Blueberry Cheesecake Tacos

Blueberry Cheesecake Tacos 😍🫐🌮



  • 6 Large flour tortillas
  • 1/2 cup Light brown sugar
  • Vegetable oil for frying


  • 2 cups Fresh blueberries
  • 1/4 cup Granulated sugar
  • 7 Tablespoons Water
  • 1 Tablespoon Lemon juice
  • 1/2 teaspoon lemon zest
  • 2 Tablespoons cornstarch


  • 1 cup Heavy whipping cream
  • 8 oz Cream cheese, softened
  • 1/3 cup Powdered sugar
  • 1 teaspoon Lemon juice


TO MAKE TORTILLA SHELLS: Begin by cutting the tortillas with a 3.5 – 4 inch circle cutter. You will need 30 tortilla circles. Meanwhile, heat 1 inch of oil in a deep pan over medium heat. Place the tortilla circles in the hot oil using tongs, fry for about 10 seconds, then turn them over. Fold them in half using the tongs to form shell shapes and continue frying until they turn golden brown. Flip and fry the other side until they are golden brown. Remove from the pan and immediately coat them in the light brown sugar. Place the shells on an upside-down muffin tin. Repeat with the remaining circles.

TO MAKE HOMEMADE BLUEBERRY SAUCE: Combine the blueberries, sugar, 5 tablespoons of water, lemon juice, and lemon zest in a medium pan. Cook over medium heat for 10 minutes. In a small dish, mix 2 tablespoons of water and cornstarch, then add this mixture to the blueberries in the pan. Stir and cook for 20-30 seconds, or until the sauce thickens. Remove from heat and let cool completely.

TO MAKE CHEESECAKE FILLING: Beat the heavy whipping cream until stiff peaks form and set aside. In a separate bowl, beat the cream cheese, powdered sugar, and lemon juice at medium speed until smooth. Fold in the whipped cream. Transfer the mixture to a piping bag and cut off the tip. Fill the tortilla shells with the cream cheese filling and top with the blueberry sauce.

Weight Watchers Points:

To calculate the Weight Watchers points for this recipe, consider the following general values:

  • Flour tortillas (large): 4 points each
  • Light brown sugar: 1 point per tablespoon
  • Vegetable oil: 1 point per teaspoon
  • Fresh blueberries: 0 points
  • Granulated sugar: 1 point per teaspoon
  • Cornstarch: 0 points
  • Heavy whipping cream: 1 point per tablespoon
  • Cream cheese (8 oz): 24 points
  • Powdered sugar: 1 point per teaspoon
  • Lemon juice and zest: 0 points

Here’s an approximate breakdown:

  • Tortilla shells (30 circles from 6 tortillas): 24 points
  • Light brown sugar (1/2 cup): 8 points
  • Vegetable oil for frying (approx. 1/4 cup): 48 points
  • Blueberry sauce (blueberries, sugar, water, lemon juice, cornstarch): 16 points (mainly from sugar)
  • Cheesecake filling (heavy cream, cream cheese, powdered sugar, lemon juice): 39 points

Summing these, the total points for the entire recipe is roughly 135 points.

If you make 30 tacos, each taco would be approximately 4.5 points. Adjust accordingly based on the exact number of tacos and the amount of filling and sauce used in each.

Note: These points are approximate and can vary based on specific product brands and quantities used.

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