What’s better than Tacos… Dessert Tacos! Oh and my blueberry cheesecake tacos are Vegan, but can make the filling with cream cheese if you like…either way they are delicious.
HOW DID YOU MAKE THE TACO SHELLS?
I made these bite size taco shells with tortilla wraps. I cut out the size I wanted with a cookie cutter, brushed them in melted butter and Biscoff cookie crumbs. You need a cupcake tin to bake the tacos in to keep there shape (picture below) It turns out my favourite tortilla wraps happen to be Vegan.
HOW TO MAKE THE FILLING VEGAN?
The filling is very easy to make as I used a plant based cream cheese and double cream. No tofu or cashew nuts in sight! To flavour the filling I added a little lemon juice, vanilla extract and icing sugar. If you want to make this filling with regular cream cheese simply swap the plant based products. Both versions taste amazing.
Now let’s talk about this juicy blueberry cheesecake topping. In a saucepan add the blueberries, water and sugar, heat until a sticky sauce starts to form…and that’s it. Topping done!
HOW TO ASSEMBLE THE TACOS
There are 2 ways to assemble the tacos, you can add the cream cheese mix with a spoon, which can be a bit messy. Or use a piping bag, either way works. Then top the tacos with a spoonful or two of the blueberries and dig in.
WHY SHOULD I MAKE THESE BLUEBERRY CHEESECAKE TACOS?
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- Every element tastes amazing, and all the different textures work so well together.
- They are great for date night, parties, or even can be served as a Taco making station
- The Taco shells taste amazing as they are dusted in Biscoff crumbs, there are so many variations you could make!
