Cheesecake Cookie Dough Tacos

Prepare the Cinnamon-Sugar Taco Shells

Preheat the oven to 375°F (190°C).
Combine ¼ cup sugar and 1 teaspoon cinnamon in a small bowl.
Brush both sides of each tortilla with melted butter, then coat generously with the cinnamon sugar mixture.
Drape the tortillas over the bars of an oven rack (or use a taco mold) and bake for 8–10 minutes until they are crisp. Allow to cool completely.
Make the Cheesecake Filling

Beat the cream cheese until smooth.
Add the powdered sugar and vanilla extract, mixing until well combined.
Gently fold in the whipped cream until the mixture is light and fluffy.
Assemble the Dessert Tacos

Fill each taco shell with the cheesecake mixture.
Top with edible cookie dough, drizzle with melted chocolate, and sprinkle with crushed cookies.
Finish off with a dollop of whipped cream for extra indulgence.
Make-Ahead Tips
Taco shells can be prepared a day in advance and stored in an airtight container.
The cheesecake filling can be refrigerated for up to 2 days before assembly.
Cookie dough can be pre-scooped for quicker topping.
Serving Suggestions
Dessert Bar Centerpiece: Allow guests to customize their own tacos.
Birthday Parties: Fun presentation for kids and adults alike.
Summer Gatherings: A light and refreshing alternative to heavier cakes.
Variations
Fruity Twist: Add fresh berries or a fruit compote.
Nutty Crunch: Sprinkle with chopped pecans or peanuts.
S’mores Version: Incorporate marshmallow fluff and graham cracker crumbs.
Storage & Leftovers for Cookie Dough Tacos
Assembled tacos are best enjoyed right away.
Unfilled shells will remain crisp for 2 days if stored in an airtight container.
The filling can be kept in the refrigerator for up to 3 days.