Description

These dessert tacos feature crisp, golden waffle shells cradling a smooth, creamy cheesecake filling. Each taco is generously drizzled with a rich chocolate sauce and topped with a delightful cookie dough crumble, offering a harmonious blend of sweet, tangy, and textural elements. The combination of a tender waffle, a light cheesecake, and the satisfying crunch of crumble creates an appealing dessert experience.

Ingredients

Scale

**For the Waffle Shells:**
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
2 large eggs
½ cup unsalted butter, melted
1 teaspoon vanilla extract
**For the Cheesecake Filling:**
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, cold
**For the Cookie Dough Crumble:**
½ cup all-purpose flour
¼ cup packed light brown sugar
2 tablespoons granulated sugar
¼ cup unsalted butter, cold and cubed
½ teaspoon vanilla extract
2 tablespoons mini chocolate chips (optional)
**For the Chocolate Drizzle:**
½ cup semi-sweet chocolate chips
2 tablespoons heavy cream or coconut oil

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Instructions

**Prepare the Cookie Dough Crumble:** Preheat oven to 350°F (175°C). In a medium bowl, combine flour, brown sugar, and granulated sugar. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in vanilla extract and mini chocolate chips, if using. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until golden brown and crumbly. Let cool completely.
**Make the Waffle Shells:** In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
Heat your waffle maker according to manufacturer's instructions. Pour about ½ cup of batter onto the hot waffle iron and cook until golden brown and crisp.
Immediately after removing each waffle from the iron, carefully drape it over a wooden spoon handle, a taco rack, or a cooling rack to shape it into a taco shell as it cools and sets. Repeat with the remaining batter.
**Prepare the Cheesecake Filling:** In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla extract, beating until well combined and fluffy.
In a separate cold bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
**Assemble the Tacos:** Spoon or pipe the cheesecake filling into each cooled waffle taco shell.
**Prepare the Chocolate Drizzle:** In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream (or coconut oil). Microwave in 30-second intervals, stirring after each, until smooth and melted.
Drizzle the melted chocolate over the cheesecake filling in each taco. Sprinkle generously with the prepared cookie dough crumble.
Serve immediately or chill for a firmer filling.

Notes

For perfectly shaped taco shells, drape warm waffles over a wooden spoon handle or a taco rack immediately after cooking.

Ensure cream cheese is fully softened to achieve a smooth, lump-free cheesecake filling.

The cookie dough crumble can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

For a richer chocolate drizzle, use dark chocolate chips. A touch of espresso powder can also enhance the chocolate flavor.

Prep Time: 40 minutes
Cook Time: 25 minutes

Nutrition

Calories: 480
Fat: 28g
Carbohydrates: 55g
Protein: 9g