Blueberry Cheesecake Tacos

1. Tortilla Shells: Begin by cutting the tortillas into 3.5 – 4-inch circles, resulting in 30 circles. Heat vegetable oil in a deep pan over medium heat. Fry the tortilla circles briefly, fold them in half using tongs to resemble shells, and continue frying until golden brown. Coat them in light brown sugar and place them on an upside-down muffin tin.
2. Homemade Blueberry Sauce: In a medium pan, combine blueberries, sugar, 5 tablespoons of water, lemon juice, and lemon zest. Cook on medium heat for 10 minutes. In a separate dish, mix 2 tablespoons of water with cornstarch, then add to the blueberry mixture. Cook briefly until thickened. Remove from heat and let it cool.
3. Cheesecake Filling: Whip the heavy whipping cream until stiff peaks form. In a separate bowl, beat cream cheese, powdered sugar, and lemon juice until smooth. Fold in the whipped cream. Transfer the mixture into a piping bag.
4. Assembly: Fill the prepared tortilla shells with the cheesecake filling using the piping bag. Top each taco with the homemade blueberry sauce.

Conclusion:
Blueberry Cheesecake Tacos are a delightful treat that marries textures and tastes in a unique way. The ease of preparation, combined with the versatility to customize the sauce, makes this dessert a winner. Elevate your dessert game with these tantalizing tacos that are as enjoyable to make as they are to savor.