Equipment You’ll Need
Before you begin, make sure your kitchen is stocked with the following tools:
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Rolling pin
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Baking sheet
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Cooling rack (to shape taco shells)
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Mixing bowls
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Electric mixer or stand mixer
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Spatula
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Spoon or piping bag (for filling)
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Parchment paper or silicone baking mat
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How to Make Cheesecake Cookie Dough Tacos
Step 1: Prepare the Cookie Dough Shells
Preheat your oven according to the cookie dough package instructions. Roll out the cookie dough on a lightly floured surface until it’s about 1/8-inch thick. Use a round cutter (about 4 inches) to cut circles from the dough.
Drape each circle over a greased, upside-down muffin tin or place them between the wires of an inverted cooling rack to create the taco shell shape. Bake until golden brown (usually around 8–10 minutes). Allow the shells to cool completely before handling—they’ll firm up as they cool.
Step 2: Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in the whipped topping until the mixture is fluffy and creamy.
Step 3: Fill and Decorate
Once the cookie taco shells are cool, pipe or spoon the cheesecake filling into each one. Now comes the fun part—top with chocolate chips, crushed cookies, fruit, or anything your heart desires.
Tips and Tricks for Success
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Chill the dough: If the cookie dough gets too soft to work with, pop it in the fridge for 10–15 minutes before rolling and cutting.
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Even shell shapes: Use a round cookie cutter or even a clean glass to make uniform taco shells.
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Avoid overfilling: A little cheesecake filling goes a long way—too much, and it will spill out of the taco shell.
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Firm up shells: Let cookie shells cool completely before filling, or they may break apart.
Recipe Variations
Looking to put your own twist on this? Here are a few delicious spins:
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Brownie Tacos: Use brownie batter instead of cookie dough and bake in taco molds.
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Pumpkin Spice Cheesecake Filling: Add 1/4 cup pumpkin purée and 1/2 tsp pumpkin spice to the filling for a fall twist.
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Fruit Explosion: Fold chopped strawberries or blueberries into the cheesecake filling before piping.
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Candy Bar Crunch: Sprinkle chopped Snickers, Twix, or M&Ms over the top.
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How to Store Leftovers
If (and that’s a big if) you have leftovers, store them in an airtight container in the refrigerator. These dessert tacos are best consumed within 2–3 days for optimal freshness.
Avoid freezing, as the cookie shells may lose their crisp texture and the cheesecake filling can separate.
Pairing Suggestions
These Cheesecake Cookie Dough Tacos are rich and indulgent, so they pair beautifully with:
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Coffee or espresso – a nice bitterness to balance the sweetness
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Milk – classic and comforting
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Sparkling rosé – for an elevated dessert course
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Fresh berries – served on the side for a refreshing bite
