If you’ve never tried turning stroopwafels into tacos before, you’re going to love this little hack! A few seconds in the microwave makes stroopwafels soft and flexible enough to bend into the perfect mini taco shells. Once they cool, they firm back up, ready to be filled with something delicious.
Obviously, I had to go with Biscoff. These Biscoff cheesecake stroopwafel tacos are filled with a thick, creamy Biscoff cheesecake filling, then topped with half a Biscoff biscuit, a drizzle of warm Biscoff spread and plenty of crunchy Biscoff crumbs.
They’re ridiculously easy to make, require no baking, and you get that dreamy combination of chewy caramel stroopwafel, creamy cheesecake and spiced Biscoff in every bite. Basically, if you love Biscoff cheesecake, you need to make these!
Ingredients
ngredients
For the tacos
- 8 stroopwafels
For the Biscoff cheesecake filling
- 150g full-fat cream cheese, cold
- 250ml double cream, cold
- 100g Biscoff spread
- 35g icing sugar
- ½ tsp vanilla extract
To decorate
- 4 Biscoff biscuits, halved
- 50g Biscoff spread, warmed
- 2–3 Biscoff biscuits, crushed into crumbs
Instructions
Method
- Make the taco shells: Microwave one stroopwafel at a time for around 10 seconds, until warm and flexible. Gently fold it into a taco shape and place it upside down between the cups of a muffin tin, or prop it between two glasses, to hold its shape. Leave to cool completely — it will firm back up as it cools. Repeat with the remaining stroopwafels.
- Make the cheesecake filling: Add the cream cheese, Biscoff spread, icing sugar and vanilla to a bowl and beat briefly until smooth.
- In a separate bowl, whip the cold double cream until it reaches firm peaks.
- Fold the whipped cream into the Biscoff cream cheese mixture until combined and thick enough to pipe. Transfer to a piping bag fitted with your favourite nozzle.
- Assemble: Pipe a generous amount of Biscoff cheesecake filling into each cooled stroopwafel taco.
- Push half a Biscoff biscuit into the cheesecake, drizzle with warmed Biscoff spread, then finish with plenty of Biscoff biscuit crumbs.
Serve straight away for the best combination of crunchy stroopwafel and creamy cheesecake filling.
