Taco Tuesday just got a sweet treat makeover! Tortillas are fried to form crunchy taco shells, brushed with melted butter, and coated with cinnamon and sugar, then filled with a creamy cheesecake filling. Spoon some blueberry pie filling on top and you won’t only want to eat this tasty treat on Tuesdays! This easy recipe is also perfect for serving at a party and can be easily scaled up to feed a crowd. You can also use raspberry cake filling or cherry pie filling instead of blueberry, if you prefer. What’s not to love? For more easy dessert recipes that feature blueberries, check out my recipes for Mini Lemon Blueberry Cheesecakes, Blueberry Sour Cream Coffee Cake, Blueberry Custard Pie, Maine Wild Blueberry Scones, and The BEST Blueberry Muffin Recipe with Streusel Topping!
Why We Love This Recipe
This recipe is easy to make and loved by novice and experienced cooks alike. The blueberry topping and crispiness of the fried tortillas make it visually appealing. Whether you’re hosting a Mexican-themed party, looking for a tasty treat to impress your guests, or just craving a delicious dessert, blueberry cheesecake tacos are the perfect treat.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Taco Shells – You’ll need 16 street-sized taco shells or 5 large burrito-size flour tortillas to serve as the base. These are fried to achieve the perfect crunch, providing a delightful contrast to the creamy filling. Vegetable Oil – 4-6 cups of neutral oil are required for frying. Salted Butter – Melted butter is brushed on the fried shells before coating with cinnamon sugar. Granulated Sugar and Ground Cinnamon – Cinnamon-sugar coats the taco shells, complementing the creamy filling with sweetness and spice. Cream Cheese – Forms the base of the filling, providing a rich and creamy texture. Powdered Sugar – Used to sweeten the cream cheese mixture, ensuring the filling is delightfully sweet without being overpowering. Pure Vanilla Extract – Add two teaspoons to the filling for that classic cheesecake flavor. Heavy Whipping Cream – Beaten into the cream cheese mixture, creating a light and fluffy texture. Blueberry Pie Filling – Adds a sweet and tangy topping that complements the rich creaminess of the cheesecake filling. If you want to go the extra mile, you can make Blueberry Pie Filling from scratch using my recipe!
How to Make Blueberry Cheesecake Tacos
Tips for Success
You can use small street-sized tortillas to make this recipe but it’s very easy to cut small circles from larger soft flour tortillas. For frying, you will need around 4-6 cups of neutral oil. Use a deep, heavy-based pot and aim for around 3 inches of oil so that you can easily submerge the tortilla shells in the hot oil. If you don’t have a thermometer, you can gauge the temperature of the oil by adding a small piece of tortilla to the oil. If the oil sizzles and bubbles, then it is ready. When heating oil in a pan, use the heat source furthest away from you at the back of your stove. Keeping the oil at the right temperature (around 325ºF) is crucial for frying the taco shells. If the oil is too cool, the shells will absorb too much oil and become greasy. If the oil is too hot, the shells will brown too quickly without getting crispy, so if it gets too hot, turn off the heat source for a few minutes, then reheat as necessary. It’s essential to use a pair of long-handled kitchen tongs because, for obvious reasons, you don’t want your hands to get too close to the hot oil. After frying, place the taco shells in a taco rack or turn a muffin tin upside down and place the taco shells between the grooves to help them hold the folded taco shape as they cool. If you don’t have piping nozzles, you can use a piping bag and simply cut the end off with a pair of scissors. If you don’t have a piping bag, you can spoon the filling into the taco shells instead.
Substitutions and Variations
If you’re looking for a gluten-free option, consider using gluten-free tortillas instead of regular flour tortillas. For a lower-carb version, as mentioned earlier, low-carb tortillas are a great substitute.To cater to a dairy-free diet, use dairy-free instead of regular cream cheese and a plant-based whipping cream alternative. Ensure that the butter used for the taco shells is also dairy-free. While blueberry pie filling is a classic choice, don’t hesitate to experiment with other pie fillings or fresh fruits. Fresh fruit compote, sauce made with fresh berries, cherry pie filling, or even lemon curd can offer a delicious twist. Adding a pinch of spice, like nutmeg or cardamom, to the cinnamon sugar can introduce an exciting flavor profile to your taco shells. Consider adding a sprinkle of chopped nuts, mini chocolate chips, or a drizzle of caramel or chocolate sauce over the top for added texture and flavor complexity. Add a twist to the cheesecake filling by incorporating lemon juice, lemon zest, orange zest, or even a splash of almond extract for a different flavor profile. A little garnish goes a long way in presentation. A mint leaf, a sprinkle of powdered sugar, or a few fresh blueberries can add a touch of elegance to your tacos.
More Blueberry Recipes
Blueberry Cheesecake Ice Pops Easy Blueberry Cheesecake Bars Blueberry Hand Pies Old-Fashioned Blueberry Cobbler Blueberry Pie Blueberry Pie Filling Lemon Blueberry Bread Easy No-Bake Blueberry Delight
Ensure your cream cheese is at room temperature before mixing to avoid lumps in your filling. The heavy whipping cream should also be cold to help achieve stiff peaks when whipped. Whip the cream cheese mixture until it’s just thick enough to hold its shape. Over-beating can cause the filling to become too loose.
Cheesecake Jars
Mini Lemon Blueberry Cheesecakes
Blueberry Sour Cream Coffee Cake
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