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Christmas Cheesecake Tacos Recipe

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★★★★★

4.5 from 122 reviews

These Christmas Cheesecake Tacos are a festive and delicious holiday treat featuring crispy white chocolate-coated tortilla shells filled with creamy vanilla cheesecake filling and topped with colorful sprinkles and crushed candy canes. Perfect for holiday parties or seasonal dessert tables, this recipe combines the crunch of graham cracker-coated shells with the smooth richness of a whipped cheesecake filling.

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
  • Additional Christmas sprinkles, crushed candy canes, and M&M’s for topping

Instructions

  1. Preheat and Prepare Shells: Preheat your oven to 350°F (176°C). Turn a muffin tin upside down and set it aside to help shape the tortilla shells.
  2. Cut and Butter Tortillas: Using a 4-inch cookie cutter, cut about three circles from each tortilla. Brush each circle with melted butter thoroughly.
  3. Shape and Bake Shells: Arrange the buttered circles over the inverted muffin tin cups to form taco shell shapes. Bake them for 5-6 minutes until the edges are lightly browned, then remove and let them cool while still in the tin.
  4. Prepare Coating Mix: In a shallow bowl, combine the graham cracker crumbs, Christmas sprinkles, and crushed candy canes, stirring well to create the coating mixture.
  5. Melt the White Chocolate: Gently melt the chopped white chocolate using a double boiler or microwave until smooth. Allow it to cool slightly.
  6. Coat Shells with Chocolate and Mix: Brush the cooled taco shells with the melted white chocolate. Immediately roll or sprinkle the shells in the graham cracker mixture to coat evenly. Place the coated shells onto a parchment-lined baking sheet and refrigerate to let the chocolate harden.
  7. Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth. Gradually add the heavy whipping cream and beat until the mixture thickens to a pipeable consistency.
  8. Fill the Taco Shells: Transfer the cheesecake filling to a piping bag and pipe generous amounts into each chocolate-coated shell, filling them carefully.
  9. Decorate and Serve: Sprinkle the filled cheesecake tacos with additional Christmas sprinkles, crushed candy canes, and M&M’s for a festive finish. Serve immediately or keep refrigerated until ready to enjoy.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth filling.
  • Use a small cookie cutter to ensure the tortillas fit well on the muffin tin shapes.
  • Be careful not to overbake the tortilla shells to keep them crisp but not too hard.
  • You can substitute white chocolate with milk chocolate for a different flavor twist.
  • Keep the assembled cheesecake tacos refrigerated if not serving immediately to maintain freshness and filling texture.
  • For added texture, sprinkle some finely chopped nuts or crushed peppermint on top.

Keywords: Christmas cheesecake tacos, holiday dessert, cheesecake taco shells, white chocolate dessert, festive cheesecake, holiday treats, no-bake cheesecake filling

Find it online: https://tastybynova.com/christmas-cheesecake-tacos-recipe/