Cheesecake Cookie Dough Tacos
These fun and delicious Cheesecake Cookie Dough Tacos feature crispy taco shells filled with creamy cheesecake and topped with edible cookie dough.
Ingredients
Taco Shells
- 8 pieces Cinnamon-sugar taco shells Store-bought or homemade
Cheesecake Filling
- 8 oz Cream cheese Softened for easy mixing
- 1/2 cup Sugar
- 1 tsp Vanilla extract
- 1 cup Whipped cream Gently folded in
Toppings
- 1 cup Edible cookie dough Pre-made or homemade
- 1/4 cup Chocolate drizzle
Instructions
Prepare Taco Shells
- Bake or fry taco shells until crispy, then coat with cinnamon-sugar.
Make Cheesecake Filling
- In a bowl, mix cream cheese, sugar, and vanilla extract until smooth.
- Gently fold in whipped cream to combine.
Assemble Tacos
- Fill each taco shell with cheesecake filling.
- Top each taco with edible cookie dough.
- Drizzle chocolate over tacos before serving.
Notes
Serve immediately for best texture. Store leftovers in an airtight container in the fridge for up to two days. Keep chocolate drizzle separate until ready to eat to maintain the taco shells' crispiness. Try different toppings for a creative twist!