Apple Pie Tacos



6 8 inch Tortillas makes about 24-30 rounds

1 cup graham cracker crumbs

1/2 teaspoon Cinnamon

1/4 cup butter melted

for the cheesecake filling

1 cup heavy cream

1 cup cream cheese softened

1 teaspoon lemon zest

1 teaspoon vanilla

1/4 cup powdered sugar

for the homemade Apple Filling Option

2 Tablespoons butter

3-4 medium apples peeled, cored and diced in to 1/4-inch cubes

1/3 cup brown sugar

3 Tablespoons water

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 Tablespoon + 1 teaspoon cornstarch

2 Tablespoons water


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. 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. 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. Cook over medium-high heat, for 4-6 minutes or until apples very slightly

In a small dish combine cornstarch and 2 Tablespoons water. Add to pan while stirring and continue to cook until apples are tender, 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. Sprinkle with additional graham cracker crumbs, optional! Enjoy!