Blueberry Cheesecake Tacos – The perfect treat to bring as a party pleaser, and they couldn’t be easier. Crunchy baked tortilla shells, easy cheesecake filling, and homemade blueberry pie topping are simply perfect. You’ll be enjoying this awesome dessert in about 30 minutes.
It’s no secret that I love tacos. And a dessert taco… Sign me up for two or three. My Blueberry Cheesecake Tacos came about after I wanted to serve a dessert taco for a Cinco de Mayo party.
How long will these Cheesecake Tacos last
These cheesecake tacos are best served right away. The taco shells will go stale, so they are best fresh. I recommend making only what you plan to eat that day.
If you don’t want to eat them all right away, then you will want to store the shells separate from the filling. Then store the shells for 1-2 days on the counter.
What other toppings can be used?
There are endless toppings you can do for these cheesecake toppings. Let me share a handful of ideas for you to consider.
How to prevent air bubbles in my taco shells
The trick to making sure no air bubbles develop is taking your fork and puncturing the tortilla shell. This will help no air bubbles to develop.
If you do get an air bubble or two, puncture with a fork or knife before the shell cools down from being removed from the oven. They become crispy quite quickly after coming out of the oven so be quick about it.
Blueberry Cheesecake Tacos Ingredients
- Flour tortillas
- Graham cracker crumbs
- Heavy cream
- Cream cheese
- Lemon zest
- Powdered sugar,
- brown sugar
- Blueberry pie filling, (optional)
- Standard Muffin Pan
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Blueberry Cheesecake Tacos
- 6 8 inch Tortillas makes about 24-30 rounds
- 1 cup graham cracker crumbs
- 1/2 teaspoon Cinnamon
- 1/4 cup butter melted
for the cheesecake filling
- 1 cup heavy cream
- 1 cup cream cheese softened
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1/4 cup powdered sugar
Homemade Blueberry SAUCE (This makes about 1 cup of filling)
- 1/2 cup granulated sugar
- 2 cups fresh or frozen blueberries about 8oz
- 5 Tablespoons warm water
- 1 Tablespoon lemon juice optional, but recommended for best flavor
- 3 Tablespoons cornstarch
for the canned blueberry filling option
- 1 can blueberry pie filling
- Pre-heat oven to 400 F. Combine graham cracker crumbs and cinnamon in a bowl and set aside.
- Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 24-30 shells. Dip each into melted butter then coat in graham mixture crumbs.
- Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.
- HOMEMADE BLUEBERRY SAUCE - Whisk together the warm water/lemon juice and cornstarch in a small bowl.
- Combine the blueberries and sugar in a small saucepan over low-medium heat, for about 4-5 minutes, until blueberries just start to break apart.
- Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside and let it cool to room temperature before using.
- Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.
- Pipe the taco shells with cream cheese filling and top with 1/2 tsp blueberry pie filling. Sprinkle with additional graham cracker crumbs, optional! Enjoy!