Cheesecake Cookie Dough Tacos

1. Make the Cinnamon-Sugar Taco Shells

1. Preheat oven to 375°F (190°C).
2. Mix ¼ cup sugar + 1 tsp cinnamon in a small bowl.
3. Brush both sides of each tortilla with melted butter, then sprinkle generously with cinnamon sugar.
4. Drape tortillas over oven rack bars (or use a taco mold) and bake for 8–10 minutes until crisp. Let cool completely.

2. Prepare the Cheesecake Filling

1. Beat cream cheese until smooth.
2. Add powdered sugar and vanilla, mixing until fully combined.
3. Gently fold in whipped cream until light and fluffy.

3. Assemble the Dessert Tacos

1. Fill each taco shell with cheesecake mixture.
2. Top with edible cookie dough, melted chocolate drizzle, and crushed cookies.
3. Add a dollop of whipped cream for extra indulgence.

Make-Ahead Tips

• Taco shells can be made 1 day ahead and stored in an airtight container.
• Cheesecake filling can be refrigerated for up to 2 days before assembling.
• Cookie dough can be pre-scooped for easy topping.

Serving Suggestions

• Dessert bar centerpiece – Let guests customize their own tacos.
• Birthday parties – Kids and adults love the fun presentation.
• Summer gatherings – A refreshing alternative to heavy cakes.

Variations

• Fruity twist – Add fresh berries or fruit compote.
• Nutty crunch – Sprinkle with chopped pecans or peanuts.
• S’mores version – Use marshmallow fluff and graham cracker crumbs.

Storage & Leftovers Cookie Dough Tacos

• Assembled tacos are best enjoyed immediately.
• Unfilled shells stay crisp for 2 days in an airtight container.
• Filling keeps in the fridge for 3 days.