Blueberry Cheesecake Taco Shells (Print Format)
Crispy cinnamon-sugar shells filled with creamy filling and blueberry topping—a delightful sweet snack.
# Ingredients:
01 -
6 tortillas (8 inches in diameter)
02 -
1 cup graham cracker crumbs
03 -
½ teaspoon ground cinnamon
04 -
¼ cup melted butter
→ For the filling
05 -
1 cup heavy cream
06 -
8 ounces cream cheese (room temperature)
07 -
1 teaspoon lemon zest
08 -
1 teaspoon vanilla extract
09 -
¼ cup powdered sugar
10 -
1 can blueberry pie filling
# Steps:
01 -
Preheat oven to 400 degrees Fahrenheit.
02 -
In a bowl, combine the graham cracker crumbs and cinnamon. Set aside.
03 -
Cut 4-5 circles from each tortilla.
04 -
Dip each circle into the melted butter and then cover with the graham cracker crumb mixture on both sides.
05 -
On a muffin tin placed upside down, place each circle in between each cup. Bake for 10 minutes or until golden brown. Allow to cool on the pan.
06 -
Place the heavy cream and cream cheese into a large mixing bowl. Beat until smooth.
07 -
Add in the lemon zest, vanilla extract, and powdered sugar, and mix until smooth.
08 -
Place the filling in the refrigerator for 30 minutes to chill.
09 -
Transfer the chilled filling into a piping bag and pipe it into each taco shell.
10 -
Top each taco with 1 teaspoon of blueberry pie filling, sprinkle with graham cracker crumbs, and serve.
# Tips:
01 -
Ensure the tortilla shells are fully cooled before filling to maintain their crispness.