Lemon Blueberry Cheesecake Tacos

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Lemon Blueberry Cheesecake Tacos

These Lemon Blueberry Cheesecake Tacos are a bright and delicious handheld dessert that combines the refreshing zing of lemon with the juicy sweetness of blueberries.

With cinnamon-sugar crisped tortilla shells, a creamy lemon cheesecake filling, and a pop of blueberry pie topping, these little tacos are everything you want in a warm-weather treat—easy, beautiful, and bursting with flavor.

The secret to their luscious texture and tangy flavor is blending half the lemon pie filling directly into the creamy cheesecake mixture.

It adds just the right amount of citrusy brightness without being overpowering. Each taco is finished with a generous dollop of sweet blueberry pie filling, creating a gorgeous contrast in both color and taste.

Perfect for spring gatherings, baby showers, brunches, or just a special weekend treat, these dessert tacos are as fun to eat as they are to make.

Ingredients:

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

For the Cheesecake Filling:

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

Topping:

• Remaining lemon pie filling (optional drizzle)
• 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. Using a round cutter or glass, cut small circles from the flour tortillas (about 3–4 inches in diameter).
3. Combine sugar and cinnamon in a shallow dish. Brush both sides of each tortilla round with melted butter, then press into the cinnamon-sugar mix to coat well.
4. Fold each round in half and place between the cups of the upside-down muffin tin to hold their shape. Bake for 8–10 minutes, or until golden and crisp. Let cool completely.
5. In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy.
6. Stir in half of the lemon pie filling until well combined, then gently fold in the whipped topping to create a light, fluffy lemon cheesecake mixture.
7. Spoon or pipe the lemon cheesecake filling into each cooled taco shell.
8. Top each taco with a spoonful of blueberry pie filling. For an extra lemony touch, you can drizzle a little of the remaining lemon pie filling over the top as well.
9. Serve immediately or refrigerate until ready to enjoy.

These Lemon Blueberry Cheesecake Tacos are the perfect marriage of tart and sweet. The crisp cinnamon-sugar shell, tangy lemon-infused cheesecake filling, and juicy blueberries on top make every bite a delicious celebration of flavor.

They’re easy enough for a casual treat but pretty enough to serve at any special occasion. If you’re looking for a fun, no-fuss dessert that wows every time, this is it.