Blueberry Cheesecake Tacos
A delightful twist on traditional desserts, combining creamy cheesecake with crunchy taco shells and topped with blueberry pie filling.
Ingredients
For the Taco Shells
- 6 pieces 8 inch Tortillas
- 1 cup Graham cracker crumbs
- ½ tsp Cinnamon
- ¼ cup Butter, melted
For the Filling
- 1 cup Heavy Cream
- 8 oz Cream cheese, room temperature
- 1 tsp Lemon zest
- 1 tsp Vanilla extract
- ¼ cup Powdered sugar
For the Topping
- 1 can Blueberry pie filling
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit.
- In a bowl, combine the graham cracker crumbs and cinnamon, then set it aside.
- Cut 4-5 circles from each tortilla.
- Dip each circle into the melted butter, then coat both sides with the graham cracker crumb mixture.
- On an upside-down muffin tin, place each circle in between the cups to shape them into taco shells.
- Bake for 10 minutes or until they are golden brown. Let them cool on the pan.
Making the Filling
- In a large mixing bowl, beat together the heavy cream and cream cheese until smooth.
- Add the lemon zest, vanilla extract, and powdered sugar, mixing until well combined.
- Chill the filling in the refrigerator for 30 minutes.
Assembling the Tacos
- Once chilled, transfer the filling into a piping bag and pipe into each taco shell.
- Top each taco with a teaspoon of blueberry pie filling, sprinkle with additional graham cracker crumbs, and serve.
Notes
For a gluten-free version, use gluten-free graham crackers and tortillas. You can substitute the blueberry pie filling for fresh blueberries or a different fruit topping based on your preference.