If you have a sweet tooth that craves creativity and indulgence, the Cheesecake Cookie Dough Tacos Recipe is about to become your new favorite dessert obsession. This dreamy concoction takes a playful twist on traditional tacos by swapping savory fillings for a luscious cheesecake mousse, edible cookie dough chunks, and a crispy graham cracker-coated shell. It’s like your two favorite treats teamed up for a party, delivering every bite with a perfect balance of creamy richness, buttery crunch, and just the right amount of chocolatey goodness. Once you try this Cheesecake Cookie Dough Tacos Recipe, you’ll wonder how dessert tacos weren’t a thing until now!
Ingredients You’ll Need
Getting the magic started is simpler than you think — these ingredients are everyday heroes that come together to transform simple shells into a spectacular dessert. Each plays a starring role, from the silky cream cheese to the crispy graham cracker coating, making this recipe an approachable yet unforgettable treat.
- Small soft tortilla shells: These form the taco base, easily molded and baked into crisp shells perfect for holding the filling.
- Graham cracker crumbs: Adds a buttery, crunchy coating that turns the shell into a sweet, golden crust.
- Cream cheese, softened: Provides the rich, velvety base for the cheesecake mousse filling.
- Powdered sugar: Sweetens the mousse beautifully, ensuring every bite melts on your tongue.
- Vanilla extract: Enhances the cheesecake flavor with a warm, comforting aroma.
- Heavy whipping cream: Whipped to soft peaks, it lightens the cream cheese into a fluffy mousse.
- Mini chocolate chips: Adds bursts of melty chocolate for delightful texture and flavor contrast.
- Edible cookie dough (cut into small chunks): The star ingredient that brings chewy, doughy decadence in every bite.
- Melted butter: Used to coat the shells so the graham cracker crumbs stick perfectly and give that golden finish.
How to Make Cheesecake Cookie Dough Tacos Recipe
Step 1: Prepare Your Taco Shells
Start by preheating your oven to 375°F (190°C). This hot temperature ensures your taco shells get that perfect crunch. Before baking, microwave the tortilla shells for about 10 seconds to soften them, making it easier to shape into tacos without cracking.
Step 2: Shape and Bake
Gently fold each softened tortilla into a taco shape and drape them over the bars of an oven rack or set them into taco molds. Bake them for 7 to 8 minutes until they turn crispy and attain a beautiful golden hue. This oven time crisps the shells just right to hold all the luscious fillings.
Step 3: Coat the Shells
While the shells are still warm, brush or spray them with melted butter. This step is crucial — it helps the graham cracker crumbs stick and adds extra richness. Press the shells firmly into the graham cracker crumbs ensuring an even, appetizing coating. Set them aside to cool completely, so they stay crisp and flavorful.
Step 4: Make the Cheesecake Mousse
In a mixing bowl, beat the softened cream cheese until it’s smooth as silk. Then, add the powdered sugar and vanilla extract, mixing until everything is creamy and well combined. In a separate bowl, whip your heavy cream to stiff peaks — this fluffy texture is what keeps the filling light and airy.
Step 5: Assemble the Filling
Gently fold the whipped cream into the cream cheese mixture, combining them carefully to maintain the mousse’s fluffy texture. This cheesecake mousse is what makes these tacos so irresistibly delightful.
Step 6: Fill and Decorate
Use a spoon or a piping bag to fill the cooled taco shells with the cheesecake mousse generously. Top each one with chunks of edible cookie dough and sprinkle mini chocolate chips over the top for that classic cookie dough charm.
Step 7: Chill Before Serving
Place the completed tacos in the fridge for at least 30 minutes to let the flavors meld and the filling set. Chilling enhances the cheesecake texture and keeps the cookie dough chunks firm and delicious.
How to Serve Cheesecake Cookie Dough Tacos Recipe
Garnishes
Elevate your Cheesecake Cookie Dough Tacos Recipe by garnishing with a dusting of cinnamon or a drizzle of chocolate or caramel sauce. Fresh berries like raspberries or strawberries add a tart contrast and pop of color that makes every taco look as good as it tastes.
Side Dishes
Pair your dessert tacos with a scoop of vanilla or cookie dough ice cream for an ultra indulgent experience. Alternatively, serve alongside fresh fruit salad or a simple chocolate fondue to share and dip.
Creative Ways to Present
Try placing the tacos upright in a taco holder for a fun presentation or arrange them on a platter layered with edible flowers for a fancy touch at your next gathering. You can even set up a DIY taco dessert bar so guests can build their own creations, making your Cheesecake Cookie Dough Tacos Recipe the star of the show.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake cookie dough tacos in an airtight container in the refrigerator. They will stay fresh and tasty for up to 2 days, but best enjoyed sooner while the shell remains crispy.
Freezing
Freezing is not recommended for assembled tacos because the shells may become soggy upon thawing. However, you can freeze the cheesecake mousse and cookie dough separately for up to 1 month, then assemble fresh tacos when ready to serve.
Reheating
Since these dessert tacos shine best chilled and crisp, reheating isn’t ideal. If you want to warm the shells slightly before assembly, reheat briefly in a 300°F oven for 2-3 minutes, but avoid reheating once filled.
FAQs
Can I use store-bought edible cookie dough?
Absolutely! Store-bought edible cookie dough works perfectly for this recipe, saving you time while delivering that authentic cookie dough flavor and texture. Just make sure it’s labeled safe to eat raw.
What type of tortillas work best?
Soft flour tortillas are ideal because they are easy to shape and bake into crispy shells without breaking. Avoid corn tortillas as they are less flexible and might crack during the shaping process.
Can I make this recipe gluten-free?
Yes, simply swap in gluten-free soft tortillas and gluten-free graham cracker crumbs to keep the recipe gluten-free. Be sure your edible cookie dough and other ingredients are also gluten-free certified.
How long does the cheesecake mousse keep?
The cheesecake mousse can be made ahead and stored in the refrigerator for up to 3 days. Keep it tightly covered to retain freshness before filling your taco shells.
Is it possible to make mini Cheesecake Cookie Dough Tacos?
Definitely! Use smaller tortillas or cut larger tortillas into halves for mini taco shells. Adjust bake time as needed to keep shells crisp without burning, and fill with smaller dollops of mousse and toppings.
Final Thoughts
This Cheesecake Cookie Dough Tacos Recipe is a joyful celebration of textures and flavors that feels both nostalgic and inventive. It’s such a fun way to surprise friends and family with a dessert that feels special yet comforting. Whether it’s a party treat or a sweet ending to your day, these tacos will delight your cravings and brighten your dessert table. Don’t wait to whip up a batch — once you do, these dessert tacos will earn a permanent place in your recipe rotation!
Print
Cheesecake Cookie Dough Tacos Recipe
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Total Time: 33 minutes plus 30 minutes chilling
- Yield: 6 dessert tacos
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Cheesecake Cookie Dough Tacos, a fun and indulgent dessert featuring crispy graham cracker-coated taco shells filled with a light and creamy cheesecake mousse, topped with chunks of edible cookie dough and mini chocolate chips. Perfect for a playful party treat or a sweet day-to-day indulgence.
Ingredients
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 easier to shape.
- Shape Shells: Fold each softened tortilla shell into a taco shape and drape them over the bars of an oven rack or place into taco molds to hold their shape during baking.
- Bake Shells: Bake the shaped tortillas for 7 to 8 minutes until they become crispy and turn golden brown.
- Butter and Coat Shells: While still warm, brush or spray the taco shells with melted butter and immediately press them into graham cracker crumbs to evenly coat. Let them cool completely to set the coating.
- Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese until it reaches a smooth consistency.
- Add Sweeteners: Add powdered sugar and vanilla extract to the cream cheese and mix until creamy and fully combined.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it is firm but still creamy.
- Fold Whipped Cream: Gently fold the stiff whipped cream into the cream cheese mixture to create a light and airy cheesecake mousse.
- Fill Taco Shells: Spoon or pipe the cheesecake mousse generously into the prepared and cooled taco shells.
- Add Toppings: Top each filled taco with chunks of edible cookie dough and sprinkle mini chocolate chips over the filling.
- Chill and Serve: Place the assembled tacos in the fridge and chill for at least 30 minutes before serving to allow flavors to meld and filling to set.
Notes
- Microwaving the tortillas makes them pliable and easier to shape without cracking.
- Using graham cracker crumbs on the outside adds a complementary crunch and sweetness.
- You can substitute edible cookie dough with your preferred safe-to-eat cookie dough to avoid raw egg risks.
- Chilling the tacos helps firm up the cheesecake mousse for cleaner bites.
- Serve immediately after chilling for best texture; leftovers should be refrigerated and consumed within 2 days.
