Christmas Cheesecake Tacos
These holiday Cheesecake Tacos with crunchy graham cracker tortilla shells, rich and creamy cheesecake filling, sprinkled with Christmas sprinkles, M&M's and crushed candy canes is an ultimate dessert you have to try for Christmas 2023!
Ingredients
- TORTILLA SHELLS:
- 5 Large flour tortillas
- 1 tablespoon unsalted butter
- 13 ounces white chocolate chopped
- 1 cup graham cracker crumbs
- ¼ cup Christmas sprinkles
- 2 tablespoon crushed candy canes
- CHEESECAKE FILLING:
- 12 ounces cream cheese softened
- ⅔ cup powdered sugar
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- GARNISH:
- red and green M&M's
- Christmas sprinkles
- crushed candy canes
Instructions
- To make taco shells - Preheat the oven to 350 F (176 C). Turn the muffin tin upside down and set aside. Cut the tortillas with a 4 inch cookie cutter, about 3 circles per tortilla. Coat the cut circles with melted butter and arrange them in the prepared tin so that they take the shape of shells.
- Bake for 5-6 minutes or until the edges are lightly browned. Make sure not to overbake them! Take them out of the oven when they’re done and leave in the muffin tin to cool.
- Meanwhile, combine graham cracker crumbs, Christmas sprinkles and crushed candy canes in a shallow bowl and set aside.
- While tortilla shells are cooling, you can melt white chocolate. The best way to do it is by using double boiler. Pour 1 inch water in a deep pan and heat it. Place a glass dish with chopped or crumbled white chocolate over the pan with water. Make sure the dish with chocolate is not touching the water. When the water starts boiling, lower the heat. Stir the chocolate constantly with spatula and once it is melted, take the dish off the pan and wipe its bottom part, so that there’s not any water left on the outside. Make sure the water doesn’t mix with chocolate.
- Chocolate can also be melted in the microwave. Put the chocolate in a microwave bowl and heat for 20 seconds maximum, take it out, stir and repeat the same procedure until the chocolate is melted. Be careful, white chocolate can easily burn. Line a baking sheet with parchment paper.
- Brush the cooled taco shells with white chocolate, then immediately put them in a bowl with graham cracker crumbs and coat the shells from all sides and inside. Place them in an already prepared baking sheet and then leave in the fridge for the chocolate to become solid.
- To make the cheesecake filling - Mix softened cream cheese, powdered sugar and vanilla until smooth. Add heavy whipping cream, beat first on low and then on high speed until it thickens. Transfer the filling to a piping bag.
- Pipe shells with cheesecake filling, sprinkle with Christmas sprinkles, crushed candy canes and M&M's.
Notes
- Do not overbake tortilla shells! If this happens, you risk the shells cracking when you coat them with chocolate. Use high-quality white chocolate for better taste and easier coating of the shells.
- Cream cheese should be softened so that you can beat it more easily and without lumps. Take it out of the fridge at least an hour before using.
- Heavy whipping cream should be cooled so that you can beat it more easily.
- How to store Christmas Cheesecake Tacos? In an airtight container, refrigerated for up to 3 days. Keep in mind that the shells will become soggy. If you don’t want this to happen, prepare the shells and the filling one day ahead and assemble the tacos a few hours before serving.
- Cheesecake filling can be stored in an airtight container for up to 3 months. Thaw it in the fridge, then pipe freshly baked taco shells.
Nutrition
Serving: 1gCalories: 452kcalCarbohydrates: 46gProtein: 6gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 53mgSodium: 257mgFiber: 1gSugar: 29g
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