Oreo Cheesecake Tacos Recipe: A Sweet Twist on a Classic
This is a fun little dessert to make when you have nothing sweet but Oreo cookies and sugar at home. They actually look like a lot of effort, but that’s far from the truth. I mentioned to you before, when I wrote down a recipe for Oreo Crumb Cupcakes, that I don’t fancy the tangy and super sweet taste of those cookies. But here, the balance between them and other ingredients is splendid, so I truly don’t mind eating the Oreo Cheesecake Tacos regularly!
I love pairing bitter notes of cocoa with neutral, mild cream cheese. Finding a balance between strong flavors like that is my favorite hobby! Oreo tacos are a real attention catcher, as they look fabulous on the plate. This is a new, unusual way to serve an ordinary treat but for the best taste, eat them cold, straight from the fridge, to get an ice-cream feel.
What Makes these Oreo Tacos Special?
I didn’t want a classic taco shell for this one, but something more like cookie consistency. That’s why I added a sprinkle of baking powder, so I could have a tad fudgy and crumbly texture.
Also, I did leave the dough a bit ticker, but you can most definitely roll it out more for a crunchier finish. I love the Oreo crumb and cocoa combo here!
When it comes to the taco filling, I went with cream cheese, whipping cream, and Oreo filling. The cream cheese in the recipe means it tastes rather light and refreshing.
Also, I added some crushed Oreos for the crunch! You can feel the signature taste of the cookies on your palate but elevated, with much more quality.
How to Make Oreo Cheesecake Tacos?
The prep process is super simple and quick, and I must admit, worth it! I love the fact that you don’t need to knead the dough and it has no rest time – perfect! Here are the ingredients for this quick little dessert!
- Flour – All-purpose flour is the right choice for cookie tacos.
- Cocoa – Good-quality cocoa gives a rich, bitter, and deep chocolaty flavor.
- Sugar – I went with granulated sugar for the dough to connect all the ingredients, and powdered sugar for the filling to keep it silky.
- Oreo cookies – Oreos are the star here! I used old-fashioned, original Oreos, but you can opt for any flavor. You’ll need both the cookie and the filling.
- Oil – Use a splash of any oil of your choice for the dough. I always choose flavorless vegetable oil. It helps the dough stay silky and non-sticky.
- Cream cheese – Any cream cheese you like will do the job. I used Quark this time, instead of Philadelphia I usually go for.
- Heavy cream – I like to add some whipping heavy cream to soothe the cheesy taste and add up to a smooth texture.
Let’s get on the work!
Step 1: Making the Taco Shells
Start with blending a few Oreo cookies into the powdery texture. I separated them and saved the filling for later, but I don’t think using whole cookies would change the texture, though. You can save yourself a few minutes and just blend them like that.
In a mixing bowl, meld all the dry components needed for the dough: all-purpose flour, cocoa, white granulated sugar, a pinch of salt, a pinch of baking powder, and crushed Oreos. Give that a proper mix, so all the ingredients are perfectly combined. That way you’ll get a compact blend, without any lumps of cocoa.
Add oil and lukewarm water and combine everything with a wooden spatula. The dough will form in a minute, with minimum mixing. That part is important because a lot of mixing wakes up the gluten, which you don’t want here.
The dough will be super soft and glossy, but not sticky at all. If it’s sticky, add a tad more flour, as the absorbing power differs in the flour variety.
I have a little trick for this one, I like to place a piece of plastic foil on the counter and roll out the dough on it. Dust it with some flour, and roll it out with a pin. I like to leave the dough a tad thicker, but you can roll them out as thin as the tortilla goes. That’s up to you!
Cut them out with a glass or something similar, I used a jar lid. You can roll out the dough as many times as you need until it’s all gone. It will keep perfect consistency all the time.
Take a muffin tin and turn it upside down. Shape the dough into taco shells by placing them between two neighboring muffin molds. A 12-piece tin is perfect for 9 tacos. You don’t need to spray cooking oil, they will slide off effortlessly after baking.
Bake them at 350 °F (180 °C) in the oven or 320 °F (160 °C) with a fan for 15 minutes. Remove them from the oven and let them completely cool before removing them from the tin.
If they turn out too thick in the middle part and close the opening, simply press them with a spoon while they are hot to flatten them out.
Step 2: Making the Filling
Separate the cookies and the filling, and crush the cookies into chunks. I place them in a zip-lock bag and do it with the help of the rolling pin. In a mixing bowl, fuse together cream cheese, Oreo filling, heavy whipping cream, and powdered sugar.
Mix it until you get a smooth and creamy, frosting-like texture. You will need about 3 minutes or so. Here, I like to leave my filling in the fridge while the tacos chill completely, which is about half an hour.
Take the crushed cookies and fold the chunks into the filling with a spatula.
Step 3: Assembling the Tacos
To fill the tacos, don’t use a piping bag if you leave the chunks larger like me. I did it with a teaspoon. You’ll need approximately 3 spoons per taco.
I top them with mini-Oreo cookies and served. They are much tastier when super cold!
BTW. If you are an Oreo lover, you have to check out the following recipes:
- Oreo Crumb Cupcakes with Cream Cheese Frosting
- Green Velvet Oreo Cheesecake
- No Bake Oreo Cake
- Fried Oreos with Bisquick
- Red Velvet Deep Fried Oreos
How to Store Oreo Cheesecake Tacos?
When speaking about food safety, Oreo Cheesecake Tacos will be good for 3 days in the fridge.
On the other side, when it comes to taste, I like to store all the components separately, so they stay crispy. Store cookie tacos in containers with paper towels between them, so they absorb the moisture.
For the frosting, store the crushed cookies in a zip-lock bag and the filling in an airtight container. Mix them up right before serving for the maximum crunch!
Recipe Alternations
I have a few ideas to boost this recipe up, and they all come from different Oreo flavors. First in a row is, of course, a strawberry Oreo. I was thinking about adding chopped strawberries to the filling.
Also, drizzling caramel or adding dark chocolate would be smashing!
If you have more time and patience, cover cookie taco shells in dark or white chocolate. You can add peanut butter, mint, choco-chunks, or anything you like.
If you have any recommendations, feel free to write them down in the comment section. I would like to skyrocket my Oreo tacos game!
Oreo Cheesecake Tacos
Equipment
- 1 muffin tin
- 1 Hand mixer
Ingredients
- 1 ⅘ cup all-purpose flour
- 4 tbsp cocoa powder
- 1 tbsp granulated sugar
- a pinch salt
- ⅓ tsp baking powder
- 5 oreo cookies (crumbled)
- ¾ cup water (lukewarm)
- 3 tbsp vegetable oil
Filling
- 8 oz cream cheese
- ½ cup heavy whipping cream
- 4 tbsp powdered sugar
- 5-8 Oreo cookies (crushed)
Instructions
Making the Taco Shells
- Blend 5 Oreo cookies into the powdery texture.
- In a mixing bowl, meld all the dry components needed for the dough: all-purpose flour, cocoa, white granulated sugar, a pinch of salt, a pinch of baking powder, and crushed Oreos. Give that a proper mix, so all the ingredients are perfectly combined.
- Add oil and lukewarm water and combine everything with a wooden spatula. The dough will form in a minute, with minimum mixing.
- Place a piece of plastic foil on the counter and roll out the dough on it. Dust it with some flour, and roll it out with a pin. Leave the dough thicker or thin it out. Cut them out with a glass or something similar into taco-size circles. Repeat until all the dough is gone.
- Take a muffin tin and turn it upside down. Shape the dough into taco shells by placing them between two neighboring muffin molds. A 12-piece tin is perfect for 9 tacos.
- Bake them at 350 °F (180 °C) or 320 °F (160 °C) in the oven with a fan for 15 minutes. Remove them from the oven and let them completely cool before removing them from the tin.
- Note: If they turn out too thick in the middle part and close the opening, simply press them with a spoon while they are hot to flatten them out.
Making the Filling
- Separate the cookies and the filling, and crush the cookies into chunks.
- In a mixing bowl, fuse together cream cheese, Oreo filling, heavy whipping cream, and powdered sugar. Mix it until you get a smooth and creamy, frosting-like texture. You will need about 3 minutes or so.
- Leave the filling in the fridge while the tacos chill completely, which is about half an hour. Take the crushed cookies and fold the chunks into the filling with a spatula.
Assembling the Tacos
- Fill the tacos with 3 teaspoons of filling per taco. Chill before serving.
Notes
- chopped strawberry in the filling
- choco chunks in the filling
- taco shells coated in dark or white chocolate
- caramel
- peanut butter
- mint
