Blueberry Cheesecake Tacos
These blueberry cheesecake tacos offer a delightful fusion of textures and flavors. Crisp, golden-fried flour tortillas serve as edible shells, generously filled with rich, velvety cheesecake cream and crowned with luscious blueberry pie filling—a dessert that’s both charming in presentation and indulgent in taste.
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.
Notes
For optimal texture, ensure the taco shells are completely cool before piping in the cheesecake filling to maintain structure and contrast.