Oreo Crunch Cheesecake Tacos with Chocolate Drizzle Recipe

Introduction

These Oreo Crunch Cheesecake Tacos are a delightful twist on traditional desserts, combining creamy cheesecake filling with crunchy Oreo bits inside crispy taco shells. Finished with a rich chocolate drizzle, they make a fun and indulgent treat perfect for any occasion.

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

1. Step 1: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or prepare an inverted muffin tin to hold the taco shape.
2. Step 2: In a shallow bowl, mix the granulated sugar and cinnamon (if using).
3. Step 3: Brush both sides of each tortilla with melted butter. Dredge each tortilla in the cinnamon-sugar mixture until well coated.
4. Step 4: Fold each tortilla in half and place between two muffin cups or balance on a wire rack over the baking sheet to maintain the taco shape.
5. Step 5: Bake for 8 to 10 minutes, until the tortillas are golden and crisp. Remove from oven and let cool completely on a wire rack.
6. Step 6: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
7. Step 7: Add sifted powdered sugar and vanilla extract to the cream cheese. Beat until well combined.
8. Step 8: Pour in the cold heavy cream and beat on high speed until the mixture is fluffy and soft peaks form, about 1 to 2 minutes.
9. Step 9: Gently fold the chopped Oreo cookies into the cheesecake filling. Taste and adjust sweetness if desired.
10. Step 10: Spoon the cheesecake filling into a piping bag or a zip-top bag with a corner snipped off.
11. Step 11: Pipe or spoon the filling generously into each cooled taco shell.
12. Step 12: Sprinkle extra chopped Oreos on top, if using.
13. Step 13: In a small bowl, combine the chocolate chips and coconut oil. Microwave in 20-second bursts, stirring between each, until smooth and glossy. Alternatively, melt over low heat in a small saucepan.
14. Step 14: Let the chocolate cool for 1 to 2 minutes, then drizzle over each taco using a spoon or the zip-top bag.
15. Step 15: Arrange the tacos on a platter and serve immediately for the best texture and flavor.

Tips & Variations

• For extra crunch, try adding chopped nuts to the cheesecake filling along with the Oreo pieces.
• Use chocolate or cinnamon tortillas for a different flavor profile in the taco shells.
• If you prefer a firmer filling, chill the cheesecake mixture for 30 minutes before piping.
• Substitute semi-sweet chocolate chips with dark or white chocolate for the drizzle.

Storage

Store cheesecake tacos in an airtight container in the refrigerator for up to 2 days. The shells will soften over time, so it’s best to assemble and serve them fresh. Reheat the taco shells separately in a warm oven for a few minutes if you want to crisp them again before filling. Avoid freezing as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco shells ahead of time?

Yes, you can bake the tortilla shells a day ahead and store them in an airtight container at room temperature. Reheat them for a few minutes in the oven to regain crispiness before filling.

What can I substitute for heavy cream in the filling?

If you don’t have heavy cream, you can use full-fat coconut cream as a dairy-free alternative. It will provide a similar creaminess but may slightly alter the flavor.

Oreo Crunch Cheesecake Tacos with Chocolate Drizzle Recipe

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★★★★★

4.5 from 62 reviews

These Oreo Crunch Cheesecake Tacos are a delightful dessert featuring crisp, cinnamon-sugar coated flour tortillas filled with creamy Oreo cheesecake filling, topped with extra Oreo pieces and drizzled with a luscious chocolate sauce. Perfect for a fun and indulgent treat that combines the crunch of taco shells with the richness of cheesecake and chocolate.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 tacos 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Taco Shells

• 6 small flour tortillas (6-inch, soft taco size)
• 2 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon (optional)

Cheesecake Filling

• 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)

Chocolate Drizzle

• 1/2 cup (90g) semi-sweet chocolate chips
• 1 tablespoon coconut oil or butter

Instructions

1. Preheat and prepare shells: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or invert a muffin tin to hold the tortilla shells upright.
2. Mix cinnamon sugar: In a shallow bowl, combine granulated sugar and ground cinnamon (if using) for coating the tortillas.
3. Coat tortillas: Brush both sides of each tortilla with melted butter, then dredge them in the cinnamon-sugar mixture until fully coated.
4. Shape and bake shells: Fold each tortilla in half and place them between two muffin cups or use a wire rack on the baking sheet to maintain a taco shape. Bake for 8-10 minutes until golden and crisp. Remove and cool completely on a wire rack.
5. Prepare cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes). Add powdered sugar and vanilla extract and beat again until combined.
6. Whip heavy cream: Pour cold heavy cream into the cream cheese mixture and beat on high speed until fluffy and soft peaks form (1-2 minutes).
7. Fold in Oreos: Gently incorporate roughly chopped Oreo cookies into the cheesecake mixture. Adjust sweetness if desired.
8. Fill taco shells: Transfer the filling into a piping bag or zip-top bag with a corner cut off. Pipe or spoon the filling generously into each cooled taco shell.
9. Top with Oreos: Sprinkle extra chopped Oreos on top of each filled taco.
10. Melt chocolate drizzle: In a small bowl, combine chocolate chips and coconut oil. Melt in the microwave in 20-second intervals, stirring between, or melt in a saucepan over low heat until smooth.
11. Drizzle chocolate: Let the melted chocolate cool slightly (1-2 minutes), then drizzle it over each cheesecake taco using a spoon or piping bag.
12. Serve: Arrange the tacos on a platter and serve immediately to enjoy the contrast of crunchy shells and creamy filling with chocolate drizzle.

Notes

• For a stronger cinnamon flavor, increase the cinnamon quantity or add extra to the filling if desired.
• Make sure the cream cheese is fully softened for smooth filling consistency.
• Do not overbake the taco shells; they should be crisp but not burnt.
• If the chocolate cools too much and stiffens, gently rewarm before drizzling.
• These tacos are best enjoyed fresh to maintain the crisp texture of the shells.
• Substitute semi-sweet chocolate with dark or milk chocolate based on preference.

Keywords: Oreo cheesecake tacos, dessert tacos, Oreo cheesecake, chocolate drizzle dessert, cinnamon sugar taco shells