Indulge in this Oreo Cheesecake Tacos Recipe that combines crunchy, chocolatey Oreo shells with a creamy cheesecake filling—no oven needed for this easy, sweet dessert taco. It’s a fun twist on classic cheesecake that your friends and family will adore.
Why You’ll Love This Recipe
- No-bake dessert perfect for warm days
- Ready in under 90 minutes—30 minutes hands-on
- Crunchy Oreo taco shells add chocolate bliss
- Creamy cheesecake filling with a velvety texture
- Customizable with your favorite mix-ins
- Ideal for parties, potlucks, or after-dinner treats
- Gluten-free option using certified gluten-free cookies
- Kid-friendly assembly—get little helpers involved
Ingredients
- 20 Oreo sandwich cookies (original or mint for a twist)
- 4 tablespoons unsalted butter, melted (I like Kerrygold)
- 8 ounces (225g) cream cheese, softened (Philadelphia recommended)
- ½ cup powdered sugar (or substitute with ⅓ cup honey)
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream, cold (for best volume)
- ½ cup mini chocolate chips (semi-sweet or dark)
- ¼ cup extra Oreo crumbs, divided (for topping)
- Chocolate syrup, for drizzling (optional for garnish)
Directions
- Prepare the Oreo Shells
Place 16 Oreo cookies in a sturdy zip-top bag, pressing out excess air. Crush into fine crumbs with a rolling pin until sandy. In a bowl, combine crumbs with melted butter, stirring until the mixture holds together when pressed. - Shape and Chill Shells
Pack the Oreo mixture firmly into mini taco molds or small silicone taco shells (spray lightly with non-stick spray first). Transfer molds to the freezer for 20 minutes to set. - Whip Up the Cheesecake Filling
In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until fully incorporated. In a separate chilled bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture until light and fluffy. - Fill the Taco Shells
Remove shells from the freezer and gently pop them out. If a shell cracks, press the crumb pieces back together with a little extra butter and refreeze briefly. Use a pastry bag or small spoon to fill each shell generously. - Garnish and Personalize
Sprinkle mini chocolate chips and extra Oreo crumbs over the filled tacos. Drizzle with chocolate syrup for a decadent finish. Add whipped cream or fresh berries if you like a fruity pop. - Final Chill Before Serving
Arrange the tacos on a platter and refrigerate for at least 30 minutes to let the filling set. Serve chilled for the perfect contrast of crunchy shells and creamy filling.
Servings & Timing
Makes 8–10 dessert tacos
Prep Time: 20 minutes hands-on
Chill/Rest Time: 1 hour (20 minutes for shells, 30 minutes for assembled tacos)
Total Time: 1 hour 20 minutes
Variations
- Mint Oreo twist: Swap original Oreos for mint-flavored cookies for a chocolate-mint vibe.
- Gluten-free delight: Use certified gluten-free sandwich cookies for a celiac-friendly dessert.
- Fruit infusion: Fold finely chopped strawberries or raspberries into the cheesecake filling.
- Peanut butter swirl: Add 2 tablespoons of creamy peanut butter to the filling.
- Caramel drizzle: Finish with salted caramel sauce instead of chocolate syrup.
- Vegan option: Use vegan cream cheese and coconut whipped cream with dairy-free cookies.
Storage & Reheating
Store assembled Oreo Cheesecake Tacos in an airtight container in the refrigerator for up to 3 days—best enjoyed within 48 hours. Shells may soften over time but remain delicious. No reheating needed, as these are best served cold. For make-ahead ease, prep shells and filling separately and assemble just before serving.
FAQs
- Can I make these ahead of time?
Yes—prepare shells and filling up to a day in advance. Keep shells frozen or refrigerated and filling in an airtight container; assemble before serving. - My shells cracked—how do I fix them?
Press broken pieces back into the mold with a touch of melted butter, then refreeze for 10–15 minutes to set. - Can I use store-bought waffle or taco shells?
Absolutely—swap in mini waffle cone taco shells or edible taco shells for an even quicker shortcut. - How can I reduce sugar in the filling?
Substitute half the powdered sugar with honey or maple syrup and adjust sweetness; note liquid sweeteners may soften the filling slightly. - Is there a non-dairy version?
Yes—use vegan cream cheese, coconut whipped topping, and dairy-free Oreos for a vegan, no-bake dessert. - Can these be frozen?
Store unfilled shells in a freezer bag for up to 1 month; fill after thawing overnight in the fridge. - What’s a good drink pairing?
Serve alongside cold milk, coffee, or a minty black tea to balance the richness. - How do I prevent the shells from getting soggy?
Chill unfilled shells thoroughly before filling and assemble just before serving to maintain crispness.
Conclusion
This Oreo Cheesecake Tacos Recipe brings a delightful mix of crunchy chocolate and creamy cheesecake to your dessert table—no baking required! Easy enough for weeknight treats and elegant enough for special occasions. Give them a try, and leave a comment to share your favorite twist or explore more no-bake desserts on the blog.
Oreo Cheesecake Tacos
These no-bake Oreo Cheesecake Tacos are a fun and easy dessert featuring crunchy Oreo cookie shells filled with a luscious cheesecake filling, drizzled with chocolate, and perfect for any occasion!
Ingredients
- 20 cookies Oreo sandwich cookies finely crushed
- 4 tablespoons unsalted butter melted
- 8 ounces cream cheese softened (Philadelphia recommended)
- 1/2 cup powdered sugar or substitute with 1/3 cup honey
- 1 teaspoon vanilla extract pure
- 1 cup heavy whipping cream cold
- 1/2 cup mini chocolate chips for filling
- 1/4 cup Oreo crumbs for topping
- to taste chocolate syrup for drizzling
Instructions
- Combine crushed Oreo crumbs with melted butter, then press firmly into mini taco molds or silicone shells to shape. Chill in the freezer for 20 minutes to set.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla, then fold in whipped heavy cream until light and fluffy.
- Gently unmold the chilled Oreo shells and pipe or spoon the cheesecake filling into each shell, filling to the top.
- Sprinkle mini chocolate chips and extra Oreo crumbs over the filled tacos, then drizzle with chocolate syrup for extra decadence.
- Place the assembled tacos on a platter and refrigerate for at least 30 minutes to let the filling set before serving.
Notes
Press cookie shells firmly to prevent cracking. Store in an airtight container in the fridge for up to 3 days or freeze unfilled shells for up to 1 month.
Nutrition
Calories: 250kcal
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