Name: Blueberry Cheesecake Taco Shells: 12 Irresistible Treats
Prep time: 30 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 6 large (20 cm) wheat flour tortillas; 1 cup (120 g) graham cracker crumbs; 0.5 teaspoon ground cinnamon; 60 ml unsalted butter, melted; 240 ml heavy cream; 225 g cream cheese, room temperature; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; 30 g powdered sugar; 1 can (about 540 g) blueberry pie filling; Additional graham cracker crumbs, for garnish

Jump to Recipe·Leave a Review

Blueberry Cheesecake Taco Shells are a delightful dessert that combines the flavors of blueberry pie and cheesecake in a fun taco shell presentation. These sweet taco shells with blueberry filling are perfect for any occasion, whether it’s a family gathering or a special celebration. The crunchy taco shell paired with the creamy cheesecake filling and topped with blueberry pie filling creates a unique dessert that will impress everyone. Let’s dive into how to make these irresistible treats!

Why You’ll Love This Blueberry Cheesecake Taco Shells

This Blueberry Cheesecake Taco Shells recipe stands out for several reasons. First, it’s a creative dessert taco idea that kids and adults will adore. Second, the combination of creamy cheesecake and sweet blueberries creates a flavor explosion that is simply divine. Third, these taco shells are easy to make and perfect for any gathering. Fourth, they are vegetarian-friendly, making them a hit for all dietary preferences. Fifth, you can customize the filling to suit your taste, whether you prefer a no-bake blueberry cheesecake tacos or something more traditional. Lastly, these dessert tacos are visually stunning, making them an eye-catching addition to your dessert table.

Ingredients for Blueberry Cheesecake Taco Shells

Gather these items:

6 large (20 cm) wheat flour tortillas
1 cup (120 g) graham cracker crumbs
0.5 teaspoon ground cinnamon
60 ml unsalted butter, melted
240 ml heavy cream
225 g cream cheese, room temperature
1 teaspoon lemon zest
1 teaspoon vanilla extract
30 g powdered sugar
1 can (about 540 g) blueberry pie filling
Additional graham cracker crumbs, for garnish

How to Make Blueberry Cheesecake Taco Shells Step-by-Step

Step 1: Preheat the oven to 200°C. In a bowl, combine graham cracker crumbs and cinnamon and set aside.
Step 2: Cut 4 to 5 circles from each tortilla using a round cutter. Dip each tortilla circle into melted butter, then coat both sides with the graham cracker cinnamon mixture.
Step 3: Place each coated circle over the inverted cups of a muffin tin to form taco shells. Bake for 10 minutes or until shells are crisp and golden brown. Allow to cool on the pan.
Step 4: In a large mixing bowl, beat heavy cream and cream cheese together until smooth.
Step 5: Mix in lemon zest, vanilla extract, and powdered sugar until fully incorporated and smooth.
Step 6: Cover and refrigerate the filling for 30 minutes to thicken.
Step 7: Transfer the chilled filling to a piping bag. Pipe the filling into each taco shell. Top with 1 teaspoon of blueberry pie filling and a sprinkle of graham cracker crumbs.

Delicious blueberry cheesecake taco shells with creamy filling

Pro Tips for the Best Blueberry Cheesecake Taco Shells

Keep these in mind:

Ensure your cream cheese is at room temperature for a smoother filling.
For an added crunch, consider toasting the graham cracker crumbs before using them.
Feel free to experiment with other fruit fillings for a variety of flavors!
Use a piping bag for easy filling of the taco shells.

Best Ways to Serve Blueberry Cheesecake Taco Shells

These Blueberry Cheesecake Taco Shells are best served fresh. You can serve them as a standout dessert at a dinner party or as a fun treat for kids. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. They also make an excellent addition to any dessert platter, alongside other delicious blueberry dessert tacos and fruit cheesecake taco shells.

How to Store and Reheat Blueberry Cheesecake Taco Shells

To store your Blueberry Cheesecake Taco Shells, place them in an airtight container in the refrigerator for up to 2 days. For the best texture, it’s recommended to consume them fresh. If you have leftover filling, store it separately and fill the taco shells just before serving. This not only keeps the shells crisp but also maintains the freshness of the cheesecake filling.

Frequently Asked Questions About Blueberry Cheesecake Taco Shells

What’s the secret to perfect Blueberry Cheesecake Taco Shells?

The secret lies in ensuring the taco shells are baked until golden brown and crispy. Using room temperature cream cheese for the filling also makes a significant difference in texture and flavor.

Can I make Blueberry Cheesecake Taco Shells ahead of time?

Yes, you can prepare the taco shells and the filling separately in advance. Just assemble them just before serving for the best taste and texture.

How do I avoid common mistakes with Blueberry Cheesecake Taco Shells?

To avoid soggy taco shells, always fill them right before serving. Also, be careful not to overbake them to ensure they remain crispy.

Variations of Blueberry Cheesecake Taco Shells You Can Try

There are several fun ways to mix up this recipe. Consider using different fruits like strawberries or raspberries for a colorful twist. You can also try a no-bake blueberry cheesecake taco approach by using a chilled filling. For a unique flavor, experiment with flavored taco shells or even add chocolate chips to the filling for a delightful surprise.