Description
Cheesecake Cookie Dough Tacos combine a sweet, chewy cookie dough shell with a creamy cheesecake filling, topped with chocolate chips, sprinkles, and a drizzle of caramel. These little treats are perfect for dessert lovers and are sure to be a crowd-pleaser at parties or special events!
Ingredients
Scale
- For the cookie dough shells: 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/4 teaspoon salt
- For the cheesecake filling: 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 cup mini chocolate chips (for filling)
- For the toppings: 1/4 cup mini chocolate chips (for garnish)
- Sprinkles (optional)
- Caramel sauce (for drizzling)
Instructions
- Make the cookie dough shells: Preheat the oven to 350°F (175°C). In a medium bowl, beat together the softened butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy. Add the milk and salt, mixing until combined. Gradually add the flour and stir until a dough forms.
- Shape the shells: Divide the cookie dough into 6-8 portions and roll each portion into a ball. Flatten each ball into a small circle and then gently shape into taco shells. Place them on a baking sheet lined with parchment paper.
- Bake the shells: Bake the cookie dough shells in the preheated oven for 8-10 minutes, or until they are golden around the edges. Let them cool completely while you make the cheesecake filling.
- Make the cheesecake filling: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth. Add the vanilla extract and heavy cream, and beat again until the mixture is fluffy and holds stiff peaks. Gently fold in the mini chocolate chips.
- Assemble the tacos: Once the cookie dough shells have cooled, fill each shell with the cheesecake mixture, using a spoon or piping bag.
- Garnish: Top the filled taco shells with extra mini chocolate chips, sprinkles, and a drizzle of caramel sauce.
- Serve: Chill the cheesecake cookie dough tacos in the refrigerator for 30 minutes before serving to let the filling set. Enjoy!
Notes
- These tacos are best enjoyed the same day they’re made to keep the cookie dough shells fresh and crisp.
- If you want to make them ahead of time, store the filled tacos in an airtight container in the refrigerator for up to 2 days.
- For a more decadent treat, drizzle with chocolate syrup in addition to the caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg