dessert tacos

These easy Apple Pie Tacos have a delicious cinnamon sugary apple filling in a crispy and sweet taco, drizzled with caramel sauce, and then topped with whipped cream!

Baked Apple Pie Tacos

flour tortillas

unsalted butter (divided)

sugar (divided)

cinnamon (divided)

apples

lemon juice (freshly squeezed)

caramel sauce (optional)

whipped cream (optional)

Preheat oven to 400°F (204°C). Set aside a 12-cup muffin pan.

Using a 4-inch round cookie cutter, cut 4-5 circles from each tortilla. Repeat until you have about 20 in total.

In a medium bowl, combine 2 tablespoons melted butter with 1/4 cup sugar and 1 teaspoon cinnamon.

Place one tortilla circle into the bowl and toss until coated. Repeat for the remaining circles.

Flip the muffin tin upside down. Insert one tortilla piece in between every two muffin cups until all tacos are in place.

Bake for 5-6 minutes until golden.

Meanwhile, mix the chopped apples with lemon juice and the remaining 1/2 cup sugar and 2 teaspoons cinnamon.

Place a skillet on medium heat and add the remaining 2 tablespoons butter. Add the apple mixture and sauté for 3-4 minutes until soft.

Remove tacos from oven and spoon apple mixture into them. Top with optional caramel sauce and whipped cream to serve.

Apple Pie Tacos are cinnamon sugary apple filling in a crispy and sweet taco, drizzled with caramel sauce and topped with whipped cream! 

SUBSCRIBE: https://youtube.com/c/tipbuzz?sub_confirmation=1

FULL RECIPE: https://tipbuzz.com/apple-pie-tacos/

INGREDIENTS
Granny Smith apples
sugar
lemon juice
cinnamon
tortillas
butter
caramel sauce
whipped cream

Bay Breeze by FortyThr33 https://soundcloud.com/fortythr33-43
Creative Commons — Attribution 3.0 Unported— CC BY 3.0 
http://creativecommons.org/licenses/b...
Music provided by Audio Library https://youtu.be/XER8Zg0ExKU

Apple Pie Tacos

Apple Pie Cheesecake Tacos – a new fall favorite in your home and they couldn’t be easier. Crunchy baked tortilla shells, easy cheesecake filling and homemade apple pie topping are simply perfect. You’ll be enjoying this awesome dessert in about 30 minutes.

Apple Pie Cheesecake Tacos

8 inch Tortillas (makes about 24-30 rounds)

graham cracker crumbs

Cinnamon

butter (melted)

heavy cream

cream cheese

lemon zest

vanilla

sugar

Tablespoons butter

brown sugar

water

cinnamon

nutmeg

cornstarch

apple pie filling

Pre-heat oven to 400 F. Combine graham cracker crumbs and cinnamon in a bowl and set aside.

Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 24-30 shells.&nbsp;Dip each into melted butter then coat in graham mixture crumbs.

Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups.&nbsp;Bake 10 minutes until just golden brown. Let cool in pan.

In a medium size pan, melt butter, add apples, spices, brown sugar and 3 Tablespoons water.&nbsp;Cook over medium-high heat, for 4-6 minutes or until apples very slightly softened.

In a small dish combine cornstarch and 2 Tablespoons water.&nbsp;Add to pan while stirring and continue to cook until apples are tender,&nbsp;and filling is thickened, about 4-5 minutes. Cool.

Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.

Pipe the taco shells with cream cheese filling and top with 1/2 tsp apple pie filling.&nbsp;Sprinkle with additional graham cracker crumbs, optional! Enjoy!

Serve up these cheesecake tacos for a delicious dessert. A dessert taco that is a waffle cone shell, no-bake cheesecake filling, and a homemade strawberry topping. A simple strawberry taco that will complete your Taco Tuesday meal plan.

Cheesecake Tacos

eggs

salt

vanilla extract

all-purpose flour

unsalted butter (melted)

milk

strawberries

corn starch

cream cheese (softened)

To make the strawberry glaze you will add your strawberries and sugar in a saucepan on the stove. Cook on medium heat bringing it to a boil.

Stir the berry mixture constantly and cook for 3-4 minutes. This will soften the strawberries.

Now in a small bowl add your tablespoon water and tablespoon of cornstarch. Stir to make a slurry then stir into the strawberry mixture.

This will thicken your strawberry glaze. Then turn off heat and remove from the heat, to allow to cool.

Strawberry Glaze

In a bowl you will combine your cream cheese, lemon zest, vanilla and heavy cream. Beat until it forms soft peaks.

Place your cheesecake filling in a piping bag and store in the fridge for at least 30 minutes.

No Bake Cheesecake Filling

Preheat your waffle cone maker.

In a bowl whisk your eggs, vanilla, salt, brown sugar, flour, butter, and milk. Once well mixed you will work on your waffle cones.

Drop around 1 tablespoon for mini tacos or 1/4 cup for large tacos on the center of your waffle cone maker.

Close the lid and cook for 1-2 minutes for mini's or 2-3 minutes for large cones.

Remove once the waffles are golden brown, and place in the taco shell former. Let them sit for around 4-5 minutes to harden up.

Waffle Cone Directions

Take your cooled waffle shell and pipe in some of the cheesecake filling. Then add around a tablespoon or so of the strawberry glaze on top.

Serve immedietly.

Assemble Cheesecake Tacos

Strawberry Cheesecake Tacos – this is a recipe for very tasty dessert tacos. These Dessert Tacos include crunchy tortilla shells, filled with cheesecake filling and topped with homemade strawberry sauce make a perfect dessert and is a real party pleaser.

Strawberry Cheesecake Tacos

- 10 inch flour Tortilla

Butter

Oz. Cream cheese

lime

Sugar

whipping cream

Vanilla extract

- Fresh strawberry

Corn starch

Take out the cream cheese from the refrigerator or freezer. The cream cheese has to be at room temperature.

Crush the graham crackers in a grinder.

Melt the butter.

Cut the strawberries into halves.

Keep everything aside.

Step – 1 Pre-prep work

Pre-heat oven to 400F.

Cut 4-5 rounds out of each tortilla with a cookie cutter to get about 32 circles. I have used a 70mm cookie cutter to cut the tortilla. Take the melted butter in a wide bowl and crushed crackers on a plate. Take one tortilla circle,  dip it into melted butter then coat it in graham cracker crumbs.

Lay them on an upside-down muffin tin like pictured below and bake for 10 minutes until just golden brown. Let cool in the pan. (I made all the shells in 2 batches)

Step – 2 Make “Taco Shells”.

Take Cream cheese and sugar in a bowl.

With a hand beater, beat cream cheese, and sugar for about 1 minute. Add heavy cream, powdered sugar, lime zest, and vanilla extract. Beat for 2 minutes, using medium speed, until forms stiff peaks. Cover it and place it in the fridge for 30 minutes.

Step 3 – Make Cheesecake filling.

In a separate, small dish, put 1 Tbsp of water and corn starch and stir them. Keep it aside.

Instant pot –

Put strawberry, sugar, and 2 Tbsp of water in the instant pot. Cover the instant pot, vent valve on sealing position. Press the manual/pressure Cook button for 2 minutes.

When the cooking time is up, turn the pot off so it doesn’t go into the warming setting. Let the pot sit undisturbed for about 10 minutes.

Now quick release the remaining pressure.

After the pin in the lid drops back down, open the lid, press the saute button of the instant pot and then add corn starch slurry to the strawberry mixture.

Stir and cook on saute setting for about a minute or, until thickens. Turn off the heat and leave to cool completely.

Step – 4 Strawberry sauce

Put strawberries, sugar, and 2 Tbsp of water in a medium pan. Cook for 10 minutes on medium heat. Then add corn starch slurry to the strawberry mixture in the pan. Stir and cook for 20-30 sec, until thickens. Remove from heat and leave to cool completely.

cheesecake, taco shells and strawberry sauce

Stove-top –

Take out the cheesecake filling from the fridge and transfer it to a piping bag.

Take the shell, fill it with cheesecake, and top it with strawberry sauce filling.

Follow the same process with the remaining shells.

Enjoy!

Assemble

https://www.youtube.com/watch?v=h_hsHa84fEU

Strawberry Cheesecake Tacos – this is a recipe for very tasty dessert tacos. These Dessert Tacos include crunchy tortilla shells, filled with cheesecake filling and topped with homemade strawberry sauce make a perfect dessert and is a real party pleaser.

They are very simple to make, amazingly quick, and easy dessert. Everyone you make them for is bound to fall in love with them too. People of all ages can’t resist how wonderful they are.

#cheesecaketacos #desserttacos #valentinesday 

=================================================
Detailed Recipe 
https://www.cookingcarnival.com/

Official Facebook Page: https://www.facebook.com/cookingcarnival


Pinterest: https://www.pinterest.com/cookingcarnval


Twitter: https://twitter.com/carnivalcooking


Instagram: https://www.instagram.com/cookingcarnval

=============================================

Strawberry cheesecake tacos | Dessert tacos

This Cherry Cheesecake Tacos Recipe is the perfect summer treat! It&#39;s light, refreshing, and easy to make. Plus, it&#39;s a great way to use up those ripe cherries that are starting to pile up in the fridge.

Cherry Cheesecake Tacos

Water

Tortillas 8”

tbsp Cornstarch

c Graham cracker crumbs

oz Cream cheese softened

¼ c Butter (melted)

¼ c Powdered sugar

c Cherries (halved)

Vanilla

¼ c Granulated sugar

Lemon

Heat the oven to 400 degrees, and place a muffin tin upside down on a large baking sheet.

Use a cookie cutter that is 4 inches around, and cut circles from the tortillas.

Place the melted butter into a shallow bowl, and dip the tortilla circles into it.

Add the graham cracker crumbs to another bowl, and press the dipped tortillas into the crumbs to coat them.

Fold the tortillas into a taco shape, and place in between the cups of the upside down muffin tin.

Bake the tortillas for 10 minutes, and allow to cool.

Stir together the cornstarch and water in a small bowl.

To a saucepan over medium heat, add the cornstarch mixture, granulated sugar and cherries. Bring to a boil, and simmer until the mixture has thickened and the cherries have softened. Set aside and chill.

Blend together the cream cheese, powdered sugar, lemon zest and vanilla in a mixing bowl until light and creamy. Chill for 30 minutes.

Pipe some of the cream cheese mixture into each taco shell, and top with some of the cherry mixture.

Top 5 dessert tacos recipes from across the web

The most viewed dessert tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Apple Pie Tacos

Apple Pie Cheesecake Tacos

Cheesecake Tacos

Strawberry Cheesecake Tacos

Cherry Cheesecake Tacos

Top 5 dessert tacos recipes from across the web

The most viewed dessert tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Apple Pie Tacos

Apple Pie Cheesecake Tacos

Cheesecake Tacos

Strawberry Cheesecake Tacos

Cherry Cheesecake Tacos

The most viewed dessert tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine