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Blueberry Cheesecake Tacos

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.
Course Blueberry Pie, Easy Dessert, Tacos
Cuisine American, Mexican
Keyword Blueberry, Cheesecake, Dessert Tacos
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24
Author Sarah Kozowski

Ingredients

  • 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

Instructions

  • 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!