Description
Cheesecake Cookie Dough Tacos are a delicious dessert that combines the flavors of cheesecake and cookie dough in a fun taco shape.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1/2 cup whipped cream
- 4 taco shells
Instructions
- In a bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add the flour, vanilla extract, and salt, mixing until combined.
- Fold in the mini chocolate chips.
- Chill the cookie dough in the refrigerator for about 30 minutes.
- In another bowl, beat the cream cheese until smooth, then add the powdered sugar and lemon juice, mixing well.
- Fold in the whipped cream until fully incorporated.
- Once the cookie dough is chilled, form it into small taco shapes and place them in the taco shells.
- Fill each taco shell with the cheesecake mixture.
- Serve immediately or refrigerate until ready to serve.
Notes
- For a gluten-free version, use gluten-free flour.
- Feel free to add your favorite toppings like sprinkles or fruit.
- These tacos are best served fresh but can be stored in the refrigerator for a day.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Cheesecake, Cookie Dough, Tacos, Dessert