What if you could indulge in a dessert that not only satisfies your sweet tooth but also offers a unique twist on traditional favorites? Meet the Blueberry Cheesecake Taco Shells! This delightful dessert brings together the rich, creamy texture of cheesecake with the sweet-tart flavor of blueberry pie, all wrapped in a crispy taco shell. Imagine taking a bite and experiencing the explosion of flavors and textures – it’s a culinary adventure that’s as fun to eat as it is delicious to savor.
This recipe stands out for its simplicity and ability to please both kids and adults alike. Who wouldn’t be excited about a dessert shaped like a taco? Blueberry Cheesecake Taco Shells are not only visually appealing, but they also deliver a mouthwatering experience. Perfect for gatherings, parties, or even a special treat for yourself, this recipe can elevate any occasion. Plus, being vegetarian, these taco shells cater to various dietary needs without compromising on flavor.
Why You’ll Love This Blueberry Cheesecake Taco Shells
- Unique presentation: Serving cheesecake in taco form is sure to impress your guests!
- Flavor combination: The blend of blueberry and creamy cheesecake offers a delightful contrast.
- Easy to make: With simple ingredients and steps, you can whip these up in no time.
- Fun for all ages: Kids will love the playful shape, making dessert even more enjoyable.
- Customizable: You can easily tweak the filling or toppings to suit your taste preferences.
Preparation Phase & Tools to Use
Before diving into making Blueberry Cheesecake Taco Shells, it’s essential to prepare your kitchen adequately. Start by gathering the following tools and utensils:
- Muffin tin: You’ll need this to shape your taco shells.
- Round cutter: A cookie cutter or glass to cut out tortilla circles.
- Mixing bowls: For combining your graham cracker mixture and cheesecake filling.
- Hand mixer or whisk: To blend the cream and cream cheese until smooth.
- Piping bag: To easily fill the taco shells with the cheesecake mixture.
Once you have your tools ready, the next step involves creating an organized workspace. Cleaning your countertops and ensuring you have ample room to work will streamline the process. Roll up your sleeves, and let’s make some delicious taco shells!
Ingredients
- 6 large (20 cm) wheat flour tortillas
- 1 cup (120 g) graham cracker crumbs
- 0.5 teaspoon ground cinnamon
- 60 ml unsalted butter, melted
- 240 ml heavy cream
- 225 g cream cheese, room temperature
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 30 g powdered sugar
- 1 can (about 540 g) blueberry pie filling
- Additional graham cracker crumbs, for garnish
Instructions
Step 1: Preheat and Prepare
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.
Step 2: Shape the Taco Shells
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.
Step 3: Bake and Cool
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.
Step 4: Make the Cheesecake Filling
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.
Step 5: Fill and Serve
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.
Variations
- Protein: Add a touch of protein by mixing in Greek yogurt into the cheesecake filling for added creaminess.
- Vegetables: For a savory twist, consider using sweet potato tacos as your shell base instead of tortillas (though this will change the overall flavor profile).
- Spices: Experiment with different spices like nutmeg or even a dash of pumpkin spice for a seasonal flair.
Cooking Notes
- Ensure that the cream cheese is at room temperature for easier blending into the filling.
- You can make the taco shells ahead of time and store them in an airtight container for a day or two before filling.
Serving Suggestions
- Serve with whipped cream on the side for extra indulgence.
- Pair with fresh blueberries or a drizzle of blueberry syrup for a more gourmet touch.
Tips
- To keep taco shells crisp, avoid filling them too early before serving.
- For an extra layer of flavor, consider adding zest from an orange along with the lemon.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 60 minutes
Nutritional Information
- Calories: Approximately 200 calories per taco shell.
- Protein: 3 grams.
- Sodium: 150 mg.
FAQs
Can I make these taco shells ahead of time?
Yes! You can prepare the taco shells in advance and store them in an airtight container until you’re ready to fill them.
How do I store leftover taco shells?
To keep them fresh, store uneaten taco shells in an airtight container at room temperature for up to two days.
Can I use different pie fillings?
Absolutely! Feel free to switch out the blueberry pie filling with cherry, strawberry, or any other fruit filling you prefer.
Is there a gluten-free option for the taco shells?
Yes, you can use gluten-free tortillas in place of wheat flour tortillas to make this dessert gluten-free.
Conclusion
Blueberry Cheesecake Taco Shells are a fun and innovative way to serve dessert, combining two favorites into one unforgettable treat. With contrasting textures and flavors, this recipe is bound to become a pantry staple for anyone looking to wow their friends and family. Experiment with variations, share your thoughts, or simply indulge yourself with this amazing treat. Don’t forget to leave a comment below if you try out these delightful taco shells!
Print
Blueberry Cheesecake Taco Shells
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
Blueberry Cheesecake Taco Shells are a fun and innovative way to serve dessert, combining two favorites into one unforgettable treat.
Ingredients
- 6 large (20 cm) wheat flour tortillas
- 1 cup (120 g) graham cracker crumbs
- 0.5 teaspoon ground cinnamon
- 60 ml unsalted butter, melted
- 240 ml heavy cream
- 225 g cream cheese, room temperature
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 30 g powdered sugar
- 1 can (about 540 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.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 200 calories per taco shell
- Sodium: 150 mg
- Protein: 3 grams