Description
A delightful twist on traditional tacos, these Blueberry Cheesecake Taco Shells combine a crunchy graham cracker crust with a creamy cheesecake filling and sweet blueberry topping.
Ingredients
Scale
- 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
- Preheat the oven to 200°C.
- In a bowl, combine graham cracker crumbs and cinnamon and set aside.
- Cut 4 to 5 circles from each tortilla using a round cutter.
- Dip each tortilla circle into melted butter, then coat both sides with the graham cracker cinnamon mixture.
- Place each coated circle over the inverted cups of a muffin tin to form taco shells.
- Bake for 10 minutes or until shells are crisp and golden brown. Allow to cool on the pan.
- In a large mixing bowl, beat heavy cream and cream cheese together until smooth.
- Mix in lemon zest, vanilla extract, and powdered sugar until fully incorporated and smooth.
- Cover and refrigerate the filling for 30 minutes to thicken.
- Transfer the chilled filling to a piping bag. Pipe the filling into each taco shell.
- Top with 1 teaspoon of blueberry pie filling and a sprinkle of graham cracker crumbs.
Notes
- Make sure the cream cheese is at room temperature for easier mixing.
- These taco shells can be prepared in advance and stored for a few hours before filling.
Nutrition
- Serving Size: 1 taco shell
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg