Blueberry cheesecake tacos are a show-stopping dessert that blends crispy cinnamon-sugar tortillas with rich cheesecake filling and sweet blueberry topping. They’re fun, indulgent, and impossible to resist.
This playful twist on traditional tacos transforms simple ingredients into a crowd-pleasing treat perfect for parties, brunches, or anytime you’re craving a creative sweet.
Star Ingredients for Blueberry Cheesecake Tacos
- Cream cheese – The creamy, tangy base that gives the filling its classic cheesecake richness.
- Powdered sugar – Adds smooth sweetness without grittiness, balancing the tang of the cream cheese.
- Vanilla extract – A hint of warm flavor that enhances both the cheesecake and blueberry elements.
- Whipped topping – Lightens the filling with a fluffy, mousse-like texture for easier piping and eating.
- Street taco flour tortillas – The perfect size and shape for frying into dessert taco shells.
- Granulated sugar & cinnamon – Creates a crunchy, sweet-spiced coating that mimics churro flavor.
- Vegetable oil – Essential for deep-frying, ensuring each tortilla becomes golden, crispy, and puffed.
- Blueberry pie filling – Juicy, sweet, and vibrant—the crown jewel of each taco.
How to Make Blueberry Cheesecake Tacos (In a Nutshell!)
Begin by whipping together cream cheese, powdered sugar, and vanilla until smooth, then fold in the whipped topping for a fluffy cheesecake filling. Chill the mixture to firm it up.
Next, fry the tortillas into taco shapes using tongs and hot oil, then immediately coat them in cinnamon sugar while still warm. Let them cool upside down on an inverted muffin tin to keep their shape.
Once the shells are crisp and cool, pipe the cheesecake filling inside each taco and top generously with blueberry pie filling. Serve and enjoy while fresh!
Sweet Tips & Tasty Twists
For the best taco shells, keep the oil temperature steady and don’t overcrowd the pot—this helps them fry up evenly golden and crisp. If you want extra crunch, lightly toast the tortillas in the oven before frying.
Want to switch things up? Swap blueberry pie filling for strawberry, cherry, or peach. Or go tropical with pineapple compote and a coconut whipped topping. A drizzle of white chocolate or a dusting of crushed graham crackers can add fun flavor and texture variations, too.
If you’re serving a crowd, prep the taco shells and filling ahead of time, but wait to assemble until just before serving to keep everything crisp.
Leftovers? Here’s How to Store Dessert Tacos Right
These blueberry cheesecake tacos are best enjoyed fresh for that perfect crunch and creaminess. However, if you have leftovers, store the cheesecake filling and blueberry topping separately in airtight containers in the refrigerator for up to 3 days.
Keep the fried taco shells at room temperature in a loosely covered container with paper towels to prevent sogginess. Reassemble tacos just before serving, and avoid refrigerating the filled shells—they’ll lose their delightful crunch.
Ready to wow your guests or treat yourself? These blueberry cheesecake tacos are the sweet, crispy, creamy delight you’ve been waiting for.
Blueberry Cheesecake Tacos
Ingredients
- 1½ cups granulated sugar
- 21 ounces blueberry pie filling
- 8 ounces whipped topping thawed
- 3 teaspoons ground cinnamon
- 48 ounces vegetable oil for deep frying
- ⅓ cup powdered sugar
- 8 ounces cream cheese softened
- 2 teaspoons pure vanilla extract
- 18 street taco-sized flour tortillas
Instructions
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract on medium-high speed for approximately 1½ to 2 minutes until the mixture becomes smooth.
- Incorporate the whipped topping into the bowl and continue to blend until the mixture turns light and airy.
- Transfer the completed filling into a piping bag fitted with tip #1M or a gallon-size Ziploc bag and refrigerate it while preparing the taco shells.
- Pour vegetable oil into a deep stockpot or Dutch oven and heat it over medium-high until the temperature reaches between 325°F and 350°F.
- Combine granulated sugar and cinnamon in a shallow bowl or tray and set it aside for coating.
- Line an inverted muffin tin with paper towels, tucking them between the upturned cups to hold the shape of the fried tortillas.
- Once the oil is ready, use long-handled tongs to pinch the tortilla into a folded taco shape. Submerge it carefully into the hot oil, maintaining the fold, and fry each for 1 to 2 minutes until golden brown and crisp.
- Immediately transfer the fried tortilla into the cinnamon sugar, coating both interior and exterior evenly using a spoon.
- Place each coated tortilla onto the prepared muffin tin to cool and retain shape. Repeat until all tortillas are fried and coated.
- Once the taco shells are completely cooled, retrieve the chilled cheesecake filling and pipe a generous line along the center of each shell.
- Spoon blueberry pie filling on top of the cheesecake layer and serve promptly.
