Cheesecake Cookie Dough Tacos

Cheesecake Cookie Dough Tacos are a playful, indulgent dessert mashup that combines soft, chewy cookie taco shells with a rich cheesecake filling and edible cookie dough. It’s a fun, over-the-top treat that’s perfect for parties, holidays, or any time I want to surprise guests with something unexpected and delicious.

Why You’ll Love This Recipe

I love how this recipe takes familiar flavors—cookies, cheesecake, and cookie dough—and turns them into a completely new dessert. The cookie taco shells are golden and slightly crisp on the edges, the cheesecake filling is smooth and creamy, and the cookie dough adds that sweet, nostalgic flavor everyone craves. It’s unique, customizable, and incredibly fun to make and eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie taco shells:

• Chocolate chip cookie dough (homemade or store-bought)

• Nonstick spray or parchment paper

• Muffin tin or rolling pin for shaping

For the cheesecake filling:

• Cream cheese (softened)

• Powdered sugar

• Vanilla extract

• Whipped topping or heavy cream (whipped to soft peaks)

For the edible cookie dough:

• All-purpose flour (heat-treated)

• Brown sugar

• Butter (softened)

• Milk

• Vanilla extract

• Mini chocolate chips

Optional toppings:

• Chocolate drizzle

• Sprinkles

• Crushed nuts

• Whipped cream

Directions

1. I preheat the oven to 350°F and line a baking sheet with parchment paper.

2. I scoop out cookie dough and flatten it into 3- to 4-inch circles on the baking sheet.

3. I bake the cookie rounds for 8–10 minutes, just until the edges are set and golden.

4. While still warm and pliable, I carefully drape each cookie over a greased rolling pin or flip a muffin tin upside down and drape them between the cups to shape taco shells. I let them cool and firm up in this shape.

5. For the cheesecake filling, I beat the cream cheese, powdered sugar, and vanilla until smooth, then fold in the whipped topping or whipped cream.

6. For the edible cookie dough, I mix heat-treated flour, brown sugar, softened butter, vanilla, and milk to form a soft dough, then stir in mini chocolate chips.

7. Once the cookie taco shells are completely cooled, I pipe or spoon in the cheesecake filling.

8. I top each taco with small scoops of edible cookie dough and any extra toppings I want—like chocolate drizzle or whipped cream.

Servings and timing

This recipe makes about 6 to 8 taco desserts. It takes 25–30 minutes total: 10 minutes for baking and shaping, 10 minutes for mixing the fillings, and a few minutes for assembly.

Variations

Sometimes I swap the chocolate chip cookie dough for sugar cookie or snickerdoodle dough for a twist. When I want a chocolate overload, I stir cocoa powder into the cheesecake filling or top with chocolate ganache. I’ve also used peanut butter chips or sprinkles in the edible dough for a fun color and flavor change.

storage/reheating

I store the unfilled cookie shells in an airtight container for up to 3 days. Once assembled, the tacos are best eaten the same day to keep the shells from getting too soft. I don’t reheat them—these are served chilled or at room temperature.

FAQs

Can I make the cookie shells ahead of time?

Yes, I make them up to two days in advance and store them in a sealed container. I just fill them right before serving for the best texture.

How do I keep the cookies from breaking when shaping?

I shape them while they’re still warm and soft—within 1 minute of coming out of the oven. If they harden too quickly, I pop them back into the oven for 1 minute to soften again.

Is the cookie dough safe to eat?

Yes, I use heat-treated flour and no eggs, making it completely safe to eat raw.

Can I use whipped cream instead of whipped topping?

Absolutely. I beat heavy cream with powdered sugar until soft peaks form and use it in place of store-bought topping.

Can I freeze these?

I freeze the cookie dough and cheesecake filling separately, but I don’t freeze the assembled tacos—the texture of the cookie shell and fillings is best fresh.

Conclusion

Cheesecake Cookie Dough Tacos are the ultimate dessert for when I want to wow my friends with something fun, creative, and indulgent. They bring together the best parts of cookies, cheesecake, and cookie dough into a unique handheld treat. Whether it’s for a party, special occasion, or just a playful baking day, these dessert tacos are guaranteed to steal the spotlight.