Description
Indulge in a delightful fusion of cheesecake and cookie dough in these Cheesecake Cookie Dough Tacos. A fun and creative dessert that’s perfect for any occasion.
Ingredients
Scale
Cookie Dough:
- 1 cup all-purpose flour (heat-treated)
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup mini chocolate chips
Cheesecake Filling:
- 8 oz cream cheese (softened)
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream
For Assembly:
- 8 small taco shells (or soft mini tortillas)
- ½ cup crushed graham crackers (optional, for garnish)
- Melted chocolate and extra mini chocolate chips for drizzling and garnish
Instructions
- Cookie Dough: In a large bowl, cream together butter, brown sugar, and granulated sugar. Mix in milk and vanilla. Add flour and salt, stir until a dough forms. Fold in mini chocolate chips and set aside.
- Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar, vanilla, beat until combined. Whip heavy cream to stiff peaks, then fold into cream cheese mixture.
- Assembly: Warm taco shells, shape and cool. Spoon cheesecake filling into each shell, top with cookie dough. Drizzle with melted chocolate, garnish with graham crackers and chocolate chips. Chill before serving.
Notes
- Heat-treat flour for food safety.
- Shape taco shells by draping over an oven rack and baking briefly.
- Mini tortillas can be fried and molded while warm for a crispier texture.
Nutrition
- Serving Size: 1 taco
- Calories: 390
- Sugar: 21g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
