Introducing Apple Pie Cheesecake Taco Recipe: Delicious and Delightful Dessert Tacos!
Cheesecake tacos with apple pie topping are a playful twist on a classic favorite, combining the nostalgic flavors of cheesecake and cozy cinnamon-spiced apples with the fun, handheld shape of a taco. Wrapped in a lightly crisp pizzelle cookie and filled with indulgent creamy cheesecake, covered with apple pie topping, these treats offer the perfect balance of crunch and comfort. Whether served at a party, or as a creative weeknight family dessert, apple pie cheesecake tacos are an easy and delicious way to turn a familiar flavor into something exciting and new.
Makes 8 tacos
Ingredients:
- 8 Reko Dulce de Leche Pizzelle Cookies
- 10 oz cream cheese (softened at room temperature)
- 3 tbsp superfine (finer-grained) sugar
- 1 tbsp vanilla extract
- 2 apples, peeled and diced
- 2 tbsp dark brown sugar
- 1 tsp pumpkin spice (or allspice or cinnamon if preferred)
- 1 tbsp corn starch
- 3 tbsp water
- Caramel drizzle (optional)
Directions:
- To make the apple pie topping: Add diced apples, brown sugar and spice in a small pan over medium heat.
- Cook 3-4 minutes until apples soften.
- In separate bowl, mix cornstarch and water to create slurry, then pour into the apples, cooking 1-2 minutes more until thick and glossy.
- Remove from heat, let cool completely.
- To make the cheesecake filling: In medium bowl, beat the cream cheese with superfine sugar until smooth, then add vanilla and mix again until creamy.
- Transfer filling to piping bag and then refrigerate for 20-30 minutes.
- Microwave each Reko Pizzelle cookie for approximately 15-20 seconds to soften slightly and immediately bend/fold over a wooden handle or rolling pin to form tacos. Use caution – cookies will be hot! Let cool to set.
- Fill pizzelle tacos with prepared cheesecake filling, and spoon cooled apple pie topping over top. Drizzle with caramel sauce if desired before serving.
Tip: Click here to learn how to shape and form our pizzelles.
