Description
Crispy shells filled with creamy cheesecake and topped with fresh blueberry sauce.
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
Instructions
1. Start by cutting tortillas with a 3.5–4 inch circle cutter; you need 30 circles.
2. Heat 1 inch oil in a deep pan on medium heat.
3. Place tortilla circles in the oil using tongs; fry 10 seconds per side.
4. Fold tortillas in half with tongs to form shells; fry until golden.
5. Remove and coat immediately in light brown sugar.
6. Place shells on upside-down muffin tin to set shape.
7. Combine blueberries, sugar, 5 tbsp water, lemon juice, and zest; cook 10 minutes.
8. Mix 2 tbsp water with cornstarch; add to blueberry mixture until thickened.
9. Remove from heat and cool.
10. Beat heavy cream to stiff peaks.
11. Beat cream cheese, powdered sugar, and lemon juice until smooth.
12. Fold whipped cream into cream cheese mixture.
13. Pipe filling into shells and top with blueberry sauce.
Notes
You can prepare the shells several hours ahead.
Chill the filling for easier piping.
Use frozen blueberries if needed.
- Prep Time: {{prep_time}}
- Cook Time: {{cook_time}}
- Category: {{category}}
- Method: {{method}}
- Cuisine: {{cuisine}}
Nutrition
- Serving Size: {{serving_size}}
- Calories: {{calories}}
- Sugar: {{sugar}}
- Sodium: {{sodium}}
- Fat: {{fat}}
- Saturated Fat: {{saturated_fat}}
- Unsaturated Fat: {{unsaturated_fat}}
- Trans Fat: {{trans_fat}}
- Carbohydrates: {{carbohydrates}}
- Fiber: {{fiber}}
- Protein: {{protein}}
- Cholesterol: {{cholesterol}}
Keywords: {{keywords}}