why make this recipe
Blueberry Cheesecake Taquitos are quick, tasty, and low in carbs. You get creamy cheesecake flavor and fresh blueberries in a small, easy-to-eat treat. This makes them great for a fast dessert or a sweet snack after a meal. If you like similar simple desserts, try this blueberry cheesecake dessert roll-ups for another idea.
introduction
This recipe uses cream cheese, blueberries, and low-carb tortillas. You fold the filling into the tortillas and bake them until they are golden and crispy. The result is a warm, creamy inside with a light crunch outside. It is simple to make and needs only a few ingredients.
how to make Blueberry Cheesecake Taquitos
Make the filling, spread it on tortillas, roll, and bake. Work gently so the blueberries do not break too much. For a related texture and flavor you can look at a recipe that blends fruit and cream for a crumble style, like a similar blueberry cheesecake crumble.
Ingredients :
- 1 cup blueberries
- 4 oz cream cheese, softened
- 1 tbsp sweetener of choice (e.g., erythritol, stevia)
- 4 low-carb tortillas
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Cooking spray or coconut oil
Directions :
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the cream cheese, sweetener, vanilla extract, and cinnamon until smooth.
- Gently fold in the blueberries.
- Spread the cream cheese mixture onto each tortilla, then roll them up tightly.
- Place the taquitos on the prepared baking sheet and lightly spray with cooking spray or brush with coconut oil.
- Bake for 15-20 minutes or until the taquitos are crispy and golden.
- Let cool slightly before serving.
how to serve Blueberry Cheesecake Taquitos
Serve them warm. Place them on a plate and add a few extra fresh blueberries on the side. You can dust a little sweetener or cinnamon over the top. They work well with a small dollop of Greek yogurt or a sugar-free jam.
how to store Blueberry Cheesecake Taquitos
Cool completely, then place in an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for 5-8 minutes to keep them crispy. Do not leave them at room temperature for more than two hours.
tips to make Blueberry Cheesecake Taquitos
- Soften the cream cheese fully so it mixes smooth.
- Use firm, small blueberries to avoid soggy filling.
- Do not overfill the tortillas; this helps them keep shape while baking.
- For extra crisp, brush a little coconut oil on the outside before baking. You can also see other serving ideas like blueberry crumble cheesecake ideas.
variation (if any)
- Swap blueberries for strawberries or raspberries.
- Use whole-wheat or regular small flour tortillas if you do not need low-carb.
- Add a little lemon zest to the filling for more brightness.
FAQs
Q: Can I make these ahead of time?
A: Yes. Make and store them in the fridge for up to 3 days. Reheat in the oven before serving.
Q: Can I freeze them?
A: Yes. Freeze on a tray first, then move to a freezer bag. Reheat from frozen in the oven at 375°F (190°C) for about 10-15 minutes.
Q: Can I use fresh or frozen blueberries?
A: Fresh works best. If you use frozen, thaw and drain excess liquid before folding them into the filling.
Q: Are these good for kids?
A: Yes. They are bite-size and mildly sweet, so many kids enjoy them.
Conclusion
Try this easy dessert as a quick treat or party snack. For another take on blueberry cheesecake tacos and more inspiration, see this Blueberry Cheesecake Tacos – perfectly tasty dessert.
Print
Blueberry Cheesecake Taquitos
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low-Carb
Description
Quick, creamy, and low-carb taquitos filled with cheesecake and blueberries for a delicious dessert or snack.
Ingredients
- 1 cup blueberries
- 4 oz cream cheese, softened
- 1 tbsp sweetener of choice (e.g., erythritol, stevia)
- 4 low-carb tortillas
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Cooking spray or coconut oil
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix together the cream cheese, sweetener, vanilla extract, and cinnamon until smooth.
- Fold in the blueberries gently.
- Spread the cream cheese mixture onto each tortilla, then roll them up tightly.
- Place the taquitos on the prepared baking sheet and lightly spray with cooking spray or brush with coconut oil.
- Bake for 15-20 minutes or until the taquitos are crispy and golden.
- Let cool slightly before serving.
Notes
Serve warm with extra blueberries and a dusting of sweetener or cinnamon. Great with Greek yogurt or sugar-free jam.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taquito
- Calories: 170
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: taquitos, blueberry cheesecake, low-carb dessert, quick dessert, easy snack