
Crisp tortilla shells coated in graham crumbs and filled with a silky cheesecake cream and bright blueberry sauce — a playful, crowd-pleasing dessert taco.

When I served these at a family reunion, even the most dessert-averse relatives went back for seconds. The crunch-to-cream ratio is what makes it addictive: the thin graham coating on the tortilla provides a short, biscuit-like bite that pairs beautifully with the airy filling. Over time I learned small touches — a little lemon zest, piping the filling instead of spooning, and letting the sauce cool completely — that keep the shells crisp and the presentation tidy.
My favorite part of this treat is how adaptable it is: I’ve made them for summer picnics, a spring bridal shower, and as an after-school snack. Watching kids carefully pipe their own shells is half the fun; the other half is the chorus of delighted sighs when they take the first bite. Small tweaks like extra lemon zest or a sprinkle of flaky sea salt on top can turn these from playful to sophisticated depending on the occasion.
Unfilled tortilla shells: Store at room temperature in an airtight container for up to 48 hours. Filled shells: Refrigerate in a single layer on a platter covered loosely with plastic wrap and eat within 24 hours for best texture. If you must stack, place parchment between layers. Blueberry sauce: refrigerate up to 1 week or freeze in an airtight container for 2 to 3 months. To reheat chilled sauce gently warm in a small saucepan over low heat, stirring to loosen before spooning over shells.
To make a gluten-free version use certified gluten-free tortillas and gluten-free graham cracker crumbs or finely ground gluten-free cookies. For a lighter filling, swap half the heavy cream for Greek yogurt (use full-fat for best texture) and reduce powdered sugar to taste. If you prefer a tart sauce, substitute half the blueberries with raspberries or add an extra tablespoon of lemon juice. For a no-bake shortcut, use canned blueberry pie filling and premade graham crumbs mixed with a touch of sugar and cinnamon.
Serve on a long wooden board or decorative platter with a small bowl of extra blueberry sauce for drizzling. Garnish with thin lemon zest strips or a scatter of micro-mint leaves for color. Pair with a light sparkling wine or a fruity iced tea for daytime events. For a brunch buffet, offer several topping stations: chopped nuts, toasted coconut, chocolate shavings, and a salted caramel drizzle for variety.
The idea of a handheld dessert draws on the finger-food culture of American potlucks and street-food creativity. Blueberries are a classic New England ingredient, while graham crackers and cream cheese owe their popularity to post-war American baking traditions. Combining these elements into a taco form is a contemporary playful twist that reflects the current trend of transforming savory formats into sweet presentations.
In summer use fresh local blueberries and serve immediately for the best color and aroma. In winter, warmed canned filling with a splash of bourbon or orange liqueur makes a cozy version. For autumn, swap blueberries for spiced apple compote with a pinch of nutmeg and cloves and substitute cinnamon graham crumbs with crushed gingersnaps.
Make the blueberry sauce and cream filling a day ahead and refrigerate in separate airtight containers. Bake and cool the shells on the day of service to preserve crispness, or bake two days ahead and store unfilled at room temperature. Use disposable piping bags or reusable ones for quick assembly at a party. Label containers with use-by dates and stacking tips to streamline service.
This dessert is a celebration of contrasts — crisp and creamy, sweet and tangy, playful and refined. It’s one of those few dishes that invites experimentation and wins over guests every time. Try it once and you’ll have a new portable favorite to bring to every gathering.
Cut rounds from tortillas with a 3 to 3.5-inch cookie cutter to yield 24–30 shells and keep edges even.
Chill the whipped filling for 30 minutes before piping to help it hold shape.
Cool the blueberry sauce completely before topping shells so the shells stay crisp.
If using frozen berries, drain excess liquid or add an extra 1/2 tablespoon cornstarch when cooking sauce.
This nourishing blueberry cheesecake tacos recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Unfilled shells can be stored at room temperature in an airtight container for up to 48 hours. Filled shells are best within 24 hours refrigerated.
Use 1 can (about 20 ounces) of blueberry pie filling as a direct shortcut in place of the homemade sauce.
This Blueberry Cheesecake Tacos recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Set the oven to 400 degrees F. Combine graham cracker crumbs and cinnamon in a shallow bowl. Melt butter and set aside for dipping.
Use a 3–3.5 inch cookie cutter to cut 4–5 rounds from each tortilla. Briefly dip each round into melted butter then press into the graham mixture to coat both sides; avoid oversoaking.
Flip a muffin tin upside down and nestle coated rounds between the cups to form taco cups. Bake for about 10 minutes until edges are lightly golden. Cool in the pan to retain shape.
Whisk warm water and cornstarch. Cook blueberries and sugar over medium-low heat until berries begin to burst, about 4–5 minutes. Stir in cornstarch slurry and lemon juice and simmer 3 more minutes until thickened. Cool to room temperature.
Beat softened cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla on medium speed for 2 minutes until thick and pipeable. Chill for 30 minutes to firm.
Pipe the filling into cooled shells and top each with about 1/2 teaspoon blueberry sauce or canned pie filling. Sprinkle extra graham crumbs if desired and serve within a few hours.
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