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

Equipment

• Deep pan
• Tongs
• Medium and small pans
• Mixing bowls
• Electric mixer
• 3.5 – 4 inch circle cutter
• Muffin tin (upside down)

Instructions

To Make Tortilla Shells:

1. Start by cutting the tortillas with a 3.5 – 4 inch circle cutter. You will need 30 tortilla circles.
2. Heat 1 inch of oil in a deep pan over medium heat. Once hot, place the tortilla circles in the oil using tongs.
3. Fry each side for about 10 seconds, then fold them in half with the tongs to form a shell shape.
4. Continue frying until both sides are golden brown.
5. Remove the shells from the pan and immediately coat them in light brown sugar.
6. Place the coated shells on an upside-down muffin tin to hold their shape while cooling. Repeat with remaining tortilla circles.

To Make Homemade Blueberry Sauce:

1. Combine blueberries, granulated sugar, 5 tablespoons of water, lemon juice, and lemon zest in a medium pan.
2. Cook over medium heat for 10 minutes.
3. In a small dish, mix the remaining 2 tablespoons of water with cornstarch until smooth, then add to the blueberry mixture.
4. Stir and cook for an additional 20-30 seconds, until the sauce thickens.
5. Remove from heat and let the sauce cool completely.

To Make Cheesecake Filling:

1. Beat the heavy whipping cream until stiff peaks form and set aside.
2. In a separate bowl, beat the cream cheese, powdered sugar, and lemon juice on medium speed until smooth.
3. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Transfer the mixture to a piping bag and snip off the tip.

Assembly:

1. Fill each tortilla shell with the cheesecake filling using the piping bag.
2. Top with the homemade blueberry sauce.

Tips and Variations

• Tip: Make sure the blueberry sauce is completely cooled before topping the cheesecake filling to prevent it from melting.
• Variation: Try adding a sprinkle of cinnamon to the brown sugar for an extra layer of flavor in the tortilla shells.
• Variation: Substitute the blueberries with strawberries or raspberries for a different berry twist.

Frequently Asked Questions

Q: Can I make the tortilla shells ahead of time? A: Yes, you can make the shells a day in advance. Store them in an airtight container at room temperature.

Q: What if I don’t have a circle cutter? A: You can use a small bowl or a large glass as a guide to cut the tortilla circles with a knife.

Q: Can I use frozen blueberries for the sauce? A: Absolutely! Just make sure to thaw and drain them before using to avoid excess water.

Q: How long will the cheesecake filling last? A: The cheesecake filling can be stored in the refrigerator for up to 3 days.

 

These Blueberry Cheesecake Tacos are a delightful blend of textures and flavors, perfect for any dessert lover looking for a creative twist. Whether you’re making them for a special occasion or just to treat yourself, the combination of crispy tortilla shells, creamy cheesecake filling, and tangy blueberry sauce is sure to impress. Enjoy the process of creating these little bites of joy and savor each delicious mouthful!