This dessert is pure joy on a plate: thin, crisp shells shaped from flour tortillas then coated in white chocolate and graham crumbs, filled with a cloud-like cream cheese filling and finished with festive sprinkles and crushed candy canes. I first made this after a holiday potluck where I wanted something portable, colorful, and unexpected — the reaction was immediate. People laughed when they saw the little tacos, then fell silent once they took the first bite. The combination of crunchy shell, sweet white chocolate, buttery graham crumbs and silky filling is playful yet sophisticated.

I discovered this version while riffing off a cheesecake dip I always make for parties. Turning individual portions into taco-shaped handheld desserts made serving effortless and kept everything tidy at a crowded table. The textures are what make it special: the warm, lightly toasted tortilla shell gives a subtle nutty note, the hardened white chocolate seals the shell and provides a glossy snap, while the cream cheese filling lends tang and richness balanced by powdered sugar and whipped cream. These are great for holidays, cookie exchanges, or any time you want a dessert that’s nostalgic and novel at once.

Ingredients

• Flour tortillas: Use 5 large (10–12 inch) tortillas for size and pliability; older tortillas that are slightly dry crisp up beautifully. I like a high-quality, store-brand burrito-style tortilla for uniform thickness.
• Unsalted butter: 1 tablespoon melted to brush the cut rounds so they brown evenly. Use unsalted to better control the final sweetness.
• White chocolate: 13 ounces chopped — choose a good-quality bar or couverture for smooth melting; chips can work but often contain stabilizers that affect sheen.
• Graham cracker crumbs: 1 cup for a buttery, slightly salty coating; pulse full crackers in a food processor or buy pre-crumbed crumbs.
• Christmas sprinkles: 1/4 cup for color and crunch; use small nonpareils or jimmies that adhere well to melted chocolate.
• Crushed candy canes: 2 tablespoons for peppermint crunch; crush in a sealed bag with a rolling pin for irregular pieces.
• Cream cheese: 12 ounces softened to room temperature for a silky, stable filling — full-fat yields best texture.
• Powdered sugar: 2/3 cup to sweeten and stabilize the cream cheese filling without graininess.
• Vanilla extract: 1 tablespoon for aromatic depth; use pure vanilla if available.
• Heavy whipping cream: 1 cup chilled, whipped into the filling to lighten texture into a mousse-like finish.
• M&M’s (optional): About 1/4 cup for colorful toppers and an extra candy crunch that kids adore.

Instructions

Prepare the tin and tortillas: Preheat the oven to 350°F (176°C). To shape shells, turn a standard muffin tin upside down on a baking sheet to create shallow bowls to drape tortillas over. Using a 4-inch round cookie cutter, cut roughly 3 circles from each large tortilla (about 15 circles total). Work quickly so the tortilla discs remain pliable. Butter and mold the shells: Brush each tortilla circle lightly with melted unsalted butter and press into the inverted muffin tin wells so the edges fold slightly and form a taco shape. The butter helps them brown and crisp without drying out. Bake for 5–6 minutes until edges are lightly golden — watch closely as thin tortilla edges brown fast. Remove and leave in the tin to cool and set their shape. Make the coating mix: Combine graham cracker crumbs, 1/4 cup Christmas sprinkles, and crushed candy canes in a shallow bowl. This mixture adheres to melted chocolate to give a crisp, cookie-like exterior with peppered peppermint notes. Melt the white chocolate: Using a double boiler or short bursts in the microwave (20–30 seconds, stir, repeat), melt the 13 ounces of white chocolate until smooth. Avoid overheating—white chocolate scorches easily. Stir until glossy. Coat shells and chill: Brush the cooled tortilla shells inside and along the edges with melted white chocolate and immediately press them into the graham-sprinkle mixture so it sticks while the chocolate is still wet. Place coated shells on a parchment-lined baking sheet and refrigerate until the chocolate hardens, about 15–20 minutes. Prepare the filling: Beat softened cream cheese, powdered sugar and vanilla until smooth and free of lumps. In a separate bowl, whip cold heavy cream to soft peaks, then fold it gently into the cream cheese to keep the filling airy. Transfer to a piping bag fitted with a wide round tip for easy filling. Assemble and finish: Pipe the cream cheese filling into each chilled shell, filling generously but not overstuffing. Sprinkle with additional Christmas sprinkles, crushed candy canes, and about 1/4 cup M&M’s as garnish. Keep refrigerated until serving; serve chilled for best texture.

Storage Tips

Store filled pieces in a single layer in an airtight container in the refrigerator for up to 48 hours; beyond that the tortilla will begin to lose its crispness. If you want to prepare ahead, make the shells and chill them uncovered so they remain crisp, then wrap tightly once fully set. Freeze unfilled shells on a baking sheet, then transfer to a freezer bag for up to 3 months. To re-crisp slightly after thawing, warm briefly in a 300°F oven for 3–4 minutes before recoating and filling.

Ingredient Substitutions

If white chocolate is unavailable, milk chocolate or semi-sweet can be used for a more classic chocolate shell but expect a darker, less sweet end result. For a gluten-free version, choose certified gluten-free tortillas and gluten-free graham crumbs or finely crushed gluten-free cookies. To make peppermint-free shells, omit crushed candy canes and increase graham crumbs or use finely chopped pecans for texture. For a lighter filling, replace half the heavy cream with whipped aquafaba (for a vegan approach substitute dairy products accordingly, though that will change texture and stability).

Serving Suggestions

These look charming on a platter lined with parchment; alternate colors of sprinkles for events or match them to a theme. Serve with a small ramekin of chocolate sauce or berry coulis for dipping, or pair with a cup of strong coffee or espresso to cut the sweetness. For holiday tables, arrange on a tiered dessert stand with fresh mint sprigs for contrast and aroma.

Cultural Background

Taco-shaped desserts are a playful American adaptation combining classic cheesecake flavors with handheld convenience. The idea of transforming familiar savory forms into sweets reflects an ongoing tradition of novelty desserts in North American baking culture — think dessert sushi, cookie sandwiches, and handheld pies. This mash-up leverages the universal appeal of cheesecake while adding the nostalgia of graham crumbs and the festive look of holiday sprinkles.

Seasonal Adaptations

Swap the peppermint and red-green sprinkles for autumnal spices and crushed gingersnaps for a fall version, or use citrus zest and candied orange peel for a bright summer twist. For Valentine’s Day, use pink sprinkles and freeze-dried raspberry powder in the crumb mix. The filling can be tinted or flavored with a tablespoon of fruit puree, cocoa powder, or lemon curd to match the season.

Meal Prep Tips

Make shells up to a day ahead and store chilled; prepare the filling the morning of your event and pipe just before serving to keep shells crisp. Use disposable piping bags for quick cleanup at large gatherings. If transporting, pack shells and filling separately and assemble on-site to preserve texture. For quantity parties, plan 3–4 pieces per guest as a generous sweet portion.

These little handheld sweets are a reminder that fun and flavor can coexist — they bring people together around a playful treat and are easily adapted to whatever celebration you’re planning. Try them once and you’ll find a dozen more ways to reinvent the concept.