Cheesecake Cookie Dough Tacos are the ultimate dessert fusion — soft and chewy cookie taco shells filled with rich cheesecake cream and studded with edible cookie dough. They’re decadent, customizable, and perfect for parties or sweet cravings!
🍪🧁 Cheesecake Cookie Dough Tacos
🍽️ Makes: 6–8 mini tacos
⏱️ Ready in: ~45 minutes (plus chilling time)
📝 Ingredients
For the Cookie Taco Shells:
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar
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1/4 cup white sugar
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1 large egg
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1 tsp vanilla extract
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1 1/4 cups all-purpose flour
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1/2 tsp baking soda
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1/2 tsp salt
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3/4 cup mini chocolate chips
For the Cheesecake Filling:
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8 oz cream cheese, softened
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1/4 cup powdered sugar
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1/2 tsp vanilla extract
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1/2 cup heavy cream, whipped to soft peaks
For the Edible Cookie Dough:
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1/4 cup butter, softened
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1/4 cup brown sugar
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2 tbsp milk
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1/2 tsp vanilla
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1/2 cup heat-treated flour*
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Pinch of salt
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1/4 cup mini chocolate chips
*To heat-treat flour: microwave flour in a bowl for 1 minute or bake at 350°F for 5 minutes to kill bacteria.
👩🍳 Instructions
1. Make Cookie Dough Taco Shells:
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Preheat oven to 350°F (175°C).
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Cream butter and sugars until fluffy. Add egg and vanilla.
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Mix in dry ingredients. Fold in chocolate chips.
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Scoop 2–3 tbsp dough onto a lined baking sheet and flatten slightly into discs (~4″ diameter).
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Bake 8–10 minutes until edges are golden but centers are soft.
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While warm and pliable, drape over a wooden spoon handle, rolling pin, or taco rack to form a shell. Let cool completely.
2. Make Cheesecake Filling:
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Fold in whipped cream gently. Chill until ready to use.
3. Make Edible Cookie Dough:
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Cream butter and sugar. Add milk and vanilla, then mix in heat-treated flour and salt.
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Fold in chocolate chips. Roll into tiny balls or scoop small chunks.
4. Assemble the Tacos:
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Spoon or pipe cheesecake filling into cookie taco shells.
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Add bits of cookie dough on top.
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Optional: drizzle with chocolate sauce, caramel, or top with sprinkles.
🌟 Tips & Variations:
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Chill shells for a firmer crunch or keep soft for a chewy bite.
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Add a layer of ganache inside the taco shell before filling for extra richness.
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Make mini versions with a muffin tin to shape smaller shells.
Want a no-bake shell option, gluten-free version, or a twist with fruity toppings like strawberries or Nutella?