Description
Crispy taco shells dusted with graham cracker crumbs, filled with a light and creamy cheesecake mousse, and topped with chunks of edible cookie dough and mini chocolate chips—these Cheesecake Cookie Dough Tacos are a showstopping dessert mashup. Fun to make, beautiful to serve, and irresistibly good in every bite!
Ingredients
6 small soft tortilla shells
1 cup graham cracker crumbs
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1⁄3 cup mini chocolate chips
1⁄2 cup edible cookie dough, cut into small chunks
2 tablespoons melted butter (for coating shells)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Microwave the tortilla shells for 10 seconds to soften.
3. Fold each shell into a taco shape and drape them over the bars of an oven rack or place into taco molds.
4. Bake for 7–8 minutes until crispy and golden.
5. While warm, brush or spray with melted butter and press into graham cracker crumbs to coat. Let cool completely.
6. In a mixing bowl, beat the softened cream cheese until smooth.
7. Add powdered sugar and vanilla extract. Mix until creamy.
8. In a separate bowl, whip the heavy cream to stiff peaks.
9. Gently fold the whipped cream into the cream cheese mixture to create a light cheesecake mousse.
10. Spoon or pipe the filling into the prepared taco shells.
11. Top with cookie dough chunks and mini chocolate chips.
12. Chill in the fridge for at least 30 minutes before serving.
Notes
Let taco shells cool before filling to keep the cheesecake mousse firm and airy.
For extra flavor, add a pinch of cinnamon to the graham cracker crumbs.
Use stabilized whipped cream or whipped topping if making in advance to maintain structure.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 18g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cheesecake tacos, cookie dough tacos, no bake filling, dessert tacos