Cheesecake Cookie Dough Tacos

Here’s a fun and delicious recipe for Cheesecake Cookie Dough Tacos! This dessert is a fusion of a crunchy taco shell, creamy cheesecake filling, and edible cookie dough. Perfect for a party or just a sweet treat to enjoy at home!

Cheesecake Cookie Dough Tacos Recipe

Ingredients:

For the taco shells:

• 1 package of chocolate chip cookie dough (store-bought or homemade)

  • Alternatively, you can use sugar cookie dough if you prefer.

• 1/2 cup mini chocolate chips (optional, for extra flavor)

For the cheesecake filling:

• 8 oz cream cheese (softened)

• 1/4 cup powdered sugar

• 1 tsp vanilla extract

• 1/2 cup heavy whipping cream (chilled)

• 1/4 cup sour cream (optional for extra tang)

For the cookie dough filling:

• 1/2 cup unsalted butter (softened)

• 1/4 cup brown sugar

• 1/4 cup granulated sugar

• 1 tsp vanilla extract

• 1 cup all-purpose flour (heat-treated)

  • Tip: To heat-treat the flour, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes, then cool completely before using.

• 1/4 tsp salt

• 1/2 cup mini chocolate chips

For garnish:

• Mini chocolate chips

• Crushed graham crackers or crushed cookies

• Whipped cream (optional)

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Instructions:

1. Bake the Taco Shells:

• Preheat your oven to 350°F (175°C).

• Roll out the cookie dough into thin circles, about 3-4 inches in diameter. If you’re using store-bought dough, you may need to flatten it slightly with your hands.

• Bake the cookie dough circles on a parchment-lined baking sheet for 8-10 minutes or until golden brown.

• While they are baking, prepare a taco shell mold or make your own by bending the baked cookies over an upside-down muffin tin, ensuring they hold a taco-like shape while cooling.

• Once the cookies are baked, let them cool slightly before shaping them into taco shells. Press gently into the taco shape using your hands or the muffin tin.

• Let them cool completely.

2. Prepare the Cheesecake Filling:

• In a mixing bowl, beat the softened cream cheese until smooth.

• Add the powdered sugar, vanilla extract, and sour cream (optional). Beat until fully combined and creamy.

• In a separate bowl, whisk the chilled heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

• Set aside in the fridge.

3. Prepare the Cookie Dough Filling:

• In a mixing bowl, beat the softened butter, brown sugar, granulated sugar, and vanilla extract together until creamy.

• Add the heat-treated flour and salt. Mix until combined into a cookie dough consistency.

• Fold in the mini chocolate chips.

• If the dough is too stiff, add a little splash of milk to soften it.

4. Assemble the Tacos:

• Take your cooled taco shells and spoon in the cheesecake filling first, creating a nice layer at the bottom of each shell.

• Next, add a spoonful of the edible cookie dough on top of the cheesecake filling.

• Optionally, you can drizzle some melted chocolate over the top, add mini chocolate chips, or sprinkle crushed graham crackers or cookies for texture.

5. Serve and Enjoy:

• Garnish with whipped cream, extra chocolate chips, or any other toppings you love!

• Serve immediately or store the assembled tacos in the fridge for up to an hour before serving.