Oreo Crunch Cheesecake Tacos with Chocolate Drizzle Recipe
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.
- 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
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
- 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.
- Mix cinnamon sugar: In a shallow bowl, combine granulated sugar and ground cinnamon (if using) for coating the tortillas.
- Coat tortillas: Brush both sides of each tortilla with melted butter, then dredge them in the cinnamon-sugar mixture until fully coated.
- 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.
- 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.
- 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).
- Fold in Oreos: Gently incorporate roughly chopped Oreo cookies into the cheesecake mixture. Adjust sweetness if desired.
- 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.
- Top with Oreos: Sprinkle extra chopped Oreos on top of each filled taco.
- 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.
- Drizzle chocolate: Let the melted chocolate cool slightly (1-2 minutes), then drizzle it over each cheesecake taco using a spoon or piping bag.
- 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
