Blueberry Cheesecake Tacos

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These Blueberry Cheesecake Tacos have a creamy, no-bake cheesecake filling stuffed inside a crispy, sweet graham cracker encrusted shell, and topped delicious blueberry pie topping.

Prep Time 25

Cook Time 10

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These Blueberry Cheesecake Tacos have a smooth, creamy, no-bake cheesecake filling stuffed inside a crispy, sweet graham cracker encrusted shell, and topped delicious blueberry pie topping. These bite-sized dessert tacos are a perfect grab-and-go treat for those summer get togethers.

I’m a huge fan of dessert tacos if you couldn’t tell by the strawberry cheesecake tacos, apple cheesecake tacos, or these pumpkin pie tacos that I’ve already shared. Of course Blueberry Cheesecake Tacos has to be next. Probably followed by blackberry cheesecake tacos if my blackberries ever decide to ripen up.

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Tortilla Shells – Floured tortilla shells work great for this recipe. I used 8 10-inch shells, but you could use more shells that are smaller if that’s what you have on hand. They work best when they’re soft and pliable.
Graham Cracker Crumbs – I like the buy the graham cracker crumbs because you can easily crush up sheets of graham crackers if you can’t find the crumbs. If you go with cinnamon graham crackers, you can leave out the cinnamon in the shell recipe.
Cream Cheese – Use full-fat cream cheese that’s at room temperature for this recipe.
Heavy Whipping Cream – This should be poured into the recipe cold as it will be whipped until the cheesecake mousse is light and fluffy. It will hold its shape once whipped.

Substitutions and Variations

Homemade tortilla shells will work in this recipe as long as this soft and pliable.
You can swap out the heavy whipping cream for whipped topping. You’ll need to reduce the powdered sugar as the whipped topping is sweetened already.
Substitute the graham cracker crumbs with cookie crumbs, crushed cereal like fruity pebbles or peanut butter crunch, or animal crackers.
Use any flavored fruit pie filling you would like.

NOTE: This recipe has not been tested with other substitutions or variations

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Step-by-Step Instructions

Step-by-step process of preparing dessert tortilla cups for Blueberry Cheesecake Tacos: cutting circles, mixing sugar and cinnamon, coating with mixture, and arranging in a muffin tin.

Step 1: Use out the small tortilla rounds with a biscuit cutter or cookie cutter. Poke themr ounds with a fork several times to help prevent air pockets forming in the shells as they bake.

Step 2: Mix the graham crackers, sugar, and cinnamon together in a small shallow bowl.

Step 3: Butter the tortilla rounds and lay them in the bowl of graham cracker crumbs. Press down to make sure the crumbs stick to the rounds.

Step 4: Place the well coated tortillas in a taco shape on the back of a greased cupcake pan. Bake for 10 to 12 minutes until the shells are golden brown and crispy.

Step-by-step process of making frosting and filling for pastries like Blueberry Cheesecake Tacos: mix butter and sugar, add vanilla, blend until smooth, then fill pastries with creamy filling and fresh fruit.

Step 5: Beat the cream cheese and powdered sugar together until creamy and smooth.

Step 6: Add the vanilla extract and heavy whipping cream. Beat on low until most of the heavy cream is incorporated. Turn the mixer on high and beat until light and fluffy, about 4 minutes. The cheesecake mousse should hold its shape once it’s done.

Step 7: Place the cheesecake into a disposable piping bag fitted with a large round tip or open star tip.

Step 8: Pipe the cheesecake into the cooled taco shells and add a dollop of blueberry pie filling.

blueberry dessert taco on a white counter with a bite taken out of it

Tips for the Best Results

Be sure to add some vent holes in the tortilla rounds before baking! A fork works great for this.
Mix the cheesecake filling long enough for the whipped cream to form so the cheesecake filling can be piped. If it’s runny, it needs to be whipped longer.
Leave the baked taco shells in the cupcake pan slots while they’re cooling for at least 5 minutes to help them hold their shape.
Be ready to serve these dessert tacos immediately after piping the cheesecake filling in them.

How to Store

These blueberry cheesecake tacos are best enjoyed right away.

If you want to store them, don’t add the cheesecake filling to the shells. Store the filling in an airtight container in the refrigerator for up to a week and the shells at room temperature in an airtight container or storage bag. The shells will begin softening up to they will only last 1 to 2 days on the counter.

Recipe FAQs

Will street taco shells work for this tacos?

They will much larger and won’t hold their shape between the cupcake pan cavities like the onces we cut out, but they will work. You will have significantly less dessert tacos though.

Can I use corn tortilla shells instead of flour tortilla shells?

I haven’t tested this recipe with corn tortilla shells, but it should work.