Christmas Cheesecake Tacos
Festive cheesecake tacos with creamy filling, crispy taco shells coated in white chocolate and holiday sprinkles. A delightful and colorful holiday dessert perfect for parties and celebrations.
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.