INGREDIENTS
SCALE
For the Taco Shells:
- 6–8 small flour tortillas (you can use corn tortillas if you prefer)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Butter or oil (for frying)
For the Cheesecake Filling:
- 1 package (8 oz) cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 2 cups fresh blueberries (or frozen, thawed if out of season)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon water (optional, for thickening)
INSTRUCTIONS
- Prepare the Taco Shells:
- In a shallow bowl, mix together 1/2 cup granulated sugar and cinnamon. Set aside.
- Cut the tortillas into smaller circles using a cookie cutter if desired for a mini taco size.
- Heat butter or oil in a skillet over medium heat. Fry the tortillas until crispy, then immediately dip them into the cinnamon-sugar mix, coating both sides. Fold them into a taco shape and set aside to cool. You can use a taco rack or an upside-down muffin tin to help hold their shape.
- Make the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and creamy. Place in the refrigerator to chill while you prepare the blueberry topping.
- Cook the Blueberry Topping:
- In a saucepan over medium heat, combine the blueberries, 1/4 cup granulated sugar, and lemon juice. Bring to a simmer.
- If using, add the cornstarch-water mixture to the blueberries and stir constantly until the sauce thickens. This should take about 1-2 minutes.
- Remove from heat and let cool slightly.
- Assemble the Tacos:
- Spoon or pipe the cheesecake filling into the cooled taco shells.
- Top each taco with a generous amount of the blueberry topping.
- Serve:
- Serve immediately, or chill in the fridge for a few hours before serving if you prefer a firmer filling.