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Air Fryer Apple Pie Cheesecake Tacos

Apple pie cheesecake tacos have crispy cinnamon-graham tortilla shells.Air fry the shells until golden, then cool completely.Fill with creamy cheesecake and top with spiced apple pie filling.
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Prep Time 25 minutes
Course Dessert
Cuisine American-inspired

Ingredients
  

Cheesecake Filling

  • 12 ounces cream cheese room temperature
  • 2 tablespoons alcohol-free vanilla extract or vanilla flavoring
  • 1 tablespoon apple pie spice
  • 1 tablespoon heavy whipping cream
  • 6 tablespoons granulated sugar
  • ½ cup apple pie filling

Taco Shells

  • 5 medium-large flour tortillas
  • 1 large egg
  • 1½ cups graham cracker crumbs
  • 1 tablespoon ground cinnamon
  • 2 tablespoons granulated sugar

For Filling and Topping

  • Remaining apple pie filling
  • Cinnamon sugar optional
  • Caramel sauce optional

Instructions
 

  • Begin by preparing the cheesecake filling. Add the softened cream cheese, vanilla, apple pie spice, heavy whipping cream, 6 tablespoons granulated sugar, and ½ cup apple pie filling to a food processor.
  • Process until creamy and evenly blended. Scrape down the sides as necessary.
  • Transfer the cheesecake mixture to a covered container and refrigerate while preparing the taco shells. Keep the remaining apple pie filling refrigerated separately.
  • Place one flour tortilla on a clean cutting board. Use a round biscuit or cookie cutter to cut approximately three small circles from the tortilla.
  • Repeat with the remaining tortillas until you have approximately 15 circles.
  • Preheat the air fryer to 350°F (175°C).
  • Create a taco holder from folded aluminum foil that fits securely inside your air fryer basket. Form channels that will support the tortillas in a folded taco shape without completely closing the sides.
  • Crack the egg into a shallow bowl and whisk thoroughly.
  • In a second shallow bowl, combine the graham cracker crumbs, cinnamon, and remaining 2 tablespoons granulated sugar.
  • Dip one tortilla circle lightly into the beaten egg, allowing excess egg to drip back into the bowl.
  • Coat both sides with the cinnamon-graham cracker mixture, pressing gently so the crumbs adhere.
  • Carefully fold the tortilla into a taco shape without pressing the sides together.
  • Place the shell in the prepared foil holder. Repeat with enough tortillas to fill the basket without overcrowding.
  • Air fry for approximately 8–12 minutes, checking early, until the shells are crisp and golden brown. Air fryer models vary, so watch them carefully.
  • Transfer the cooked shells to a wire rack. Repeat with the remaining tortilla circles.
  • Allow all the shells to cool completely before adding the filling. This helps preserve their crisp texture.
  • Spoon or pipe approximately 1–2 tablespoons cheesecake filling into each cooled shell.
  • Top each Air Fryer Apple Pie Cheesecake Taco with approximately 1–2 teaspoons of the reserved apple pie filling.
  • Finish with a light sprinkle of cinnamon sugar and an optional drizzle of caramel sauce.
  • Serve promptly for the best combination of crispy shells and creamy filling.

Notes

For stronger apple flavor, spoon additional chopped apple pie filling over each taco immediately before serving.
Homemade apple filling can replace canned pie filling. Cook finely diced apples with brown sugar, cinnamon, a little lemon juice, and cornstarch until tender and thickened.
Caramel sauce pairs beautifully with the cinnamon, apples, and cheesecake filling, but it's completely optional.