Blueberry Cheesecake Tacos
Gourmet Blueberry Cheesecake Tacos with Homemade Sauce
Recipe
Ingredients:
Tortilla Shells:
6 large flour tortillas
1/2 cup light brown sugar
Vegetable oil for frying
Homemade Blueberry Sauce:
2 cups fresh blueberries
1/4 cup granulated sugar
7 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch
Cheesecake Filling:
1 cup heavy whipping cream
8 oz cream cheese, softened
1/3 cup powdered sugar
1 teaspoon lemon juice
Directions:
Tortilla Shells:
Cut tortillas with a 3.5 – 4 inch circle cutter to make 30 circles.
Heat 1 inch of oil in a deep pan over medium heat. Fry each tortilla circle for about 10 seconds per side until golden brown, fold using tongs to form taco shells.
Immediately dredge the fried tortillas in light brown sugar and set on an upside-down muffin tin to cool.
Homemade Blueberry Sauce:
Combine blueberries, sugar, 5 tbsp water, lemon juice, and zest in a medium pan. Cook over medium heat for 10 minutes.
Mix cornstarch with 2 tbsp water and stir into the blueberry mixture. Cook until thickened, about 20-30 seconds. Cool completely.
Cheesecake Filling:
Beat heavy whipping cream to stiff peaks. In another bowl, mix cream cheese, powdered sugar, and lemon juice until smooth. Fold in whipped cream.
Transfer filling to a piping bag, fill each tortilla shell, and top with blueberry sauce.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 320 | Servings: 15 tacos
