Blueberry Cheesecake Tacos

These blueberry cheesecake tacos are an explosion of flavor with crispy deep-fried tortilla shells filled with creamy cheesecake and blueberry pie filling.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: Blueberry Cheesecake Tacos Recipe

Servings:

Calories: 299kcal

Ingredients

8 ounces cream cheese, softened
⅓ cup powdered sugar
2 teaspoons pure vanilla extract
8 ounces whipped topping, thawed
48 ounces vegetable oil, for frying the street tacos
1½ 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