1-First Step: Prep and mise en place
Preheat your oven to 400°F. Gather all ingredients and equipment: a standard muffin pan, a cookie cutter or glass to cut rounds, a shallow bowl for graham crumbs, a small brush or bowl for melted butter, a mixing bowl for the cheesecake, and a saucepan for the apple filling if making it from scratch.
Measure and set out the graham cracker crumbs, cinnamon, and melted butter for the shells. If you’re making homemade apple filling, peel, core, and dice your apples into 1/4-inch cubes now so they cook evenly.

2-Second Step: Make the shells
Mix 1 cup graham cracker crumbs with 1/2 teaspoon cinnamon in a shallow bowl.
Using a cookie cutter or an 3.5 to 4-inch glass, cut 4-5 rounds from each 8-inch flour tortilla to yield about 24-30 rounds total.
Brush each round lightly with melted butter (use the 1/4 cup melted butter). Dip both sides into the graham-cinnamon crumb mixture so each piece is evenly coated.
Place the rounds on an inverted muffin pan, tucking them between cups so they form taco-shaped shells. The inverted muffin tin creates a stable, curved support for each shell.
Bake at 400°F for 10 minutes until golden and crisp. Allow shells to cool in the pan so they keep their shape. This makes about 24-30 taco shells.

3-Third Step: Cook the homemade apple filling (optional)
If you prefer to use canned apple pie filling, skip to the cheesecake step. For the homemade apple topping, follow the steps below for a bright, freshly cooked apple mixture that pairs perfectly with the whipped cheesecake filling.
Melt 2 tablespoons butter in a skillet over medium-high heat.
Add 3-4 medium apples (peeled, cored, diced into 1/4-inch cubes), 1/3 cup brown sugar, 3 tablespoons water, 1 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Cook 4-6 minutes, stirring occasionally, until the apples begin to soften but still hold shape.
Mix 1 tablespoon plus 1 teaspoon cornstarch with 2 tablespoons water to create a slurry. Stir the slurry into the apples and cook 4-5 minutes until the mixture thickens and becomes glossy. Remove from heat and cool completely before using on the cheesecake tacos.
Tossing diced apples in a little lemon juice before cooking will prevent browning while prepping (optional tip).

4-Fourth Step: Make the no-bake cheesecake filling
In a mixing bowl, beat 1 cup softened cream cheese with 1/4 cup powdered sugar, 1 teaspoon lemon zest, and 1 teaspoon vanilla on medium speed for about 1 minute to smooth out any lumps.
In a separate bowl, whip 1 cup heavy cream to stiff peaks. Fold the whipped cream gently into the cream cheese mixture until fully combined and light. Alternatively, beat everything together on medium speed for 2 minutes until thick and airy, as the original directions suggest.
Chill the cheesecake filling for 30 minutes to firm up for piping.

5-Final Step: Assemble and serve
Fill a piping bag or zip-top bag with the chilled cheesecake filling and pipe a dollop into each cooled shell. The cooled shells help keep the texture crisp and prevent sogginess.
Top each filled shell with about 1/2 teaspoon of the cooled homemade apple filling, or spoon a small amount of canned apple pie filling if using the shortcut.
Optional: sprinkle extra graham crumbs over the top for texture, or dust with a little extra cinnamon.
Serve immediately for the crispiest shell. If you need to hold them, keep assembled tacos chilled for a short time but know the shells may soften after a few hours.