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


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 immediately, or chill in the fridge for a few hours before serving if you prefer a firmer filling.

By Admin

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