Description
These Cheesecake Cookie Dough Tacos are a delightful dessert featuring crispy taco shells coated with buttery graham cracker crumbs and filled with a light, creamy cheesecake mousse. Topped with chunks of edible cookie dough and mini chocolate chips, they’re a fun and indulgent treat perfect for any occasion.
Ingredients
Scale
Taco Shells
- 6 small soft tortilla shells
- 2 tablespoons melted butter (for coating shells)
- 1 cup graham cracker crumbs
Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Toppings
- 1/2 cup edible cookie dough, cut into small chunks
- 1/3 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the taco shells.
- Soften Tortillas: Microwave the tortilla shells for 10 seconds to make them pliable and easy to fold without cracking.
- Shape Shells: Fold each tortilla into a taco shape and drape them over the bars of an oven rack or place them into taco molds to hold the shape during baking.
- Bake Shells: Bake the shaped tortillas for 7 to 8 minutes until they become crispy and golden brown.
- Coat Shells: While the shells are still warm, brush or spray them with melted butter, then press them into graham cracker crumbs to coat neatly. Allow them to cool completely.
- Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth to form the base of the cheesecake mousse.
- Add Sugar and Vanilla: Incorporate powdered sugar and vanilla extract into the cream cheese and mix until creamy and well combined.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form, giving the filling a light and airy texture.
- Fold Filling: Gently fold the whipped cream into the cream cheese mixture to create a light cheesecake mousse filling.
- Fill Tacos: Spoon or pipe the cheesecake filling into the cooled taco shells, filling them generously.
- Add Toppings: Top each filled taco with edible cookie dough chunks and mini chocolate chips for added texture and flavor.
- Chill: Refrigerate the assembled cheesecake cookie dough tacos for at least 30 minutes to set before serving.
Notes
- Use soft tortillas to prevent cracking when shaping into taco shells.
- If you don’t have taco molds, drape tortillas over oven rack bars carefully.
- Melted butter helps the graham cracker crumbs stick for a delicious coating.
- Ensure cream cheese is softened for smooth mixing.
- Be careful folding in whipped cream to maintain airiness in the filling.
- Chilling helps the filling firm up and improves the flavors.
- Store leftover tacos covered in the refrigerator for up to 2 days.
