Print

Cheesecake Cookie Tacos

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A playful twist on classic desserts, Cheesecake Cookie Tacos feature a chewy cookie shell with a creamy cheesecake filling, perfect for any occasion.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract (for filling)
  • Whipped cream (for garnish)
  • Chocolate chips or sprinkles (optional, for topping)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
  3. Cream together butter, granulated sugar, and brown sugar in another bowl. Add the egg and vanilla extract, then mix until combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
  5. Roll the dough into small balls and press them into the shape of taco shells on an ungreased baking sheet.
  6. Bake for 8-10 minutes or until the edges are set. Let cool completely.
  7. Beat together cream cheese, powdered sugar, and vanilla extract until smooth for the cheesecake filling.
  8. Fill the cooled cookie shells with the cheesecake mixture.
  9. Top with whipped cream and chocolate chips or sprinkles if desired.
  10. Serve and enjoy your fun and easy cheesecake cookie tacos!

Equipment

Notes

For sugar-free options, consider using stevia, monk fruit, or allulose as substitutes. Avoid honey or maple syrup.

Nutrition

Find it online: https://www.glutenfreez.com/cheesecake-cookie-tacos/