Air Fryer Apple Pie Cheesecake Tacos
These Air Fryer Apple Pie Cheesecake Tacos feature crisp cinnamon and graham cracker coated tortilla shells filled with creamy cheesecake and sweet apple pie filling. Finish each mini dessert taco with caramel sauce for an easy treat with classic apple pie flavor.
Equipment
- Air Fryer
- Electric mixer
- Mixing bowl
- Round Biscuit Cutter
- Shallow bowls
- Aluminum Foil
- Wire cooling rack
Ingredients
Cheesecake Filling
- 12 ounces Cream Cheese Softened
- 1 teaspoon Vanilla Extract
- 1 teaspoon Apple Pie Spice
- 1 tablespoon Heavy Whipping Cream
- 1/4 cup Granulated Sugar For the cheesecake filling
- 1/2 cup Apple Pie Filling Chop large apple pieces if needed
Taco Shells
- 5 medium Flour Tortillas Cut into 15 rounds, about 4 inches each
- 1 large Egg Beaten
- 1 1/2 cups Graham Cracker Crumbs
- 1 tablespoon Ground Cinnamon
- 1/4 cup Granulated Sugar For the shell coating
- as needed Cooking Spray For the air fryer basket, if needed
Topping
- 1 1/2 cups Apple Pie Filling Remaining filling, chopped if needed
- as desired Caramel Sauce For drizzling
- as desired Cinnamon Sugar Optional, for finishing
Instructions
- Beat the softened cream cheese, vanilla extract, apple pie spice, heavy whipping cream, and 1/4 cup granulated sugar in a mixing bowl until smooth. Mix in 1/2 cup apple pie filling. Cover and refrigerate the cheesecake filling while you prepare the shells.
- Cut three rounds from each flour tortilla using a round biscuit cutter about 4 inches wide. You should have approximately 15 tortilla rounds.
- Preheat the air fryer to 350°F. Fold aluminum foil into sturdy supports that can hold the tortilla rounds in a taco shape. Place the supports securely in the air fryer basket without blocking too much airflow.
- Beat the egg in a shallow bowl. In a second shallow bowl, combine the graham cracker crumbs, ground cinnamon, and remaining 1/4 cup granulated sugar.
- Dip each tortilla round in the beaten egg, letting excess drip away. Coat both sides with the graham cracker mixture.
- Fold each coated tortilla round in half to form a taco shell. Set it between the foil supports so it keeps its shape. Arrange the shells in a single layer with space for air to circulate. Work in batches if necessary.
- Air fry at 350°F for 8 to 12 minutes, checking near the end of cooking. The shells should be golden and crisp. Cooking time can vary by air fryer, so remove shells as soon as they are crisp and browned.
- Transfer the shells to a wire rack and let them cool completely. Repeat with the remaining tortilla rounds.
- Spoon or pipe 1 to 2 tablespoons of chilled cheesecake filling into each cooled shell. Top with approximately 1 to 2 teaspoons of the remaining apple pie filling.
- Drizzle with caramel sauce and add a light sprinkle of cinnamon sugar if desired. Serve shortly after assembling for the crispiest shells.
Notes
For crisp shells: Let the shells cool completely before adding the filling. Keep the air fryer basket in a single layer and cook in batches when needed.
Make ahead: Prepare the cheesecake filling and shells separately. Refrigerate the filling in a covered container and store cooled, unfilled shells in an airtight container at room temperature. Assemble just before serving.
Storage: Refrigerate assembled leftovers in an airtight container for up to 2 days, although the shells will soften. For the best texture, store the filling and shells separately. The nutrition information is an estimate and will vary with the brands and toppings used.