Yokmoni
Being an Infidel and
Cheesecake Cookie Dough Tacos Recipe
Makes 4 tacos
Ingredients:
1 cup cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract
½ cup edible cookie dough (store-bought or homemade)
Edible cookie dough:
2 Tbsp. Flour, microwaved for 45 seconds and cooled(will go in last)
Combine 1 Tbsp. Butter with 1 Tbsp. Brown sugar and 1 Tbsp. Chocolate chips, 1 tsp. Milk, 1/8 tsp. Vanilla and a pinch of salt, add in the flour now.
Roll into balls or eat by the spoonful. Recipe can be doubled or tripled.
Keep in freezer.
4 small flour tortillas or taco shells
Instructions:
Prepare the Cheesecake Filling:
In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Warm the Tortillas (Optional):
If using flour tortillas, warm them slightly in a dry skillet or microwave (10-15 seconds) to make them pliable.
If using taco shells, skip this step.
Assemble the Tacos:
Spread a layer of the cheesecake mixture inside each tortilla or taco shell.
Crumble or scoop the edible cookie dough on top of the cheesecake layer.
Serve & Enjoy:
Fold the tacos and enjoy immediately!
Optional: Drizzle with chocolate syrup, caramel, or extra cookie dough crumbles.
Tips:
For a crunchier shell, lightly toast the tortillas in a pan with butter and a sprinkle of cinnamon sugar.
Makes 4 tacos
Ingredients:
1 cup cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract
½ cup edible cookie dough (store-bought or homemade)
Edible cookie dough:
2 Tbsp. Flour, microwaved for 45 seconds and cooled(will go in last)
Combine 1 Tbsp. Butter with 1 Tbsp. Brown sugar and 1 Tbsp. Chocolate chips, 1 tsp. Milk, 1/8 tsp. Vanilla and a pinch of salt, add in the flour now.
Roll into balls or eat by the spoonful. Recipe can be doubled or tripled.
Keep in freezer.
4 small flour tortillas or taco shells
Instructions:
Prepare the Cheesecake Filling:
In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Warm the Tortillas (Optional):
If using flour tortillas, warm them slightly in a dry skillet or microwave (10-15 seconds) to make them pliable.
If using taco shells, skip this step.
Assemble the Tacos:
Spread a layer of the cheesecake mixture inside each tortilla or taco shell.
Crumble or scoop the edible cookie dough on top of the cheesecake layer.
Serve & Enjoy:
Fold the tacos and enjoy immediately!
Optional: Drizzle with chocolate syrup, caramel, or extra cookie dough crumbles.
Tips:
For a crunchier shell, lightly toast the tortillas in a pan with butter and a sprinkle of cinnamon sugar.