Video Instruction & Recipe – Blueberry Cheesecake Tacos

To learn how to make Blueberry Cheesecake Tacos, follow along with Ms. Tara with the video below!

Blueberry Cheesecake Tacos

  • Cutting Board
  • Pairing Knife
  • Mixing bowls
  • Tongs
  • Saucepan
  • Wooden Spoon, or Mixing Spoon
  • Measuring Cups and Spoons
  • 3.5 – 4 inch Circle Cutter or Lid
  • Grater or Zester
  • Electric mixer
  • Piping Bag
  • Muffin Tin or Paper Lined Plate

FOR THE TORTILLA SHELLS

  • 8 large flour tortilla
  • 1/2 cup light brown sugar
  • 1/2 tsp cinnamon
  • vegetable oil (for frying)

FOR THE BLUEBERRY SAUCE

  • 2 cups fresh blueberries (washed and drained)
  • 1/4 cup granulated sugar
  • 5 tbsp water
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1 tbsp cornstarch (plus 1-2 tbsp water)

FOR THE CHEESECAKE FILLING

  • 8 oz cream cheese (softened)
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 tsp lemon juice

FOR THE HOMEMADE BLUEBERRY SAUCE

  1. Put blueberries, sugar, water, lemon juice and lemon zest in a medium pan. Cook for 10 minutes on medium heat

  2. In a small bowl combine cornstarch and water. Add the cornstarch slurry to the blueberry mixture.

  3. Stir and cook for 20-30 seconds until thickened

  4. Remove from heat and cool completely

TO MAKE TORTILLAS

  1. Start by cutting the tortillas with a 3.5 – 4 inch circle cutter. You can also use a bowl or lid of the same diameter as a guide

  2. Meanwhile, heat 1 inch of oil in a deep pan at medium heat. Place tortilla circles in the hot oil using tongs, working one at a time, fry for about 10 seconds then flip using the tongs and fold tortilla rounds in half to form taco shell shape. Continue to fry until they are golden brown

  3. Immediately toss warm tortillas in a bowl with light brown sugar and cinnamon covering the shells completely. Place them on an upside down muffin tin to keep their shape or paper lined plate. Repeat until all tortillas are fried

TO MAKE CHEESECAKE FILLING

  1. Beat heavy whipping cream until stiff peaks form. Set aside

  2. In a separate bowl, beat cream cheese, powdered sugar and lemon juice, using medium speed, until smooth. Fold in whipped cream

  3. Put the mixture into a piping bag and cut off the tip. Fill the tortillas with cream cheese filling and top with blueberry sauce

  4. Enjoy!