Step 1: Prepare the Taco Shells

Start by preheating your oven to 400°F (200°C). It’s important to make sure your oven is fully preheated before you begin baking the shells so they cook evenly.

In a medium-sized bowl, combine the graham cracker crumbs and cinnamon. This will be the coating for the tortilla rounds. Set this mixture aside, as you’ll need it in a few minutes.

Take your 6 tortillas and use a cookie cutter to cut 4-5 rounds from each tortilla. You should end up with about 24-30 taco shells, depending on the size of your cookie cutter. The rounds should be just big enough to fit into the muffin cups and form a taco shape.

Melt the butter in the microwave or on the stovetop. Dip each tortilla round into the melted butter and then coat it in the graham cracker mixture. Make sure each round is evenly coated for a crispy, flavorful crust. The butter helps the graham cracker crumbs stick to the tortilla and creates that golden, crunchy texture once baked.

Step 2: Bake the Taco Shells

Take a muffin tin and flip it upside down. Carefully place each tortilla round between the muffin cups so the edges of the tortillas hang slightly over the side of the cup. This will allow them to form the taco shape while they bake.

Bake the taco shells in the preheated oven for about 10 minutes, or until they turn golden brown and crispy. Keep an eye on them, especially towards the end of the baking time, to ensure they don’t burn. Once they’re done, let them cool in the muffin tin for a few minutes before gently removing them. If you leave them in the tin for too long, they may become difficult to remove without breaking.

Step 3: Make the Homemade Blueberry Sauce

While your taco shells are cooling, it’s time to make the homemade blueberry sauce. This sauce is easy to make, and the fresh blueberries give it a vibrant, natural flavor.

In a small bowl, whisk together the warm water, lemon juice (if using), and cornstarch. Set it aside for later.

In a small saucepan over medium-low heat, combine the blueberries and sugar. Stir the mixture occasionally for about 4-5 minutes, until the blueberries start to break apart and release their juice.

Once the blueberries have softened, add the cornstarch mixture to the saucepan. Stir everything together and let it simmer for about 3 more minutes until the sauce thickens. The cornstarch helps to create a smooth, syrupy consistency. Once the sauce has thickened, remove it from the heat and let it cool to room temperature.

Step 4: Prepare the Cheesecake Filling

Now it’s time to make the cheesecake filling! This step is quick and easy, but the results are creamy and delicious.

In a large mixing bowl, beat the softened cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla extract using a hand mixer or stand mixer. Mix on medium speed for about 2 minutes until the filling becomes thick and smooth. If you don’t have a mixer, you can use a whisk, but be prepared for a little more elbow grease.

Once the cheesecake filling is ready, place it in the refrigerator to chill for about 30 minutes. This will help the filling firm up and make it easier to pipe into the taco shells later on.

Step 5: Assemble the Blueberry Cheesecake Tacos

The final step is the most fun! Once your taco shells are cool, the cheesecake filling is chilled, and the blueberry sauce has cooled to room temperature, it’s time to assemble the tacos.

Transfer the chilled cheesecake filling into a piping bag or a plastic sandwich bag with the tip cut off. This will make filling the taco shells easy and mess-free.

Pipe the cheesecake filling into each taco shell, being generous but not overfilling. Top each filled taco with a spoonful of blueberry sauce. If you’re using homemade blueberry sauce, a teaspoon or two per taco is plenty. For a final touch, sprinkle extra graham cracker crumbs over the top for added crunch and flavor.