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
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 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.
