 tsp cinnamon
1/8 tsp nutmeg
1 tbsp + 1 tsp cornstarch
2 tbsp water
Instructions
Make shells: Preheat oven to 400°F (200°C). Combine graham crumbs and cinnamon. Dip tortilla circles in melted butter, coat in crumbs. Drape on muffin tin backs. Bake 10 mins until golden. Cool.
Cook apple filling: Melt butter; add apples, brown sugar, water, cinnamon, nutmeg. Cook 4-6 mins. Stir cornstarch in water, add, cook 3-4 mins until thick. Cool.
Prepare cheesecake filling: Beat cream cheese smooth; add cream, powdered sugar, lemon zest, vanilla. Whip 2 mins, chill 30 mins.
Assemble tacos: Pipe/spoon cheesecake into shells. Top with apple filling, sprinkle graham crumbs. Serve immediately.
Notes
Cool shells fully before filling.
Use firm apples like Granny Smith.
Chill cheesecake filling well.
Fill before serving to prevent sogginess.
Store components separately for freshness.
- Prep Time: 35
- Cook Time: 20
- Category: Dessert
- Method: Baking / Assembly
- Cuisine: American / Fall Dessert
Nutrition
- Serving Size: 1 taco (1/30 recipe)
- Calories: 160
- Sugar: 12 g
- Sodium: 65 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: apple pie cheesecake tacos, fall dessert recipe, apple cheesecake bites, mini dessert tacos, party dessert recipe
