Ingredients
Scale
- 6 Graham cracker taco shells
- 8 oz Cream cheese, softened
- 1/2 cup Granulated sugar
- 1 tsp Vanilla extract
- 1 cup Heavy cream, whipped
- 1 cup Fresh blueberries
- 1/4 cup Blueberry sauce or jam
- Optional: Powdered sugar for dusting
Instructions
- Prepare the taco shells by toasting them lightly in the oven at 300°F (150°C) if they seem soft. Let them cool completely.
- In a mixing bowl, beat softened cream cheese and sugar together until smooth. Add vanilla extract and mix. Gently fold in whipped cream.
- Spoon the cheesecake mixture into each taco shell, filling generously but leaving space at the top.
- Top each taco with fresh blueberries and drizzle with blueberry sauce. Dust with powdered sugar if desired. Serve and enjoy!
Notes
- For best results, chill the filled tacos for at least 30 minutes before serving.
- To reinforce taco shells, dip edges in melted chocolate and chill until firm.
- Experiment with toppings like whipped cream or chocolate shavings for variety.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg