oreo crunch cheesecake tacos

These Oreo crunch cheesecake tacos are a playful no bake dessert with crisp chocolate shells and a rich, creamy filling. The texture is a contrast of crunchy Oreo crumbs and smooth vanilla cheesecake with pockets of chocolate. It is an easy recipe with simple steps and no oven baking required. From start to finish, you are looking at about 35 minutes plus chilling time.

Ingredients

For the Oreo taco shells

• 18 Oreo cookies, finely crushed
• 4 tbsp unsalted butter, melted

For the cheesecake filling

• 200 g full fat cream cheese, softened
• 120 ml double cream, cold
• 60 g icing sugar, sifted
• 1 tsp vanilla extract

For the crunch topping

• 6 Oreo cookies, roughly chopped
• 30 g milk chocolate, melted and cooled slightly

Method

Prepare the shells

Line a baking tray with parchment paper. Mix the crushed Oreos with melted butter until evenly coated. Spoon the mixture into small circles on the tray and press firmly into thin rounds. Drape each round over a rolling pin or taco mould to create a taco shape. Chill in the refrigerator for 20 minutes until firm.

Make the cheesecake filling

In a bowl, beat the cream cheese until smooth. Add icing sugar and vanilla, then mix until creamy. In a separate bowl, whip the double cream to soft peaks. Fold the whipped cream gently into the cream cheese mixture until light and smooth.

Assemble

Carefully lift the chilled taco shells from the tray. Spoon or pipe the cheesecake filling into each shell. Drizzle with melted chocolate and sprinkle with chopped Oreos for crunch.

Chill and set

Place the assembled tacos back in the refrigerator for 10 to 15 minutes to set before serving.

Tips

How do I stop the shells from cracking

Press the Oreo mixture firmly and keep the shells thin and even. Chilling fully before shaping helps them hold their curve.

Can I make them sweeter or less sweet

Adjust the icing sugar in the filling by a tablespoon at a time to suit your taste.

How do I get a neat finish

Use a piping bag with a round nozzle for the filling. It keeps the tacos tidy and evenly filled.

Serving suggestions

• Serve with fresh strawberries or raspberries on the side
• Add a dusting of cocoa powder just before serving
• Pair with a scoop of vanilla ice cream for a plated dessert

Storage

Room temperature

Not recommended. The cheesecake filling needs to stay chilled.

Refrigerator

Store in an airtight container for up to 2 days. Add toppings just before serving for best texture.

Freezing

Freeze unfilled taco shells for up to 1 month. Do not freeze filled tacos as the texture will change.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 28 g
• Protein: 4 g
• Fat: 22 g
• Saturated fat: 13 g
• Sodium: 180 mg

Values are estimates and may vary depending on ingredients used.

FAQs

Can I use store bought taco moulds

Yes, taco moulds work well and give a consistent shape.

Can I make these ahead of time

You can prepare the shells and filling separately a day ahead and assemble shortly before serving.

What can I use instead of Oreos

Chocolate digestive biscuits or chocolate sandwich cookies work well.

Is this recipe suitable for kids

Yes, it is a no bake recipe and very kid friendly with supervision during shaping.