The primary goal of the study was to evaluate the degree to which the Miracle Fruit (Cresentia cujete) was used in the production of barquettes in terms of appearance, aroma, taste, texture, general acceptance, and packaging. A four-point hedonic scale was employed to evaluate the product in this study, which used an experimental design and a questionnaire and interview as data collection tools. This study was conducted in the four campuses of Bohol Island State University (BISU) namely Balilihan, Bilar, Calape, and Main Campus in Tagbilaran City and nearby establishments of Municipality of Calape To assess the acceptability of the use of the miracle fruit (Cresentia cujete) in the production of barquettes, the data collected were tabulated using the one-way analysis of variance (ANOVA), which provided the foundation for assessing the respondents' perceptions of its acceptability. The laboratory results revealed that Barquettes are free from bacterial contamination and have the nutritive contents like fat, sodium, carbohydrates, protein, potassium and energy value of 300-350kcal. According to the results, plain barquette comes in fourth and chocolate-flavored barquette comes in first. The four treatments were all deemed acceptable, and the findings showed that there were substantial differences in the respondents' acceptance of the four treatments in terms of scent, taste, texture, and general preference. This implied that the products are marketable and preferred by the consumers. Thus, the acceptability of the product manifests the feasibility for the commercialization and as technology package for the industry to augment the income of the homemakers