Description
A fun and decadent dessert twist, these Cheesecake Cookie Dough Tacos combine crispy waffle taco shells with a fluffy cheesecake filling studded with mini chocolate chips, finished off with chocolate drizzle and optional sprinkles. They’re the ultimate crowd-pleaser for any sweet occasion.
Ingredients
Scale
- 1 package taco-shaped waffle cones
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup mini chocolate chips
- 1 cup whipped topping
- Chocolate syrup, for drizzling
- Sprinkles (optional)
Instructions
- In a medium mixing bowl, beat softened cream cheese with an electric mixer until light and smooth.
- Slowly mix in sugar, vanilla extract, and sour cream until fully combined and creamy.
- Gently fold in whipped topping to maintain the airy texture.
- Add mini chocolate chips and fold in evenly.
- Spoon the cheesecake mixture into each taco-shaped waffle cone. Fill generously but not excessively to prevent breakage.
- Drizzle with chocolate syrup and top with sprinkles if desired.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to set.
Notes
Be careful not to overfill the shells to avoid cracking. For added texture, try topping with crushed nuts or cookie pieces. These can be made in advance and stored chilled until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 200
- Sugar: 14g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cheesecake, cookie dough, tacos, dessert, no-bake, sweet treats