Ingredients
- 12 small flour tortillas
- 1 tablespoon cinnamon
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 cup crushed peppermint candies (optional)
- Fresh mint leaves for garnish (optional)
Feel free to substitute the peppermint candies with chocolate shavings or even a sprinkle of nutmeg for a different twist!
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix the cinnamon and granulated sugar together. Set aside.
- Brush both sides of each tortilla with melted butter, then sprinkle with the cinnamon-sugar mixture.
- Gently fold the tortillas in half and place them on the prepared baking sheet, using small oven-safe items like ramekins to hold their shape if necessary.
- Bake for 8-10 minutes, or until golden brown and crispy. Remove from oven and let cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined.
- In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the cream cheese mixture gently.
- Spoon or pipe the cheesecake filling into the cooled taco shells. For a festive touch, sprinkle with crushed peppermint candies or chocolate shavings.
- Garnish with fresh mint leaves if desired. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International