Description
These Mini Cheesecake Apple Tacos combine crispy, cinnamon-sugar coated taco shells filled with a smooth and creamy cheesecake filling, topped with a warm and spiced apple pie filling. Perfect as a fun and delicious dessert that’s easy to share and sure to delight all ages.
Ingredients
Apple Pie Filling:
- ½ cup water
- 1 tablespoon cornstarch
- 1 large Granny Smith apple, diced small
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- Pinch nutmeg
Cheesecake Filling:
- 4 ounces cream cheese, room temperature
- 1/3 cup powdered sugar
- 1 Tablespoon milk
- ½ teaspoon vanilla extract
Taco Shells:
- 4-5 soft taco sized flour tortillas
- ½ cup sugar
- 1 ½ teaspoons ground cinnamon
- 1 quart peanut or vegetable oil for frying
Instructions
- Prepare Apple Pie Filling: In a small saucepan, whisk together water and cornstarch until smooth. Heat over medium heat until it starts to thicken, whisking occasionally. Stir in the diced apples, brown sugar, cinnamon, and nutmeg. Cook for 8 to 10 minutes, stirring occasionally, until the mixture is very thick and the apples are tender. Remove from heat and let cool to room temperature.
- Make Cheesecake Filling: In a medium bowl, use a handheld mixer to beat cream cheese, powdered sugar, milk, and vanilla extract until very smooth and creamy. Transfer the mixture to a piping bag fitted with a decorative tip if desired. Seal the top and refrigerate until ready to use.
- Heat Oil: In a heavy-bottomed pot or Dutch oven, heat the oil to 350°F (175°C).
- Cut Tortilla Circles: Use a 3-inch round cookie cutter to cut circles from the flour tortillas. Prepare a small bowl with sugar and cinnamon mixed together and set aside. Place a fork in the bowl for tossing the taco shells after frying. Set an upside-down muffin tin next to the bowl to hold the shaped taco shells while cooling.
- Fry Taco Shells: Fold one tortilla circle into a taco shape and hold the top edges together with heat-proof tongs or secure with a toothpick. Carefully lower it into the hot oil, continuing to hold the shape, fry for 20 to 30 seconds until crisp and lightly browned. Remove from oil and let excess drip off. Immediately transfer to the cinnamon-sugar bowl and use the fork to toss and coat the shell well.
- Shape and Cool Shells: Transfer the coated taco shell to the upside-down muffin tin, placing it between wells to help keep its shape while cooling. Repeat the frying and coating process with all remaining tortilla circles.
- Assemble Tacos: Just before serving, pipe the cheesecake filling into each taco shell, then top generously with the cooled apple pie filling. Serve immediately to enjoy the contrast of warm apple filling and cool creamy cheesecake.
Notes
- Fillings can be made up to two days in advance and refrigerated.
- Unfilled taco shells can be made up to 2 hours ahead at room temperature.
- Use heat-proof tongs to safely hold taco shape during frying.
- Ensure oil temperature stays steady at 350°F for best frying results.
- Can substitute flour tortillas with gluten-free tortillas if needed.
