Description
A delightful dessert combining cheesecake filling and festive taco shells, perfect for the holiday season.
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 tablespoon 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 form the shape of 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.
- In a shallow bowl, combine graham cracker crumbs, Christmas sprinkles and crushed candy canes and set aside.
- Melt white chocolate using a double boiler or microwave, stirring constantly until melted.
- Brush the cooled taco shells with white chocolate, then coat them in the graham cracker mixture and place them on a baking sheet lined with parchment paper. Refrigerate to allow the chocolate to solidify.
- For the cheesecake filling, mix softened cream cheese, powdered sugar and vanilla until smooth. Add heavy whipping cream and beat until thickens.
- Transfer the filling to a piping bag and pipe into the taco shells. Garnish with Christmas sprinkles, crushed candy canes, and M&Ms.
Notes
- Be careful not to overbake the tortilla shells.
- Ensure the chocolate doesn’t come into contact with water when melting.
- Add more festive toppings as per your preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg