Blueberry Cheesecake Tacos

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 cup fresh blueberries
• 8 small pre-made taco shells
• optional toppings (whipped cream, additional blueberries) as desired

Instructions

1. In a medium bowl, beat the softened cream cheese until smooth using an electric mixer.
2. Add the powdered sugar and vanilla extract. Mix until fully combined and smooth.
3. In a separate bowl, beat the heavy cream until soft peaks form. This will add lightness to the filling.
4. Gently fold the whipped cream into the cream cheese mixture until combined, being careful not to deflate the whipped cream.
5. Place the taco shells upright in a container or on a plate. Spoon the cheesecake filling into each taco shell.
6. Top with fresh blueberries, pressing them slightly into the filling for stability.
7. If desired, add whipped cream and additional blueberries on top before serving.
8. Refrigerate the assembled tacos for at least 30 minutes to set the filling.

Nutrition