Oreo Cheesecake Tacos
Oreo tacos are a super fun dessert to make! I made cookie-like tacos with Oreo cheese filling and they turned out amazing. Strong chocolaty flavor melds finely with a slightly tangy and refreshing filling. Adding some crushed cookies is a must to get the crunchiness, as well!
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
Store them for 3 days in the fridge, best in separate containers: taco shells, filling, and crumb.
Recipe Alternations
- chopped strawberry in the filling
- choco chunks in the filling
- taco shells coated in dark or white chocolate
- caramel
- peanut butter
- mint
Nutrition
Serving: 1pieceCalories: 262.7kcalCarbohydrates: 27.4gProtein: 4.2gFat: 15.8gSaturated Fat: 7.3gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 4.4gTrans Fat: 0.03gCholesterol: 30.3mgSodium: 114.1mgPotassium: 103.3mgFiber: 1.4gSugar: 8.8gVitamin A: 399.8IUVitamin C: 0.1mgCalcium: 38.9mgIron: 2.4mg