Description
A festive and delightful dessert combining cheesecake and taco shells for a unique holiday treat.
Ingredients
Scale
- 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
- 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 to shape them into shells.
- Bake for 5-6 minutes or until the edges are lightly browned. Remove from the oven and leave in the muffin tin to cool.
- Combine graham cracker crumbs, Christmas sprinkles, and crushed candy canes in a shallow bowl and set aside.
- Melt white chocolate using a double boiler or microwave and set aside.
- Brush the cooled taco shells with melted white chocolate, and immediately coat them in the graham cracker mixture.
- Place coated shells on a baking sheet lined with parchment paper and refrigerate until the chocolate solidifies.
- For the cheesecake filling, mix softened cream cheese, powdered sugar, and vanilla until smooth. Add heavy whipping cream and beat until thickened.
- Transfer the cheesecake filling to a piping bag and pipe it into the shells.
- Sprinkle the filled tacos with Christmas sprinkles, crushed candy canes, and M&M’s.
Notes
- Ensure not to overbake the taco shells to keep them soft yet crispy.
- Beware of burning white chocolate; heat in short intervals.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg