Irresistible Blueberry Cheesecake Taco Shells Recipe
Blueberry Cheesecake Taco Shells are a fun and innovative way to serve dessert, combining two favorites into one unforgettable treat.
Ingredients
Scale
- 6large (20 cm) wheat flour tortillas
- 1 cup(120 g) graham cracker crumbs
- 0.5 teaspoonground cinnamon
- 60ml unsalted butter, melted
- 240ml heavy cream
- 225 gcream cheese, room temperature
- 1 teaspoonlemon zest
- 1 teaspoonvanilla extract
- 30 gpowdered sugar
- 1can (about540 g) blueberry pie filling
- Additional graham cracker crumbs, for garnish
Instructions
- Start by preheating your oven to 200°C (392°F). This ensures that your taco shells will cook evenly and become crisp. In a mixing bowl, combine the graham cracker crumbs with ground cinnamon, which will add a delicious warm flavor to the taco shells. Set this mixture aside as it will be used to coat the tortillas.
- Take each tortilla and cut 4 to 5 circles using your round cutter. This size is perfect for creating bite-sized taco shells. Next, dip each circle into the melted butter, ensuring that both sides get a light coating. After buttering, toss the circles in the graham cracker mixture, making sure they are well-covered; this will give them a delightful crunch and flavor. To form the taco shells, place the coated circles over the inverted cups of a muffin tin, which will mold them into shape.
- Once your taco shells are shaped in the muffin tin, bake them in the preheated oven for about 10 minutes. Keep an eye on them until they turn golden brown and crisp. After baking, allow them to cool on the pan, enabling them to harden slightly before filling them with the cheesecake mixture.
- In a large mixing bowl, use a hand mixer to beat together the heavy cream and cream cheese until you achieve a smooth, creamy mixture. The key here is to incorporate air into the mixture, making it light and fluffy. Next, add in the lemon zest, vanilla extract, and powdered sugar, and continue mixing until everything is well-combined and no lumps remain. Cover this bowl with plastic wrap and refrigerate for about 30 minutes. This chilling process helps the filling thicken up, making it easier to pipe into the cooled taco shells.
- After the filling has chilled, transfer it to a piping bag fitted with a star tip for an elegant finish. Carefully pipe the cheesecake filling into each taco shell, being generous yet neat. Top each filled taco with about a teaspoon of blueberry pie filling for that burst of fruity flavor. Finally, sprinkle some additional graham cracker crumbs on top to imitate the classic cheesecake crust and add a bit of crunch.
Notes
To keep taco shells crisp, avoid filling them too early before serving.
Nutrition
- Calories: Approximately 200 calories per taco shell
- Protein: 3 grams