Hey y'all! If you love creative desserts that bring together everyone's favorite flavors, these Cookie Dough Cheesecake Tacos (Fun!) will steal the show at your next gathering. Imagine crispy taco shells filled with luscious cheesecake cream and edible chocolate chip cookie dough—it's a sweet treat that blends the best of everything! Whether it's a birthday, potluck, or just a Friday night, these tacos are guaranteed to get everyone excited. Let's get cooking!
Why You'll Love This Cookie Dough Cheesecake Tacos (Fun!) Recipe
- Combines the irresistible flavors of classic cheesecake and edible cookie dough.
- No baking required—perfect for quick and easy dessert prep!
- Fun handheld treat that's ideal for parties and family gatherings.
- Customizable with your favorite toppings and mix-ins.
- Crispy, creamy, and packed with chocolatey goodness in every bite.
Cookie Dough Cheesecake Tacos (Fun!) Ingredients
- 8 small flour tortillas (6-inch)
- 2 tablespoons unsalted butter, melted
- ¼ cup cinnamon sugar (for coating)
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- ½ cup mini chocolate chips (plus extra for garnish)
- ½ cup all-purpose flour (heat-treated for safety)
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons brown sugar
- 2 tablespoons milk
- ¼ teaspoon salt
Directions: How to Make Cookie Dough Cheesecake Tacos (Fun!)
Step 1: Prepare the Taco Shells
- Preheat your oven to 375°F (190°C).
- Brush both sides of each tortilla with melted butter, then dip in cinnamon sugar to coat evenly.
- Drape tortillas over two bars of your oven rack to form a taco shape. Bake for 7-9 minutes until golden and crisp. Let cool completely.
Step 2: Make the Edible Cookie Dough
- First, heat-treat the flour by microwaving for 1 minute or baking at 350°F (175°C) for 5 minutes. Let it cool.
- In a medium bowl, cream together 2 tablespoons butter and brown sugar until smooth.
- Add milk, salt, and cooled flour, mixing until combined. Stir in mini chocolate chips. Set aside.
Step 3: Whip the Cheesecake Filling
- In a large bowl, beat softened cream cheese, granulated sugar, and vanilla extract until creamy.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Fold the whipped cream gently into the cream cheese mixture until just combined.
Step 4: Assemble the Cookie Dough Cheesecake Tacos (Fun!)
- Pipe or spoon cheesecake filling into each cooled taco shell.
- Break small pieces of cookie dough and sprinkle on top, along with extra mini chocolate chips.
- Serve immediately or chill for 30 minutes for a firmer texture.
Notes & Helpful Tips for Cookie Dough Cheesecake Tacos (Fun!)
- Always heat-treat raw flour for edible cookie dough safety (CDC info).
- Chill the mixing bowls and beaters before whipping cream for best results.
- Want to make these gluten-free? Try using gluten-free flour tortillas and flour.
Cookie Dough Cheesecake Tacos (Fun!) Variations
- Peanut Butter Lovers: Add 2 tablespoons of creamy peanut butter to the cookie dough mixture.
- Oreo Crunch: Mix crushed Oreo cookies into the cheesecake filling and sprinkle on top.
- Fruit Fusion: Add fresh strawberries or raspberries as a fruity topping for a tangy twist.
Required Equipment for Cookie Dough Cheesecake Tacos (Fun!)
- Baking sheet or oven rack
- Mixing bowls (medium and large)
- Electric mixer or hand whisk
- Piping bag or zip-top bag (optional)
- Spatula and spoon
Storage Instructions for Cookie Dough Cheesecake Tacos (Fun!)
Store assembled tacos in an airtight container in the refrigerator for up to 2 days. For the crispiest shells, assemble just before serving and store components separately—the taco shells at room temperature, and cheesecake filling/cookie dough in the fridge.
Suggested Pairings & Serving Recommendations
- Serve with fresh berries or a drizzle of caramel sauce for a decadent dessert platter.
- Pair with a glass of cold milk or a hot cup of coffee for a delightful treat.
- Perfect alongside other fun party desserts, like brownies or no-bake cheesecake bites.
Pro Tips for Best Cookie Dough Cheesecake Tacos (Fun!) Results
- Let the taco shells cool completely before filling to keep them crisp (more taco shell tips).
- For extra flavor, add a pinch of cinnamon or espresso powder to the cheesecake filling.
- Whip the heavy cream just until stiff peaks form to avoid a grainy texture.
Cookie Dough Cheesecake Tacos (Fun!) FAQ
- Can I make these Cookie Dough Cheesecake Tacos (Fun!) ahead of time?
Yes! Prep the shells, cheesecake filling, and cookie dough separately and assemble just before serving for the best texture. - Is the cookie dough safe to eat raw?
Absolutely—just be sure to heat-treat the flour to eliminate bacteria and skip the eggs. - Can I freeze Cookie Dough Cheesecake Tacos (Fun!)?
The shells may get soggy after thawing, but you can freeze the cheesecake filling and cookie dough for up to 2 months. Assemble fresh for serving.
Prep Time: 25 minutes
Total Time: 40 minutes
Yield: 8 tacos
Ingredients
- 6 small flour tortillas
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- ½ cup heavy cream
- ½ cup mini chocolate chips
- ½ cup unsalted butter, softened
- ⅓ cup brown sugar
- ½ cup all-purpose flour (heat-treated)
- ½ teaspoon vanilla extract
- Vegetable oil, for frying
Instructions
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1Heat vegetable oil in a skillet over medium heat. Fry each tortilla for 1-2 minutes per side until golden and crisp. Drape over a wooden spoon handle to form taco shapes and let cool.
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2In a bowl, beat cream cheese and powdered sugar until smooth. Add heavy cream and vanilla extract, and beat until fluffy.
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3In a separate bowl, cream together butter and brown sugar. Mix in heat-treated flour and a pinch of salt, then fold in mini chocolate chips to make edible cookie dough.
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4Gently fold half of the cookie dough into the cheesecake mixture, reserving the rest for topping.
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5Spoon or pipe the cheesecake-cookie dough filling into each cooled taco shell. Top with remaining cookie dough and extra mini chocolate chips if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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