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Oreo Cookie Dough Cheesecake Tacos

Oreo Cookie Dough Cheesecake Tacos - featured image
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These Oreo Cookie Dough Cheesecake Tacos feature crispy fried tortilla shells coated in Oreo crumbs, filled with creamy cheesecake and edible cookie dough, and topped with extra Oreos and whipped cream. They’re a fun, decadent dessert perfect for parties or any sweet occasion.

Ingredients

Scale
  • 6-inch flour tortillas (soft taco size, about 8–10 tortillas)
  • Vegetable oil (for frying, about 2 cups)
  • 1/4 cup granulated sugar (for dusting shells)
  • 1 cup crushed Oreo cookies (for coating shells and topping)
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract (divided)
  • 1/4 cup unsalted butter, softened
  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon milk
  • 1/2 cup all-purpose flour, heat-treated
  • 1/3 cup mini chocolate chips
  • Pinch of salt
  • Extra crushed Oreos (for topping)
  • Whipped cream (for topping)
  • Mini chocolate chips or rainbow sprinkles (optional, for topping)

Instructions

  1. Cut tortillas into 6-inch circles using a cookie cutter or glass. Heat 2 inches of oil in a skillet to 350°F (175°C).
  2. Fry each tortilla circle for 30-45 seconds per side, folding gently with tongs to form a taco shape. Fry until golden and crisp. Drain on paper towels.
  3. While warm, sprinkle each shell with granulated sugar and roll in crushed Oreo crumbs.
  4. In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar and beat until fluffy. Add heavy cream and 1/2 teaspoon vanilla extract. Whip until soft peaks form.
  5. In a separate bowl, cream together butter, brown sugar, and 2 tablespoons granulated sugar until smooth. Stir in milk and 1/2 teaspoon vanilla extract. Mix in heat-treated flour and a pinch of salt. Fold in mini chocolate chips. Chill if too soft.
  6. Transfer cheesecake filling to a piping bag or zip-top bag. Pipe or spoon filling into each cooled taco shell, filling about 2/3 full.
  7. Press small pieces of cookie dough into the cheesecake layer. Top with extra crushed Oreos, mini chocolate chips, and whipped cream as desired.
  8. Serve immediately for best crunch. If making ahead, fill just before serving.

Notes

For best results, use room temperature cream cheese and heat-treat flour for cookie dough safety. Fry shells just before serving for maximum crunch. Gluten-free and vegan adaptations are possible with ingredient swaps. Do not overfill shells to prevent cracking.

Nutrition

Keywords: Oreo, cheesecake, cookie dough, dessert tacos, party dessert, easy dessert, fried dessert, sweet tacos, edible cookie dough, cream cheese, Oreo tacos

Find it online: https://hungermind.com/oreo-cookie-dough-cheesecake-tacos-recipe-easy-ultimate-dessert-idea/