Description
Blueberry Cheesecake Tacos are crisp cinnamon sugar tortilla shells filled with smooth cheesecake cream and topped with homemade blueberry sauce. They make a fun and delicious dessert.
Ingredients
TORTILLA SHELLS:
6 Large flour tortillas
1/2 cup Light brown sugar
Vegetable oil for frying
HOMEMADE BLUEBERRY SAUCE:
2 cups Fresh blueberries
1/4 cup Granulated sugar
7 Tablespoon Water
1 Tablespoon Lemon juice
1/2 teaspoon lemon zest
2 Tablespoon cornstarch
CHEESECAKE FILLING:
1 cup Heavy Whipping Cream
8 oz Cream cheese, softened
1/3 cup powdered sugar
1 teaspoon Lemon juice
Instructions
1. Cut tortillas into 3.5–4 inch circles to make 30 shells.
2. Heat 1 inch of oil in a deep pan over medium heat.
3. Fry each circle for 10 seconds per side, fold with tongs, and fry until golden.
4. Coat hot shells in light brown sugar and place on upside-down muffin tin to cool.
5. Cook blueberries, sugar, 5 tbsp water, lemon juice, and zest for 10 minutes.
6. Mix 2 tbsp water with cornstarch, add to blueberry mix, and cook 30 seconds.
7. Cool sauce completely.
8. Whip heavy cream to stiff peaks.
9. Beat cream cheese, powdered sugar, and lemon juice until smooth.
10. Fold in whipped cream.
11. Pipe filling into shells and top with blueberry sauce.
Notes
Cool blueberry sauce completely before topping.
Refrigerate until serving.
Coat shells while hot so the sugar sticks properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American