What are Cheesecake Cookie Dough Tacos?

Cheesecake Cookie Dough Tacos are dessert treats consisting of crisp cookie-shaped taco shells filled with creamy cheesecake batter, edible cookie dough, and topped with chocolate ganache and whipped cream. They combine textures and flavors for a fun, indulgent dessert.

How can I prevent the shells of my Cheesecake Cookie Dough Tacos from getting soggy?

Bake the cookie shells thoroughly at a high temperature until golden and crisp. Allow them to cool completely before adding filling. Assemble just before serving to maintain texture and prevent sogginess.

Can I make Cheesecake Cookie Dough Tacos gluten-free?

Yes, use gluten-free all-purpose flour blends for the cookie crust and edible cookie dough. The texture and flavor might vary slightly but still create a delicious gluten-free dessert taco.

How do I store leftover Cheesecake Cookie Dough Tacos?

Store the cookie shells separately in an airtight container at room temperature and keep cheesecake filling refrigerated. Assemble the tacos just before serving for best results. Filling and components last up to 3 days when properly stored.

Cheesecake Cookie Dough Tacos: Irresistible Dessert Recipe

Name: Cheesecake and Cookie Dough Tacos: A Delicious Dessert Fusion Recipe
Prep time: PT-485900H5M1S
Cook time: 10 min
Total time: 6 h 40 min
Cuisine: Fusion
Ingredients: 1 cup all-purpose flour (heat-treated); 1/2 cup unsalted butter, room temperature; 1/2 cup brown sugar; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 tablespoons milk; 3/4 cup mini chocolate chips; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/8 teaspoon cinnamon powder; 1/3 cup unsalted butter, room temperature; 1/4 cup brown sugar; 1/4 cup granulated sugar; 1 egg, room temperature; 1/4 cup mini chocolate chips; 680 grams cream cheese, room temperature; 1/2 cup brown sugar; 1/2 cup granulated sugar; 2 tablespoons all-purpose flour; 3 eggs, room temperature; 1/4 cup sour cream; 1/2 tablespoon vanilla extract; 1/2 teaspoon salt; 1/3 cup mini chocolate chips; 3/4 cup semi-sweet chopped chocolate or chocolate chips; 1/2 cup heavy cream; 1 cup heavy whipping cream

Description

🌮 Indulge in Cheesecake and Cookie Dough Tacos, a delightful fusion of creamy, sweet cheesecake with crispy cookie taco shells.
🍫 Perfect for special occasions or entertaining, these tacos offer a fun, innovative twist on classic desserts.

Ingredients

Scale

1 cup all-purpose flour (heat-treated)
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons milk
3/4 cup mini chocolate chips
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon cinnamon powder
1/3 cup unsalted butter, room temperature
1/4 cup brown sugar
1/4 cup granulated sugar
1 egg, room temperature
1/4 cup mini chocolate chips
680 grams cream cheese, room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose flour
3 eggs, room temperature
1/4 cup sour cream
1/2 tablespoon vanilla extract
1/2 teaspoon salt
1/3 cup mini chocolate chips
3/4 cup semi-sweet chopped chocolate or chocolate chips
1/2 cup heavy cream
1 cup heavy whipping cream
3 tablespoons unsweetened cocoa powder
2 tablespoons powdered sugar

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. For the Chocolate Chip Cookie Crust, mix flour, baking powder, baking soda, salt, and cinnamon. Cream butter with sugars until fluffy, then add egg. Combine with dry ingredients, fold in chocolate chips. Press dough into taco molds or onto a baking sheet in taco-shaped forms, and bake until golden.
3. For Edible Cookie Dough, cream butter with sugars, add vanilla, salt, and milk. Mix in heat-treated flour and chocolate chips. Chill the dough.
4. For the Cookie Dough Cheesecake Batter, beat cream cheese until smooth, add sugars, flour, then eggs one at a time. Fold in sour cream, vanilla, salt, and chocolate chips. Layer with small balls of cookie dough if desired.
5. For Chocolate Ganache, heat cream and pour over chocolate, stir until smooth.
6. For Chocolate Whipped Cream, beat heavy cream with cocoa and powdered sugar until stiff peaks form.
7. Assemble the tacos by filling the cookie crusts with cheesecake batter, topping with cookie dough balls, then chocolate ganache and whipped cream. Chill before serving.

Notes

⚖️ Heat-treat flour to ensure safe use in edible cookie dough.
🔄 Use room temperature ingredients to achieve a smooth, lump-free batter.
🌟 Baking taco shells to just the right golden color ensures they are crispy but not overly hard.

Prep Time: 20 minutes
Chilling Time: over 6 hours
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 taco
Calories: 700
Sugar: 45 grams
Sodium: 360 mg
Fat: 45 grams
Saturated Fat: 28 grams
Unsaturated Fat: 15 grams
Trans Fat: 0 grams
Carbohydrates: 65 grams
Fiber: 3 grams
Protein: 8 grams
Cholesterol: 120 mg