Cheesecake Cookie Dough Tacos
A delightful fusion of creamy cheesecake and cookie dough, all wrapped in a fun taco shell—perfect for any occasion!
Ingredients
For the Taco Shells
- 1 cup all-purpose flour Can substitute with gluten-free flour blend.
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened Can substitute with plant-based margarine for dairy-free.
- ¼ cup granulated sugar Coconut sugar can be used for lower sugar version.
- ¼ cup brown sugar Coconut sugar can be used for lower sugar version.
- 1 teaspoon vanilla extract
- ½ cup chocolate chips Use any type of chocolate chips you prefer.
For the Cheesecake Filling
- 1 package cream cheese, softened (8 oz) Can be substituted with dairy-free cream cheese.
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- Mini for topping chocolate chips Use for garnish.
- Edible cookie dough for filling (store-bought or homemade) Add chunks into the taco shells.
Instructions
Preparation
- Gather all ingredients to ensure a smooth baking process.
- Preheat your oven to 350°F (175°C).
Make Taco Shells
- In a bowl, mix together the flour, baking soda, and salt.
- In another bowl, cream together the softened unsalted butter with granulated sugar and brown sugar until smooth.
- Stir in the vanilla extract and gradually incorporate the dry ingredients until combined.
- Gently fold in the chocolate chips.
- Roll the dough into small balls (about 1 inch in diameter) and press into taco-shaped molds on a lined baking sheet.
- Bake for 8-10 minutes or until golden brown. Let cool completely on a wire rack.
Prepare Cheesecake Filling
- In a bowl, beat the softened cream cheese with powdered sugar until smooth.
- Whip the heavy cream in another bowl until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble Tacos
- Once taco shells are completely cool, fill them generously with cheesecake filling.
- Add chunks of edible cookie dough for an extra indulgence.
- Top with dollops of whipped cream and a sprinkle of mini chocolate chips.
- Chill in the refrigerator for about 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Taco shells can be frozen separately for up to three months.