Blueberry Cheesecake Taco Shells (Printer-Friendly Version)
Crisp cinnamon graham shells hold a creamy lemon-vanilla filling topped with juicy blueberry pie for a delightful flavor contrast.
# Ingredients Needed:
→ Taco Shells
01 -
6 soft 8-inch flour tortillas
02 -
4 tablespoons graham cracker crumbs
03 -
1 teaspoon ground cinnamon
04 -
3 tablespoons unsalted butter, melted
→ Filling
05 -
120 milliliters heavy cream, cold
06 -
225 grams cream cheese, room temperature
07 -
1 teaspoon lemon zest (yellow part only)
08 -
1 teaspoon vanilla extract
09 -
30 grams powdered sugar, sifted
→ Topping
10 -
2 tablespoons blueberry pie filling
11 -
Extra graham cracker crumbs for garnish
# Step-by-Step Directions:
01 -
Use a 4-inch round cookie cutter or glass to cut circles from each tortilla for shaping taco shells.
02 -
Dip each tortilla circle into melted butter, ensuring all sides are coated. Press both sides into a mixture of graham cracker crumbs and cinnamon until evenly covered.
03 -
Invert a muffin tin and drape each coated tortilla circle between the cups to form taco shapes. Bake in a preheated oven at 400°F for 10 minutes or until golden and crisp. Cool on the pan to maintain shape.
04 -
Whip cold heavy cream and room temperature cream cheese in a large bowl until smooth and fluffy.
05 -
Incorporate lemon zest, vanilla extract, and sifted powdered sugar into the whipped mixture until creamy and light, maintaining a consistency suitable for piping.
06 -
Refrigerate the filling for at least 30 minutes to firm and enhance flavor melding.
07 -
Pipe or spoon the chilled filling into each cooled taco shell using a piping bag fitted with a large star tip for presentation.
08 -
Spoon a teaspoon of blueberry pie filling over the cream cheese layer and sprinkle with additional graham cracker crumbs before serving immediately.
# Helpful Hints:
01 -
Ensure cream cheese is fully at room temperature before whipping for the smoothest texture. Avoid overbaking as shells continue to crisp while cooling.
02 -
Extra shells can be stored unfilled at room temperature for up to two days in an airtight container. Filled tacos should be refrigerated and consumed within 24 hours.