If you’re looking for a unique dessert with a twist on classic cheesecake and apple pie flavors, these mini apple cheesecake tortilla cups are the perfect treat! With crispy cinnamon-sugar tortillas, a creamy cheesecake filling, and warm apple topping, they’re an ideal dessert for parties, holiday gatherings, or a cozy night in. Each bite combines crunchy, creamy, and fruity textures, giving you a mini dessert that’s full of flavor and incredibly satisfying.
Ingredients
Tortilla Cups
- 6 (8-inch) tortillas (makes about 24-30 rounds)
- 1 cup graham cracker crumbs
- ½ teaspoon cinnamon
- ¼ cup butter, melted
Cheesecake Filling
- 1 cup heavy cream
- 1 cup cream cheese, softened
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
Homemade Apple Filling (Option)
- 2 tablespoons butter
- 3-4 medium apples, peeled, cored, and diced into ¼-inch cubes
- ⅓ cup brown sugar
- 3 tablespoons water
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 tablespoon + 1 teaspoon cornstarch
- 2 tablespoons water
Canned Apple Filling (Option)
- 1 can apple pie filling
Instructions
- Prepare the Tortilla Cups: Preheat your oven to 350°F (175°C). Using a round cookie cutter, cut each tortilla into 4-inch rounds. Brush both sides of each tortilla round with melted butter, then coat in a mixture of graham cracker crumbs and cinnamon.
- Bake the Tortilla Cups: Place the coated tortilla rounds into a mini muffin tin, pressing down to form cups. Remove and let them cool.
- Make the Cheesecake Filling: In a mixing bowl, whip the heavy cream until it forms stiff peaks. In another bowl, blend the softened cream cheese until it reaches a silky consistency. Incorporate lemon zest, vanilla extract, and powdered sugar, then mix thoroughly until well combined. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy. Set aside in the refrigerator.
- Prepare the Homemade Apple Filling (if using): In a medium skillet, melt butter over medium heat. Add the diced apples, brown sugar, water, cinnamon, and nutmeg. Cook, stirring occasionally, for 5-7 minutes until apples are tender. In a small bowl, mix cornstarch with water, then add to the apple mixture. Continue cooking for another 2 to 3 minutes until the mixture begins to thicken. Take it off the heat and allow it to cool for a moment.
- Assemble the Tortilla Cups: Spoon cheesecake filling into each cooled tortilla cup, filling about halfway. Top with a spoonful of apple filling, either homemade or canned, as preferred.
- Serve and Enjoy: Serve the mini apple cheesecake tortilla cups immediately, or refrigerate for up to a few hours. Enjoy these delightful bites of creamy, fruity, and crunchy goodness!
Conclusion
These mini apple cheesecake tortilla cups are a fun and unique way to enjoy classic flavors in a single bite-sized dessert. With crispy cinnamon-sugar tortilla cups, a creamy cheesecake layer, and a sweet apple topping, they’re sure to be a hit at any gathering. Try this recipe to impress your friends and family with a dessert that’s both easy to make and delightful to eat.
Mini Apple Cheesecake Tortilla Cups – A Sweet Bite of Comfort!
A mini dessert with cinnamon-sugar tortilla cups,creamy cheesecake filling, and a warm apple topping, perfect for a bite-sizedtreat with big flavor.
Ingredients
Tortilla Cups
- 6 8-inch tortillas (makes about 24-30 rounds)
- 1 cup graham cracker crumbs
- ½ teaspoon cinnamon
- ¼ cup butter melted
Cheesecake Filling
- 1 cup heavy cream
- 1 cup cream cheese softened
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
Homemade Apple Filling Option
- 2 tablespoons butter
- 3-4 medium apples peeled, cored, and diced into ¼-inch cubes
- ⅓ cup brown sugar
- 3 tablespoons water
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 tablespoon + 1 teaspoon cornstarch
- 2 tablespoons water
Canned Apple Filling Option
- 1 can apple pie filling
Instructions
- Prepare the Tortilla Cups: Preheat your oven to 350°F (175°C). Using a round cookie cutter, cut each tortilla into 4-inch rounds. Brush both sides of each tortilla round with melted butter, then coat in a mixture of graham cracker crumbs and cinnamon.
- Bake the Tortilla Cups: Place the coated tortilla rounds into a mini muffin tin, pressing down to form cups. Remove and let them cool.
- Make the Cheesecake Filling: In a mixing bowl, whip the heavy cream until it forms stiff peaks. In another bowl, blend the softened cream cheese until it reaches a silky consistency. Incorporate lemon zest, vanilla extract, and powdered sugar, then mix thoroughly until well combined. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy. Set aside in the refrigerator.
- Prepare the Homemade Apple Filling (if using): In a medium skillet, melt butter over medium heat. Add the diced apples, brown sugar, water, cinnamon, and nutmeg. Cook, stirring occasionally, for 5-7 minutes until apples are tender. In a small bowl, mix cornstarch with water, then add to the apple mixture. Continue cooking for another 2 to 3 minutes until the mixture begins to thicken. Take it off the heat and allow it to cool for a moment.
- Assemble the Tortilla Cups: Spoon cheesecake filling into each cooled tortilla cup, filling about halfway. Top with a spoonful of apple filling, either homemade or canned, as preferred.
- Serve and Enjoy: Serve the mini apple cheesecake tortilla cups immediately, or refrigerate for up to a few hours. Enjoy these delightful bites of creamy, fruity, and crunchy goodness!