Homemade Apple Cheesecake Tacos With A Sweet Twist
A unique fusion dessert combining creamy cheesecake and crunchy tacos, filled with sweet cinnamon apples.
Equipment
- Muffin Tin
- Medium Saucepan
- Mixing Bowl
- Hand Mixer
Ingredients
For the Taco Shells
- 10 small Flour Tortillas Soft and pliable for shaping into taco shells.
For the Apple Filling
- 4 medium Apples Peeled, cored, and diced. Use Granny Smith or Honeycrisp.
- 0.5 cup Brown Sugar Adds depth to the apple filling.
- 1 teaspoon Ground Cinnamon Lends warmth and spice to the apple filling.
For the Cheesecake Filling
- 8 ounces Cream Cheese Softened to room temperature.
- 0.25 cup Granulated Sugar Adds sweetness to the cheesecake filling.
- 0.5 cup Vanilla Yogurt Contributes creaminess and flavor.
For Toppings
- Whipped Cream Optional topping for extra creaminess.
- Caramel Sauce Optional topping for added sweetness.
- Chopped Nuts Optional topping for extra crunch.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin. Press each flour tortilla into the muffin cups to form taco shapes. Bake for about 10 minutes until golden brown and crispy. Let cool.
- In a medium saucepan over medium heat, combine diced apples, brown sugar, and cinnamon. Stir until apples are tender and caramelized, about 8-10 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine softened cream cheese and granulated sugar. Beat until smooth. Add vanilla yogurt and mix until fully incorporated.
- Assemble the tacos by spooning cheesecake filling into each taco shell, then topping with warm apple filling.
- Add optional toppings like whipped cream, caramel sauce, and chopped nuts.
- Serve warm or at room temperature and enjoy!
Notes
Store taco shells separately from fillings to keep them crispy. Can be made ahead of time; assemble just before serving.