30-Minute Blueberry Cheesecake Tacos You’ll Crave Forever
A creative no-bake dessert featuring cheesecake-filled taco shells with a blueberry topping, perfect for summer parties.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 tacos 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 small flour tortillas
- 2 tbsp melted butter
- 1/2 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup heavy cream (cold)
- 1 cup fresh or thawed frozen blueberries
- 1/4 cup blueberry preserves or pie filling
Instructions
- Brush both sides of tortillas with melted butter. Mix graham crumbs, sugar, and cinnamon, then coat tortillas. Drape over oven rack bars to form taco shapes and bake at 375°F for 7–10 mins until crisp.
- Beat cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold into cream cheese mixture.
- Once shells are cooled, pipe or spoon cheesecake filling inside.
- Mix blueberries with blueberry preserves until glossy. Spoon generously over the cheesecake filling.
- Sprinkle extra graham crumbs or powdered sugar on top. Serve immediately or chill.
Notes
- Use fresh blueberries for the best flavor.
- Chill the cheesecake filling for a firmer texture if needed.
- Serve immediately for the best crunch.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg