Cheesecake Cookie Dough Tacos

Cheesecake Cookie Dough Tacos

A fun, no-bake dessert that combines creamy cheesecake filling, edible cookie dough, and crispy taco shells for the ultimate sweet treat! Perfect for parties or a unique dessert night.

Ingredients:

For the Cookie Dough Tacos:

• 1 cup all-purpose flour (heat-treated*)

• ½ cup (1 stick) unsalted butter, softened

• ½ cup brown sugar, packed

• ¼ cup granulated sugar

• 2 tbsp milk (or heavy cream)

• 1 tsp vanilla extract

• ½ tsp salt

• ½ cup mini chocolate chips

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• ½ cup whipped cream (or Cool Whip)

For Assembly:

• 6-8 mini flour tortillas (or sugar cones as a substitute)

• Cinnamon-sugar mix (for coating)

• Melted butter (for brushing)

• Chocolate drizzle (optional)

• Sprinkles (optional)

Instructions:

1. Make the Edible Cookie Dough:

• Heat-treat the flour by microwaving it for 1-2 minutes (stirring every 30 sec) until it reaches 165°F (kills bacteria). Let cool.

• In a bowl, cream together butter, brown sugar, and granulated sugar until fluffy.

• Mix in milk, vanilla, and salt.

• Gradually add heat-treated flour until combined. Fold in chocolate chips.

• Chill dough for 20-30 minutes (to firm up).

2. Make the Cheesecake Filling:

• Beat cream cheese until smooth.

• Add powdered sugar and vanilla, mixing until creamy.

• Gently fold in whipped cream.

• Chill until ready to use.

3. Form the Taco Shells:

• Preheat oven to 350°F (175°C).

• Brush both sides of mini tortillas with melted butter and coat with cinnamon-sugar.

• Drape tortillas over oven rack bars (or use a taco mold) and bake for 5-7 minutes until crisp.

• Let cool completely before filling.

4. Assemble the Tacos:

• Fill each taco shell with a layer of cookie dough.

• Pipe or spoon cheesecake filling on top.

• Drizzle with melted chocolate and add sprinkles.

5. Serve & Enjoy!

• Best served immediately (or store in the fridge for up to 2 hours before serving).

Tips & Variations:

• No-Bake Option: Use sugar cones or waffle bowls instead of baking tortillas.

• Flavor Twists: Add peanut butter to the cheesecake filling or crushed Oreos to the cookie dough.

• Gluten-Free: Use almond flour and GF tortillas.

This playful dessert is a guaranteed crowd-pleaser—let me know if you try it! 😍🍫🌮