Description
These Cheesecake Cookie Dough Tacos are a fun and decadent no-bake dessert featuring pliable chocolate chip cookie shells filled with creamy cheesecake and topped with edible cookie dough and optional chocolate sauce or mini chocolate chips. Easy to make and perfect for a crowd-pleasing treat.
Ingredients
Scale
For the Taco Shells:
- 6 large chocolate chip cookies (homemade or store-bought, slightly underbaked)
For the Cheesecake Filling:
- 8 ounces cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
For the Cookie Dough Topping:
- 1/4 cup unsalted butter (softened)
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1/2 cup all-purpose flour (heat-treated)
- 1/4 cup mini chocolate chips
Optional Toppings:
- Chocolate sauce
- Mini chocolate chips
- Whipped cream
Instructions
- Form the Taco Shells: Warm the chocolate chip cookies in the microwave for 10–15 seconds until pliable. Immediately drape each cookie over a spoon handle, rolling pin, or the edge of a loaf pan to shape into a taco shell. Let them cool completely to set their shape.
- Prepare the Cheesecake Filling: In a bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined. Chill in the refrigerator for 20–30 minutes.
- Make the Cookie Dough Topping: Beat together the softened butter, brown sugar, granulated sugar, vanilla extract, and milk until light and creamy. Stir in the heat-treated flour until combined, then fold in the mini chocolate chips. You can roll the mixture into small balls or crumble it to use as a topping.
- Assemble the Tacos: Once the taco shells are firm, spoon or pipe the cheesecake filling into each cookie shell. Top with the cookie dough bits and, if desired, drizzle with chocolate sauce or sprinkle additional mini chocolate chips and whipped cream.
- Serve: Serve immediately for the freshest taste and crisp taco shells, or chill until ready to serve.
Notes
- Heat-treat flour by microwaving it for 1 minute or baking at 350°F (175°C) for 5 minutes, then let it cool completely before use to make it safe for edible cookie dough.
- These tacos are best enjoyed the same day to maintain the crispness of the cookie shells.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (plus cookie preparation time if making cookies from scratch)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
