Mini Chocolate Cheesecake Tacos are a fun and creative dessert that combines a chocolate cookie shell with a rich and creamy cheesecake filling. These delightful treats are perfect for parties or a sweet snack!

Ingredients

For the Taco Shells:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (cold and cubed)
• 1 large egg (beaten)
• 1 teaspoon vanilla extract

For the Cheesecake Filling:

• 8 oz cream cheese (softened)
• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream (whipped)

For Toppings:

• Chocolate sauce (for drizzling)
• Whipped cream (optional)
• Chocolate shavings or sprinkles (optional)

Timing

Making Mini Chocolate Cheesecake Tacos takes about 20 minutes for preparation and 15-20 minutes for baking.

Instructions

Step 1: Prepare the Taco Shells

1. Mix Dry Ingredients: In a mixing bowl, combine the flour, cocoa powder, powdered sugar, and salt.
2. Cut in Butter: Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
3. Add Wet Ingredients: Stir in the beaten egg and vanilla extract until the dough comes together. If the dough is too crumbly, add a teaspoon of cold water.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

Step 2: Shape and Bake the Taco Shells

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Roll Out Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thickness.
3. Cut and Shape: Use a round cookie cutter to cut out circles (about 3-4 inches in diameter). Gently press each circle into a taco shell mold or an upside-down muffin tin to create the taco shape.
4. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are firm. Let them cool completely in the molds.

Step 3: Prepare the Cheesecake Filling

1. Mix Filling Ingredients: In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, cocoa powder, and vanilla extract, mixing until well combined.
2. Fold in Whipped Cream: Gently fold in the whipped heavy cream until the mixture is light and fluffy.

Step 4: Assemble the Tacos

1. Fill Taco Shells: Once the taco shells are cool, fill each shell with the chocolate cheesecake filling using a piping bag or a spoon.
2. Add Toppings: Drizzle with chocolate sauce and top with whipped cream and chocolate shavings or sprinkles, if desired.

Step 5: Serve

1. Enjoy: Serve immediately or refrigerate until ready to serve. Enjoy these delicious and unique mini chocolate cheesecake tacos!

Nutritional Information

Here’s a quick overview of the nutritional content of Mini Chocolate Cheesecake Tacos (per taco, based on 12 servings):

Nutrient	Amount per Taco
Calories	180
Protein	3g
Fat	12g
Carbohydrates	15g
Fiber	1g
Sugar	8g

Tips for Customization

• Flavor Variations: Add a splash of peppermint extract for a mint chocolate flavor.
• Fruit Toppings: Top with fresh berries for a fruity twist.
• Gluten-Free Option: Use gluten-free flour for the taco shells.

Conclusion

Mini Chocolate Cheesecake Tacos are a delightful and whimsical dessert that combines the richness of chocolate cheesecake with the fun of taco-shaped shells. Perfect for any occasion, these treats are sure to impress your guests and satisfy your sweet tooth. Enjoy this delightful recipe!