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Christmas Cheesecake Tacos Recipe

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★★★★★

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.

Ingredients

Scale

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

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