Description
Experience the delightful fusion of creamy cheesecake filling nestled in a crispy taco shell, topped with festive red and green fruit. Each bite offers a perfect balance of sweetness and crunch, making it a holiday treat that tantalizes the taste buds.
Ingredients
Scale
- Taco Shells: 12 small flour tortillas
- Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Toppings:
- 1 cup strawberries, diced
- 1 cup kiwi, diced
- 1/2 cup crushed peppermint candies
- Whipped cream for garnish
Instructions
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Heat a skillet over medium heat and lightly toast the flour tortillas for about 30 seconds on each side until warm and pliable.
- Fill each taco shell with the cheesecake filling, about 2-3 tablespoons per shell.
- Top with diced strawberries, kiwi, and crushed peppermint candies.
- Finish with a dollop of whipped cream on top and serve immediately.
Notes
- Make-ahead: Prepare the cheesecake filling a day in advance and store it in the refrigerator.
- Storage: Keep filled tacos in an airtight container in the fridge for up to 2 days, but best enjoyed fresh.
- Substitutions: Use gluten-free tortillas for a gluten-free option or swap out fruits for seasonal alternatives like pomegranate or mandarin oranges.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: desserts
- Method: no-bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 18 grams
- Sodium: 150 milligrams
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
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