These are the dessert that makes everybody smile when the plate comes out. Sugar cookie dough is baked into rounds, shaped into little taco shells while warm, then filled with a fluffy cheesecake cream and fresh strawberries. They look fancy, but they start with a tube of cookie dough.
Why You’ll Love It
- Starts with refrigerated cookie dough.
- No-bake filling.
- A real showpiece for showers and parties.
What You Need
- 1 tube (16.5 oz) refrigerated sugar cookie dough
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (thawed)
- 2 cups fresh strawberries (diced)
- 2 tbsp graham cracker crumbs (for the top)
How to Make Strawberry Cheesecake Cookie Tacos
- Heat the oven to 350°F. Slice the dough into 12 rounds and flatten each to about 4 inches on parchment-lined pans.
- Bake for 9 to 11 minutes, until the edges are just golden.
- Let the cookies sit for 1 minute, then drape each one over the handle of a wooden spoon or a rolling pin to bend into a taco shape. Cool completely.
- Beat the cream cheese, powdered sugar and vanilla until smooth. Fold in the whipped topping.
- Spoon or pipe the cheesecake cream into the cookie shells.
- Top with strawberries and a pinch of graham crumbs.
Tips
- Shape the cookies while they are warm. They crack once cool.
- Work a few at a time. Return hard cookies to the oven for 30 seconds to soften.
- Fill close to serving time so the shells stay crisp.
Serving and Storing
Serve the day they are filled. Unfilled shells keep 3 days in a sealed container. The filling keeps 3 days in the fridge.
Frequently Asked Questions
Can I use homemade cookie dough?
Yes. Any soft sugar cookie dough that spreads a little will work.
Other fruit?
Blueberries, raspberries or diced peaches are all good.
My shells broke. Now what?
Crumble them into glasses, layer with the cream and berries, and call it a parfait.
Strawberry Cheesecake Cookie Tacos
Soft sugar cookies shaped into taco shells and filled with no-bake cheesecake cream and fresh strawberries. Fun, pretty and easier than they look.
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Ingredients
- 1 tube (16.5 oz) refrigerated sugar cookie dough
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping thawed
- 2 cups fresh strawberries diced
- 2 tbsp graham cracker crumbs for the top
Instructions
- Heat the oven to 350°F. Slice the dough into 12 rounds and flatten each to about 4 inches on parchment-lined pans.
- Bake for 9 to 11 minutes, until the edges are just golden.
- Let the cookies sit for 1 minute, then drape each one over the handle of a wooden spoon or a rolling pin to bend into a taco shape. Cool completely.
- Beat the cream cheese, powdered sugar and vanilla until smooth. Fold in the whipped topping.
- Spoon or pipe the cheesecake cream into the cookie shells.
- Top with strawberries and a pinch of graham crumbs.
