Creating Blueberry Cheesecake Taco Shells is simple if you follow these clear steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C).
2. Prepare Taco Shells: In a mixing bowl, combine flour, granulated sugar, and salt. Add melted butter, egg, and 1/4 teaspoon vanilla extract. Mix until a dough forms.
3. Shape the Shells: Roll the dough into small balls. Press each ball into a taco shape using a taco mold or your hands. Place the shaped dough on a baking sheet lined with parchment paper.
4. Bake the Shells: Bake in the preheated oven for 10-12 minutes or until golden brown. Remove from the oven and let them cool completely.
5. Make the Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, lemon juice, and 1 teaspoon vanilla extract. Mix until creamy and well combined.
6. Fill the Taco Shells: Once the taco shells have cooled, fill each shell with the cheesecake mixture using a piping bag or spoon.
7. Top with Blueberries: Generously top each filled taco shell with fresh blueberries.
8. Chill: Refrigerate the assembled taco shells for at least 30 minutes to set the filling.
9. Serve: If desired, top with whipped cream before serving for an extra touch of indulgence.

By following these steps, you’ll create an incredible dessert that is sure to impress!