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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