Christmas Cheesecake Tacos Recipe

Introduction

These Christmas Cheesecake Tacos are a festive twist on the classic dessert. Crispy tortilla shells coated in white chocolate and holiday sprinkles hold a smooth, creamy cheesecake filling that’s perfect for celebrating the season.

Ingredients

• 5 large flour tortillas
• 1 tablespoon unsalted butter
• 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

Instructions

1. Step 1: Preheat the oven to 350°F (176°C). Turn a muffin tin upside down and set it aside to use as a mold for the taco shells.
2. Step 2: Use a 4-inch cookie cutter to cut about three circles from each tortilla. Brush the cut circles with melted butter and arrange them over the inverted muffin tin cups to shape them into shells.
3. Step 3: Bake the tortilla shells for 5-6 minutes until the edges are lightly browned. Remove from the oven and leave them in the tin to cool completely.
4. Step 4: In a shallow bowl, combine graham cracker crumbs, Christmas sprinkles, and crushed candy canes. Set this mixture aside.
5. Step 5: Melt the white chocolate using a double boiler or microwave until smooth, then set aside to cool slightly.
6. Step 6: Brush the cooled taco shells with the melted white chocolate, then immediately dip or coat them in the graham cracker mixture, ensuring an even coating.
7. Step 7: Place the coated shells on a parchment-lined baking sheet and refrigerate until the chocolate hardens, about 15-20 minutes.
8. Step 8: For the cheesecake filling, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
9. Step 9: Add the heavy whipping cream and continue beating until the mixture thickens and holds soft peaks.
10. Step 10: Transfer the cheesecake filling to a piping bag and pipe it generously into each shell. Decorate the filled tacos with extra Christmas sprinkles, crushed candy canes, or your choice of festive toppings.

Tips & Variations

• Use mini chocolate chips or chopped nuts instead of sprinkles for a different texture.
• For a peppermint flavor, add a few drops of peppermint extract to the cheesecake filling.
• Ensure the tortilla shells are fully cooled before coating with chocolate to prevent melting.

Storage

Store the cheesecake tacos in an airtight container in the refrigerator for up to 3 days. For best texture, fill the shells with cheesecake just before serving. If filled in advance, keep refrigerated and consume within 24 hours. Let them sit at room temperature for 10 minutes before serving for a softer filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn tortillas instead of flour tortillas?

Flour tortillas work best as they crisp evenly and hold their shape well. Corn tortillas may be too brittle and less flexible for shaping into taco shells.

How do I prevent the shells from getting soggy?

Brushing the shells with melted white chocolate creates a seal that helps keep them crisp. Also, assemble and fill the tacos just before serving to avoid sogginess.

Christmas Cheesecake Tacos Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 129 reviews

Celebrate the holidays with these festive Christmas Cheesecake Tacos, combining buttery tortilla shells coated in white chocolate and graham cracker crumbs with a luscious, creamy cheesecake filling. Topped with colorful sprinkles, crushed candy canes, and M&M’s, these delightful treats offer a fun and easy way to enjoy holiday flavors in a taco-inspired dessert.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 6 minutes
• Total Time: 50 minutes
• Yield: Approximately 15 tacos 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Taco Shells

• 5 large flour tortillas
• 1 tablespoon unsalted butter
• 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

Toppings

• Christmas sprinkles, for garnish
• Crushed candy canes, for garnish
• M&M’s, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (176°C). Turn a muffin tin upside down and set it aside to use as a mold for shaping the taco shells.
2. Cut and Butter Tortillas: Use a 4-inch cookie cutter to cut about three circles from each flour tortilla. Brush each tortilla circle with melted unsalted butter to add flavor and help them brown evenly.
3. Shape and Bake Shells: Arrange the buttered tortilla circles over the inverted muffin tin cups to form shell shapes. Bake for 5 to 6 minutes, or until the edges start to turn golden brown. Remove from the oven and leave them in the tin to cool and harden into taco shells.
4. Prepare Coating Mixture: In a shallow bowl, combine the graham cracker crumbs, Christmas sprinkles, and crushed candy canes. Set this mixture aside for coating the shells.
5. Melt White Chocolate: Melt the chopped white chocolate using a double boiler or in short bursts in the microwave, stirring frequently to ensure smoothness. Set aside to cool slightly but remain pourable.
6. Coat Taco Shells: Once the taco shells are cooled, brush each shell generously with melted white chocolate, then immediately dip or sprinkle them with the graham cracker mixture to coat evenly. Place the coated shells on a baking sheet lined with parchment paper.
7. Chill Shells: Refrigerate the coated taco shells until the white chocolate is fully set and firm to the touch.
8. Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Slowly add the heavy whipping cream and continue beating until the mixture thickens and holds soft peaks.
9. Fill Taco Shells: Transfer the cheesecake filling to a piping bag and carefully pipe the filling into each chocolate-coated taco shell, filling them generously but neatly.
10. Garnish and Serve: Sprinkle the filled cheesecake tacos with additional Christmas sprinkles, crushed candy canes, and M&M’s for a festive finishing touch. Serve immediately or keep refrigerated until ready to enjoy.

Notes

• Use a sharp cookie cutter or knife for clean tortilla circles to ensure even taco shells.
• Allow shells to cool completely before coating with chocolate to prevent melting.
• For easier piping, refrigerate the cheesecake filling for 15 minutes before filling the shells.
• Store assembled tacos in the refrigerator for up to 24 hours to keep the shells crisp and the filling fresh.
• Feel free to substitute M&M’s with other colorful candies or crushed nuts for different textures and flavors.

Keywords: Christmas cheesecake tacos, holiday dessert tacos, white chocolate cheesecake, festive dessert, easy holiday recipes