Description
Blueberry Cheesecake Tacos merge classic dessert magic with Mexican-inspired creativity, offering a playful twist on traditional sweets. Sweet cream cheese, fresh blueberries, and crisp tortilla shells create a delightful fusion you’ll crave again and again.
Ingredients
Scale
Blueberry Tacos
Main Ingredients:
- 6 large flour tortillas
- 2 cups fresh blueberries
- 8 ounces (226 grams) cream cheese, softened
- 1 cup heavy whipping cream
Sugars and Sweeteners:
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
Additional Ingredients:
- Vegetable oil for frying
- 7 tablespoons water
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
Instructions
- Use a circular cutter to transform tortillas into 3.54-inch discs, preparing approximately 30 rounds for the dessert shells.
- Pour vegetable oil to a depth of 1 inch in a deep pan, heating over medium temperature until shimmering.
- Carefully maneuver tortilla rounds into hot oil using tongs, frying each side for roughly 10 seconds. Skillfully fold each disc midway through cooking to create a taco shell shape.
- Immediately coat freshly fried shells in light brown sugar, then drape over an inverted muffin tin to cool and maintain their curved structure.
- Combine blueberries, sugar, water, lemon juice, and zest in a medium saucepan, simmering for 10 minutes to develop intense fruity flavors.
- Blend cornstarch with additional water, then swirl into the blueberry mixture. Cook briefly until the sauce thickens and becomes glossy.
- Allow blueberry compote to cool completely, ensuring a rich, concentrated flavor profile.
- Whip heavy cream until stiff peaks emerge, creating a light and airy texture.
- In a separate mixing bowl, blend cream cheese, powdered sugar, and lemon juice until completely smooth.
- Gently incorporate whipped cream into the cream cheese mixture, maintaining its delicate airiness.
- Transfer the creamy filling into a piping bag, trimming the tip for precise application.
- Fill each crisp sugar-coated shell with the cheesecake mixture, then generously drizzle with cooled blueberry sauce.
Notes
- Choose corn tortillas for a more authentic taco shell texture and authentic flavor profile.
- Maintain oil temperature between 350-375°F for perfectly crispy, golden-brown shells without burning.
- Use a candy thermometer to precisely monitor oil heat during frying for consistent results.
- Drain excess oil on paper towels after coating shells in brown sugar to prevent sogginess.
- Swap traditional sugar coating with cinnamon-sugar blend for deeper flavor complexity.
- Chill piping bag and bowl before whipping cream to achieve faster, more stable peaks.
- Replace heavy whipping cream with Greek yogurt for a lighter, tangier cheesecake filling.
- Make blueberry sauce ahead of time and refrigerate for up to 3 days to enhance flavor development.
- Create gluten-free version by using gluten-free tortillas or almond flour-based shells.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 412 kcal
- Sugar: 29 g
- Sodium: 196 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg