Blueberry Cheesecake Tacos – this is a recipe for very tasty dessert tacos. If you ask me, crunchy tortilla shells, filled with cheesecake filling and topped with homemade blueberry sauce make a perfect dessert. Blueberry Cheesecake Tacos is one of my family’s most favorite desserts.
Have you ever tried dessert tacos? Well, if you like tortillas, cheesecake and fruit flavor, I’m sure you’re gonna love this recipe. Since I like unusual recipes, it’s no wonder I was immediately attracted to Blueberry Cheesecake Tacos – first by their looks and when I tasted them – it was love at first sight.
Although they might seem difficult to prepare, it’s, actually quite the opposite – they are very easy to make and you need all the simple ingredients. One more thing… instead of blueberry sauce, you can use the one you like, or make a combination of flavors.
What do you need to prepare Blueberry Cheesecake Tacos?
- TORTILLA SHELLS:
- 6 Large flour tortillas
- 1/2 cup Light brown sugar
- Vegetable oil for frying
- HOMEMADE BLUEBERRY SAUCE:
- 2 cups Fresh blueberries
- 1/4 cup Granulated sugar
- 7 Tablespoon Water
- 1 Tablespoon Lemon juice
- 1/2 teaspoon lemon zest
- 2 Tablespoon cornstarch
- CHEESECAKE FILLING:
- 1 cup Heavy Whipping Cream
- 8 oz Cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon Lemon juice
How to prepare Blueberry Cheesecake Tacos?
You should start by cutting the tortillas with a 3.5 – 4 inch circle cutter. You will need 30 tortilla circles. Meanwhile, heat 1 inch oil in a deep pan at medium heat. Next, place tortilla circles in the hot oil, using tongs, and let them fry for about 10 second and then turn the other side, then fold them in half using the tongs, so that they look like shells and fry until they become golden brown. Turning to the other side and fry until they become golden brown.
Take them out of the pan , then immediately put in the bowl with light brown sugar. Cover the shells completely. Place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles. Put blueberries, sugar, 5 Tbsp of water, lemon juice and lemon zest in a medium pan. Cook for 10-12 minutes on medium heat. In a separate, small dish, put 2 Tbsp of water and corn starch and stir them, then add to the blueberry mixture in the pan.
Stir and cook for 20-30 sec until thickens. Remove from heat and leave to cool completely. Beat Heavy Whipping Cream until stiff peaks form. Beat cream cheese, powdered sugar and lemon juice, using medium speed, until smooth. Fold in whipped cream. Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and top with Blueberry sauce.
Make sure that blueberry sauce is cooled completely before you top tortilla shells with it. Keep this dessert refrigerated and serve it cooled.
WELL, THIS WAS JUST A SHORT VERSION OF THE RECIPE THAT YOU CAN FIND AT THE BOTTOM OF THE POST, ALONG WITH THE QUANTITIES OF THE NECESSARY INGREDIENTS.
Summer is here and blueberry season is about to begin. Try to make the best of it and I suggest you start with preparing Blueberry Cheesecake Tacos!
Take a look the most popular recipes with blueberries on our blog Blueberry Cheesecake Chimichangas and Blueberry Pie Lush. If you are a fan of taco desserts take a look APPLE CHEESECAKE TACOS.
Blueberry Cheesecake Tacos
Blueberry Cheesecake Tacos – this is a recipe for very tasty dessert tacos. If you ask me, crunchy tortilla shells, filled with cheesecake filling and topped with homemade blueberry sauce make a perfect dessert. Blueberry Cheesecake Tacos is one of my family's most favorite desserts.
Ingredients
- TORTILLA SHELLS:
- 6 Large flour tortillas
- 1/2 cup Light brown sugar
- Vegetable oil for frying
- HOMEMADE BLUEBERRY SAUCE:
- 2 cups Fresh blueberries
- 1/4 cup Granulated sugar
- 7 Tablespoon Water
- 1 Tablespoon Lemon juice
- 1/2 teaspoon lemon zest
- 2 Tablespoon cornstarch
- CHEESECAKE FILLING:
- 1 cup Heavy Whipping Cream
- 8 oz Cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon Lemon juice
Instructions
- TO MAKE TORTILLA SHELLS – You should start by cutting the tortillas with a 3.5 – 4 inch circle cutter. You will need 30 tortilla circles.
- Meanwhile, heat 1 inch oil in a deep pan at medium heat. Next, place tortilla circles in the hot oil, using tongs, and let them fry for about 10 second and then turn the other side, then fold them in half using the tongs, so that they look like shells and fry until they become golden brown. Turning to the other side and fry until they become golden brown.
- Take them out of the pan, then immediately put in the bowl with light brown sugar. Cover the shells completely. Place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles.
- TO MAKE HOMEMADE BLUEBERRY SAUCE – Put blueberries, sugar, 5 Tbsp of water, lemon juice and lemon zest in a medium pan. Cook for 10 minutes on medium heat. In a separate, small dish, put 2 Tbsp of water and corn starch and stir them, then add to the blueberry mixture in the pan. Stir and cook for 20-30 sec , until thickens. Remove from heat and leave to cool completely.
- TO MAKE CHEESECAKE FILLING – Beat Heavy Whipping Cream until stiff peaks form. Set aside. In a separate bowl, beat cream cheese, powdered sugar and lemon juice, using medium speed, until smooth. Fold in whipped cream.
- Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and top with Blueberry sauce.
Notes
- Make sure that blueberry sauce is cooled completely before you top tortilla shells with it. Keep this dessert refrigerated and serve it cooled.
- Tortilla shells should be fried only until they get slightly brown. If you fry them too much, it´s possible that sugar and cinnamon mixture won´t stick to them. It is also important to transfer them to a bowl with sugar and cinnamon mixture immediately after frying and coat with the mixture completely. If tortilla shells cool before coating, again the mixture won´t stick to them.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 121mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 2g
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