Description
These Cheesecake Cookie Dough Tacos are a delightful dessert combining crispy cookie taco shells with a creamy cheesecake filling studded with edible cookie dough chunks. Topped with whipped cream and mini chocolate chips, they offer a fun, crunchy-creamy treat perfect for parties or special occasions.
Ingredients
Scale
Cookie Taco Shells
- 3/4 cup chocolate chip cookie dough
- 1 tbsp butter (optional, for greasing)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping
- 1/2 cup edible cookie dough, cut into chunks
Toppings
- 1/3 cup mini chocolate chips
- 1 tbsp powdered sugar (optional, for dusting)
Instructions
- Preheat and Shape: Preheat your oven to 350°F (175°C). Roll out the chocolate chip cookie dough into 3 to 4 inch rounds. Drape each round over a taco rack or the inverted cups of a muffin tin to form the taco shell shapes.
- Bake the Shells: Place the shaped cookie dough shells in the oven and bake for 8 to 10 minutes until the edges are golden brown. Remove and allow the shells to cool completely in their shape so they harden and hold the taco form.
- Prepare Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy.
- Fold in Whipped Cream and Cookie Dough: Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy cheesecake filling. Stir in the chunks of edible cookie dough evenly.
- Fill the Tacos: Using a spoon or piping bag, fill the cooled cookie taco shells with the cheesecake mixture, distributing it evenly.
- Add Toppings: Top each filled taco with additional whipped cream, sprinkle mini chocolate chips over the top, and optionally dust with powdered sugar for an extra touch.
- Chill: Place the filled tacos in the refrigerator and chill for at least 30 minutes to set the filling and enhance flavors.
- Serve and Enjoy: Serve the chilled cheesecake cookie dough tacos to enjoy a delicious combination of crunchy shells and creamy filling.
Notes
- For best results, use a sturdy cookie dough that holds shape when baked.
- If you don’t have a taco rack, an inverted muffin tin works well for forming the taco shells.
- Edible cookie dough should be safe to eat raw; ensure it is prepared without eggs or with heat-treated flour.
- Optional butter can be used to grease the rack or muffin tin to prevent sticking.
- These tacos are best eaten within 24 hours for optimal freshness, though refrigeration will keep them good for up to 2 days.
