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