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Apple Pie Dessert Tacos

Three crispy blueberry breakfast quesadilla tacos filled with blueberries and topped with whipped cream and cinnamon.

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Enjoy handheld sweet treats with cinnamon sugar tortillas, creamy no-bake cheesecake filling, and warm apple pie topping. These dessert tacos are perfect for parties and easy to make ahead.

Ingredients

Scale
  • 8 (6-inch) flour tortillas
  • 2 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup apple pie filling
  • Optional toppings: caramel drizzle, whipped cream, chopped nuts

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, combine the melted butter, granulated sugar, and cinnamon. Brush this mixture evenly over both sides of the flour tortillas.
  3. Drape the coated tortillas over the bars of your oven rack or over two oven-safe bowls so they form a taco shell shape. Bake for 8-10 minutes, or until lightly golden and crisp. Let them cool completely.
  4. While the shells bake, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until well combined and creamy.
  5. To assemble, spoon about 2 tablespoons of the cheesecake filling into each cooled tortilla shell.
  6. Top the cheesecake filling with about 2 tablespoons of apple pie filling.
  7. Add any optional toppings like caramel drizzle, whipped cream, or chopped nuts. Serve immediately.

Notes

  • For a make-ahead option, prepare the tortilla shells and cheesecake filling separately and store them in airtight containers in the refrigerator. Assemble just before serving.
  • You can also shape the tortillas by gently pressing them into a muffin tin before baking for a more stable shell.
  • Warm the apple pie filling slightly before adding it to the tacos for a warm contrast to the cool cheesecake.

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