Last updated on
Blueberry Cheesecake Tacos
Blueberry cheesecake tacos make a perfect dessert! Crispy deep-fried tortilla shells are filled with creamy cheesecake and blueberry pie filling for a tasty treat.
Jump to Recipe
Table of Contents
These dessert tacos are a fun twist on a traditional taco that your whole family and friends will enjoy! Crispy deep-fried tortilla shells are filled with creamy cheesecake and blueberry pie filling for this tasty treat.
MORE RECIPES: Blueberry Delight | Cherry Cheesecake Tacos | No Bake Blueberry Cheesecake
Crunchy tortilla shells, filled with cheesecake filling and topped with blueberry pie filling make a perfect dessert! The creamy cheesecake filling perfectly balances the sweet and tangy blueberry filling, and the crunchy tortilla shells make it a fun way to enjoy this tasty treat.
This sweet dessert would be fun to serve at a Mexican-themed party or for your next taco night. Set up a delicious taco bar with sweet and savory shells and plenty of toppings for both.
These blueberry cheesecake tacos are an explosion of flavor, and with every bite you’ll be in food bliss. The easy cheesecake filling and tart blueberry the perfect ingredients to stuff inside the crunchy taco shells.
Blueberry Cheesecake Tacos Ingredients
- Cream cheese
- Sugar - powdered sugar
- Vanilla - pure vanilla extract
- Whipped topping
- Vegetable oil - for frying the street tacos
- Sugar - granulated sugar
- Ground cinnamon
- Tortillas - street taco flour tortillas
- Pie filling - blueberry pie filling
Making dessert tacos for a crowd? No problem! This recipe will easily double or even triple.
If you cannot find street taco-size flour tortillas, you can use taco-size tortillas. Simply cut them using a 4-inch round bowl, glass, or cookie cutter to make a street taco size.
When mixing the ingredients, be sure the cream cheese is at room temperature, so there are no lumps in the cream cheese filling. The cinnamon adds some wonderful flavor, but you can omit it if you prefer. You can also substitute light brown sugar for granulated sugar in this easy recipe.
How to Make Blueberry Cheesecake Tacos
FIRST STEP: Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese, powdered sugar, and vanilla for 1½ to 2 minutes until smooth.
SECOND STEP: Add the whipped topping and continue beating until the mixture is smooth and fluffy.
THIRD STEP: Transfer the mixture to a piping bag fitted with tip #1M or a gallon-size Ziploc bag. Chill in the refrigerator while preparing the tortilla shells for frying.
FOURTH STEP: Add the oil to a deep stockpot or dutch oven over medium-high heat. Heat the oil to 325 to 350°F.
FIFTH STEP: Add the sugar and cinnamon to either a shallow tray or a shallow bowl. Stir to combine. Set it aside.
SIXTH STEP: Line an inverted muffin tin with paper towels for the cooked and coated tortillas to cool on. Tuck the paper towels in between the upside-down muffin cups.
SEVENTH STEP: When the oil has reached the desired temperature, use long-handled tongs (to keep your hands far away from the oil) and pinch together two sides of a tortilla to form a folded taco shape. Holding the sides together, submerge the tortilla into the oil. Fry the tortilla for 1 to 2 minutes.
EIGHTH STEP: The tortilla will bubble up. If you lose your grip on the tongs, just use them to fold the taco back in half and keep it submerged to brown the inside and outside evenly.
NINTH STEP: When the tortilla is light golden brown, remove it from the oil and place it directly in the cinnamon sugar. Use a spoon to sprinkle the cinnamon sugar evenly over the tortilla, inside and outside. Place the coated shells onto the paper towels on the inverted muffin pan. This will allow the taco shells to retain their shape. Repeat for the remaining tortillas.
TENTH STEP: When all of the taco shells are cooled, remove the cheesecake filling from the refrigerator. Pipe a line of filling across the center of each taco.
ELEVENTH STEP: Top each taco with the blueberry pie filling. Serve immediately.
Can I use corn tortillas for this cheesecake dessert tacos recipe?
For best results, we suggest sticking with flour tortillas. We find that a flour tortilla shell is much easier to work with and is much more pliable than corn tortillas.
What is the best oil to use for deep frying?
Vegetable oil is the standard oil used for deep frying at home. It heats to the right temperature and won’t leave any extra taste on the finished product.
Can I freeze these dessert tacos?
These yummy little dessert tacos are best made fresh. The taco shells will not hold up in the freezer. You can however freeze the filling and make more taco shells fresh the next time you are ready to enjoy this dessert.
How to Store Blueberry Cheesecake Tacos
IN THE FRIDGE: The crispness of the fried tortillas is best within a few hours. Store leftover dessert tacos in the refrigerator for 2 to 3 days. Cheesecake filling can be stored in the refrigerator in a sealed container for up to 1 week.
IN THE FREEZER: The cream cheese mixture can be kept in the freezer for up to 3 months in an airtight container. Thaw in the refrigerator and then pipe into freshly fried “taco” shells.
Blueberry Cheesecake Tacos
Blueberry cheesecake tacos make a perfect dessert! Crispy deep-fried tortilla shells are filled with creamy cheesecake and blueberry pie filling for a tasty treat.
Ingredients
- 8 ounces cream cheese, softened
- ⅓ cup powdered sugar
- 2 teaspoons pure vanilla extract
- 8 ounces whipped topping, thawed
- 48 ounces vegetable oil, for frying the street tacos
- 1½ cups granulated sugar
- 3 teaspoons ground cinnamon
- 18 street taco flour tortillas
- 21 ounces blueberry pie filling
DIRECTIONS
- Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese, powdered sugar, and vanilla for 1½ to 2 minutes until smooth.
- Add the whipped topping and continue beating until the mixture is smooth and fluffy.
- Transfer the mixture to a piping bag fitted with tip #1M or a gallon-size Ziploc bag. Chill in the refrigerator while preparing the tortilla shells for frying.
- Add the oil to a deep stockpot or dutch oven over medium-high heat. Heat the oil to 325 to 350°F.
- Add the sugar and cinnamon to either a shallow tray or a shallow bowl. Stir to combine. Set it aside.
- Line an inverted muffin tin with paper towels for the cooked and coated tortillas to cool on. Tuck the paper towels in between the upside-down muffin cups.
- When the oil has reached the desired temperature, use long-handled tongs (to keep your hands far away from the oil) and pinch together two sides of a tortilla to form a folded taco shape. Holding the sides together, submerge the tortilla into the oil. Fry the tortilla for 1 to 2 minutes.
- The tortilla will bubble up. If you lose your grip on the tongs, just use them to fold the taco back in half and keep it submerged to brown the inside and outside evenly.
- When the tortilla is light golden brown, remove it from the oil and place it directly in the cinnamon sugar. Use a spoon to sprinkle the cinnamon sugar evenly over the tortilla, inside and outside. Place the coated shells onto the paper towels on the inverted muffin pan. This will allow the taco shells to retain their shape. Repeat for the remaining tortillas.
- When all of the taco shells are cooled, remove the cheesecake filling from the refrigerator. Pipe a line of filling across the center of each taco.
- Top each taco with the blueberry pie filling. Serve immediately.
Nutrition
Calories: 299kcal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 274mg | Potassium: 107mg | Fiber: 2g | Sugar: 36g | Vitamin A: 187IU | Vitamin C: 0.2mg | Calcium: 77mg | Iron: 1mg
Tried this recipe? Don't forget to rate it! Leave recipe feedback in the comments below
Leave a Comment