• Street-Sized Taco Shells (or 5 Flour Tortillas) • Vegetable Oil • Salted Butter • Granulated Sugar • Ground Cinnamon • Full-Fat Cream Cheese • Powdered Sugar • Pure Vanilla Extract • Heavy Whipping Cream • Blueberry Pie Filling
If using flour tortillas, cut out 16 rounds, roughly 4 inches in diameter, and prick each round with a fork. Then heat 3 inches of neutral oil to 325ºF in a large, deep pot, and carefully fold and fry each tortilla until crispy and golden brown.
Cool on a taco rack or upturned a muffin pan and place the taco shell in between the grooves in the pan.
Once the taco shells are cool enough to handle, is to use a pastry brush to coat them all over with the melted butter.
In a small bowl, add the sugar and cinnamon and mix well to combine. Dip both sides of the tortilla shells in the cinnamon sugar, shaking off any excess.
Place on a baking sheet lined with parchment paper and set aside to completely cool while you make the filling.
In a large mixing bowl, add the cream cheese, powdered sugar, and vanilla extract.
Beat well to combine then pour in the heavy cream and beat again until the mixture looks very thick and is holding its shape. If using whipped topping you can fold it into the cream cheese mixture.
Transfer the cheesecake filling to a piping bag fitted with an open star nozzle.
Pipe the cheesecake filling inside the cooled taco shells.
Add a spoonful of blueberry pie filling to the top of the cheesecake filling in each taco. Serve and enjoy!
Blueberry Cheesecake Tacos are the perfect dessert for Cinco de Mayo gatherings or a Mexican-themed parties!
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 mixture and a blueberry pie filling on top!
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