Mind-blowing Blueberry Cheesecake Tacos
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 1x
Scale
Ingredients
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
Instructions
- 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.
Find it online: https://nurturedhomes.com/blueberry-cheesecake-tacos