Blueberry Cheesecake Taco Shells (Print View)
Crispy tortillas filled with cheesecake cream and blueberry topping, dusted with graham crumbs.
# What You'll Need:
→ Taco Shells
01 -
6 large flour tortillas (8-inch diameter)
02 -
1 cup graham cracker crumbs
03 -
1/2 teaspoon ground cinnamon
04 -
1/4 cup unsalted butter, melted
→ Cheesecake Filling
05 -
1 cup heavy cream
06 -
8 ounces cream cheese, room temperature
07 -
1 teaspoon lemon zest
08 -
1 teaspoon vanilla extract
09 -
1/4 cup powdered sugar
→ Topping
10 -
1 can blueberry pie filling (19 ounces)
11 -
Additional graham cracker crumbs, for garnish
# Directions:
01 -
Preheat oven to 400°F (200°C). In a bowl, mix the graham cracker crumbs with cinnamon and set aside.
02 -
Cut 4 to 5 circles from each flour tortilla using a round cutter. Dip each circle in melted butter, then coat both sides in the graham cinnamon mixture.
03 -
Arrange the coated tortilla circles over inverted muffin tin cups to create a taco shell shape. Bake for 10 minutes until crisp and golden. Let cool on the pan.
04 -
In a large bowl, beat heavy cream and cream cheese together until smooth. Add lemon zest, vanilla extract, and powdered sugar. Mix until fully incorporated and smooth.
05 -
Cover and refrigerate the filling for 30 minutes to thicken.
06 -
Transfer the chilled filling into a piping bag. Pipe the filling into each taco shell.
07 -
Top each filled taco with about 1 teaspoon blueberry pie filling and sprinkle with additional graham cracker crumbs.
# Notes:
01 -
For best results, ensure the filling is well-chilled before piping to achieve stable structure in each shell.