If you’ve never had Blueberry Cheesecake Tacos, you’re seriously missing out. Imagine everything you love about cheesecake—creamy, tangy, sweet—wrapped up in a warm, crispy, cinnamon-sugar taco shell and topped with juicy blueberries. It’s like a party in your mouth, and they’re way easier to make than they look. These fun little treats are perfect for impressing guests, treating your family, or just giving yourself a dessert that feels extra special with minimal effort.
They’re fun to eat, super Instagram-worthy, and surprisingly easy to make. Perfect for parties, brunch, or when you’re just craving something sweet and different. Think of them as the cooler, more rebellious cousin of regular cheesecake.
Blueberry Cheesecake Tacos are a sweet twist on traditional tacos—basically dessert tacos that’ll blow your mind. Instead of the usual taco shell, they’re made with small, crispy tortillas (often fried or baked with a dusting of cinnamon sugar) that form the perfect crunchy base. Then, they’re filled with a creamy, whipped cheesecake filling and topped off with juicy, syrupy blueberries—kind of like the best part of blueberry pie meets cheesecake, all packed into a handheld shell.
Cheesecake Taco Dessert Bar Idea
If you’re hosting a party, baby shower, birthday, or even just a Friday-night hangout, turn these Blueberry Cheesecake Tacos into a DIY dessert taco bar—it’s such a fun way to let guests customize their own treat and everyone can have handheld dessert they will love!
Here’s how to set it up:
🛒 What to Prep:
- Taco shells: Make the graham cracker-coated tortilla shells ahead of time and set them in a basket or tray
- Cheesecake filling: Keep it chilled in a piping bag or serve it in a bowl with a spoon
- Toppings bar: Set out small bowls of options like:
- Blueberry pie filling
- Strawberry or cherry pie filling
- Crushed Oreos or mini chocolate chips
- Sliced fresh fruit (bananas, strawberries)
- Toasted coconut, chopped nuts, or sprinkles
- Caramel or chocolate drizzle
Pro Tip:
Set the bar on a tray of crushed ice if you’re outdoors or in warmer weather to keep the filling cool!
Letting everyone make their own cheesecake taco is a total crowd-pleaser—and honestly, kids go wild for it. You’ll look like a genius party host with very little effort (which is my favorite kind of win!).
Why You Will Love These Blueberry Cheesecake Tacos
- They’re a Fun Dessert Twist– It’s not every day you see cheesecake in taco form! The combo of crunchy taco shell and creamy cheesecake filling is unique and playful—it adds an element of surprise to dessert time.
- Perfect Flavor Combo– You get that rich, tangy cheesecake flavor balanced by sweet, slightly tart blueberries. Add a crispy, cinnamon-sugar shell and you’ve got layers of flavor and texture in every bite.
- Quick and Easy to Make– Most versions are no-bake or low-effort. You can make the shells ahead of time, use canned or fresh blueberry topping, and whip up the filling in minutes. Great for when you want something impressive without a lot of hassle.
- They Look Amazing– They’re totally Instagram-worthy—those golden shells filled with fluffy filling and glossy blueberries are seriously eye-catching. Perfect for parties, brunch, or a fun date night dessert.
- Single-Serve Goodness– Unlike a whole cheesecake, these are perfectly portioned. No slicing, no mess. Just grab one and go. They also make great handheld treats for guests.
- Totally Customizable– You can swap in strawberries, raspberries, or even Nutella and bananas if blueberries aren’t your thing. Add chocolate chips, whipped cream, or crushed graham crackers—whatever you love.
Ingredients Needed To Make Blueberry Cheesecake Tacos
For the Taco Shells:
- Small flour tortillas – Like the street taco size. These will become your sweet, crispy taco shells.
- Butter – Melted, for brushing the tortillas before baking or frying.
- Cinnamon & sugar – To coat the tortillas and give them that churro-vibe.
For the Cheesecake Filling:
- Cream cheese – Softened, because this is the rich, tangy base of your filling.
- Powdered sugar – To sweeten it up without the graininess of regular sugar.
- Vanilla extract – Just a splash for flavor.
- Whipped topping (like Cool Whip) or homemade whipped cream – Makes the filling light and fluffy.
For the Blueberry Topping:
- Blueberry pie filling – Super easy and ready to go, or…
- Fresh blueberries – If you want to keep it more natural or make your own topping.
- (Optional: lemon zest or a squeeze of lemon juice if you’re making your own blueberry sauce.)
When To Serve Blueberry Cheesecake Tacos
- Perfect for baby showers- could you imagine using blueberry for a boy and strawberry for a girl! Adorbz!
- Brunches, summer BBQs, birthday parties, or even a girls’ night in.
- You could say they’re great for people who want something a little fancier than cupcakes, but still super easy.
If you’ve never had a dessert taco, prepare to fall in love at first bite. These Blueberry Cheesecake Tacos are everything we love about cheesecake—creamy, rich, and sweet—tucked into a buttery, crisp taco shell coated in cinnamon graham cracker crumbs. They’re stunning to serve and so easy to make, but taste like you picked them up from a fancy bakery.
Frequently Asked Questions (FAQ’s)
Can I make these ahead of time? Yes! You can prep the cheesecake filling and the taco shells a day ahead. Just store the shells in an airtight container at room temp, and keep the filling chilled. Assemble right before serving so the shells stay crisp.
Can I use fresh blueberries instead of pie filling? Absolutely. You can toss fresh blueberries with a little sugar and lemon juice, or simmer them briefly to make a quick homemade topping. It’s a fresher, slightly tangier take.
What size tortillas should I use? Street taco-size (about 4–6 inches) works best. They’re the perfect handheld size and easy to shape into taco shells.
Can I use homemade whipped cream instead of Cool Whip? For sure! Just whip heavy cream with a little powdered sugar and vanilla until it forms stiff peaks. It makes the filling extra rich and creamy.
How long will leftovers last? Once assembled, they’re best eaten the same day (so the shells don’t get soggy). But unfilled shells and leftover filling can last 2–3 days if stored separately.
Can I freeze them? Not really recommended once they’re assembled. The shell loses its crispness, and the texture of the filling can change. But you can freeze the cheesecake filling on its own for later use!
What Are These Exactly?
Blueberry Cheesecake Tacos are bite-sized dessert shells made from tortillas that are dipped in butter, coated in graham cracker crumbs, and baked until crisp. They’re filled with a whipped cheesecake mousse and topped with sweet blueberry pie filling. The result? A mash-up of classic cheesecake flavor with the fun of tacos and the ease of handheld snacking. Think of them as cheesecake meets fair food, and yes—they’re even better than they sound!
How To Store
If you have leftovers (or you’re prepping ahead), here’s how to keep everything fresh and tasty:
Store the Filling: Keep the cheesecake filling in an airtight container in the fridge. It’ll stay fresh for up to 3 days. Give it a quick stir before using, especially if you’ve made it ahead.
Store the Taco Shells: Let the shells cool completely, then store them in a zip-top bag or airtight container at room temperature. They’ll stay crispy for 1–2 days.
Store the Topping: If you’re using a homemade blueberry topping, you can refrigerate it in a sealed container for up to 3–4 days. Canned pie filling can just be covered and stored in the fridge as well.
Avoid Storing Fully Assembled Tacos: Once assembled, they’re best eaten right away. The taco shells will start to soften if they sit too long with the creamy filling and fruit. If you’re serving later, keep everything separate and build them fresh just before serving.
Troubleshooting
Filling is too soft?
Make sure your cream cheese is fully chilled and that your heavy cream is whipped before mixing.
Taco shells not holding shape?
Let them cool completely on the muffin tin upside-down before removing. You can also use the inside of the muffin tin if needed.
Too sweet?
Use unsweetened whipped cream and add a pinch of salt to the filling to balance it.
These Blueberry Cheesecake Tacos are one of those desserts that feel like they took forever, but in reality? You threw them together during naptime. Or let’s be honest—after bedtime when the house is finally quiet. They’re cozy, delicious, and such a fun twist on traditional cheesecake. Whether you’re making them for a crowd or sneaking a few just for you (guilty), they’re a total win.
If your family is anything like mine, don’t expect leftovers. You might want to double the batch. Just sayin’.
More Recipes You Will Love!
Blueberry Cheesecake Tacos
Ingredients
- 6 8 in. Tortillas
- 1 cup Graham cracker crumbs
- ½ tsp. Cinnamon
- ¼ cup Butter- melted
- For the Filling-
- 1 cup Heavy Cream
- 8 oz. Cream cheese- room temperature
- 1 tsp. Lemon zest
- 1 tsp. Vanilla extract
- ¼ cup Powdered sugar
- 1 can Blueberry pie filling
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a bowl, combine the graham cracker crumbs and cinnamon. Set aside.
- Cut 4-5 circles from each tortilla.
- Dip each circle into the butter and then cover with the graham cracker crumb mixture on both sides.
- On a muffin tin placed upside down, place each circle in between each cup. Bake for 10 minutes or until golden brown. Allow to cool on the pan.
- To begin the filling, place the heavy cream and cream cheese into a large mixing bowl. Beat until smooth.
- Add in the lemon zest, vanilla and powdered sugar and mix until smooth.
- Place the filling in the refrigerator for 30 minutes to chill.
- Once chilled, transfer the filling into a piping bag and pipe into each taco shell.
- Top with 1 tsp. of the pie filling. Sprinkle with graham cracker crumbs and serve.
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Leave A Reply!