Name: Cheesecake Cookie Dough Tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup unsalted butter, softened; ½ cup brown sugar; ¼ cup granulated sugar; ½ teaspoon vanilla extract; ¼ teaspoon salt; 4 oz cream cheese, softened; ½ cup powdered sugar; ¼ cup mini chocolate chips; Sprinkles, for garnish

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Hey y'all! If you love the gooey magic of cookie dough and the creamy bliss of cheesecake, get ready to have your mind (and taste buds) blown by these Cheesecake Cookie Dough Tacos. They're a whimsical, crowd-pleasing dessert that's perfect for birthday parties, potlucks, or whenever you want to impress with something delightfully different. Let's get cooking!

Why You'll Love This Cheesecake Cookie Dough Tacos Recipe

This unique dessert combines two classic favorites into one fun, handheld treat.
Super customizable—switch up the toppings, dough flavor, and cheesecake filling as you please.

No fancy equipment required, making it easy for home bakers of any skill level.
Perfect for sharing at parties, holidays, or family movie nights.
Prep ahead for a stress-free, decadent finish to any meal!

Ingredients for Cheesecake Cookie Dough Tacos

For the Cookie Taco Shells:
2 ¼ cups all-purpose flour
½ teaspoon baking soda

½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar

¾ cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs

1 ½ cups mini chocolate chips
For the Cheesecake Filling:
8 oz cream cheese, softened

⅓ cup powdered sugar
1 teaspoon vanilla extract
¾ cup heavy cream

Optional Toppings: Sprinkles, extra mini chocolate chips, fresh berries

How to Make Cheesecake Cookie Dough Tacos

Step 1: Prepare the Cookie Dough Taco Shells

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
Add eggs and vanilla, mixing until smooth.
Gradually mix in the flour mixture until just combined. Stir in mini chocolate chips.

Using a 2-tablespoon cookie scoop, drop dough balls onto prepared sheets, spacing them at least 3 inches apart. Flatten slightly with your hand for even rounds.
Bake for 8-10 minutes, until edges are golden but centers are still soft.

Step 2: Shape the Taco Shells

Let cookies cool for 1-2 minutes, then while still warm and pliable, drape each cookie over the edge of a clean rolling pin or a thick wooden spoon handle to form taco shapes.

Let cool completely in this shape (about 10 minutes) before carefully removing.

Step 3: Whip Up the Cheesecake Filling

In a clean bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
In a separate bowl, whip heavy cream to stiff peaks (see how to whip cream perfectly).

Gently fold whipped cream into the cream cheese mixture until fully combined and fluffy.

Step 4: Assemble the Cheesecake Cookie Dough Tacos

Spoon or pipe the cheesecake filling generously into each cookie taco shell.
Top with sprinkles, mini chocolate chips, or fresh berries as desired.

Notes for Perfect Cheesecake Cookie Dough Tacos

Work quickly when shaping your cookie taco shells—cookies firm up fast as they cool.
For a gluten-free option, swap in your favorite 1-to-1 gluten-free baking flour blend (learn more about gluten-free flours).
Let the cheesecake filling chill for at least 15 minutes before piping for best results.