These Air Fryer Apple Pie Cheesecake Tacos are crispy on the outside and loaded with creamy cheesecake and warm cinnamon apples inside. They’re quick to make, crazy fun to eat, and taste like apple pie met a dessert taco and never looked back.
If you can’t decide between apple pie and cheesecake, good news — you don’t have to.
These Air Fryer Apple Pie Cheesecake Tacos take the best parts of both and wrap them up in a crispy, golden shell that’s pure dessert magic.
Warm cinnamon apples, smooth cheesecake filling, and that crunchy taco bite make this one of those treats people won’t stop talking about after the first bite.
Why You Will Love This Recipe!
- Two desserts in one – Apple pie and cheesecake team up in every bite.
- Crispy meets creamy – Crunchy shells with smooth, rich filling inside.
- Quick to make – Air fryer does the heavy lifting in minutes.
- Fun to serve – Dessert tacos always steal the spotlight at parties.
- Guaranteed crowd-pleaser – One batch is never enough, trust me.
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 Needed
- Cream Cheese – Smooth, rich base for creamy cheesecake filling.
- Pure Vanilla Extract – Adds warm, sweet flavor to cheesecake mixture.
- Apple Pie Spice – Cozy blend of spices for classic apple pie taste.
- Heavy Whipping Cream – Whips into light, fluffy cheesecake texture.
- Granulated Sugar – Sweetens filling and balances tangy cream cheese.
- Apple Pie Filling – Tender apples in sweet, cinnamon-spiced sauce.
- Flour Tortillas – Soft tortillas that crisp into perfect dessert shells.
- Egg – Helps tortilla shells hold shape while frying.
- Graham Cracker Crumbs – Adds classic cheesecake crunch and sweet topping.
- Ground Cinnamon – Sprinkles warm spice over finished dessert tacos.
How To Make Air Fryer Apple Pie Cheesecake Tacos
Step One: 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.
Step Two: 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!
Step Three: 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.
Step Four: 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.
Step Five: 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.
Step Six: 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.
Step Seven: 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.
Air Fryer Apple Pie Cheesecake Tacos Recipe Tips
- Use firm tortillas – Flour tortillas that aren’t too soft work best for holding the filling without tearing.
- Don’t overfill – A moderate scoop of cheesecake and apple filling prevents spilling while air frying.
- Fold carefully – Press edges lightly to form a taco shape without cracking the tortilla.
- Air fryer size matters – Cook in batches if needed to avoid overcrowding and ensure even crisping.
- Optional toppings – Drizzle with extra caramel, chocolate, or sprinkle with powdered sugar for a dessert-worthy finish.
Storing Instructions
- Room Temperature: Store cooled tacos in an airtight container for up to 1 day; best eaten fresh.
- Refrigerator: Keep in a sealed container for 2–3 days; reheat in the air fryer for 2–3 minutes to restore crispiness.
- Freezing: Fully cooked tacos can be frozen in a freezer-safe container for up to 1 month. Thaw in the fridge and reheat in the air fryer before serving.
- Reheating: Warm in the air fryer at 325°F for 2–3 minutes or in a preheated oven at 350°F for 5 minutes to bring back crisp edges and warm filling.
Air Fryer Apple Pie Cheesecake Tacos Recipe Faqs
What type of tortillas work best? Use soft flour tortillas that are sturdy enough to hold the filling without tearing.
Can I use store-bought apple pie filling? Yes! Store-bought filling works perfectly and saves time.
Can I make these ahead of time? You can prep the filling and tortillas in advance, but air fry the tacos right before serving for best crispiness.
Can I freeze these tacos? Yes. Freeze fully cooked tacos in a freezer-safe container for up to 1 month. Thaw in the fridge and reheat in the air fryer before serving.
How do I reheat leftovers? Warm in the air fryer at 325°F for 2–3 minutes or in a preheated oven at 350°F for 5 minutes to restore crispness and warm filling.
Can I add extra toppings? Absolutely! Drizzle with caramel, chocolate, or sprinkle with powdered sugar for a dessert-worthy finish.
More Easy Air Fryer Recipes
- 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
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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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