Description
Cheesecake Cookie Dough Tacos are a revolutionary dessert combining creamy, tangy cheesecake with sweet, chewy, safe-to-eat cookie dough, all served in a fun, portable cookie taco shell.
Ingredients
Scale
- 1 ½ cups (3 sticks / 340g) Unsalted butter, softened
- 1 ½ cups (300g) Granulated sugar
- 2 large Eggs, room temperature
- 2 tsp Pure vanilla extract
- 3 ½ cups (420g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Salt
- ½ cup (1 stick / 113g) Unsalted butter, softened
- ¼ cup (50g) Granulated sugar
- ½ cup (100g) Packed light brown sugar
- 1 tsp Pure vanilla extract
- 2 tbsp Milk (any kind)
- 1 ½ cups (180g) All-purpose flour, heat-treated
- ½ tsp Salt
- 1 cup (170g) Mini chocolate chips
- 16 oz (450g) Full-fat cream cheese, softened
- ¾ cup (150g) Granulated sugar
- 1 tsp Pure vanilla extract
- ½ cup (120ml) Heavy cream, cold
- Chocolate sauce or ganache, for drizzling
- Rainbow or chocolate sprinkles
- Whipped cream (optional)
- Extra mini chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets.
- Cream 1 ½ cups butter and 1 ½ cups granulated sugar until light. Beat in 2 eggs, then 2 tsp vanilla.
- In a separate bowl, whisk 3 ½ cups flour, 1 tsp baking powder, and ½ tsp salt.
- Gradually add dry ingredients to wet mixture on low speed until just combined (do not overmix). Chill dough for 30 minutes.
- Roll dough to ⅛-inch thick and cut into 3-inch rounds. Bake for 8-10 minutes until edges are lightly golden.
- Immediately drape warm cookies over wooden spoon handles or rolling pins to shape into taco shells. Let cool completely on forms. Repeat with remaining dough.
- Ensure 16 oz cream cheese is at room temperature. Beat cream cheese and ¾ cup granulated sugar until smooth, light, and fluffy (2-3 minutes).
- Stir in 1 tsp vanilla. In a separate chilled bowl, whip ½ cup cold heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture until airy and homogenous. Cover and chill for at least 30 minutes.
- Heat-treat 1 ½ cups flour: Spread flour on a microwave-safe plate and microwave on high for 1 min 15 secs (stirring after 45 secs) until 160°F (71°C), or bake at 300°F (150°C) for 5-7 minutes. Cool completely.
- Cream ½ cup butter, ¼ cup granulated sugar, and ½ cup brown sugar until light and fluffy.
- Stir in 1 tsp vanilla extract and 2 tbsp milk. Add the cooled, heat-treated flour and ½ tsp salt; mix on low speed until just combined.
- Gently fold in 1 cup mini chocolate chips. Set aside or refrigerate if not assembling immediately.
- Transfer the chilled cheesecake filling and the ready cookie dough filling into separate piping bags.
- Pipe a generous layer of cookie dough filling along the bottom interior of each cooled cookie taco shell.
- Then, pipe the creamy cheesecake filling directly on top of the cookie dough layer. Continue this process for all taco shells.
- Carefully transfer the assembled tacos to the refrigerator and chill for at least 30 minutes (up to 1 hour) to allow the fillings to firm up.
- Just before serving, drizzle each taco generously with chocolate sauce or ganache, and sprinkle with rainbow/chocolate sprinkles or extra mini chocolate chips.
- An optional dollop of whipped cream can be added. Serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- These tacos are perfect for parties or as a unique treat.
- Experiment with different flavors for cookie dough or cheesecake filling.
- Serve with ice cream or fresh berries for added flavor.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Cheesecake, Cookie Dough, Tacos, Dessert