Description
Crispy sweet taco shells filled with creamy cheesecake and loaded with crushed Oreos, finished with a rich chocolate drizzle.
Ingredients
- Oreo cookies (crushed)
- Cream cheese (softened)
- Whipped topping or heavy cream (whipped)
- Chocolate sauce or melted chocolate
- Flour tortillas (small, for taco shells)
- Sugar + cinnamon (for dusting shells)
- Butter (for brushing shells)
- Vanilla extract
- Extra Oreos for garnish
Instructions
- Brush small tortillas with melted butter, sprinkle with cinnamon sugar, and drape over oven-safe rods or a flipped muffin tin to form taco shells. Bake at 350°F for 8–10 minutes until crisp.
- In a bowl, beat cream cheese, vanilla, and a bit of sugar until smooth; fold in whipped cream/topping.
- Stir crushed Oreos into the cheesecake filling.
- Pipe or spoon the Oreo cheesecake into the cooled taco shells.
- Drizzle melted chocolate generously over each filled shell.
- Garnish with more crushed Oreos and whole mini Oreos.
- Chill 10–15 minutes for the filling to set before serving.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Adjust the amount of sugar in the cheesecake filling to taste.
- For a richer flavor, use heavy cream instead of whipped topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg