This playful take on a classic dessert began as a weekend experiment when I had leftover tortillas and a jar of blueberry pie filling in the pantry. I wanted something that felt indulgent but bright — a hand-held dessert that could be passed around at a party and eaten without a fork. The result was these blueberry cheesecake tacos: flaky, cinnamon-graham coated shells that shatter on the first bite, filled with a cloud-like cheesecake cream and a glossy spoonful of blueberry pie filling on top. The contrast between the warm, toasted shell and the cool, creamy filling makes each bite feel like a tiny celebration.

I discovered this combination one afternoon while hosting friends; the tortillas crisped into perfect taco shapes and the lightly sweetened cheesecake filling piped into each one in seconds. Children loved the fun format and adults kept reaching for more. The lemon and vanilla in the filling cut through the richness, and the graham-cinnamon coating on the shell gives this dessert a familiar, nostalgic note that reminds me of summer campside s'mores without the campfire fuss.

Ingredients

• Shells: 8 10-inch flour tortilla shells — choose soft, pliable tortillas (Mission or Old El Paso are reliable) so they cut cleanly and mold into the pan without cracking. 1/4 cup melted butter; this gives browning and helps the graham coating stick. 1 cup graham cracker crumbs (use store-bought crumbs or pulse whole crackers). 2 tablespoons granulated sugar and 1 tablespoon ground cinnamon — they add sweetness and warm spice to the shell.
• Cheesecake filling: 8 ounces cream cheese, room temperature — full-fat provides the creamiest texture. 1/2 cup powdered sugar for smooth sweetness and easy blending. 1 cup heavy whipping cream, chilled — whips to stable peaks for a pillowy filling. 1 teaspoon vanilla extract and 1 teaspoon lemon juice brighten the profile. Finish with 1 cup blueberry pie filling (canned or homemade) spooned on top.
• Equipment and extras: piping bag fitted with a large round tip, pastry brush, cupcake pan, fork for docking, and a cooling rack.

Instructions

Preheat and prepare pan:Preheat the oven to 375°F (190°C). Lightly spray the bottom side of a cupcake pan with nonstick spray so the tortilla shells won't stick. This small step saves time when removing hot shells.Cut and dock tortillas:Lay one tortilla flat and use a 3–4 inch round cookie cutter to cut circles. You’ll get about 6–7 rounds per tortilla depending on cutter size. Use a fork to poke several holes in each round to stop puffing in the oven; this keeps the shell thin and taco-like.Coat with butter and graham mix:In a bowl stir together 1 cup graham cracker crumbs, 2 tablespoons granulated sugar and 1 tablespoon ground cinnamon. Brush melted butter on both sides of each tortilla round then immediately toss in the graham mixture until both sides are evenly coated. The hot butter helps the crumbs adhere and encourages golden browning.Mold and bake:Fold each coated round in half and nestle between two muffin cavities (use the underside of the cupcake pan if that gives you the taco shape you prefer). Arrange up to 17 shells in one pan and bake 10–12 minutes until golden brown and crisp — watch closely as ovens vary. Remove and let sit 5 minutes in the pan to set the shape, then transfer to a cooling rack to cool completely.Make the filling:In a large bowl beat 8 ounces room-temperature cream cheese with 1/2 cup powdered sugar on low speed until mostly combined, then increase speed and beat until smooth. Add 1 teaspoon vanilla and 1 teaspoon lemon juice, then pour in 1 cup chilled heavy cream and beat on high until light and fluffy, about 3–4 minutes. The mixture should hold soft peaks and be pipeable.Assemble:Fit a disposable piping bag with a large round tip and transfer the cheesecake filling into it. Pipe about 2 tablespoons of filling into each shell (a generous dollop). Top with 1 heaping teaspoon of blueberry pie filling per taco. Serve immediately so shells remain crisp; if you must store, keep shells and filling separate.

Storage Tips

Store baked, unfilled shells in a single layer in an airtight container at room temperature for up to 3 days — avoid stacking to prevent breakage. If you make the shells ahead and need to keep them longer, freeze in a sealed container for up to 1 month; thaw at room temperature and re-crisp in a 350°F oven for 4–5 minutes. Keep the cheesecake filling refrigerated in a sealed bowl for up to 3 days; whip briefly before piping if it loses volume. Once assembled, serve within an hour for optimal crunch; otherwise keep refrigerated and accept a softer shell texture within a day.

Ingredient Substitutions

If you need dairy-free options, swap cream cheese for a plant-based cream cheese and use a coconut cream that whips (chilled full-fat coconut cream) instead of heavy cream — the texture will be slightly less stable. For gluten-free shells, use gluten-free tortillas and certified gluten-free graham crumbs; note that some gluten-free tortillas are more brittle and may crack when molded. To make a lighter filling, reduce heavy cream to 1/2 cup and fold in 1/2 cup plain Greek yogurt (yields a tangier but thinner filling).

Serving Suggestions

Serve these as a dessert at brunch or a summer party with a garnish of fresh blueberries and a sprig of mint. Pair with iced coffee, a lemon-scented sparkling water, or a late-afternoon rosé. For a more decadent presentation, drizzle warm blueberry compote or salted caramel over the assembled tacos and scatter toasted almond slivers on top.

Cultural Background

These tacos are an American mash-up riffing on two iconic flavors: graham crackers and cheesecake. Turning sweets into hand-held formats is popular in casual American entertaining — think dessert tacos, handheld pies, and doughnut sandwiches. The blueberry pie filling evokes classic U.S. summer fruit pies and pairs naturally with the sweet tang of cheesecake, making this fusion feel comfortingly familiar yet playful.

Seasonal Adaptations

Switch toppings seasonally: late-summer ripe strawberry compote in July, baked apple-cinnamon filling in autumn, or a citrus curd in winter. For holiday variations, replace blueberry with spiced cranberry-orange relish and add a pinch of ground nutmeg to the graham coating. The base is forgiving and adapts well to seasonal fruit and flavors.

Meal Prep Tips

Make the shells and the filling a day in advance: store shells at room temperature in an airtight container and keep filling chilled. On the day of service, re-whip the filling for a minute and pipe into shells 30–60 minutes before guests arrive for the freshest texture. Assemble only what you expect to serve immediately to preserve crunch.

These dessert tacos remain one of my favorite crowd-pleasers — quick to execute, endlessly adaptable, and small enough for guests to sample a few flavors. Give them a try and make them your own with different toppings and seasonal twists.