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Blueberry Cheesecake Tacos

These Blueberry Cheesecake Tacos are a fun, crispy twist on dessert! Indulge in creamy cheesecake with a burst of blueberry flavor!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 6 servings

Ingredients

  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 8 ounces whipped topping thawed
  • 48 ounces vegetable oil for frying
  • 1 cup granulated sugar
  • 3 teaspoons ground cinnamon
  • 18 pieces street taco flour tortillas
  • 21 ounces blueberry pie filling

Instructions

  • In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using an electric mixer, beat until smooth and creamy, about 2-3 minutes. Gently fold in the thawed whipped topping until well combined. Set aside.
  • In a small bowl, mix together the granulated sugar and ground cinnamon for the cinnamon sugar coating.
  • In a frying pan or deep fryer, heat the vegetable oil over medium-high heat. Fry one tortilla at a time for about 1-2 minutes on each side until golden brown and crispy.
  • Remove the fried tortillas with a slotted spoon and place them on paper towels to drain excess oil. While still warm, sprinkle with cinnamon sugar.
  • Assemble each taco by spooning in a generous amount of cheesecake filling and topping it with blueberry pie filling.
  • Arrange on a serving platter and enjoy fresh. Serve with extra blueberry pie filling on the side if desired.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Frying pan or deep fryer
  • Slotted spoon
  • Paper Towels
  • Serving Platter

Notes

  • Make the cheesecake filling a day in advance for convenience.
  • Fry the tortillas fresh for the best texture.
  • Store assembled tacos in the refrigerator for a short time, but they are best enjoyed immediately.