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Cheesecake Cookie Dough Tacos

Cheesecake Cookie Dough Tacos
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Cheesecake Cookie Dough Tacos combine creamy, tangy cheesecake filling with sweet, chewy edible cookie dough, all wrapped inside soft, warm taco-shaped tortilla shells. This unique and fun dessert offers a delightful contrast of textures and flavors, perfect for parties, family treats, or an Instagram-worthy homemade dessert. Easy to make and customizable, these tacos satisfy any sweet tooth craving with a creative twist.

Ingredients

Scale

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Edible Cookie Dough

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 3/4 cup heat-treated all-purpose flour (or gluten-free flour blend)
  • 1/2 cup mini chocolate chips

Taco Shells

  • 6 soft tortilla wraps

Optional Garnishes

  • Chocolate sauce
  • Crushed nuts
  • Fresh mint leaves
  • Powdered sugar for dusting
  • Caramel sauce

Instructions

  1. Prepare the Cheesecake Filling: Beat the softened cream cheese until smooth and fluffy. Gradually add powdered sugar and vanilla extract, mixing until creamy and spreadable without lumps. Chill in the fridge while preparing the cookie dough.
  2. Make the Edible Cookie Dough: In a bowl, cream together softened butter and brown sugar until light and fluffy. Stir in vanilla extract. Add heat-treated flour and mix until combined. Gently fold in mini chocolate chips, keeping the dough soft and delightful.
  3. Form and Warm Taco Shells: Gently fold each soft tortilla wrap in half to form a taco shape. Warm briefly in a non-stick pan or oven until pliable and slightly toasted, ensuring they remain soft and chewy to complement the filling.
  4. Assemble the Cheesecake Cookie Dough Tacos: Spread a generous layer of chilled cheesecake filling inside each taco shell. Top with a thick scoop of cookie dough, pressing lightly to secure. Optionally drizzle with chocolate sauce or sprinkle crushed nuts for extra flair.
  5. Serve and Enjoy: Arrange the tacos on a plate, garnish as desired, and serve immediately for the freshest and creamiest experience.

Notes

  • Use room temperature ingredients (butter and cream cheese) for smoothest texture.
  • Heat-treat flour by baking at 350°F (175°C) for 5–7 minutes to ensure safety in raw cookie dough.
  • Warm taco shells gently to keep them soft and avoid crisping.
  • Chill the cheesecake filling before assembling for easier spreading and better texture.
  • Get creative with toppings such as fresh berries, caramel drizzle, or crushed nuts for added flavor and presentation.
  • Store leftover tacos tightly wrapped in the fridge and consume within 2 days for best quality.
  • Freeze assembled tacos on a baking sheet, then wrap individually and freeze up to 1 month; thaw in fridge before serving.
  • Reheat gently in a low oven or microwave for a few seconds if desired, avoiding overheating to prevent melting.

Nutrition

Keywords: cheesecake, cookie dough, tacos, no-bake dessert, edible cookie dough, creative desserts, party dessert, gluten free dessert

Find it online: https://marygourmet.com/cheesecake-cookie-dough-tacos/