A fun, decadent dessert mashup featuring edible cookie dough “taco shells” filled with creamy cheesecake and toppings!
Cookie Dough Taco Shells:
- 1 ½ cups all-purpose flour (heat-treated*)
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup mini chocolate chips
Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup whipped cream (or Cool Whip)
Toppings (Optional):
- Fresh strawberries/raspberries
- Chocolate sauce or caramel
- Sprinkles
- Crushed graham crackers
Instructions:
1. Make Safe-to-Eat Cookie Dough:
Heat-treat flour: Spread on a baking sheet; bake at 350°F (175°C) for 5–7 mins. Cool completely. Cream butter + sugars until fluffy. Mix in milk, vanilla, salt, then flour. Fold in chocolate chips.
2. Shape Taco Shells:
Roll dough into 6 balls. Press each into a taco shape over a suspended wooden spoon handle (or foil-wrapped rolling pin). Freeze for 1 hour to set.
3. Prepare Cheesecake Filling:
Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream. Chill.
4. Assemble:
Fill shells with cheesecake mix. Top with berries, drizzle, sprinkles, etc.
Tips:
✅ No-bake option: Use store-bought edible cookie dough.
✅ Gluten-free? Swap flour for GF 1:1 blend.
✅ Make ahead: Shells last frozen for 2 weeks!
A showstopping dessert! Want a lighter version or different fillings? 😊