Gingerbread Cheesecake Tacos

Gingerbread Cheesecake Tacos

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For the taco shells:


For the filling:


For the topping:


  1. To make the taco shells, cut the tortillas with a 4 inch circle cutter. 
  2. In a medium skillet heat the oil over medium high heat. 
  3. Place the brown sugar in a shallow bowl. 
  4. Add the tortilla circles to the skillet (do not overcrowd the skillet) and fry for 10 seconds or until golden. 
  5. Coat the tortilla circles in brown sugar.  
  6. Flip a muffin tin upside down. 
  7. Place the tortilla circles in between muffin cups.
  8. Set aside. 
  9. To make the filling, beat the heavy cream in a bowl until stiff peaks form.
  10. Set aside.
  11. Beat the cream cheese, powdered sugar, molasses  and lemon juice with spices in another bowl until creamy. 
  12. Gently fold in the heavy cream. 
  13. Pipe the filling into tortilla shells. 
  14. Sprinkle with crumbled cookies. 
  15. Drizzle with caramel sauce and serve. 

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