Cheesecake Cookie Dough Tacos

Large chocolate chip cookies (homemade or store-bought)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup whipped cream or whipped topping

For the Edible Cookie Dough:

• ½ cup butter, softened
• ½ cup brown sugar
• 1 tsp vanilla extract
• 1 cup heat-treated flour (to make it safe to eat)
• 2–3 tbsp milk
• ½ cup mini chocolate chips

👩‍🍳 How to Make Them

1. Shape the Shells
   While cookies are still warm and soft, gently drape them over a spoon handle or rolling pin to create a taco shape. Let cool until firm. (Or bake pizzelles or tortillas if using.)
2. Make the Cheesecake Filling
   Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream until light and fluffy. Chill for 15–20 minutes.
3. Make the Edible Cookie Dough
   Cream butter and sugar, then mix in vanilla, flour, and milk. Stir in chocolate chips. Chill slightly for easier handling.
4. Assemble the Tacos
   Fill each cookie taco shell with cheesecake filling, then top or swirl with scoops of cookie dough. Garnish with extra chocolate chips, sprinkles, or a drizzle of chocolate syrup if desired.

🎉 Topping Ideas

• Crushed Oreos
• Fresh strawberries or raspberries
• Mini marshmallows
• Chopped nuts
• Caramel drizzle or fudge sauce

✨ The Final Word

Cheesecake Cookie Dough Tacos aren’t just dessert—they’re a conversation starter, a photo-worthy masterpiece, and a serious upgrade to your sweets game. Whether you’re treating yourself or impressing a crowd, these taco-shaped delights are guaranteed to bring smiles, second helpings, and a lot of “What is that?!” reactions.

So go ahead—ditch the dinner tacos and make dessert the main event.

Would you like a no-bake version or printable party set with labels and serving tips?