Blueberry Cheesecake Tacos

Why You’ll Love This Recipe

These Blueberry Cheesecake Tacos combine the sweetness of cheesecake with the crunch of a taco shell, offering the perfect blend of textures. The homemade blueberry sauce adds a fruity, tangy finish, making each bite bursting with flavor. They’re easy to assemble, fun to eat, and sure to be a hit with family and friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tortilla Shells:

• 6 large flour tortillas
• 1/2 cup light brown sugar
• Vegetable oil for frying

For the Homemade Blueberry Sauce:

• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 7 tablespoons water
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 2 tablespoons cornstarch

For the Cheesecake Filling:

• 1 cup heavy whipping cream
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 teaspoon lemon juice

Directions

1. Make the Tortilla Shells: Start by cutting the tortillas into 3.5 to 4-inch circles. You’ll need 30 tortilla circles. Heat about 1 inch of oil in a deep pan over medium heat. Fry the tortilla circles in the hot oil for about 10 seconds on each side, then fold them in half using tongs to form shells and fry until golden brown. Immediately transfer them to a bowl with light brown sugar and coat them. Place the shells on an upside-down muffin tin and repeat the process.
2. Make the Blueberry Sauce: In a medium pan, combine blueberries, sugar, 5 tablespoons of water, lemon juice, and lemon zest. Cook for 10 minutes over medium heat. In a small dish, mix cornstarch with 2 tablespoons of water and stir into the blueberry mixture. Cook for another 20-30 seconds, until the sauce thickens. Remove from heat and let it cool completely.
3. Make the Cheesecake Filling: Whip the heavy cream until stiff peaks form and set aside. In a separate bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth. Fold in the whipped cream.
4. Assemble the Tacos: Transfer the cheesecake filling into a piping bag, cut off the tip, and fill the prepared taco shells. Top with the blueberry sauce.

Servings and Timing

• Servings: 6-8 tacos
• Prep Time: 20 minutes
• Cook Time: 15 minutes

Variations

• Fruit Variations: Use other berries like strawberries or raspberries for different flavors.
• Chocolate Drizzle: Drizzle some melted chocolate over the filled tacos for a decadent twist.
• Mini Tacos: Make mini versions by using smaller tortillas for bite-sized treats.

Storage/Reheating

• Storage: Store the assembled tacos in an airtight container in the fridge for up to 2 days. The shells may soften, but they will still taste great.
• Reheating: For the best texture, it’s recommended to serve the tacos fresh. If you need to reheat the shells, bake them at 350°F for a few minutes to crisp them back up.

FAQs

1. Can I use store-bought tortillas for this recipe?

Yes, store-bought flour tortillas work perfectly for this recipe.

2. Can I make the blueberry sauce ahead of time?

Yes, you can prepare the blueberry sauce up to 2 days ahead and store it in the fridge.

3. Can I substitute the heavy cream in the cheesecake filling?

Yes, you can substitute with whipped topping or mascarpone cheese for a different texture.

4. How can I make this recipe gluten-free?

Use gluten-free tortillas instead of flour tortillas.

5. Can I use frozen blueberries for the sauce?

Yes, frozen blueberries can be used, but thaw them before cooking.

6. How do I keep the taco shells crispy?

The shells are best when served right after frying. If making ahead, store them in an airtight container to prevent them from becoming soggy.

7. Can I use a different fruit for the sauce?

Yes, you can experiment with different fruits like strawberries, raspberries, or blackberries.

8. Can I freeze the taco shells?

Yes, you can freeze the shells for up to a month. Reheat them in the oven to bring back the crunch.

9. Can I add more sugar to the cheesecake filling?

You can adjust the sweetness of the filling to your liking by adding more powdered sugar.

10. Can I make this dessert ahead of time?

You can prepare the filling and sauce ahead of time, but assemble the tacos just before serving for the best texture.

Conclusion

Blueberry Cheesecake Tacos are a fun and unique dessert that brings together creamy cheesecake, fresh blueberries, and crunchy fried tortilla shells. This simple yet impressive treat will make your next gathering even more memorable. Whether you stick to the classic recipe or try a few variations, these tacos are sure to be a crowd-pleaser!

---

Print