Celebrate the holiday season with these delightful Christmas Cheesecake Tacos, a perfect fusion of creamy cheesecake filling nestled inside festive, crispy taco shells. Each bite brings together the richness of white chocolate, the crunch of graham cracker crumbs, and the vibrant flavors of crushed candy canes and sprinkles, evoking joyful Christmas memories and flavors.
This vegetarian dessert is easy to prepare, making it a wonderful treat for gatherings or a fun family activity to brighten your holiday celebrations. The combination of textures and festive colors makes these tacos as charming to look at as they are irresistible to eat.
- Unique holiday dessert that combines cheesecake with festive taco shells for a fun twist.
- Easy to make in under 40 minutes, perfect for last-minute holiday gatherings.
- Vegetarian-friendly and customizable with your favorite Christmas toppings.
Ingredients
- Flour tortillas (5 large): Soft and flexible tortillas that serve as the perfect base for crispy taco shells.
- Unsalted butter (1 tablespoon): Melted butter to coat tortillas, helping them crisp up beautifully in the oven.
- White chocolate (13 ounces, chopped): Smooth, creamy chocolate to brush on shells, adding rich flavor and adhesion for toppings.
- Graham cracker crumbs (1 cup): Adds a sweet, crunchy texture to the taco shell coating.
- Christmas sprinkles (1/4 cup): Festive, colorful toppings that bring holiday cheer and extra sweetness.
- Crushed candy canes (2 tablespoons): Adds a refreshing peppermint crunch that complements the creamy filling.
- Cream cheese (12 ounces, softened): The creamy base for the cheesecake filling, providing smooth richness.
- Powdered sugar (2/3 cup): Sweetens the cheesecake filling while maintaining a silky texture.
- Vanilla extract (1 tablespoon): Enhances the flavor depth of the cheesecake filling with warm, sweet notes.
- Heavy whipping cream (1 cup): Whipped into the filling to create a light and fluffy texture perfect for piping.
- M&Ms (for garnish): Colorful candy pieces that add whimsy and an extra pop of color.
Instructions
- Prepare the Tortilla Circles
Preheat your oven to 350°F (176°C). Using a 4-inch cookie cutter, cut each large flour tortilla into approximately three circles. This step gives you uniform taco shapes that will crisp evenly and hold the cheesecake filling.
- Shape and Bake the Taco Shells
Melt the unsalted butter and brush it onto both sides of each tortilla circle. Place the buttered circles over an upside down muffin tin to form taco shell shapes. Bake for 5 to 6 minutes until edges are lightly golden and crisp. Bake just enough to keep shells sturdy without becoming too brittle.
- Mix the Topping Coating
In a shallow bowl, combine graham cracker crumbs, Christmas sprinkles, and crushed candy canes. This mixture will add festive color and texture to the shells once coated.
- Melt and Apply White Chocolate
Gently melt the white chocolate using a double boiler or carefully in short bursts in the microwave, stirring consistently to avoid burning. Brush the melted chocolate onto the cooled taco shells to create a sticky surface.
- Coat Taco Shells and Chill
Immediately after brushing with white chocolate, dip or sprinkle the graham cracker topping mixture onto the shells, coating evenly. Place the shells on parchment-lined baking sheets and refrigerate to allow the chocolate to set and secure the toppings.
- Prepare the Cheesecake Filling
In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Slowly add the heavy whipping cream and continue to beat until the mixture thickens to a pipeable consistency, ensuring a light, airy filling.
- Fill and Decorate the Tacos
Transfer the cheesecake filling into a piping bag and carefully pipe into each taco shell. Garnish generously with Christmas sprinkles, crushed candy canes, and colorful M&Ms to enhance the festive appearance and add delightful texture.
- Avoid overbaking the tortillas to keep shells crispy but flexible enough to hold filling without cracking.
- When melting white chocolate, make sure no water contacts the chocolate, to prevent seizing.
- Feel free to customize toppings with nuts, dried fruit, or other festive candies.
Storage Tips
Store assembled Christmas Cheesecake Tacos in an airtight container in the refrigerator for up to 2 days to maintain freshness. Keep taco shells separate if making ahead to prevent sogginess, assembling just before serving.
Serving Suggestions
Serve these tacos chilled as a delightful holiday dessert or party treat. They pair wonderfully with hot cocoa, mulled wine, or a festive punch to complete your Christmas celebration.
- Use a piping bag to neatly fill shells, giving a professional look and balanced filling distribution.
- Chill the shells adequately to ensure the white chocolate coating hardens well, securing toppings firmly.
- For extra flair, dust with edible glitter or drizzle with melted dark chocolate before serving.
FAQs
- Can I make the shells in advance?
Yes, you can bake and coat the shells a day ahead. Store them refrigerated and filled just before serving to keep shells crisp.
- Can I use other types of tortillas?
Flour tortillas work best for shaping and crisping. Corn tortillas may crack or become too brittle when baked this way.
- Is there a dairy-free alternative for the filling?
You can substitute cream cheese and heavy cream with plant-based alternatives, but texture and taste might vary slightly.
- How do I prevent the shells from cracking?
Brush them well with melted butter and avoid overbaking. Using the muffin tin to shape the shells helps maintain their form.
- Can this dessert be frozen?
It’s not recommended to freeze assembled tacos, as the shells may become soggy. However, you can freeze the unfilled shells and filling separately.
- What can I substitute for candy canes?
Crushed peppermint candies or crushed hard candies provide similar texture and flavor if candy canes are unavailable.
- How long does the cheesecake filling keep?
The filling can be stored in an airtight container in the refrigerator for up to 3 days. Whip gently before using if it separates.
Christmas Cheesecake Tacos
Equipment
- 1 muffin tin
- 1 4-inch cookie cutter
- 1 mixing bowl
- 1 piping bag
Ingredients
- 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
- 12 ounces cream cheese softened
- 2/3 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- M&Ms for garnish (optional)
Instructions
- Preheat the oven to 350°F (176°C) and turn the muffin tin upside down.
- Cut tortillas into 4-inch circles using the cookie cutter, about 3 circles per tortilla.
- Brush the cut circles with melted butter and press them into the inverted muffin tin to form taco shells.
- Bake the shells for 5-6 minutes until edges are lightly browned, then remove and cool in the tin.
- In a shallow bowl, mix graham cracker crumbs, Christmas sprinkles, and crushed candy canes.
- Melt the white chocolate using a double boiler or microwave, stirring constantly until smooth.
- Brush the cooled taco shells with melted white chocolate, then coat them in the graham cracker mixture and refrigerate to set.
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Add heavy whipping cream and beat until the mixture thickens to a cheesecake filling consistency.
- Fill a piping bag with the cheesecake mixture and pipe it into the chocolate-coated taco shells.
- Garnish with additional Christmas sprinkles, crushed candy canes, and optional M&Ms before serving.
Notes
- Do not overbake the tortilla shells to keep them crispy but flexible.
- Ensure no water contacts the white chocolate when melting to avoid seizing.
- Customize toppings with your favorite festive candies or sprinkles.
