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Blueberry Cheesecake Tacos

Review Recipe
a close up shot of Blueberry Cheesecake Tacos on a plate
These blueberry cheesecake tacos are an explosion of flavor with crispy deep-fried tortilla shells filled with creamy cheesecake and blueberry pie filling.
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Table of Contents
  1. Blueberry Cheesecake Tacos Ingredients
  2. How to Make This Blueberry Cheesecake Tacos Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

With every bite of these blueberry cheesecake tacos, you’ll be in food heaven! The creamy cheesecake filling perfectly balances the sweet and tangy blueberry filling, and the crunchy tortilla shells make it a fun way to enjoy this tasty treat. 

a close up shot of Blueberry Cheesecake Tacos on a plate

Blueberry Cheesecake Tacos Ingredients

Blueberry Cheesecake Tacos raw ingredients that are labeled

You’ll need:

  • 1 (8-ounce) package of cream cheese, softened
  • ⅓ cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 (8-ounce) container of Cool Whip whipped topping, thawed
  • 48 ounces vegetable oil (for frying the tacos)
  • 1½ cups granulated sugar
  • 3 teaspoons ground cinnamon
  • 18 street taco flour tortillas
  • 1 (21-ounce) can of blueberry pie filling

PRO TIP:

If you cannot find street taco-size flour tortillas, you can cut soft taco-size tortillas using a 4-inch round bowl, glass, or cookie cutter to make a street taco size.

SUBSTITUTIONS AND ADDITIONS

BROWN SUGAR: You can substitute light brown sugar for granulated sugar in this easy recipe.

CINNAMON: You can eliminate the cinnamon from the tortilla shell coating if you prefer.

How to Make This Blueberry Cheesecake Tacos Recipe

OUR RECIPE DEVELOPER SAYS

This recipe will easily double or triple if you are making this for a crowd.

STEP ONE: Using a medium mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese, powdered sugar, and vanilla for 1½ to 2 minutes until smooth.

PRO TIP:

Be sure the cream cheese is at room temperature, so there are no lumps in the cream cheese filling.

STEP TWO: Add the whipped topping and continue beating until the mixture is smooth and fluffy.

whipped topping added to the other ingredients and folded together

STEP THREE: Transfer the mixture to a piping bag fitted with tip #1M or a gallon-size Ziploc bag. Chill in the refrigerator while preparing the tortilla shells for frying.

STEP FOUR: Add the oil to a deep stockpot or Dutch oven over medium-high heat. Heat the oil to 325 to 350°F. 

STEP FIVE: Add the sugar and cinnamon to either a shallow tray or a shallow bowl. Stir to combine. Set it aside.

STEP SIX: Line an upside-down muffin tin with paper towels for the cooked and coated tortillas to cool on. Tuck the paper towels in between the upside-down muffin cups.

STEP SEVEN: When the oil has reached the desired temperature, use long-handled tongs (to keep your hands far away from the oil) and pinch together two sides of a tortilla to form a folded taco shape. Holding the sides together, submerge the tortilla into the oil. Fry the tortilla for 1 to 2 minutes.

tortilla submerged into the oil and fry tortilla

STEP EIGHT: The tortilla will bubble up. If you lose your grip on the tongs, just use them to fold the taco back in half and keep it submerged to brown the inside and outside evenly.

STEP NINE: When the tortilla is light golden brown, remove it from the oil and place it directly in the cinnamon sugar. Use a spoon to sprinkle the cinnamon sugar evenly over the tortilla, inside and outside. Place the coated shells onto the paper towels on the inverted muffin pan. This will allow the taco shells to retain their shape. Repeat for the remaining tortillas.

using a spoon to sprinkle cinnamon on top of the taco

STEP TEN: When all of the fried tortilla shells are cooled, remove the cheesecake mixture from the refrigerator. Pipe a line of filling across the center of the taco shell.

cheesecake filling place across the center of each taco

STEP ELEVEN: Top each taco with the blueberry pie filling. Serve immediately.

top each taco with pie filling and served

How To Serve

This awesome dessert would be fun to serve at a Mexican-themed party. Set up a delicious taco bar with sweet and savory shells and plenty of toppings for both. Don’t forget to include our guacamole and salsa for the main course and fruit salsa with cinnamon chips for dessert.

Our cherry cheesecake tacos are another flavor of this yummy treat, while our apple fritter rings are fruit-filled delights that are deep-fried to perfection.

Storage

IN THE FRIDGE: Store leftover dessert tacos in the refrigerator for 2 to 3 days. The crispness of the fried tortillas is best within a few hours. Cheesecake filling can be stored in the refrigerator in a sealed container for up to 1 week.

IN THE FREEZER: You can also freeze the cream cheese mixture for up to 3 months in an airtight container. Thaw in the refrigerator and then pipe into freshly fried “taco” shells.

overhead shot of Blueberry Cheesecake Tacos on a plate

These dessert tacos are a fun twist on a traditional taco that will be enjoyed by all. The easy cheesecake filling and tart blueberry are the perfect ingredients to stuff inside the crunchy taco shells.

FREQUENTLY ASKED QUESTIONS

Can I freeze these very tasty dessert tacos?

These yummy little dessert tacos are best made fresh. The taco shells will not hold up in the freezer. You can however freeze the filling and make more taco shells fresh the next time you are ready to enjoy this dessert.

Can I use corn tortillas for this cheesecake dessert tacos recipe?

We find that a flour tortilla shell is much easier to work with and is much more pliable than corn tortillas, so for best results, we suggest sticking with flour tortillas.

What is the best oil to use for deep frying?

Vegetable oil is the standard oil used for deep frying at home. It heats to the right temperature and won’t leave any extra taste on the finished product.

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a close up shot of Blueberry Cheesecake Tacos on a plate

Blueberry Cheesecake Tacos

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These blueberry cheesecake tacos are an explosion of flavor with crispy deep-fried tortilla shells filled with creamy cheesecake and blueberry pie filling.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 18

Ingredients
  

  • 8 ounces cream cheese, softened
  • cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 8 ounces whipped topping, thawed
  • 48 ounces vegetable oil, for frying the street tacos
  • cups granulated sugar
  • 3 teaspoons ground cinnamon
  • 18 street taco flour tortillas
  • 21 ounces blueberry pie filling

Instructions
 

  • Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese, powdered sugar, and vanilla for 1½ to 2 minutes until smooth.
  • Add the whipped topping and continue beating until the mixture is smooth and fluffy.
  • Transfer the mixture to a piping bag fitted with tip #1M or a gallon-size Ziploc bag. Chill in the refrigerator while preparing the tortilla shells for frying.
  • Add the oil to a deep stockpot or dutch oven over medium-high heat. Heat the oil to 325 to 350°F.
  • Add the sugar and cinnamon to either a shallow tray or a shallow bowl. Stir to combine. Set it aside.
  • Line an inverted muffin tin with paper towels for the cooked and coated tortillas to cool on. Tuck the paper towels in between the upside-down muffin cups.
  • When the oil has reached the desired temperature, use long-handled tongs (to keep your hands far away from the oil) and pinch together two sides of a tortilla to form a folded taco shape. Holding the sides together, submerge the tortilla into the oil. Fry the tortilla for 1 to 2 minutes.
  • The tortilla will bubble up. If you lose your grip on the tongs, just use them to fold the taco back in half and keep it submerged to brown the inside and outside evenly.
  • When the tortilla is light golden brown, remove it from the oil and place it directly in the cinnamon sugar. Use a spoon to sprinkle the cinnamon sugar evenly over the tortilla, inside and outside. Place the coated shells onto the paper towels on the inverted muffin pan. This will allow the taco shells to retain their shape. Repeat for the remaining tortillas.
  • When all of the taco shells are cooled, remove the cheesecake filling from the refrigerator. Pipe a line of filling across the center of each taco.
  • Top each taco with the blueberry pie filling. Serve immediately.

Notes

  • If you cannot find street taco-size flour tortillas, you can cut soft taco-size tortillas using a 4-inch round bowl, glass, or cookie cutter to make a street taco size.
  • This recipe will easily double or triple if you are making this for a crowd.
  • Be sure the cream cheese is at room temperature, so there are no lumps in the cream cheese filling.

Nutrition

Calories: 299kcal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 274mg | Potassium: 107mg | Fiber: 2g | Sugar: 36g | Vitamin A: 187IU | Vitamin C: 0.2mg | Calcium: 77mg | Iron: 1mg
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