Blueberry Cheesecake Tacos

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 Time25

Cook Time10

Total Time35

Servings: mini tacos

Author: Miranda Couse

Ingredients

Shells

8 10-inch tortilla shells
1/4 cup butter melted
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon ground cinnamon

Cheesecake Filling

8 ounces cream cheese room temperature
1 teaspoon lemon juice
1/2 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup blueberry pie filling

Instructions

Shells

Preheat the oven to 375 degrees F. Spray the bottom side of a cupcake pan with nonstick cooking spray.
Lay one of the 8 10-inch tortilla shells on a flat surface and use a 3 to 4-inch cookie cutter to cut out small circles. Depending on the size of the cutter you use, you’ll be able to get 6 or 7 circles from one tortilla shell. Discard any remains and set aside your tortilla rounds.
Using a fork, poke several holes in the tortilla rounds to help prevent them from puffing up in the oven.
In a small mixing bowl, add the 1 cup graham cracker crumbs, 2 tablespoons granulated sugar, and 1 tablespoon ground cinnamon. Stir until combined.
Using a pastry, brush the melted 1/4 cup butteron both sides of the cut out tortilla rounds and immediately place the buttered shell in the graham cracker mixture and ensure both sides are completely covered.
Fold each shell in half and place between the cavities of the bottom of your cupcake pan. You should be able to fit 17 of the shells in one pan.
Place the shells in the preheated oven and bake for 10-12 minutes or until the shells are golden brown and crispy.
Remove them from the oven and let cool in the pan for 5 minutes just to set the shape of the shells. Then move them to a cooling rack to cool completely.
While the shells are cooling, start the cheesecake.

Cheesecake

In a large mixing bowl or stand mixer bowl, add 8 ounces cream cheese, 1 teaspoon lemon juice, and 1/2 cup powdered sugar. Beat on low with a hand mixer or stand mixer until most of the powdered sugar is incorporated. Once most the powdered sugar is combined, turn the mixer to high and beat until smooth.
Add the 1 teaspoon vanilla extract and 1 cup heavy whipping cream and keep beating until smooth and fluffy, about 4 minutes.
Transfer the cheesecake to a disposable piping bag fitted with a large round tip and pipe the cheesecake into each taco shell. You should be able to fit about 2 tablespoons in each one.
Top the cheesecake with the blueberry pie filling and enjoy immediately.

Notes

Storage: 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.

Nutrition