Christmas Cheesecake Tacos Recipe
This festive dessert combines crispy cinnamon-sugar taco shells with a creamy cheesecake filling and cherry topping, perfect for holiday celebrations.
Equipment
- 1 Mixing bowl For mixing filling
Ingredients
Main ingredients
- 8 small flour tortillas for crispy shells
- ¼ cup granulated sugar for topping
- 1 teaspoon ground cinnamon for warm holiday flavor
- 3 tablespoons melted butter for brushing tortillas
- 8 oz cream cheese softened
- ½ cup powdered sugar sweetens the filling
- 1 teaspoon vanilla extract classic flavor boost
- 1 cup heavy whipping cream whipped to stiff peaks
- ½ cup cherry pie filling for topping
- ½ cup crushed peppermint candies optional, for crunchy topping
Instructions
Instructions
- Preheat oven to 375°F (190°C). Mix sugar and cinnamon in a bowl.
- Brush tortillas with melted butter on both sides, then sprinkle with cinnamon sugar.
- Fold tortillas over a baking rack on a sheet and bake for 10–12 minutes until crispy.
- Let taco shells cool completely before filling.
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla extract.
- Whip heavy cream to stiff peaks and gently fold into cream cheese mixture.
- Spoon or pipe the cheesecake filling into cooled taco shells evenly.
- Top with cherry pie filling and crushed peppermint candies if desired.
- Refrigerate filled tacos for at least 1 hour before serving.
- Serve chilled and enjoy your festive dessert tacos!
Notes
Keep tacos in the fridge up to 3 days. For best crispiness, fill just before serving. Freeze unfilled shells up to 1 month.