Apple Cheesecake Tacos
Cinnamon apples and a smooth vanilla cream cheese spread folded into soft flour tortillas for a no bake cheesecake dessert.
Equipment
- Medium skillet
- Mixing bowl
- Hand mixer
Ingredients
Main Ingredients
- 10 small flour tortillas 6 inch
- 2 cup diced apples about 2 medium, peeled
- ½ cup granulated sugar
- 2 tsp cinnamon
- 1 tbsp unsalted butter for cooking the apples
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp caramel sauce optional topping
Instructions
Cooking
- Cook. Melt the butter in a skillet over medium heat, add the apples, sugar, and cinnamon, and cook 6 to 8 minutes until tender and syrupy. Cool for 5 minutes.
- Whip. Beat the softened cream cheese with the powdered sugar, vanilla, and lemon juice for about 1 minute until smooth and spreadable.
- Warm. Warm the tortillas in a dry pan or microwave for 10 to 15 seconds each until soft and bendable.
- Fill. Spread about 2 tablespoons of filling over each tortilla, spoon on the apples, and fold in half like a taco.
- Serve. Drizzle with caramel sauce if you like and serve right away while the tortillas are soft.
Notes
Substitutions: Use pears in place of apples, or add a pinch of nutmeg for extra warmth.
Tips: Cool the apples a few minutes before filling so they do not melt the cream cheese layer.
Storage: Refrigerate the filling and apples separately for up to two days and assemble just before serving.
Nutrition does not include the optional caramel sauce.