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Apple Pie Cheesecake Tacos


Apple Pie Cheesecake Tacos



6 8cm tortilla Makes approximately 24-30 rounds
1 cup crumbled graham crackers
1/2 teaspoon cinnamon
1/4 cup melted butter

for the cheesecake filling

1 cup whipping cream
1 cup light cream cheese
1 teaspoon lemon zest
1 teaspoon vanilla
1/4 cup powdered sugar


for homemade apple filling

2 tablespoons butter
1 apple, peeled, peeled and diced for filling 3-4 apples for apple filling


Preheat oven to 400 F. Combine crushed graham crackers and cinnamon in a bowl and set aside.

Cut 4-5 circles from each tortilla shell and bake one cookie, making about 24-30 shells. Dip each into melted butter and brush with graham mixture.


Open the top of the muffin molds. Place tortilla strips in the middle of the muffin tins. Bake for 10 minutes until golden brown. Let it cool.

Melt the butter in a shallow pan, add the apples, spices, brown sugar and 3 tablespoons of water. Cook over medium heat for 4-6 minutes or until the apples soften slightly.

In a small bowl, combine corn and 2 tablespoons water. Add to the pan, stir and continue cooking for 4-5 minutes until the apples are soft and cooked through. Cool.

Beat the cheese, cream, powdered sugar, lemon zest and vanilla on medium speed for 2 minutes until thickened. Put it in the refrigerator for 30 minutes. Transfer to bag.

Brush taco shells with grated chem cheese and garnish with 1/2 teaspoon apple crumbles. Maybe sprinkle with graham cracker crumbs! To enjoy! See


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