Description
An inventive dessert that combines creamy cheesecake filling and edible cookie dough in a crunchy taco shell, perfect for parties.
Ingredients
Scale
- 250 g (1 3/4 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 110 g (1/2 cup) unsalted butter, softened
- 1 large egg
- 1/2 tsp fine salt
- 120 g (1 cup) heat-treated all-purpose flour
- 100 g (1/2 cup) brown sugar
- 60 g (1/4 cup) unsalted butter, softened
- 1–2 tbsp milk as needed
- 60 g (1/3 cup) mini chocolate chips
- 450 g (16 oz / 2 cups) full-fat cream cheese, room temperature
- 120 g (1 cup) powdered sugar
- 1 tsp pure vanilla extract
- 240 ml (1 cup) heavy cream, cold
- 1 tsp unflavored gelatin + 2 tbsp (30 ml) cold water
- Flaky sea salt for scattering
- Sprinkles, chopped nuts, or fruit if desired
Instructions
- Combine flour, sugar, salt, butter, and egg to form a soft dough. Chill for 10 minutes.
- Preheat oven to 175°C (350°F). Roll dough to 3 mm thickness and cut into 10 cm rounds. Bake for 9-12 minutes until golden.
- Shape warm shells over a rolling pin and cool for 8-10 minutes.
- Prepare edible cookie dough by heat-treating flour and combining with sugar, butter, and milk to a scoopable texture. Chill for 20 minutes.
- Make stabilized cheesecake filling by mixing cream cheese, powdered sugar, and vanilla, then folding in whipped cream and gelatin.
- Assemble tacos by filling shells with cheesecake filling and cookie dough pearls. Serve immediately or chill briefly before serving.
Notes
Chill shells before filling to prevent sogginess. Bake extra shells to avoid breakage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 360
- Sugar: 23g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg