These are some of my favorite Cinnamon Sugar Dessert Tacos! They are so easy to cook and who doesn’t love an apple cheesecake taco?
Everyone loves tacos. Today, I made my kids a fabulous and easy dessert in the air fryer, Air Fryer Apple Pie Cheesecake Tacos.
If you have never had a dessert taco, the tortilla is brushed with melted butter and then sprinkled with sugar and ground cinnamon. Then it is air-fried until it’s hard, and then on the inside is a creamy cheesecake filling, and on top is a blend of apples and cinnamon.
How can you go wrong? It’s the perfect dessert. You have a great and easy dessert without even turning your oven on.
If you are looking for some amazing Air Fryer Baked Goods, some of my favorites are AIR FRYER MINI CHERRY PIE, AIR FRYER APPLE TURNOVERS and AIR FRYER TRADER JOE’S BANANA BREAD MUFFINS.
Ingredients For Air Fryer Apple Pie Cheesecake Tacos
- Cream Cheese
- Pure Vanilla Extract
- Apple Pie Spice
- Heavy Whipping Cream
- Granulated Sugar
- Apple Pie Filling
- Flour Tortillas
- Egg
- Graham Cracker Crumbs
- Ground Cinnamon
How To Make Air Fryer Apple Pie Cheesecake Tacos
Start by making the cheesecake filling: In a food processor, blend the cream cheese, vanilla extract, apple pie spice, heavy whipping cream, 6 Tbsp of the granulated sugar, and ½ a cup of the apple pie filling together – until fully blended.
Cover and set the cheesecake filling in the fridge while you make the “taco shells”. Additionally, set the remaining apple pie filling aside as well! You’ll need both of these later for filling and topping the tacos!
Place one tortilla on a flat surface. Using a biscuit cutter (or even a small drinking glass) cut three circles in the tortilla, being careful not to overlap. Repeat with each tortilla, until you have 15 small circles.
Preheat the air fryer to 350 degrees F, air fryer setting.
Fold a piece of foil into three separate sections, pinching the ends to make a sort of “ taco holder”. Place the foil inside the air fryer basket.
In a small bowl crack one egg. In a separate bowl mix the graham cracker crumbs, cinnamon, and remaining granulated sugar.
Dip a tortilla circle into the egg, letting any excess drip off in the egg bowl. Then dip it into the graham cracker crumb mixture, making sure it’s fully coated.
Without touching the sides together, fold the sides up together like a taco shell.
Place the folded tortilla into one of the sections you made in the foil. Repeat until you have 4-6 taco shells sitting in the foil. None of which should overlap, but it is ok if they touch.
Place the foil into the air fryer basket, cook for about 8-12 minutes.
When they are golden brown and crispy, you can remove them from the heat and place them on a cookie rack to cool. Repeat until you’ve cooked all of the tortillas!
Allow the shells to cool completely.
Fill each one with 1-2 Tbsp of the cheesecake filling. Then, top each one with 1-2 Tsp of the remaining apple filling.
Some Pro Tips For Making Air Fryer Apple Pie Cheesecake Tacos
- Best served right away! You can keep them in the fridge for up to three days. But, the shell will be a little soggy.
- It would be best to place them in the freezer if you aren’t serving them right away. They can be kept in the freezer for up to two weeks.
- Try adding chocolate chips, butterscotch chips, or a chocolate drizzle as well! Or for an extra special treat serve with ice cream.
Some Other Great Baked Goods Made in The Air Fryer
- AIR FRYER COOKIE DOUGH EGG ROLLS
- AIR FRYER DESSERT NACHOS
- EASY AIR FRYER TRADER JOE’S BANANA BREAD MUFFINS
- AIR FRYER BLONDIE BROWNIE CHEESECAKE SUNDAE
- AIR FRYER 2 INGREDIENT OREO MUG CAKE
Don’t Forget To Pin-
Air Fryer Apple Pie Cheesecake Tacos
Description
Ingredients
- 12 ounces cream cheese, room temperature
- 2 tablsepoons vanilla extract
- 1 tablespoon apple pie spice
- 1 tablespoon Heavy Whipping Cream
- 1/2 cup Granulated Sugar (Divided)
- 20 ounces apple pie filling
- 5 medium-large Flour Tortillas
- 1 large egg
- 1 1/2 cups Graham Cracker Crumbs
- 1 tablespoon ground cinnamon
Instructions
- Start by making the cheesecake filling: In a food processor, blend the cream cheese, vanilla extract, apple pie spice, heavy whipping cream, 6 Tbsp of the granulated sugar, and ½ a cup the apple pie filling together – until fully blended.
- Cover and set the cheesecake filling in the fridge while you make the “taco shells.” Additionally, set the remaining apple pie filling aside as well! You’ll need both of these later for filling and topping the tacos!
- Place one tortilla on a flat surface. Using a biscuit cutter (or even a small drinking glass), cut three circles in the tortilla, careful not to overlap. Repeat with each tortilla until you have 15 small circles.
- Preheat the air fryer to 350 degrees F, air fryer setting.
- Fold a piece of foil into three separate sections, pinching the ends to make a sort of “ taco holder.” Place the foil inside the air fryer basket.
- In a small bowl, crack one egg. In a separate bowl, mix the graham cracker crumbs, cinnamon, and remaining granulated sugar.
- Dip a tortilla circle into the egg, letting any excess drip off in the egg bowl. Then dip it into the graham cracker crumb mixture, making sure it’s fully coated.
- Without touching the sides together, fold the sides up together like a taco shell.
- Place the folded tortilla into one of the sections you made in the foil. Repeat until you have 4-6 taco shells sitting in the foil. None of which should overlap, but it is ok if they touch.
- Place the foil into the air fryer basket, cook for about 8-12 minutes.
- When they are golden brown and crispy, you can remove them from the heat and place them on a cookie rack to cool. Repeat until you’ve cooked all of the tortillas!
- Allow the shells to cool completely.
- Fill each one with 1-2 Tbsp of the cheesecake filling. Then, top each one with 1-2 Tsp of the remaining apple filling.
- Sprinkle with additional cinnamon & sugar, then drizzle with caramel!
Equipment
- Foil
- Cooking Spray
Nutrition
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