Introduction

These Oreo Crunch Cheesecake Tacos are a delightful twist on classic desserts, combining crispy taco shells with creamy, sweet cheesecake filling and crunchy Oreo pieces. Finished with a smooth chocolate drizzle, they make a fun and delicious treat perfect for any occasion.

Three crunchy taco-shaped shells stand side by side on a dark wooden board set on a white marbled texture, each filled with fluffy white cream and topped with crushed dark chocolate cookies. Each shell is golden brown and thickly coated with a crumbly texture. The cream rises in swirls above the shell edges, crowned with a whole chocolate cookie, while rich dark chocolate sauce is drizzled heavily in thin lines across the entire shells. Crumbs and powdered sugar are scattered around the board, creating a slightly messy but inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 small flour tortillas (6-inch, soft taco size)
2 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon (optional)
8 ounces (225g) cream cheese, softened
1/2 cup (60g) powdered sugar, sifted
1/2 teaspoon vanilla extract
1/2 cup (120ml) heavy cream, cold
8 Oreo cookies, roughly chopped (plus more for topping)
1/2 cup (90g) semi-sweet chocolate chips
1 tablespoon coconut oil or butter

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or prepare an inverted muffin tin to hold the taco shells.
Step 2: In a shallow bowl, mix the granulated sugar and cinnamon if using.
Step 3: Brush both sides of each tortilla with melted butter, then dredge them in the cinnamon-sugar mixture until fully coated.
Step 4: Fold each tortilla in half and carefully position them between two muffin cups or place over a wire rack on the baking sheet to maintain the taco shape.
Step 5: Bake for 8-10 minutes until the shells are golden and crisp. Remove and allow them to cool completely on a wire rack.
Step 6: In a large bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
Step 7: Add the sifted powdered sugar and vanilla extract to the cream cheese and beat until fully combined.
Step 8: Pour in the cold heavy cream and beat on high speed until fluffy and soft peaks form, about 1-2 minutes.
Step 9: Gently fold in the roughly chopped Oreo cookies. Taste the filling and adjust sweetness if desired.
Step 10: Transfer the cheesecake filling into a piping bag or a zip-top bag with a corner cut off.
Step 11: Fill each cooled taco shell generously with the cheesecake mixture by piping or spooning.
Step 12: Sprinkle extra chopped Oreo pieces on top for added crunch and decoration.
Step 13: In a small bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until smooth and glossy. Alternatively, melt the mixture gently in a small saucepan over low heat.
Step 14: Let the chocolate cool for 1-2 minutes, then drizzle it over each taco using a spoon or a small bag.
Step 15: Arrange the tacos on a serving platter and serve immediately to enjoy the crispest shells.

Tips & Variations

For a different flavor, try adding a teaspoon of espresso powder to the cheesecake filling to enhance the chocolate and Oreo taste.
If you prefer a dairy-free option, substitute cream cheese and heavy cream with vegan cream cheese and coconut cream.
Use gluten-free tortillas if you need a gluten-free dessert.
To add a fruity touch, drizzle some raspberry sauce alongside the chocolate drizzle.

Storage

Store assembled taco shells in an airtight container in the refrigerator for up to 24 hours. Note that the taco shells may lose their crispness over time. For best texture, assemble just before serving. You can store the cheesecake filling separately in the fridge for up to 3 days and pipe it into shells when ready to serve.

How to Serve

Three dessert tacos sit on a wooden board with a white marbled texture underneath, each taco made of a golden, crumb-coated shell. Inside the shell, there is a thick layer of white cream topped with crushed dark chocolate cookie pieces and a swirl of whipped cream. Each taco is lightly drizzled with dark chocolate sauce from top to bottom, and a whole dark chocolate cookie is placed vertically at the back of each taco as a decoration. Extra crushed cookies and powdered sugar are scattered around the board, with two whole dark chocolate cookies lying nearby. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco shells ahead of time?

Yes, you can bake and cool the taco shells up to a day in advance. Store them in an airtight container at room temperature to keep them crisp until filling and serving.

What can I substitute for heavy cream?

If you don’t have heavy cream, you can use chilled whipping cream or a combination of full-fat coconut milk chilled to thicken for a dairy-free alternative.