Apple Cheesecake Tacos
A fun and delicious twist on traditional desserts, combining creamy cheesecake and fresh apples wrapped in warm tortillas.
Ingredients
For the Tacos
- 10 small small flour tortillas Can be substituted with corn tortillas.
For the Filling
- 8 oz cream cheese, softened Make sure it's at room temperature for easier mixing.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice Freshly squeezed lemon juice works best.
- 2 cups chopped apples Use fresh apples for best flavor; Granny Smith or Honeycrisp recommended.
For the Cinnamon Sugar
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
Preparation
- In a bowl, mix the granulated sugar and cinnamon together.
- Warm the flour tortillas in a skillet until they become pliable.
- Roll each tortilla in the cinnamon-sugar mixture until they are well coated.
- In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
- Add the lemon juice to the cream cheese mixture and mix well.
- Fold in the chopped apples with the cream cheese mixture.
- Spoon the apple mixture into the prepared tortillas and fold them to form taco shapes.
Serving
- Serve immediately or chill for a bit before serving.
Notes
These tacos can be served warm or cold. You can add a drizzle of caramel sauce or sprinkle some nuts on top for extra flavor. Best consumed within a couple of days when stored in an airtight container in the refrigerator. Keep filling and tortillas separate to maintain freshness.