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–+ servings

Blueberry Cheesecake Tacos

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Enjoy a delightful and visually appealing dessert with these Blueberry Cheesecake Tacos, combining creamy cheesecake filling with sweet blueberries in a fun taco format.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 tacos
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Taco Shells
  • 6 pieces 8 in. Tortillas
  • 1 cup Graham cracker crumbs
  • ½ tsp Cinnamon
  • ¼ cup Butter, melted
For the Filling
  • 1 cup Heavy Cream Should be chilled
  • 8 oz Cream cheese, room temperature Make sure it's at room temperature for easier mixing
  • 1 tsp Lemon zest
  • 1 tsp Vanilla extract
  • ¼ cup Powdered sugar Adjust sweetness as desired
  • 1 can Blueberry pie filling Can substitute with other pie fillings

Method
 

Preparation
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a medium bowl, combine the graham cracker crumbs and cinnamon. Set aside.
  3. Cut 4-5 circles from each tortilla using a round cutter or glass.
  4. Dip each circle into the melted butter, then coat both sides with the graham cracker mixture.
  5. Flip a muffin tin upside down, placing each tortilla circle in between the cups to form a taco shell shape.
  6. Bake for about 10 minutes or until golden brown. Allow them to cool completely.
Filling Preparation
  1. Meanwhile, in a large mixing bowl, beat the heavy cream and cream cheese until smooth.
  2. Mix in the lemon zest, vanilla, and powdered sugar until well combined.
  3. Place the filling in the refrigerator for about 30 minutes to chill.
Assembly
  1. Once chilled, transfer the filling into a piping bag and pipe into each cooled taco shell.
  2. Top each filled taco with a teaspoon of blueberry pie filling and sprinkle with graham cracker crumbs before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 12g

Notes

These tacos are best enjoyed chilled and can be paired with vanilla ice cream or fresh fruit. Store in an airtight container in the refrigerator for up to 2 days for freshness. Taco shells and filling can be stored separately if not consumed quickly.
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