Blueberry Cheesecake Tacos – crispy tortilla shells filled with cool cheesecake filling and topped with homemade blueberry sauce.

Scale

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 Tablespoon Water

1 Tablespoon Lemon juice

1/2 teaspoon lemon zest

2 Tablespoon cornstarch

CHEESECAKE FILLING:

1 cup Heavy Whipping Cream

8 oz Cream cheese, softened

1/3 cup powdered sugar

1 teaspoon Lemon juice

Cook Mode Prevent your screen from going dark

1. Cut tortillas with a 3.5–4 inch cutter.

2. Heat 1 inch oil in a deep pan.

3. Fry tortilla circles for 10 seconds per side.

4. Fold with tongs and fry until golden.

5. Coat hot shells in brown sugar.

6. Cool upside down on muffin tin.

7. Cook blueberries, sugar, water, lemon juice, and zest for 10 minutes.

8. Mix cornstarch with water and add.

9. Cook until thickened and cool.

10. Beat heavy cream to stiff peaks.

11. Beat cream cheese, sugar, and lemon.

12. Fold whipped cream into cream cheese.

13. Pipe filling into shells.

14. Top with cooled blueberry sauce.

Cool blueberry sauce fully before topping.

Keep refrigerated.

Coat shells with sugar while warm.