This Oreo Cheesecake Tacos Recipe brings creamy, dreamy cheesecake and crunchy Oreo cookie shells together in a fun handheld treat—no special skills required and irresistibly delicious!
Why You’ll Love This Recipe
- No-bake cheesecake filling—perfect for hot summer days
- Crispy, sugar-dusted Oreo taco shells for that satisfying crunch
- Ready in under 90 minutes (including chilling time)
- Kid- and party-friendly—guaranteed crowd-pleaser
- Fully customizable toppings: fruits, drizzles, sprinkles
- Simple pantry ingredients you likely already have
- Easy gluten-free or dairy-free swaps available
- Ideal for dessert bars, potlucks, and gift boxes
Ingredients
- 10 small (6-inch) flour tortillas (sub with gluten-free tortillas if needed)
- 2 tbsp unsalted butter, melted (coconut oil works too)
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
- 2 cups Oreo cookie crumbs (about 20 cookies; save a few for garnish)
- 8 oz (1 block) cream cheese, softened (room temperature)
- ½ cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- ¾ cup heavy whipping cream, cold
- 1 tbsp granulated sugar (optional, for extra-stable whipped cream)
- Chocolate sauce or fudge sauce for drizzling
- Fresh berries or sprinkles, for garnish
Directions
- Preheat and prep shells
Preheat your oven to 350°F (175°C). In a shallow bowl, mix granulated sugar, ground cinnamon, and ½ cup Oreo crumbs. Brush each tortilla lightly with melted butter, then coat both sides in the sugar–cinnamon–crumb mixture. - Shape and bake shells
Drape tortillas over a taco pan or rolled aluminum foil (to mimic a taco rack). Bake for 8–10 minutes until golden and crisp—watch closely so they don’t burn. Tip: for extra crunch, flip shells halfway. - Cool completely
Let taco shells cool on the rack for at least 5 minutes; they’ll crisp up as they cool. Use a rack with room underneath so steam escapes. - Whip cream cheese mixture
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla on medium speed until smooth and fluffy (about 2 minutes). Clean edges with a spatula to avoid lumps. - Make stabilized whipped cream
In a separate chilled bowl, whip heavy cream with an electric mixer on high speed. After soft peaks form, add 1 tbsp sugar and continue until stiff peaks hold. - Fold and finish filling
Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until no streaks remain. Tip: use a rubber spatula to preserve air. - Assemble tacos
Use a piping bag (or two teaspoons) to fill each cooled shell with the cheesecake filling. Aim for a generous swirl without over-filling—leave room for toppings. - Garnish and chill
Sprinkle remaining Oreo crumbs over each taco, drizzle with chocolate sauce, and add fresh berries or sprinkles. Transfer tacos to a tray, cover loosely, and chill in the refrigerator for at least 1 hour.
Servings & Timing
- Makes: 10 Oreo Cheesecake Tacos
- Prep Time: 20 minutes (including shell prep and filling)
- Bake Time: 10 minutes
- Chill Time: 1 hour
- Total Time: about 1 hour 30 minutes
Variations
- Golden Oreo Twist: swap classic Oreos for Golden Oreos and drizzle with white chocolate.
- Peppermint Holiday: add ¼ tsp peppermint extract to filling and top with crushed candy canes.
- Dairy-Free Version: use dairy-free cream cheese and coconut whipped cream.
- Fruit Fiesta: fold in ½ cup finely chopped strawberries or raspberries.
- Chocolate Shells: brush tortillas with melted dark chocolate before baking.
- Nutty Swirl: mix in 2 tbsp peanut butter or almond butter for a crunchy ribbon.
Storage & Reheating
Store assembled tacos in an airtight container in the refrigerator for up to 3 days—best enjoyed within 24 hours for crisp shells. To freeze, place tacos on a baking sheet until firm, then wrap individually in plastic and freeze up to 1 month; thaw in fridge for 2–3 hours before serving. No reheating needed—just let them come to fridge temperature.
FAQs
Q: Can I make the shells ahead of time?
A: Absolutely—baked shells can sit in an airtight container at room temperature for 24 hours without losing crispness.
Q: My filling is too stiff—how can I loosen it?
A: Gently whisk in 1–2 tbsp of milk or additional whipped cream to soften.
Q: What if my shells stick to the pan?
A: Lightly grease the taco pan or use nonstick foil under each tortilla.
Q: Can I use store-bought mini dessert shells?
A: Yes! White chocolate or waffle cone taco shells work beautifully and save time.
Q: How do I prevent soggy shells?
A: Always let the shells cool completely before filling, and assemble just before chilling.
Q: Is there a sugar-free option?
A: Swap powdered sugar for your preferred sugar substitute at a 1:1 ratio and use sugar-free Oreos.
Q: Can I double the recipe?
A: Of course—just work in batches for the shells and mix filling in a larger bowl.
Q: What’s the best way to pipe the filling?
A: Use a large star tip in a disposable piping bag for pretty swirls—no piping bag? Two small spoons work fine!
Conclusion
These Oreo Cheesecake Tacos Recipe are a delightful twist on classic desserts, combining crunchy cookie shells with creamy cheesecake filling. Whether you’re planning a backyard barbecue, a birthday party, or a cozy night in, these tacos are sure to impress. Give them a try, leave a comment below with your favorite variation, and don’t forget to explore my other no-bake dessert recipes!
Oreo Cheesecake Tacos Recipe
Ingredients
- 10 small (6-inch) flour tortillas brushed with butter and coated in sugar
- 2 tbsp unsalted butter melted (or coconut oil)
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
- 2 cups Oreo cookie crumbs about 20 cookies, divided
- 8 oz cream cheese softened, room temperature
- ½ cup powdered sugar sifted
- 1 tsp vanilla extract pure
- ¾ cup heavy whipping cream cold
- 1 tbsp granulated sugar optional, for whipped cream
- Chocolate sauce or sprinkles for drizzling and garnish
Instructions
- Preheat oven to 350°F (175°C). In a shallow bowl, combine 2 tbsp sugar, ½ tsp cinnamon, and ½ cup Oreo crumbs. Brush tortillas with melted butter, then coat with the sugar–crumb mixture.
- Drape each tortilla over a taco pan or rolled foil to form shells. Bake 8–10 minutes until golden and crisp, flipping halfway for even color.
- Let shells cool on a wire rack for at least 5 minutes to firm up and release steam.
- In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy, about 2 minutes.
- In a chilled bowl, whip heavy cream with 1 tbsp sugar on high until stiff peaks form.
- Gently fold one-third of whipped cream into cream cheese mixture, then fold in remaining cream until fully incorporated.
- Pipe or spoon cheesecake filling into each cooled shell, leaving room for toppings.
- Sprinkle leftover Oreo crumbs, drizzle chocolate sauce, and add berries or sprinkles. Cover and chill for at least 1 hour before serving.
Notes
Nutrition
