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Apple Pie Tacos are stuffed with apple filling and cheesecake inside crunchy taco shell made with a delicious cinnamon sugar mixture.
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5 from 1 vote

Apple Pie Tacos

Apple Pie Tacos are stuffed with apple filling and cheesecake inside crunchy taco shell made with a delicious cinnamon sugar mixture.
Prep Time15 mins
Cook Time10 mins
Chill Time1 hr
Course: Dessert
Servings: 20
Author: Jill

Equipment

  • Tools
  • 1 - 2 muffin tins
  • Large biscuit or cookie cutter
  • Stand Mixer
  • Spatula's
  • Wire cooling rack
  • spoons
  • Bowls

Ingredients

Shell Ingredients

  • 5 - 8 inch Tortillas
  • 1/2 cup of sugar
  • 2 Tablespoons of Cinnamon
  • 1/2 cup of butter - melted

Cheesecake Filling Ingredients

  • 16 ounces of cream cheese - softened
  • 1/2 cup of heavy cream
  • 1 teaspoon of lemon zest
  • 1 teaspoon of Vanilla
  • 1 1/2 cups of powdered sugar
  • 1 - 21 ounce can of Apple Pie Filling

Instructions

Directions

  • Place the can of Apple pie filling in the refrigerator to chill.
  • Pre-heat oven to 400 degrees.
  • Melt butter in a microwave safe bowl for about 30 seconds, stir until melted and set aside.
  • In a bowl, combine the sugar and cinnamon and stir well to mix.
  • Using a large biscuit/cookie cutter, cut out rounds from the tortillas (about 2 rounds each Tortilla).
  • Dip the Tortilla cut outs into the melted butter, and then dip them in the cinnamon sugar mixture.
  • Turn a muffin pan upside down and place the tortillas between the muffin cups.
  • Bake for 10 minutes, and let cool on the bottom of the muffin tin.
  • Remove all the taco shells from the back of the muffin tin, when cool to the touch, and place on a wire rack to finish cooling.
  • Mix the cream cheese until it is light and fluffy.
  • Add the heavy cream, lemon zest and vanilla and mix well, to make sure all ingredients are well blended.
  • Add the powdered sugar a little at a time, mixing between each addition.
  • Scrape down the sides of the bowl and mix again for 2 minutes on medium speed, until completely blended smooth, and thickened.
  • Place the cheesecake mixture in the refrigerator for 1 hour to chill.
  • After the shells are cool and the cheesecake is chilled, transfer the cheesecake to a piping bag.
  • Pipe the cheesecake into the taco shells, filling them about 3/4 of the way in the shell.
  • Top with a teaspoon of Apple Pie Filling and sprinkle with remaining cinnamon sugar mixture.