Description
A delightful dessert featuring creamy cheesecake filling and fresh blueberries nestled in a crispy taco shell.
Ingredients
Scale
- 8 Taco Shells
- 8 oz Cream Cheese, softened
- 1/2 cup Sugar
- 1 tsp Vanilla Extract
- 1 cup Fresh Blueberries
- 1/2 cup Graham Crackers, crushed
- 1 tbsp Lemon Juice
Instructions
- Prepare the Taco Shells: If using store-bought taco shells, simply proceed to the next step. For homemade shells, bake folded parchment paper in a taco mold at 350°F (175°C) for 10-12 minutes, until golden.
- Make the Cheesecake Filling: In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar, mixing until creamy. Fold in vanilla and lemon juice until fully combined.
- Assemble the Shells: Once the taco shells are cooled, fill each with the cheesecake mixture.
- Add the Blueberries: Top each filled shell with fresh blueberries and sprinkle with graham cracker crumbles.
- Chill and Enjoy: Refrigerate for 30 minutes before serving to allow the filling to set slightly.
Notes
Be cautious not to overfill the taco shells. Ensure all ingredients are at room temperature for a smooth filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling, Baking
- Cuisine: American
Nutrition
- Serving Size: 2 taco shells
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: blueberry, cheesecake, dessert, taco shells, family recipe