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.