Blueberry Cheesecake Tacos – this is a recipe for very tasty dessert tacos. If you ask me, crunchy tortilla shells, filled with cheesecake filling and topped with homemade blueberry sauce make a perfect dessert. Blueberry Cheesecake Tacos is one of my family’s most favorite desserts.
Have you ever tried dessert tacos? Well, if you like tortillas, cheesecake and fruit flavor, I’m sure you’re gonna love this recipe. Since I like unusual recipes, it’s no wonder I was immediately attracted to Blueberry Cheesecake Tacos – first by their looks and when I tasted them – it was love at first sight.
Although they might seem difficult to prepare, it’s, actually quite the opposite – they are very easy to make and you need all the simple ingredients. One more thing… instead of blueberry sauce, you can use the one you like, or make a combination of flavors.
Blueberry Cheesecake Tacos
Ingredients:
Tortilla Shells:
6 large flour tortillas
1/2 cup light brown sugar
Vegetable oil for frying
Homemade Blueberry Sauce:
2 cups fresh blueberries
1/4 cup granulated sugar
7 tablespoons water, divided
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch
Cheesecake Filling:
1 cup heavy whipping cream
8 oz cream cheese, softened
1/3 cup powdered sugar
1 teaspoon lemon juice
Instructions:
To Make Tortilla Shells:
Cut the tortillas into 3.5 to 4-inch circles, making 30 circles in total.
Heat 1 inch of vegetable oil in a deep pan over medium heat.
Using tongs, place the tortilla circles in the hot oil and fry for about 10 seconds on each side.
Fold the tortillas in half using the tongs to create a shell shape, then continue frying until golden brown on both sides.
Remove the shells from the oil and immediately coat them in light brown sugar.
Place the sugar-coated shells on an upside-down muffin tin to cool and hold their shape.
Repeat with the remaining tortilla circles.
To Make Homemade Blueberry Sauce:
In a medium pan, combine blueberries, granulated sugar, 5 tablespoons of water, lemon juice, and lemon zest. Cook over medium heat for 10 minutes.
In a small bowl, mix 2 tablespoons of water with cornstarch until smooth.
Add the cornstarch mixture to the blueberry mixture and cook, stirring, for 20-30 seconds until thickened.
Remove from heat and let cool completely.
To Make Cheesecake Filling:
Beat the heavy whipping cream until stiff peaks form, then set aside.
In a separate bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth.
Gently fold the whipped cream into the cream cheese mixture.
To Assemble:
Transfer the cheesecake filling to a piping bag and cut off the tip.
Fill each tortilla shell with the cheesecake filling.
Top with the cooled blueberry sauce.
Serve and enjoy your Blueberry Cheesecake Tacos!