Blueberry Cheesecake Tacos

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Blueberry Cheesecake Tacos

If you love blueberry cheesecake and want to serve it in a unique and playful way, these Blueberry Cheesecake Tacos are the perfect treat. Crisp, golden taco shells made from cinnamon-sugar coated tortilla rounds are baked into the perfect handheld shape.

Each one is filled with a light, creamy cheesecake filling and topped with juicy blueberry pie filling. It’s everything you love about cheesecake, tucked inside a sweet little taco shell that’s perfect for parties, brunches, or a summer dessert tray.

The magic starts by cutting small circles out of flour tortillas, brushing them with melted butter, and dipping them into cinnamon sugar. Instead of frying, we bake the shells over the back of a muffin tin to create their signature taco shape—simple, mess-free, and wonderfully crisp.

Once they’ve cooled, it’s time to fill them with a fluffy cheesecake mixture made from cream cheese, powdered sugar, and whipped topping. Spoon or pipe the filling into each taco shell, then top it with a heaping spoonful of blueberry pie filling. The combination of textures—the crunch of the shell, the creaminess of the filling, and the sweet-tart burst of blueberry—is simply irresistible.

These blueberry cheesecake tacos are just as pretty as they are delicious. With their bright color and individual size, they’re perfect for entertaining and guaranteed to wow your guests. Best of all, they’re incredibly easy to make ahead and serve when ready.

Ingredients:

• 5–6 flour tortillas
• 3 tablespoons melted butter
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

For the Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup whipped topping (like Cool Whip)

Topping:

• 1 can blueberry pie filling

Instructions:

1. Preheat oven to 375°F (190°C). Flip a muffin tin upside down and lightly grease the back side.
2. Use a round cookie cutter or glass to cut circles from each flour tortilla (about 3–4 inches wide).
3. Mix the sugar and cinnamon in a shallow bowl. Brush both sides of each tortilla circle with melted butter, then dip into the cinnamon-sugar mixture to coat.
4. Carefully fold each tortilla round in half and place it between the muffin tin cups to form taco shapes. Bake for 8–10 minutes, or until crisp and golden. Let cool completely.
5. While the shells cool, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. Gently fold in the whipped topping.
6. Pipe or spoon the cheesecake filling into the cooled taco shells. Top with blueberry pie filling.
7. Serve immediately or chill for up to a few hours before serving.

These Blueberry Cheesecake Tacos are proof that desserts don’t have to be complicated to be impressive. They’re sweet, creamy, and bursting with berry flavor, all wrapped up in a crunchy cinnamon shell.

Whether you’re hosting a gathering or just treating your family, these little cheesecake tacos are bound to steal the show. Keep a can of blueberry pie filling in your pantry and you can whip these up anytime a craving strikes!