Blueberry Cheesecake Taco Shells (Printer-Friendly)
Crisp cinnamon graham shells hold smooth cheesecake and tangy blueberry filling for a delightful flavor contrast.
# What You'll Need:
→ Taco Shells
01 -
8-inch flour tortillas, soft and pliable
02 -
1/2 cup graham cracker crumbs
03 -
1 teaspoon ground cinnamon
04 -
2 tablespoons unsalted butter, melted
→ Cheesecake Filling
05 -
1 cup heavy cream, cold
06 -
8 ounces cream cheese, room temperature
07 -
1 teaspoon lemon zest
08 -
1 teaspoon pure vanilla extract
09 -
1/4 cup powdered sugar, sifted
→ Topping
10 -
Blueberry pie filling, 1 teaspoon per taco
11 -
Additional graham cracker crumbs for garnish
# Steps to Follow:
01 -
Using a 4-inch round cutter or glass, cut circles from each flour tortilla to form taco shapes.
02 -
Brush both sides of each tortilla circle with melted butter, then press into a mixture of graham cracker crumbs and cinnamon until fully coated.
03 -
Drape each coated circle over the inverted cups of an upside-down muffin tin to create taco shells. Bake at 400°F for 10 minutes or until golden and crisp. Cool completely to set shape.
04 -
In a large bowl, beat cold heavy cream and room temperature cream cheese until smooth and fluffy.
05 -
Mix in lemon zest, vanilla extract, and sifted powdered sugar until the filling is creamy and holds its shape.
06 -
Refrigerate the filling for at least 30 minutes to firm up for easy piping.
07 -
Spoon or pipe the cheesecake filling into cooled taco shells.
08 -
Top each filled shell with a teaspoon of blueberry pie filling, sprinkle additional graham cracker crumbs, and serve immediately.
# Extra Suggestions:
01 -
For best texture, avoid overbaking the shells as they firm up while cooling.
02 -
Ensure cream cheese is fully at room temperature to achieve a smooth filling.
03 -
Chilling the filling for at least 30 minutes makes it easier to pipe and enhances flavor melding.