Description
A fun twist on a classic dessert that combines creamy cheesecake flavors with fresh blueberries wrapped in crispy taco shells.
Ingredients
Scale
- 8 taco shells (premade or homemade)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup fresh blueberries
- Blueberry sauce (for drizzling)
- Whipped cream (optional, for garnish)
Instructions
- Prepare the taco shells by baking them per package instructions or shape tortillas in a taco shell mold and bake until crispy.
- In a mixing bowl, blend softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
- Gently fold in the fresh blueberries, being careful not to crush them too much.
- Fill each taco shell generously with the cheesecake mixture using a piping bag or spoon.
- Garnish with blueberry sauce or powdered sugar and a dollop of whipped cream if desired.
- Serve immediately or chill for up to an hour.
Notes
These dessert taco shells are best enjoyed fresh, but leftovers can be stored in an airtight container for a day or two in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 taco shells
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: blueberry, cheesecake, dessert, taco shells, summer recipe