Okay, folks, hold onto your forks because we’ve got something seriously fun and delicious on our hands—Cheesecake Cookie Dough Tacos! Imagine crispy, sweet cookie dough shells loaded up with a creamy, tangy cheesecake filling and topped with a little sprinkle of chocolate chips. It’s like all your dessert dreams came true in one bite-sized taco, and trust me, it’s just as delicious as it sounds. If you’re a fan of sweet treats with a fun twist, then you are going to absolutely fall in love with these!

This is the perfect dessert to serve at parties, family gatherings, or even just as a fun treat for yourself when you need something indulgent.

Why You’ll Love Cheesecake Cookie Dough Tacos

These tacos are all about indulgence, creativity, and that perfect mix of textures and flavors. Here’s why you’ll be hooked:

Fun and Unique: Dessert tacos? Yes, please! These are a total crowd-pleaser and an instant conversation starter.
No-Bake: No oven required—these come together super easily with a little chilling time.
Perfect Balance: The cookie dough shell adds a chewy, sweet crunch, and the cheesecake filling is smooth and creamy—pure dessert perfection.
Customizable: Want to make it your own? You can tweak the filling with fruit, add a drizzle of caramel, or top with your favorite candy. The possibilities are endless!

Ingredients in Cheesecake Cookie Dough Tacos

Let’s break down these sweet little bites of heaven—everything you need for these indulgent treats:

Chocolate Chip Cookie Dough: The dough is the base of our taco shell. It’s perfectly sweet, chewy, and just the right texture.
Cream Cheese: For that signature smooth and creamy cheesecake texture.
Heavy Cream: Adds richness and helps whip up the filling into a fluffy, light texture.
Powdered Sugar: For sweetness and to help thicken the cheesecake filling just right.
Vanilla Extract: A splash of vanilla adds that warm, familiar flavor we all love.
Mini Chocolate Chips: For a little extra chocolatey goodness in the cheesecake filling.
Taco Shell Molds (or a muffin tin): These are essential to shape the cookie dough into taco shells.

(Note: The full ingredients list with measurements is provided in the recipe card directly below.)

Instructions

Let’s put this together step by step:

Prep the Taco Shells:
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease it lightly. Then, roll out the cookie dough into thin discs and place each disc into the muffin tin, gently pressing it around the edges to form a taco shape. Bake for 8-10 minutes, or until golden brown. Once baked, let them cool completely.

Make the Cheesecake Filling:
While the cookie shells cool, make the cheesecake filling. In a large bowl, beat the cream cheese until smooth and fluffy. Add the heavy cream and powdered sugar, and continue to beat until it thickens into a whipped texture. Stir in the vanilla extract and mini chocolate chips.

Assemble the Tacos:
Once the cookie dough shells are completely cooled, fill each one with a generous amount of cheesecake filling. You can use a spoon or a piping bag to make it nice and neat. Add extra chocolate chips or toppings of your choice!

Chill:
Place the filled tacos in the fridge for about 30 minutes to an hour to let the cheesecake filling firm up a bit.

Serve and Enjoy:
Once chilled, serve the tacos cold and watch everyone dig in! You can garnish with more chocolate chips, a drizzle of caramel, or even some fresh berries for an extra touch of sweetness.

Nutrition Facts:
Servings: 6 (or more depending on taco size)
Calories per serving: ~300-350 (depending on portion size)

Prep & Cook Time:
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes

How to Serve Cheesecake Cookie Dough Tacos

These Cheesecake Cookie Dough Tacos are the perfect sweet treat to enjoy on their own, but here are some fun ways to serve them:

• With Ice Cream: Serve these tacos with a scoop of your favorite ice cream on the side for an extra indulgent dessert.
• Fruit Toppings: Fresh berries like strawberries, raspberries, or blueberries add a refreshing contrast to the sweetness of the cheesecake filling.
• Whipped Cream: A dollop of freshly whipped cream on top will give these tacos an extra creamy touch.

Additional Tips

Here are a few tips to make these tacos even more irresistible:

• Make it a chocolate taco shell: If you want to go all out, try using chocolate chip cookie dough or even brownie batter for the taco shells.
• Fillings Galore: You can add fun toppings like crushed cookies, candy, or sprinkles to make these even more exciting.
• Mini Version: For a cute bite-sized treat, make smaller taco shells and fill them with mini dollops of cheesecake filling.
• Store leftovers: These tacos are best served fresh, but you can store them in the fridge for a day or two. Just keep the taco shells and cheesecake filling separate until you’re ready to assemble.

FAQ’s

1. Can I make the taco shells ahead of time?
Yes! You can bake and cool the taco shells a day in advance. Just store them in an airtight container.

2. How long do these Cheesecake Cookie Dough Tacos last?
They’re best eaten within 2-3 days for the freshest taste and texture.

3. Can I use a different type of cookie dough?
Absolutely! You can use any cookie dough flavor you prefer. Just make sure it’s not too soft.

4. Can I make these without a muffin tin?
If you don’t have a muffin tin, you can try shaping the dough by hand or using taco shell molds if you have them.

5. Can I use a store-bought cookie dough?
Yes, store-bought cookie dough works just fine for the taco shells.

6. How do I store the filling?
You can store the cheesecake filling in an airtight container in the fridge for up to 2 days. Assemble the tacos when you’re ready to serve.

7. Can I freeze these tacos?
For best results, it’s best to freeze the taco shells separately and assemble the tacos when you’re ready to serve.

8. Can I use a different filling?
Yes, you can get creative! Try using a whipped cream or mascarpone-based filling for a lighter alternative.

9. How can I make these gluten-free?
You can use gluten-free cookie dough or make your own gluten-free cookie dough if needed.

10. Can I add fruit to the filling?
Yes, you can mix in chopped fruits like strawberries or bananas for an added burst of flavor.

CONCLUSION

Cheesecake Cookie Dough Tacos are a playful, indulgent treat that’s perfect for any occasion. Whether you’re serving them at a party, making them for a family get-together, or just treating yourself to something sweet, these tacos are sure to steal the show. The combination of a crunchy cookie dough shell and creamy cheesecake filling is a dessert dream come true. So go ahead, take a bite, and enjoy!

Cheesecake Cookie Dough Tacos

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Cheesecake Cookie Dough Tacos are a fun and indulgent dessert, featuring crispy cookie dough taco shells filled with creamy cheesecake filling and topped with chocolate chips and a drizzle of caramel or chocolate sauce.

• Author: Grace Sullivan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes (includes chilling time)
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking / No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 package refrigerated cookie dough (about 16 oz)
• 1 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped cream (or heavy cream, whipped)
• 1/4 cup mini chocolate chips
• 1/4 cup caramel sauce or chocolate sauce (for drizzling)
• Sprinkles (optional, for garnish)

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Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Roll out the cookie dough into small balls, flatten them slightly, and bake according to the package instructions until golden brown. Allow the cookies to cool slightly.
3. Once the cookies are cool enough to handle, gently mold them into taco shapes by pressing the centers into a muffin tin or taco shell form while they are still soft. Let them cool completely and harden into shape.
4. In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in the whipped cream until the mixture is light and fluffy.
5. Fill each cookie dough taco shell with the cheesecake mixture.
6. Top with mini chocolate chips and drizzle with caramel or chocolate sauce. Garnish with sprinkles if desired.
7. Chill the tacos for 30 minutes before serving to set the filling.

Notes

• For a crunchier shell, bake the cookie dough longer or use a cookie dough that is meant to be extra crisp.
• You can also use store-bought or homemade sugar cookie dough if you prefer.
• Substitute chocolate chips with other toppings like crushed nuts or fruit.

Nutrition

• Serving Size: 1 taco
• Calories: 300
• Sugar: 22g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg