Apple Pie Cheesecake Tacos

Method

1. Preheat oven to 180◦C. Blitz biscuits in a food processor until finely crushed. Pour into a shallow bowl.
2. Using a 9cm cutter, cut 3 rounds from each tortilla. Dip each round into melted butter and coat with biscuit crumbs.
3. Flip two muffin pans upside down. Rest tortilla rounds in between muffin cups, shaped like taco shells.
4. Bake in oven for 8-10 minutes until lightly puffed and golden brown. Keep shells on muffin pan to cool.
5. In a medium bowl, mix together Ardmona Pie Fruit Apple Slices, 2 tbsp caster sugar and ground cinnamon.
6. In a separate bowl, whisk together cream cheese, remaining sugar and cream until smooth.
7. Pipe or spoon cheesecake mixture into shells and top with apple slices. Drizzle with caramel sauce to serve.