Description
Cheesecake Cookie Dough Tacos are a delightful and fun dessert combining tender, baked cookie shells shaped like tacos filled with creamy cheesecake filling studded with mini chocolate chips. Topped with whipped cream and fresh berries, they offer a perfect balance of textures and flavors in a playful presentation, ideal for parties or a special treat.
Ingredients
Scale
Cookie Shells
- 1 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 cup unsalted butter, softened
- 1/4 cup sugar
- 1 egg
Cheesecake Filling
- 1/2 cup cream cheese, softened
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips
Toppings
- 1/4 cup whipped cream (for serving)
- 1 cup fresh berries (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Dry and Wet Mixtures: In a mixing bowl, whisk together the all-purpose flour and baking powder until evenly combined. In a separate bowl, cream the softened unsalted butter and 1/4 cup sugar together with a mixer until the mixture becomes light and fluffy.
- Add Egg and Combine: Beat the egg into the creamed butter and sugar until fully incorporated. Gradually add the flour mixture to the wet ingredients, mixing until a smooth dough forms.
- Shape Cookie Shells: Roll out the dough onto a lightly floured surface to an even thickness. Use a cookie cutter shaped like a taco shell to cut out shapes for your taco shells.
- Bake the Shells: Place the cut cookie dough shapes onto the prepared baking sheet. Bake in the preheated oven for 8-10 minutes or until the edges turn golden brown. Remove from oven and allow shells to cool completely, so they hold their shape when filled.
- Make Cheesecake Filling: In a clean mixing bowl, beat together the softened cream cheese, 1/4 cup sugar, and vanilla extract until smooth and creamy. Gently fold in the mini chocolate chips to distribute them evenly.
- Assemble Tacos: Once the cookie shells are fully cooled, spoon or pipe the cheesecake filling into each shell. Top each taco with a dollop of whipped cream and garnish with fresh berries to add a burst of color and freshness.
Notes
- Ensure the cookie shells are completely cooled before filling to prevent the filling from melting or the shells from breaking.
- You can substitute mini chocolate chips with chopped nuts or dried fruit for different flavor variations.
- For a more festive presentation, dust the taco shells lightly with powdered sugar before filling.
- Use fresh, ripe berries for the best flavor and presentation.
- Store assembled tacos in the refrigerator and consume within 24 hours for optimal freshness.
