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To make these tasty cheesecake cookie dough tacos, you will need the following: - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 1/4 cup cream cheese, softened - 1/2 cup powdered sugar - 2 tablespoons milk - 1/4 cup mini chocolate chips - 1/2 teaspoon lemon zest - 1 batch of taco-shaped cookie shells These ingredients help create a sweet and creamy treat. The cookie dough gives a fun crunch, while the cheesecake filling adds smoothness. You can make your tacos even more fun with toppings. Here are some ideas: - Dust with powdered sugar - Drizzle with chocolate syrup - Add a sprig of mint for color These touches make your tacos look special. They also add extra flavor and style. If you have dietary needs, you can still enjoy these tacos. Here are some good swaps: - Use gluten-free flour for a gluten-free option. - Swap cream cheese with dairy-free cream cheese for a vegan treat. - Replace granulated sugar with coconut sugar for a less sweet option. These substitutions let everyone enjoy a delicious dessert without worry. {{ingredient_image_1}} To start, gather your ingredients for the cookie dough. In a bowl, whisk together: - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt In another bowl, cream together: - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar Beat them until they are light and fluffy. Next, add 1 teaspoon vanilla extract and mix well. Gradually add the dry ingredients to the wet mix. Stir until a soft dough forms. Finally, fold in 1/4 cup mini chocolate chips. Preheat your oven to 350°F (175°C). Shape the cookie dough into small balls. Flatten each ball slightly. Bake these for 10-12 minutes. Look for golden edges. Once baked, let them cool slightly. While warm, shape them into taco shells. You can use a taco mold or gently bend them. In a separate bowl, mix together: - 1/4 cup cream cheese, softened - 1/2 cup powdered sugar Blend until smooth. Add 2 tablespoons milk for a creamier texture. Carefully fold in 1/2 teaspoon lemon zest. This adds a nice touch to the flavor. Once the taco shells are cool, fill each shell with the cheesecake mixture. Use a spoon to scoop it in. Try to fill them nicely, but don’t overfill. After filling, place the tacos in the refrigerator. Chill for at least 30 minutes for the filling to set. When ready to serve, dust with powdered sugar. You can also garnish with a mint sprig or drizzle chocolate syrup on top. Enjoy these tasty treats! To bake perfect taco shells, start with the right dough. Use fresh ingredients for the best taste. Make sure to flatten the cookie dough balls well. This helps them shape easily. Bake them until the edges turn golden brown. Watch them closely, as baking time may vary. If they are too soft, they won't hold their shape. Shape them while warm. Use a taco mold for the best results. If you don’t have one, gently bend them by hand. Let them cool completely before filling. For a smooth cheesecake filling, start with softened cream cheese. Mix it well with powdered sugar. Add milk slowly to reach a creamy texture. If it’s too thick, add a little more milk. Fold in the lemon zest gently for a fresh taste. Avoid overmixing, as this can make it too runny. If you want a fun twist, mix in some chocolate chips with the filling. Chill the filling for a short time before adding it to the taco shells. This makes it easier to work with. To make your tacos look great, dust them with powdered sugar. This adds a lovely touch. Garnish with a sprig of mint for a pop of color. A drizzle of chocolate syrup also looks nice. Arrange them on a colorful plate to catch the eye. Serve them cold for a refreshing treat. You can even add some fruit on the side. This adds freshness and color to your plate. Enjoy showing off your delicious creations! Pro Tips Chill the Dough: For a firmer cookie dough that is easier to shape, chill it in the refrigerator for 30 minutes before baking. This will help prevent the cookies from spreading too much while baking. Use a Taco Mold: To achieve the perfect taco shape, consider using a taco mold while the cookie shells are still warm. This will ensure they hold their shape and have a nice curve for filling. Customize the Filling: Feel free to add your favorite mix-ins to the cheesecake filling, such as crushed cookies, fruit, or different flavored extracts to tailor it to your taste. Serve Chilled: For the best flavor and texture, serve the cheesecake taco cookies chilled. This allows the filling to set properly and enhances the overall experience of these delightful treats. {{image_2}} You can change the flavor of the cheesecake filling easily. Try adding different extracts. Almond, coconut, or hazelnut can give a new twist. You can also mix in various fruits. Strawberries, raspberries, or blueberries work great. Just mash them a bit before adding. For a chocolate touch, mix in cocoa powder. This adds a rich flavor that many love. Remember to adjust sugar if using sweet fruits. This way, your filling stays balanced and delicious. If you want a different cookie shell, you have options. Consider using graham cracker crumbs for a classic taste. Just mix them with melted butter and sugar. Press this mixture into molds and bake. You can also try a gluten-free version. Use almond flour or a gluten-free blend. They work well and keep the taco shape. For a fun twist, use chocolate cookies. This adds a rich flavor that pairs well with cheesecake. You can make these tacos healthier with a few swaps. Instead of butter, use coconut oil or applesauce. This reduces fat and adds moisture. For sugar, consider using honey or maple syrup. They add sweetness with a hint of flavor. You can also lower calories by using low-fat cream cheese. This keeps the creamy texture without extra fat. Lastly, add more fruit to the filling for extra fiber and vitamins. These simple changes keep your treat tasty and a bit lighter. To keep your leftover tacos fresh, place them in a sealed container. Store them in the fridge. They will stay good for about 2 to 3 days. If you have extra cheesecake filling, keep that in a separate container. This way, the cookie shells won't get soggy. If you want to eat the cookie shells again, reheat them carefully. Preheat your oven to 300°F (150°C). Place the cookie shells on a baking sheet. Heat them for about 5 minutes. This warms them without making them hard. Avoid using the microwave, as it can make them chewy. You can freeze these tacos for later enjoyment. First, assemble the tacos without the filling. Wrap each taco shell tightly in plastic wrap. Place them in a freezer bag. They can last up to 3 months in the freezer. When ready to eat, let them thaw in the fridge overnight. Then, fill them with the cheesecake mixture just before serving. Yes, you can use store-bought cookie shells. They save time and effort. Just pick shells that fit your taste. Look for a sturdy option to hold the filling. If your shells break, don't worry! You can use a few tricks. Try to reshape the cookie while it’s warm. If it’s too broken, use crumbles as a topping for your tacos. You can keep these tacos in the fridge for up to three days. Store them in an airtight container to keep them fresh. Enjoy them cold for a nice treat! Yes, there are gluten-free options! Substitute all-purpose flour with a gluten-free blend. Make sure your cookie shells are gluten-free too. Absolutely! You can make these tacos a day in advance. Just fill them a few hours before serving. This way, they will stay fresh and tasty! You now know how to make delicious cheesecake tacos. We covered the key ingredients, from base to toppings. I shared simple, step-by-step instructions to make this treat. The tips helped ensure great results. You also learned fun variations and smart storage methods to keep your tacos fresh. Explore your creativity and make these tacos your own. Enjoy every bite, and share with friends!

Cheesecake Cookie Dough Tacos

Delightful tacos made with cookie dough shells filled with a creamy cheesecake mixture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 0.25 cup cream cheese, softened
  • 0.5 cup powdered sugar
  • 2 tablespoons milk
  • 0.25 cup mini chocolate chips
  • 0.5 teaspoon lemon zest
  • 1 batch taco-shaped cookie shells

Instructions
 

  • Make the Cookie Dough: In a mixing bowl, whisk together the flour, baking soda, and salt.
  • In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla extract and combine well.
  • Gradually mix in the dry ingredients into the wet mixture until a soft dough forms. Fold in the mini chocolate chips.
  • Prepare the Taco Shells: Preheat your oven to 350°F (175°C). Shape your cookie dough into small balls and flatten them slightly. Bake for about 10-12 minutes or until the edges are golden brown, then let cool completely. Shape the cookies into taco shells while they are still warm (use a taco mold or gently bend them when they cool slightly).
  • Make the Cheesecake Filling: In a bowl, mix the softened cream cheese and powdered sugar until smooth, adding the milk for a creamier consistency. Fold in the lemon zest carefully.
  • Assemble the Tacos: Once the taco shells are cooled, fill each shell with the cheesecake mixture.
  • Chill and Serve: Place the filled tacos in the refrigerator for at least 30 minutes to set slightly.

Notes

Dust the filled taco cookies with powdered sugar and garnish with mint or chocolate syrup before serving.
Keyword cheesecake, cookies, dessert, tacos