Description
Delight in these Cheesecake Cookie Dough Tacos, a fun and indulgent dessert featuring crispy tortilla shells coated with graham cracker crumbs and filled with a luscious cheesecake mousse. Topped with mini chocolate chips and chunks of edible cookie dough, these dessert tacos combine creamy, crunchy, and sweet flavors for a perfect treat.
Ingredients
Scale
Shells and Coating
- 6 small soft tortilla shells
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter (for coating shells)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Toppings
- 1/3 cup mini chocolate chips
- 1/2 cup edible cookie dough, cut into small chunks
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the taco shells.
- Soften Tortilla Shells: Microwave the tortilla shells for 10 seconds to make them pliable for shaping.
- Shape Shells: Fold each shell into a taco shape and drape them over the bars of an oven rack or place them into taco molds for support during baking.
- Bake Shells: Bake the shaped tortillas for 7–8 minutes, until they become crispy and golden brown.
- Coat Shells: While the shells are still warm, brush or spray them with melted butter, then press each shell into graham cracker crumbs to coat. Allow the shells to cool completely.
- Prepare Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add Sugar and Vanilla: Mix in the powdered sugar and vanilla extract until the mixture is well combined and creamy.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold Cream into Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy cheesecake mousse.
- Fill Shells: Spoon or pipe the cheesecake mousse into the prepared taco shells evenly.
- Add Toppings: Garnish each filled taco with chunks of edible cookie dough and mini chocolate chips.
- Chill: Refrigerate the filled tacos for at least 30 minutes before serving to set the filling and enhance flavors.
Notes
- Use soft tortilla shells to ensure easy shaping without cracking.
- Edible cookie dough should be safe to eat raw and free of eggs.
- For crunchier shells, bake an additional 1-2 minutes but watch carefully to prevent burning.
- Chilling time can be extended up to 2 hours for a firmer filling.
- Optional: Dust the tacos lightly with powdered sugar before serving for extra sweetness.
