Ingredients
Equipment
Method
Make the Cookie Taco Shells
- Preheat the oven to 350°F (175°C).
- Slice the refrigerated sugar cookie dough and flatten each piece into a circle.
- Bake for 8 to 10 minutes, or until the cookies are lightly golden.
- While the cookies are still warm and flexible, gently fold each one over a taco mold or an upside-down muffin tin to form a taco shell shape.
- Allow the cookie shells to cool completely so they become firm and hold their shape.
Make the Cheesecake Filling
- Beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Gently fold the whipped topping into the cream cheese mixture until evenly combined.
Assemble the Cookie Tacos
- Pipe the cheesecake filling generously into each completely cooled cookie shell.
- Top each taco with diced strawberries and drizzle with strawberry jam.
- Sprinkle with graham cracker crumbs and add a few additional strawberry pieces on top if desired.
- Serve and enjoy.
Notes
Shape the cookies while they are still warm because they become firm quickly as they cool.
A taco mold or an upside-down muffin tin can be used to shape the cookie shells.
Allow the cookie shells to cool completely before adding the cheesecake filling.
The cook-time field is set to 10 minutes based on the upper end of the 8 to 10 minute baking range.