Description
Mexican-inspired blueberry cheesecake tacos blend sweet and creamy dessert elements into a delightful fusion. Crisp tortilla shells cradle rich cream cheese filling topped with fresh blueberry compote, offering a playful culinary experience you won’t soon forget.
Ingredients
Scale
- 6 8-inch flour tortillas
- 1 cup graham cracker crumbs
- 1/2 tsp ground cinnamon
- 1/4 cup (4 tbsps) unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/2 cup granulated sugar
- 2 cups (8 oz) fresh or frozen blueberries
- 5 tbsps warm water
- 3 tbsps cornstarch
- 1 tbsp lemon juice
- 1 can blueberry pie filling
Instructions
- Craft crisp taco shells by heating the oven to 400°F. Mix graham cracker crumbs with cinnamon in a separate bowl. Cut tortillas into rounds using a cookie cutter, creating 24-30 pieces. Dunk each round in melted butter, then coat with crumb mixture.
- Position tortilla rounds between inverted muffin tin cups to create shell shapes. Bake for 10 minutes until golden and crunchy. Remove and let cool completely on the muffin tin.
- Prepare blueberry sauce by combining blueberries and sugar in a saucepan over medium-low heat. Cook for 4-5 minutes until berries break down. Whisk cornstarch with water and lemon juice, then stir into the fruit mixture. Simmer for 3 minutes until sauce thickens, then cool to room temperature.
- Create cheesecake filling by beating cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla extract for 2 minutes until smooth. Refrigerate for 30 minutes to firm up the mixture.
- Assemble tacos by piping chilled cheesecake filling into cooled shells. Drizzle blueberry sauce over the filling. Optional: Sprinkle additional graham cracker crumbs on top for extra texture. Serve immediately and enjoy the delightful dessert.
Notes
- Choose sturdy, soft tortillas that won’t crack when bending to create perfect taco shells for the best texture and presentation.
- Keep graham cracker crumb mixture dry to ensure crispy, golden-brown tortilla shells that hold their shape and provide a delightful crunch.
- Chill cheesecake filling thoroughly to help it maintain structure when piping and prevent runny, messy taco fillings that could compromise the dessert’s appearance.
- Experiment with alternative fruit sauces like raspberry or strawberry for a fun twist on the classic blueberry version, allowing creative variations of this dessert.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg