Description
Delicious and innovative dessert combining creamy blueberry cheesecake filling in crispy taco shells, perfect for summer gatherings.
Ingredients
Scale
- 8 oz softened cream cheese
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup fresh blueberries (or thawed frozen blueberries)
- 12 taco shells (store-bought or homemade crepes)
- 1/2 cup graham cracker crumbs
- 2 tbsp butter (for toasting)
Instructions
- Prepare the Taco Shells: Preheat oven if using store-bought taco shells. For homemade, cook crepes in a skillet, fold into taco shapes, and let cool.
- Make the Cheesecake Filling: Mix softened cream cheese and powdered sugar until smooth. Add lemon juice and zest, then fold in fresh blueberries.
- Assemble the Taco Shells: Fill each shell with the cheesecake mixture using a piping bag. Top with more blueberries and graham cracker crumbs.
- Serve Immediately or Chill: Serve right away or chill for 30 minutes for a firmer filling.
Notes
For a lighter version, substitute cream cheese with Greek yogurt. Drizzle with blueberry sauce for added flavor.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Blueberry, Cheesecake, Taco, Dessert, Summer