6 8 inch Tortillas makes about 24-30 rounds
1 cup graham cracker crumbs
1/2 teaspoon Cinnamon
1/4 cup butter melted
for the cheesecake filling
1 cup heavy cream
1 cup cream cheese softened
1 teaspoon lemon zest
1 teaspoon vanilla
1/4 cup powdered sugar
Homemade Blueberry SAUCE (This makes about 1 cup of filling)
1/2 cup granulated sugar
2 cups fresh or frozen blueberries about 8oz
5 Tablespoons warm water
1 Tablespoon lemon juice optional, but recommended for best flavor
3 Tablespoons cornstarch
for the canned blueberry filling option
1 can blueberry pie filling
Pre-heat oven to 400 F. Combine graham cracker crumbs and cinnamon in a bowl and set aside.
Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 24-30 shells. Dip each into melted butter then coat in graham mixture crumbs.
Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.
HOMEMADE BLUEBERRY SAUCE – Whisk together the warm water/lemon juice and cornstarch in a small bowl.
Combine the blueberries and sugar in a small saucepan over low-medium heat, for about 4-5 minutes, until blueberries just start to break apart.
Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside and let it cool to room temperature before using.
Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.
Pipe the taco shells with cream cheese filling and top with 1/2 tsp blueberry pie filling. Sprinkle with additional graham cracker crumbs, optional! Enjoy!
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