Blueberry Cheesecake Taco Shells (Printable Version)
Crisp tortillas coated with cinnamon crumbs filled with creamy cheesecake and blueberry topping.
# What You'll Need:
→ Shells
01 -
6 large (8 inch) wheat flour tortillas
02 -
1 cup graham cracker crumbs
03 -
0.5 teaspoon ground cinnamon
04 -
4 tablespoons unsalted butter, melted
→ Filling
05 -
1 cup heavy cream
06 -
8 ounces cream cheese, room temperature
07 -
1 teaspoon lemon zest
08 -
1 teaspoon vanilla extract
09 -
2 tablespoons powdered sugar
→ Topping
10 -
1 can (19 oz) blueberry pie filling
11 -
Additional graham cracker crumbs for garnish
# Step-by-Step Guide:
01 -
Preheat oven to 400°F. In a bowl, combine graham cracker crumbs with ground cinnamon and set aside.
02 -
Using a round cutter, cut 4 to 5 circles from each tortilla. Dip each circle in melted butter, then coat both sides in the graham cracker mixture.
03 -
Place each coated tortilla circle over the inverted cups of a muffin tin to form taco shells. Bake for 10 minutes or until crisp and golden. Let cool on the pan.
04 -
In a large bowl, beat heavy cream and cream cheese together until smooth. Incorporate lemon zest, vanilla extract, and powdered sugar until fully blended.
05 -
Cover the filling and refrigerate for 30 minutes to allow thickening.
06 -
Transfer filling to a piping bag. Pipe filling into each taco shell, top with 1 teaspoon of blueberry pie filling, and garnish with additional graham cracker crumbs.
# Additional Notes:
01 -
Ensure the cream cheese is at room temperature for a smooth filling texture.