Blueberry Cheesecake Tacos
Let’s just cut straight to the chase: you need to go and make these mind-blowing blueberry cheesecake tacos immediately. This recipe has you making deliciously sweet taco shells to pair with an irresistible blueberry cheesecake filling. I guarantee you haven’t tried tacos like these before! If you’re looking for something a bit more hands-off, try these blueberry cheesecake bars (or these raspberry ones).
How to Make Blueberry Cheesecake Tacos
Here’s how to quickly and easy make these delicious blueberry cheesecake tacos from scratch:
- Begin preparing the blueberry sauce. Add either fresh or frozen blueberries, five tablespoons of water, lemon juice, lemon zest and granulated sugar to a pot.
- Boil. Bring the mixture to a boil over medium heat.
- Prepare the cornstarch mixture. Add the cornstarch and remaining two tablespoons of water to a small bowl and stir to combine.
- Add the cornstarch mixture. Add the cornstarch mixture to the pot and stir to combine.
- Simmer. Simmer the sauce on low heat until it has reached desired consistency.
- Set aside. Remove the sauce from the heat and set aside for now.
- Begin to prepare the taco filling. Beat the heavy cream in a bowl until stiff peaks form and then set aside.
- Beat the cream cheese, lemon juice and sugar. In a separate bowl, beat the softened cream cheese, lemon juice and powdered sugar until creamy.
- Fold in the heavy cream. Gently fold in the heavy cream.
- Pipe. Pipe the filling into the homemade taco shells (see below for details on how to make).
- Finish it off. Top the tacos with the blueberry sauce.
- Serve. Serve the blueberry cheesecake tacos immediately.
Check out our list of the best blueberry desserts if you’re looking for something with less steps.
How to Make Sweet Homemade Tacos Shells
Here’s how you can make these deliciously sweet homemade taco shells to use for making your blueberry cheesecake tacos:
- Cut the tortillas. Cut the flour tortillas with a 4 inch circle cutter.
- Prepare the cooking skillet. Heat the vegetable oil in a medium skillet over medium high heat.
- Prepare the brown sugar. Place the light brown sugar into a shallow bowl.
- Fry the tortillas. Add the tortilla circles to the skillet (make sure to not overcrowd the skillet) and fry for 10 seconds (or until golden).
- Coat the tortillas. Coat the tortillas with the brown sugar.
- Prep the muffin tin. Flip a muffin tin upside down.
- Add the tortillas. Place the tortillas circles in between the muffin cups and set aside until you’re ready to add the cheesecake filling.
Blueberry not your thing or want to try another type of cheesecake? Give these variations a try: Pineapple, Strawberry, Hibiscus Cherry.
(Also try: Blueberry Coffee Cake)
Can I Store Blueberry Cheesecake Tacos for Later?
Yes, you can definitely store these blueberry cheesecake tacos for later on. Just keep in mind that you’re going to be better off storing the homemade taco shells and the blueberry filling separately; if you’re thinking that you’ll have leftovers, it’s a good idea to set some apart for storing like this.
You’ll be able to store the taco shells at room temperature for 1 to 2 days; don’t put them in the fridge or else they’ll turn slightly mushy.
As for the cheesecake filling, transfer it into an airtight container and you can keep it in the fridge for up to 1 to 2 days as well.
P.S. My kids LOVE eating these cheesecake tacos with homemade blueberry milk. Give it a try!Print
Mind-blowing Blueberry Cheesecake Tacos
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 1x
For the taco shells:
- 5 large flour tortillas
- ½ cup light brown sugar
- 1 cup vegetable oil
For the filling:
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp lemon juice
For the blueberry sauce:
- 2 cups blueberries, fresh or frozen
- ¼ cup granulated sugar
- 7 tbsp water
- 1 tbsp lemon juice
- ½ tsp lemon zest
- 2 tbsp cornstarch
- To make the blueberry sauce, add the blueberries, 5 tablespoons of water, lemon juice, lemon zest and sugar to a pot.
- Bring to a boil over medium heat.
- In a small bowl add the cornstarch and remaining water and stir to combine.
- Add the cornstarch mixture to the pot and stir to combine.
- Simmer on low heat until the sauce reaches desired consistency.
- Set aside.
- To make the taco shells, cut the tortillas with a 4 inch circle cutter.
- In a medium skillet heat the oil over medium high heat.
- Place the brown sugar in a shallow bowl.
- Add the tortilla circles to the skillet (do not overcrowd the skillet) and fry for 10 seconds or until golden.
- Coat the tortilla circles in brown sugar.
- Flip a muffin tin upside down.
- Place the tortilla circles in between muffin cups.
- Set aside.
- To make the filling, beat the heavy cream in a bowl until stiff peaks form.
- Set aside.
- Beat the cream cheese and lemon juice with sugar in another bowl until creamy.
- Gently fold in the heavy cream.
- Pipe the filling into tortilla shells.
- Top with blueberry sauce and serve.
Can you use canned blueberry pie filling?