Raspberry cheesecake tacos

Preparation

Put an unexpected, sweet spin on Taco Tuesdays with these clever little raspberry cheesecake-stuffed desserts.

1. Preheat the oven to 180°C, fan 160°C, gas 4. Stack up the wraps then use a 7-8cm cookie cutter to cut out 6 stacks of 3 discs (or cut around an upturned glass).

2. Melt the butter. Mix the sugar and cinnamon in a shallow bowl. Brush each tortilla disc with butter on both sides and coat in the cinnamon sugar for sweetness and warmth. Upturn a 12-hole muffin tin and place the small tortilla discs upright between the muffin tin sections so that they form a taco shape.

3. Bake for 8 minutes or until crispy and golden then remove and leave to cool.

4. Put the cream, soft cheese, vanilla and 3 tablespoons of the sifted icing sugar in a mixing bowl and whisk until creamy and thickened.

5. Put half the raspberries in a mini food processor with 1 tablespoon of icing sugar for sweetness and 1 tablespoon of boiling water and blitz to a puree, then press through a sieve to remove the seeds. Ripple about half of the fruity purée through the cheesecake mixture, then pipe or spoon it into the cooled taco shells.

6. Divide the rest of the raspberries and raspberry purée among the taco shells and scatter with the oaty biscuit crumbs (or similar) for added crunch.