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Blueberry Cheesecake Tacos

Blueberry Cheesecake Tacos combine crunchy tortilla shells with the creamy sweetness of an easy cheesecake filling and blueberry sauce! This fun dessert uses simple ingredients to create a unique twist on tacos that are sure to be as tasty as they are memorable!

Taco Tuesday just got a sweet treat makeover! Tortillas are fried to form crunchy taco shells, brushed with melted butter, and coated with cinnamon and sugar, then filled with a creamy cheesecake filling. Spoon some blueberry pie filling on top and you won’t only want to eat this tasty treat on Tuesdays!

This easy recipe is also perfect for serving at a party and can be easily scaled up to feed a crowd. You can also use raspberry cake filling or cherry pie filling instead of blueberry, if you prefer. What’s not to love?

Recipe FAQ’s

Is there a dairy-free alternative for the cream cheese and heavy whipping cream?

Yes, you can use dairy-free cream cheese and a plant-based heavy whipping cream alternative to make this recipe suitable for those avoiding dairy.

Can I use low carb tortillas for this recipe?

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Absolutely! Low carb tortillas can be a great substitute if you’re looking to reduce the carbohydrate content. Just be mindful that the texture and taste might vary slightly from the original recipe.

Can I use fresh blueberries instead of blueberry pie filling?

Yes, you can use fresh blueberries to make a homemade blueberry sauce or compote as an alternative to canned pie filling. This might alter the sweetness and texture, so adjust the sugar according to your taste.

Can I make blueberry cheesecake tacos ahead of time?

It’s best to assemble the tacos just before serving to maintain the crispness of the shells. However, you could make the cheesecake filling ahead of time and refrigerate it in an airtight container until it’s needed.



6 Large flour tortillas
1/2 cup Light brown sugar
Vegetable oil for frying


2 cups Fresh blueberries
1/4 cup Granulated sugar
7 Tablespoon Water
1 Tablespoon Lemon juice
1/2 teaspoon lemon zest
2 Tablespoon cornstarch


1 cup Heavy Whipping Cream
8 oz Cream cheese, softened
1/3 cup powdered sugar
1 teaspoon Lemon juice



You should start by cutting the tortillas with a 3.5 – 4 inch circle cutter. You will need 30 tortilla circles.

Meanwhile, heat 1 inch oil in a deep pan at medium heat. Next, place tortilla circles in the hot oil, using tongs, and let them fry for about 10 second and then turn the other side, then fold them in half using the tongs, so that they look like shells and fry until they become golden brown. Turning to the other side and fry until they become golden brown.

Take them out of the pan , then immediately put in the bowl with light brown sugar. Cover the shells completely. Place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles.


Put blueberries, sugar, 5 Tbsp of water, lemon juice and lemon zest in a medium pan. Cook for 10 minutes on medium heat. In a separate, small dish, put 2 Tbsp of water and corn starch and stir them, then add to the blueberry mixture in the pan. Stir and cook for 20-30 sec , until thickens. Remove from heat and leave to cool completely.


Beat Heavy Whipping Cream until stiff peaks form. Set aside. In a separate bowl, beat cream cheese, powdered sugar and lemon juice, using medium speed, until smooth. Fold in whipped cream.

Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and top with Blueberry sauce.

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