Description
Blueberry Cheesecake Tacos – this is a recipe for very tasty dessert tacos. Crunchy tortilla shells filled with cheesecake filling and topped with homemade blueberry sauce make a perfect dessert.
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
-
Cut tortillas into 30 circles with a 3.5–4 inch cutter.
-
Heat 1 inch of oil in a deep pan.
-
Fry tortilla circles for 10 seconds, flip, fold, and fry until golden.
-
Coat hot shells in brown sugar and cool on an upside-down muffin tin.
-
Cook blueberries, sugar, 5 Tbsp water, lemon juice, and zest for 10 minutes.
-
Mix cornstarch with 2 Tbsp water and add to the pan. Cook until thickened.
-
Cool blueberry sauce completely.
-
Whip cream to stiff peaks.
-
Beat cream cheese, powdered sugar, and lemon juice until smooth.
-
Fold whipped cream into the cream cheese mixture.
-
Pipe filling into shells.
-
Top with cooled blueberry sauce.
Notes
Cool blueberry sauce before topping shells.
Serve dessert chilled.
Fry shells lightly so sugar sticks well.
Coat shells immediately after frying for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American