For when you want the flavor of a blueberry cheesecake without all the work. Make these easy to put together dessert quesadilla. They will be your favorite dessert of the summer.
A Berry-Picking Day That Led to the Perfect Blueberry Dipping Sauce
Last summer I took all my kids to a blueberry patch in Washington. We picked a day with plenty of clouds so it wouldn't be too much sun for my kids that burn easily. It's one of our family's favorite fruits to pick because the picking is so easy. You don't have to bend over like strawberries or reach up high to grab cherries or apples.
I had made up in my mind that I wanted to make a series of different types of blueberry waffles. One of the ideas I came up with is making a blueberry dipping sauce. We have a waffle maker that makes waffle sticks. It turned out absolutely amazing. Just look at the color of the dipping sauce.
I decided this same dipping sauce would be great to make a quesadilla that tastes like a blueberry cheesecake. I just needed to add in some crushed up graham crackers to round out the flavor. Let me show what you need to make the and give you some tips.
This post includes affiliate links. This means that, at no additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track the affiliate links you click.
Jump to:
Ingredients
Check out my shopping list for these blueberry cheesecake quesadillas. You just need the 6 ingredients:
- Fresh blueberries - If you can go to a u-pick blueberry farm and pick your own, those are going to be the best. If not, when you are shopping for blueberries look for the bloom on the berries. This is a protective coating the berries naturally produce. It easily robs off with time. So the more on it you see, the fresher the blueberries will be. If you want to learn more about the blueberry season check out my post - When are Blueberries in Season?
- Cream cheese - Use whatever your favorite brand is. I usually stick with the store brand. My family uses a lot of cream cheese - my kids like to put it on crackers. I save money by buying the 6-pack at Costco.
- Powdered sugar - The fine sugar crystals in powdered sugar incorporate into the cream cheese better than granulated sugar. Plus, the added cornstarch in powdered sugar helps improve the texture of the filling.
- Graham crackers - My recipe lists graham crackers by sheets, which typically means four crackers still connected. Either honey or cinnamon graham crackers will work.
- Butter - This is used for cooking the tortillas. You can use either salted or unsalted butter.
- Tortillas - The best size for these is the soft taco size. They fit well in a standard frying pan and make a good serving size.
Tips
To start I use a stand mixer to combine the blueberries with softened, room temperature cream cheese, and powdered sugar. I also made a strawberry cheesecake quesadilla but when I made the blueberry I thought it would be easier to blend up the blueberries first since they round and would more likely to fall out of the quesadilla. Plus the color when blended in looks amazing.
The graham crackers are easy to crush. I just put them into a quart sized plastic bag and use a metal mallet to turn them into crumbs. If you don't have a meat mallet, you could also use a rolling pin or even the handle end of a screwdriver.
To assemble:
- Lay out tortillas - I do this on a wood cutting board. A sheet pan would be good too.
- Spread sweetened blueberry cream cheese dip evenly on the tortillas.
- Sprinkle crushed graham crackers.
When you are cooking the quesadillas you want your heat to be no more than medium, otherwise you will burn them before the inside is heated up. The goal is to just brown the tortillas and in that time the filling will be warm through. Make sure you have plenty of butter in the pan too.
Blueberry Cheesecake Quesadilla
Ingredients
- ¾ cup fresh blueberries
- 4 oz cream cheese room temperature
- ¾ cup powdered sugar for filling
- 4 sheets graham crackers crushed into crumbs
- 8 soft taco sized tortillas
- 2 tbsp butter for coating your pan
Instructions
- In the bowl of a stand mixer, combine the room temperature cream cheese and powdered sugar. Start the mixer on low and then turn it up to high once the sugar is mixed in enough to not fly out of the bowl. Mix until smooth.
- Add in the blueberries and mix until they are completely intergraded.
- Evenly spread the cream cheese filling across four tortillas, leaving a bit of space around the edges.
- Evenly distribute the crushed graham crackers on top.
- Place a plain tortilla on top of each filled one. Press around the edges to help seal them.
- Heat a pan over medium heat.
- Add butter to the pan. Place one quesadilla in the center and cook until browned on one side. Carefully flip it over with a wide spatula and cook until the second side is browned. Remove to a plate and repeat with the remaining quesadillas.
- Allow them to cool for a few minutes, then slice into quarters with a pizza cutter and serve warm.
- Leftovers should be stored in the fridge. You then can either reheat in a pan or microwave or even eat cold directly from the fridge.
Leave a Reply