The holidays are magical, and nothing captures that spirit quite like a festive treat you can serve with a twist. Christmas Cheesecake Tacos combine two beloved desserts into a whimsical, fun dish that’s perfect for holiday gatherings or cozy family nights. Imagine rich cream cheese filling nestled inside crispy taco shells, adorned with colorful sprinkles and candy canes. These delectable sweets not only look great but also provide an interactive experience that everyone will love, from kids to adults.

Why you’ll love this dish
This recipe isn’t just a dessert; it’s an experience! Christmas Cheesecake Tacos are quick to prepare, making them a winner for last-minute holiday parties. The best part? They’re budget-friendly—using simple ingredients that you likely already have at home. This festive dessert is not only visually stunning but also tastes incredible, melding creamy, sweet cheesecake with crunchy, buttery taco shells. Whether you’re hosting a holiday dinner, attending a potluck, or just looking for something special to share with family, these cheesecakes are sure to delight.

"Made these for our Christmas party, and they stole the show! Everyone couldn’t get enough!"

The cooking process explained
Creating Christmas Cheesecake Tacos is easier than you might think, making them perfect for bakers of all levels. You’ll start by shaping the taco shells from tortillas and baking them to a perfect golden brown. While those cool, you’ll whip up a luxurious cheesecake filling that’s both rich and airy. Finally, it’s all about assembly. The beauty of this recipe lies in the festive toppings that elevate it, creating a fun, interactive dessert that brings everyone together during the holiday season.

What you’ll need
Gather these items to create your delicious Christmas Cheesecake Tacos:

5 large flour tortillas
1 tablespoon unsalted butter
13 ounces white chocolate, chopped
1 cup graham cracker crumbs
1/4 cup Christmas sprinkles
2 tablespoons crushed candy canes
12 ounces cream cheese, softened
2/3 cup powdered sugar
1 tablespoon vanilla extract
1 cup heavy whipping cream

If you’d like to switch things up, feel free to experiment with flavored chocolate or different types of cookies for the coating!

Step-by-step instructions

Preheat your oven to 350°F (176°C) and turn a muffin tin upside down.
Using a 4-inch cookie cutter, cut circles from the tortillas (about three per tortilla).
Brush the cut circles with melted butter, then arrange them into the muffin tin to shape them into taco shells.
Bake for 5-6 minutes, or until the edges are lightly browned. Let them cool in the tin.
In a shallow bowl, combine graham cracker crumbs, Christmas sprinkles, and crushed candy canes.
Melt the white chocolate in a double boiler or microwave.
Brush the cooled taco shells with the melted white chocolate and immediately coat them in the graham cracker mixture.
Place the coated taco shells on a parchment-lined baking sheet and refrigerate until the chocolate is set.
For the filling, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Add heavy whipping cream and beat until thickened.
Pipe the cheesecake filling into the taco shells.
Finally, top with more Christmas sprinkles, crushed candy canes, and M&M’s for a festive touch!

Best ways to enjoy it
These Christmas Cheesecake Tacos are perfect for any holiday gathering. Serve them on a decorative platter, garnished with fresh mint leaves for a festive touch. You can pair them with hot cocoa or eggnog for that extra holiday cheer. Children will especially enjoy the interactive experience of decorating their own tacos with additional toppings!

Storage and reheating tips
To keep your Cheesecake Tacos fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, it’s advisable to keep the taco shells separate from the filling until you’re ready to serve. If you prefer to freeze them, you can store the tacos and filling separately for up to a month. Allow them to thaw in the fridge overnight when ready to enjoy again.

Helpful cooking tips

Use a high-quality cream cheese for a richer filling.
Feel free to switch up the sprinkles and make them match your holiday theme!
Don’t rush the cooling process—this is key to maintaining the shape of your taco shells.
Consider a dash of peppermint extract in the filling for an extra holiday flavor kick.

Creative twists
Why not get creative with your Cheesecake Tacos? Consider using chocolate tortillas for a unique look and flavor. You can also swap the white chocolate for dark chocolate or add a layer of flavored cheesecake like peppermint or eggnog. Additionally, fresh fruits such as strawberries or raspberries can add a fresh twist to this already amazing dessert.

Common questions

How long does it take to prepare these tacos?
Preparation takes about 30 minutes, plus some extra time for cooling and refrigeration.
Can I make these ahead of time?
Absolutely! You can prepare the taco shells and filling a day in advance. Just assemble them when you’re ready to serve.
Any dietary swaps?
You can use gluten-free tortillas for a gluten-conscious option or substitute the cream cheese with a dairy-free alternative for lactose sensitivity.

These Christmas Cheesecake Tacos aren’t just a treat; they’re a delightful centerpiece for your table, combining festive flair with irresistible flavors. Enjoy the compliments!

Christmas Cheesecake Tacos

These festive tacos combine rich cream cheese filling with crispy taco shells, adorned with colorful sprinkles and candy canes for a fun and interactive holiday dessert.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 6

Total Time 36

Course Dessert, Snack

Cuisine American, Holiday

Servings 12 tacos

Calories 250 kcal

Ingredients

For the taco shells

5 large flour tortillas
1 tablespoon unsalted butter Melted for brushing

For the coating

13 ounces white chocolate, chopped Melted for coating
1 cup graham cracker crumbs
1/4 cup Christmas sprinkles
2 tablespoons crushed candy canes

For the cheesecake filling

12 ounces cream cheese, softened Use high-quality for best results
2/3 cup powdered sugar
1 tablespoon vanilla extract
1 cup heavy whipping cream

Instructions

Preparation

Preheat your oven to 350°F (176°C) and turn a muffin tin upside down.
Using a 4-inch cookie cutter, cut circles from the tortillas (about three per tortilla).
Brush the cut circles with melted butter, then arrange them into the muffin tin to shape them into taco shells.
Bake for 5-6 minutes, or until the edges are lightly browned. Let them cool in the tin.
In a shallow bowl, combine graham cracker crumbs, Christmas sprinkles, and crushed candy canes.
Melt the white chocolate in a double boiler or microwave.
Brush the cooled taco shells with the melted white chocolate and immediately coat them in the graham cracker mixture.
Place the coated taco shells on a parchment-lined baking sheet and refrigerate until the chocolate is set.

Filling

In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract until smooth.
Add heavy whipping cream and beat until thickened.
Pipe the cheesecake filling into the taco shells.