Ingredients
Equipment
Method
Preparation Steps
- Preheat the Oven: Begin by heating your oven to 350°F (176°C).
- Cut the Tortillas: Grab a 4-inch cookie cutter and cut the large flour tortillas into circles.
- Butter the Shells: Melt the unsalted butter and coat each cut tortilla circle generously.
- Bake the Shells: Place the muffin tin in the oven and bake for 5-6 minutes until light golden.
- Cool the Shells: Once baked, remove the taco shells and allow to cool in the muffin tin.
- Prepare the Coating: In a bowl, mix graham cracker crumbs, Christmas sprinkles, and crushed candy canes.
- Melt the White Chocolate: Using a double boiler or microwave, melt the white chocolate until smooth.
- Coat the Shells: Brush shells with melted white chocolate and roll in the graham cracker mixture.
- Chill the Coated Shells: Place coated taco shells on a baking sheet and chill until chocolate solidifies.
- Make the Cheesecake Filling: Beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the Cream: Whip the heavy cream until thickened and fold it into the cream cheese mixture.
- Pipe the Filling: Transfer the filling to a piping bag and fill the taco shells, topping with sprinkles.
Nutrition
Notes
Ensure cream cheese is fully softened for a smooth filling. Monitor baking time carefully to avoid over-crisping the shells. Fill the shells just before serving for optimal freshness.