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.
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.
Assembly
- Top the tacos with more Christmas sprinkles, crushed candy canes, and M&M’s for a festive touch!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the taco shells separate from the filling until ready to serve.