Our Recipes

Air Fryer Cheesecake Tacos

  • Yield: 3 to 4 servings (8 tacos)
  • Prep Time:20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes


  • 1 can (16.5 oz) apple pie filling, divided
  • •12 oz (1 1/2 cups) brick-style plain cream cheese, softened
  • 1/3 cup granulated sugar, divided
  • 2 tsp vanilla extract
  • 1 tsp apple pie spice
  • 2/3 cup graham cracker crumbs
  • 1 tsp ground cinnamon
  • 8 Frescado Taco Style Tortillas
  • 1 egg, lightly beaten


  1. Into food processor, add 1/2 cup apple pie filling, cream cheese, 1/4 cup sugar, vanilla and apple pie spice; process until blended and smooth. Transfer to piping bag fitted with large star tip and refrigerate.
  2. Chop remaining apple pie filling to make sure apple pieces are smaller than 1/2 inch.
  3. Meanwhile, in large, shallow bowl, gently whisk together graham cracker crumbs, cinnamon and remaining sugar.
  4. Brush both sides of each tortilla with egg. Dredge tortillas in graham cracker crumbs mixture until evenly coated, pressing to adhere.
  5. Preheat air fryer to 400°F. Cut two large pieces of tin foil (each 18-inches long) and layer on top of one another, then fold into 3 sections, pinching ends to make a “taco holder.” Place holder in air-fryer basket.
  6. Arrange coated tortillas in foil holder. In batches, cook for 5 to 7 minutes or until golden and crisp. Let cool completely.
  7. Pipe each tortilla with 2 to 3 tbsp of cheesecake filling. Top with remaining chopped apple pie filling.



For a seasonal flavor, substitute apple pie filling with any prepared pie filling, such as cherry, blueberry or even lemon.

If you can’t find apple pie spice, substitute with pumpkin pie spice.