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Cheesecake Cookie Dough Tacos

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.

Ingredients

Units Scale
  • 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)

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

Find it online: https://www.cookflash.com/cheesecake-cookie-dough-tacos/