Description
A fun handheld dessert featuring crisp cinnamon sugar taco shells filled with creamy cheesecake filling and topped with a fresh blueberry compote.
Ingredients
Scale
- 10–12 small flour tortillas (4–6 inches)
- 3 tbsp melted butter
- 1/2 cup granulated sugar
- 2 tsp cinnamon
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 3/4 cup heavy cream, whipped
- 2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
Instructions
- Brush tortillas with melted butter and coat in cinnamon sugar.
- Drape tortillas over an inverted muffin tin to form taco shapes and bake at 375°F for 8–10 minutes.
- Mix softened cream cheese, powdered sugar, vanilla, and lemon zest until smooth.
- Fold whipped cream gently into the cream cheese mixture.
- Simmer blueberries with sugar and lemon juice until juices release; add cornstarch mixture and thicken.
- Cool blueberry topping completely.
- Pipe cheesecake filling into cooled taco shells.
- Top each taco with blueberry compote and serve immediately.
Notes
- Assemble tacos just before serving to keep shells crisp.
- Store shells, filling, and topping separately for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco