Blueberry Cheesecake Tacos

Mind-blowing Blueberry Cheesecake Tacos

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For the taco shells:


For the filling:


For the blueberry sauce:


  1. To make the blueberry sauce, add the blueberries, 5 tablespoons of water, lemon juice, lemon zest and sugar to a pot. 
  2. Bring to a boil over medium heat. 
  3. In a small bowl add the cornstarch and remaining water and stir to combine. 
  4. Add the cornstarch mixture to the pot and stir to combine. 
  5. Simmer on low heat until the sauce reaches desired consistency.
  6. Set aside. 
  7. To make the taco shells, cut the tortillas with a 4 inch circle cutter. 
  8. In a medium skillet heat the oil over medium high heat. 
  9. Place the brown sugar in a shallow bowl. 
  10. Add the tortilla circles to the skillet (do not overcrowd the skillet) and fry for 10 seconds or until golden. 
  11. Coat the tortilla circles in brown sugar.  
  12. Flip a muffin tin upside down. 
  13. Place the tortilla circles in between muffin cups.
  14. Set aside. 
  15. To make the filling, beat the heavy cream in a bowl until stiff peaks form.
  16. Set aside.
  17. Beat the cream cheese and lemon juice with sugar in another bowl until creamy. 
  18. Gently fold in the heavy cream. 
  19. Pipe the filling into tortilla shells. 
  20. Top with blueberry sauce and serve. 

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