Description
These festive Christmas Cheesecake Tacos combine crispy baked flour tortilla shells coated in white chocolate and a crunchy graham cracker mixture, filled with a smooth and creamy vanilla cheesecake filling. Perfect for holiday entertaining, these treats blend sweet and tangy flavors with colorful seasonal sprinkles and crushed candy canes for a fun and elegant dessert.
Ingredients
Scale
Taco Shells
- 5 Large flour tortillas
- 1 tablespoon unsalted butter, melted
- 13 ounces white chocolate, chopped
- 1 cup graham cracker crumbs
- 1/4 cup Christmas sprinkles
- 2 tablespoons crushed candy canes
Cheesecake Filling
- 12 ounces cream cheese, softened
- 2/3 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
Garnishes
- Christmas sprinkles
- Crushed candy canes
- M&Ms
Instructions
- Preheat and prepare tortillas: Preheat your oven to 350°F (176°C). Turn a muffin tin upside down to use as a mold. Using a 4-inch cookie cutter, cut 3 circles from each flour tortilla.
- Shape and bake shells: Brush each tortilla circle with melted butter and drape them over the inverted muffin cups to shape them into taco shells. Bake for 5-6 minutes until the edges are lightly browned. Allow to cool while still in the tin.
- Prepare coating mixture: In a shallow bowl, combine graham cracker crumbs, Christmas sprinkles, and crushed candy canes. Set aside.
- Melt white chocolate: Using a double boiler or microwave, melt the white chocolate, stirring constantly until smooth.
- Coat taco shells: Brush the cooled taco shells with melted white chocolate, then dredge them in the graham cracker mixture to coat evenly. Place coated shells on a parchment-lined baking sheet and refrigerate until the chocolate sets.
- Make cheesecake filling: In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add heavy whipping cream and continue to beat until the mixture thickens and holds stiff peaks.
- Assemble tacos: Transfer the cheesecake filling to a piping bag and pipe into each taco shell. Garnish with additional Christmas sprinkles, crushed candy canes, and M&Ms for a festive finish.
Notes
- Use a sharp cookie cutter to get clean tortilla circles for easier shaping.
- Allow the taco shells to cool completely before coating in chocolate to prevent melting or cracking.
- Refrigerate the assembled tacos until serving to maintain their crisp texture.
- Variations can include using dark chocolate instead of white chocolate for the coating.
- These tacos are best enjoyed the same day but can be stored covered in the refrigerator for up to 2 days.
