Blueberry Cheesecake Tacos

Indulge in a delightful fusion of creamy cheesecake filling, vibrant blueberry compote, and crisp taco shells with this irresistible recipe for Blueberry Cheesecake Tacos.

Ingredients TORTILLA SHELLS: 6 Large flour tortillas 1/2 cup Light brown sugar Vegetable oil for frying HOMEMADE BLUEBERRY SAUCE: 2 cups Fresh blueberries 1/4 cup Granulated sugar 7 Tablespoon Water 1 Tablespoon Lemon juice 1/2 teaspoon lemon zest 2 Tablespoon cornstarch CHEESECAKE FILLING: 1 cup Heavy Whipping Cream 8 oz Cream cheese, softened 1/3 cup powdered sugar 1 teaspoon Lemon juice

Directions TO MAKE HOMEMADE BLUEBERRY SAUCE Put blueberries, sugar, 5 Tbsp of water, lemon juice and lemon zest in a medium pan. Cook for 10 minutes on medium heat. In a separate, small dish, put 2 Tbsp of water and corn starch and stir them, then add to the blueberry mixture in the pan. Stir and cook for 20-30 sec , until thickens. Remove from heat and leave to cool completely. TO MAKE CHEESECAKE FILLING Beat Heavy Whipping Cream until stiff peaks form. Set aside. In a separate bowl, beat cream cheese, powdered sugar and lemon juice, using medium speed, until smooth. Fold in whipped cream. Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and top with Blueberry sauce.

Keep stirring, keep savoring, and always let your taste buds lead the way!

Bon Appétit and Happy Cooking! La Bella Cuoca

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