How to Make Blueberry Cheesecake Tacos At Home

Indulge in the delightful fusion of “Berry Bliss: Blueberry Cheesecake Tacos,” where the crispiness of taco shells meets the creamy, luscious texture of blueberry cheesecake filling. This innovative dessert combines the fun format of a taco with the decadent flavors of a classic cheesecake, topped with a vibrant blueberry sauce. Perfect for parties, family gatherings, or as a unique treat to brighten any day, these dessert tacos are sure to captivate and impress with every bite.

Why You’ll Love Blueberry Cheesecake Tacos:

  • Unique Presentation: A fun and unexpected way to serve cheesecake, perfect for making any occasion special.
  • Delicious Combination: The crunchy taco shells contrast beautifully with the smooth, rich cheesecake filling.
  • Easy to Assemble: Simple ingredients come together quickly, allowing for last-minute preparation.
  • Customizable: Easily adaptable with different berries or toppings to suit your taste preferences.

Ingredients Notes For Blueberry Cheesecake Tacos:

    • Taco Shells: Use mini taco shells for a bite-sized dessert or standard ones for a more generous serving. You can make them from scratch using small tortillas, baked until crispy.
    • Cream Cheese: The base of the cheesecake filling; ensure it’s softened to room temperature for smooth mixing.
    • Sugar: Sweetens the cheesecake filling and can be adjusted based on your preference.
    • Vanilla Extract: Enhances the flavor of the filling.
  • Heavy Cream: Whipped into the filling to add lightness and creaminess.
  • Blueberries: Fresh or frozen blueberries can be used to make a quick compote for topping.
  • Lemon Juice: Adds a bright note to the blueberry topping, enhancing the berries’ natural flavors.
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Recipe Steps:

    1. Prepare the Taco Shells:
      • If using store-bought crispy taco shells, warm them slightly in the oven to refresh. If making from scratch, shape small tortillas into a taco shape and bake at 350°F (175°C) until crispy.
    2. Make the Cheesecake Filling:
        • Beat the softened cream cheese with sugar and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture until well combined.

    3. Cook the Blueberry Topping:
      • In a saucepan, combine blueberries, a bit of sugar, and lemon juice. Cook over medium heat until the berries burst and the sauce thickens slightly. Allow to cool.
  1. Assemble the Tacos:
    • Spoon or pipe the cheesecake filling into each taco shell. Top with a generous amount of cooled blueberry compote.
  2. Serve:
      • Serve immediately to maintain the crispiness of the taco shells, or chill for a short time if preferred.

Storage Options:

  • Prep Ahead: Keep the cheesecake filling and blueberry topping refrigerated in separate containers until ready to serve.
  • Best Served Fresh: Assemble the tacos close to serving time to prevent the shells from becoming soggy.


For the Taco Shells:

    • 6-8 small flour tortillas you can use corn tortillas if you prefer
    • 1/2 cup granulated sugar
    • 1 teaspoon ground cinnamon

  • Butter or oil for frying

For the Cheesecake Filling:

  • 1 package 8 oz cream cheese, softened
  • 1/4 cup sour cream
    • 1/2 cup powdered sugar
    • 1 teaspoon vanilla extract

    For the Blueberry Topping:

    • 2 cups fresh blueberries or frozen, thawed if out of season
    • 1/4 cup granulated sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon cornstarch dissolved in 1 tablespoon water optional, for thickening
    • Instructions

      Prepare the Taco Shells:

        • In a shallow bowl, mix together 1/2 cup granulated sugar and cinnamon. Set aside.
        • Cut the tortillas into smaller circles using a cookie cutter if desired for a mini taco size.
        • Heat butter or oil in a skillet over medium heat. Fry the tortillas until crispy, then immediately dip them into the cinnamon-sugar mix, coating both sides. Fold them into a taco shape and set aside to cool. You can use a taco rack or an upside-down muffin tin to help hold their shape.

      Make the Cheesecake Filling:

      • In a mixing bowl, beat the softened cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and creamy. Place in the refrigerator to chill while you prepare the blueberry topping.

      Cook the Blueberry Topping:

        • In a saucepan over medium heat, combine the blueberries, 1/4 cup granulated sugar, and lemon juice. Bring to a simmer.
        • If using, add the cornstarch-water mixture to the blueberries and stir constantly until the sauce thickens. This should take about 1-2 minutes.

      • Remove from heat and let cool slightly.

      Assemble the Tacos:

        • Spoon or pipe the cheesecake filling into the cooled taco shells.
        • Top each taco with a generous amount of the blueberry topping.


      • Serve immediately, or chill in the fridge for a few hours before serving if you prefer a firmer filling.

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