Why You’ll Love This Recipe

These Cheesecake Cookie Dough Tacos are a perfect combination of textures and flavors. The cookie dough shells are soft and chewy, while the creamy cheesecake filling adds a luscious contrast. The mini chocolate chips and caramel drizzle elevate the sweetness, making every bite a treat. Whether you’re hosting a party or looking for a fun family dessert, these tacos are sure to impress!

Ingredients

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cheesecake Cookie Dough Tacos

Directions

Make the cookie dough shells: Preheat the oven to 350°F (175°C). In a medium bowl, beat together 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 them 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 golden around the edges. Let them cool completely while you prepare the cheesecake filling.
Make the cheesecake filling: In a medium bowl, beat softened cream cheese and powdered sugar until smooth. Add vanilla extract and heavy cream, then beat until the mixture is fluffy and holds stiff peaks. Gently fold in 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 with extra mini chocolate chips, sprinkles, and drizzle with caramel sauce.
Serve: Chill the filled tacos in the refrigerator for 30 minutes to set the filling. Enjoy!

Servings and Timing

This recipe yields 6-8 tacos and takes about 30 minutes of preparation time. You’ll want to chill the tacos for about 30 minutes before serving to allow the cheesecake filling to firm up.

Variations

Chocolate Syrup: For an extra touch of decadence, drizzle with chocolate syrup in addition to the caramel sauce.
Fruit Topping: Add fresh berries or sliced bananas for a fruity twist to your cheesecake tacos.
Flavored Cheesecake Filling: Experiment with flavored extracts like almond or hazelnut for a unique filling.

Storage/Reheating

Store any leftover filled tacos in an airtight container in the refrigerator for up to 2 days. For the best texture, these are best enjoyed the same day to keep the cookie dough shells fresh and crisp. Avoid reheating as the shells may lose their crunch.

FAQs

1. Can I make these tacos ahead of time?

Yes, you can make them ahead of time and store them in the fridge for up to 2 days. However, the shells may soften over time, so it’s best to enjoy them soon after assembling.

2. Can I use store-bought cookie dough?

You can use store-bought cookie dough, but the homemade dough gives the shells a better texture and flavor. If you do opt for store-bought, be sure to shape the dough into taco shells before baking.

3. How do I prevent the cheesecake filling from being too runny?

Make sure your cream cheese is well softened before mixing, and ensure you whip the heavy cream until stiff peaks form. This helps the filling hold its shape.

4. Can I freeze the cookie dough shells?

Yes, you can freeze the cookie dough before baking. Simply shape the shells, freeze them on a baking sheet, and then transfer them to a container. Bake them directly from the freezer, adding a couple of extra minutes to the bake time.

5. Can I add other toppings to these tacos?

Absolutely! You can add crushed nuts, marshmallows, or even a drizzle of peanut butter for extra flavor.

6. Can I make these without the cheesecake filling?

Yes, you could substitute the cheesecake filling with other fillings such as whipped cream, pudding, or ice cream for a different take on this dessert.

7. Can I use dairy-free ingredients?

Yes, you can substitute the butter with a dairy-free alternative and use a dairy-free cream cheese and heavy cream to make this recipe completely dairy-free.

8. How long should I chill the filled tacos?

Chill the filled tacos in the refrigerator for at least 30 minutes to allow the cheesecake filling to firm up and make them easier to handle.

9. Can I use regular chocolate chips instead of mini ones?

Yes, you can use regular-sized chocolate chips, but mini chocolate chips work better for evenly distributing the chocolate in the cheesecake filling and as a garnish.

10. Can I bake these in a different shape?

You can experiment with different shapes, but to make tacos, it’s best to shape the dough into a small circle and mold it into a taco shell shape. Other shapes might not hold up as well.

Conclusion

Cheesecake Cookie Dough Tacos are a fun and unique dessert that combines the best of both worlds—chewy cookie dough and creamy cheesecake. With a drizzle of caramel and a sprinkle of chocolate chips, these tacos are a sure hit at any gathering. Whether you’re serving them at a party or enjoying them as a sweet treat at home, they’re guaranteed to be a crowd-pleaser. Enjoy this fun twist on a classic dessert!

Cheesecake Cookie Dough Tacos

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Cheesecake Cookie Dough Tacos combine chewy cookie dough shells with a rich cheesecake filling, topped with chocolate chips, sprinkles, and caramel drizzle. A fun and indulgent twist on traditional desserts, these tacos are perfect for parties, family gatherings, or any occasion!

Author: Amy
Prep Time: 30 minutes
Total Time: 1 hour
Yield: 6-8 tacos
Category: Baking, No-Cook
Method: Baking
Cuisine: American

Instructions

Make the cookie dough shells: Preheat the oven to 350°F (175°C). In a medium bowl, beat together softened butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy. Add milk and salt, mixing until combined. Gradually add the flour and stir until a dough forms.
Shape the shells: Divide the dough into 6-8 portions and roll each into a ball. Flatten each ball into a small circle and gently shape them into taco shells. Place on a baking sheet lined with parchment paper.
Bake the shells: Bake for 8-10 minutes, or until golden around the edges. Let them cool completely.
Make the cheesecake filling: Beat softened cream cheese and powdered sugar until smooth. Add vanilla extract and heavy cream, then beat until the mixture holds stiff peaks. Fold in mini chocolate chips.
Assemble the tacos: Once the shells are cooled, fill each with the cheesecake mixture using a spoon or piping bag.
Garnish: Top with extra mini chocolate chips, sprinkles, and drizzle with caramel sauce.
Serve: Chill the filled tacos in the fridge for 30 minutes before serving.

Notes

Chocolate Syrup: For added decadence, drizzle with chocolate syrup along with the caramel.

Fruit Topping: Add fresh berries or sliced bananas for a fruity twist.

Flavored Cheesecake Filling: Experiment with flavored extracts like almond or hazelnut.