Description
Indulge in a deliciously fun treat with these Blueberry Cheesecake Dessert Tacos! These delightful tacos combine crunchy tortilla shells filled with a rich and creamy cheesecake mixture, topped off with sweet blueberry pie filling. Perfect for gatherings or a sweet surprise at home, these dessert tacos are not only visually stunning but also bursting with flavor. The unique combination of cinnamon, cream cheese, and blueberries creates a delightful balance of sweetness and tanginess that will impress your guests. Easy to make and highly customizable, you can switch the blueberry filling for your favorite fruits! Get ready to enjoy this innovative dessert that’s sure to become a new favorite.
Ingredients
Scale
- 16 street-sized taco shells (or 5 flour tortillas)
- 8 ounces full-fat cream cheese
- 1 ½ cups heavy whipping cream
- 21-ounce can blueberry pie filling
- ½ cup salted butter
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- Vegetable oil (for frying)
Instructions
- Prepare taco shells by cutting flour tortillas into rounds and pricking them with a fork.
- Heat vegetable oil in a deep pot to 325ºF. Fry each folded tortilla for about one minute until golden brown.
- Cool fried taco shells in a rack or muffin pan.
- Brush melted butter on each shell, then dip in a mixture of sugar and cinnamon.
- In a mixing bowl, blend cream cheese, powdered sugar, and vanilla extract until smooth. Add heavy cream and beat until thickened.
- Use a piping bag to fill each taco shell with the cheesecake mixture.
- Top with blueberry pie filling and serve immediately.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 taco (45g)
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg