Description
Indulge in these delightful Cheesecake Cookie Dough Tacos that combine the best of both worlds — a crispy, sweet cookie shell filled with creamy, luscious cheesecake filling. Perfect for parties or a fun dessert, these edible taco shells are soft-baked and shaped while warm, then filled with a rich, fluffy cream cheese mixture and topped with chocolate chips or sprinkles for extra indulgence.
Ingredients
Scale
For the cookie taco shells:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
For the cheesecake filling:
- 8 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream (cold)
Optional toppings:
- Mini chocolate chips
- Sprinkles
- Crushed cookies
- Caramel sauce
Instructions
- Prepare the cookie dough: Preheat the oven to 350°F (175°C). In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until smooth and combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing gently, then fold in the mini chocolate chips evenly.
- Shape and bake cookie shells: Using a tablespoon measure, scoop portions of dough and flatten each into a thin round about 4 inches in diameter on a parchment-lined baking sheet, making sure to leave space between each dough circle. Bake the cookies for 8–10 minutes until the edges become lightly golden but the center remains soft.
- Form taco shells: Remove the cookies from the oven and immediately drape each warm cookie over the handle of a wooden spoon balanced on two cups or over an inverted muffin tin to create taco shell shapes. Work quickly before the cookies cool and harden. Allow them to cool completely to set their shape.
- Make cheesecake filling: In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In another bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and fluffy, creating a rich, airy filling.
- Assemble the tacos: Spoon or pipe the cheesecake filling into the cooled cookie taco shells, filling each generously. Decorate the tops with additional mini chocolate chips, sprinkles, crushed cookies, or caramel sauce as desired.
- Chill and serve: Place the assembled tacos in the refrigerator for 15–30 minutes to chill and set the filling for the best texture. Serve chilled for a delightful dessert experience.
Notes
- Work quickly when shaping the cookies, as they harden as they cool; if they become too firm, return them to the oven for 30 seconds to soften before shaping again.
- These cheesecake cookie tacos are best served the same day to maintain the crispness of the cookie shells.
- You can customize toppings according to preference, including fruits or different sauces.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
