Description
Indulge in the ultimate dessert mash-up with these Cheesecake Cookie Dough Tacos! Crispy cookie taco shells filled with a creamy cheesecake mixture and topped with your favorite treats.
Ingredients
Scale
Cookie Taco Shells:
- 1 batch chocolate chip cookie dough (homemade or store-bought)
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
- 1/2 cup mini chocolate chips
Assorted Toppings (optional):
- sprinkles
- crushed cookies
- fruit
Instructions
- Preheat the Oven: Preheat your oven to 350°F.
- Prepare the Cookie Taco Shells: Roll out the cookie dough, cut circles, and shape them into taco shells. Bake until golden.
- Make the Cheesecake Filling: Beat cream cheese, sugar, and vanilla. Fold in whipped cream and chocolate chips.
- Fill the Shells: Spoon or pipe the cheesecake filling into the cooled taco shells.
- Add Toppings and Chill: Add toppings, if desired, and chill before serving.
Notes
- Chilling the cookie dough circles before baking results in sturdier taco shells.
- Best assembled just before serving for optimal texture.
- Experiment with flavored cheesecake fillings like cocoa powder or fruit puree.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking, No-Bake (for filling)
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 22g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
