Blueberry Cheesecake Taco Shells (Printer-Friendly)

Golden cinnamon graham shells filled with tangy cheesecake and topped with vibrant blueberry filling.

# What You’ll Need:

→ Shell

01 - 6 soft 8-inch flour tortillas
02 - 1/4 cup melted unsalted butter
03 - 1/3 cup graham cracker crumbs
04 - 1 teaspoon ground cinnamon

→ Filling

05 - 3/4 cup cold heavy cream
06 - 8 ounces cream cheese, room temperature
07 - 1 teaspoon lemon zest (yellow part only)
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup powdered sugar, sifted

→ Topping

10 - 3/4 cup blueberry pie filling with whole berries
11 - Additional graham cracker crumbs for garnish

# Steps to Make This:

01 - Using a 4-inch round cookie cutter or glass, cut circles from each tortilla to form the taco shells.
02 - Dip each tortilla circle into melted butter to coat thoroughly on both sides, then press both sides into the cinnamon and graham cracker crumb mixture for even coverage.
03 - Place the coated circles over an inverted muffin tin to form taco shapes. Bake in a preheated 400°F oven for 10 minutes or until golden and crisp. Allow shells to cool completely on the pan to retain shape.
04 - In a large mixing bowl, whip cold heavy cream and room temperature cream cheese until smooth and fluffy, ensuring a well-aerated texture.
05 - Incorporate lemon zest, vanilla extract, and sifted powdered sugar into the whipped mixture, continuing to mix until fully combined with a creamy light consistency.
06 - Refrigerate the filling for at least 30 minutes to firm up for easy piping and flavor melding.
07 - Pipe or spoon the chilled filling into each cooled tortilla shell. Use a large star piping tip for a neat presentation if desired.
08 - Spoon one teaspoon of blueberry pie filling atop the cream cheese layer, then sprinkle additional graham cracker crumbs for texture before serving immediately.

# Additional Notes:

01 - Ensure cream cheese reaches room temperature before whipping for smooth filling consistency.
02 - Avoid overbaking shells as they continue to firm while cooling; burnt shells will develop quickly.
03 - Extra graham cracker crumbs can be sprinkled on warm shells post-baking for enhanced crunch.
04 - Store unfilled shells at room temperature up to 2 days; assembled tacos refrigerated and consumed within one day.

Go Back