Description
These Blueberry Cheesecake Tacos are a delightful fusion dessert that combines the sweetness of blueberry pie filling with a creamy no-bake cheesecake filling, all nestled in a crispy, cinnamon-sugar dusted taco shell. A perfect treat for any occasion!
Ingredients
Scale
Taco Shells:
- 6 small flour tortillas
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
Additional:
- 1 cup blueberry pie filling or fresh blueberry compote
- Fresh blueberries and mint leaves for garnish (optional)
Instructions
- Preheat oven and prepare taco shells: Preheat oven to 400°F. Mix granulated sugar and cinnamon. Brush tortillas with melted butter, coat in cinnamon-sugar, shape into taco shells over oven rack bars, bake until golden and crisp.
- Make cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream to stiff peaks, fold into cream cheese mixture.
- Assemble tacos: Fill cooled taco shells with cheesecake mixture. Top with blueberry pie filling or compote. Garnish with blueberries and mint. Serve chilled or immediately.
Notes
- Use a muffin tin turned upside down to shape the taco shells if desired.
- Prepare tacos ahead but fill just before serving to maintain shell crispiness.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 18g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
