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Cheesecake Tacos with Chocolate Drizzle Recipe

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4.1 from 14 reviews

Delight in these fun and creative Cheesecake Tacos featuring crispy cinnamon-sugar coated flour tortillas filled with a luscious Oreo cheesecake cream, topped with a rich chocolate drizzle. Perfect for a unique dessert that combines the satisfying crunch of taco shells with creamy, sweet cheesecake filling and cookie bits for texture and flavor.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Taco Shells

  • 6 small flour tortillas (6-inch, soft taco size)
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon (optional)

Cheesecake Filling

  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream, cold
  • 8 Oreo cookies, roughly chopped (plus more for topping)

Chocolate Drizzle

  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1 tablespoon coconut oil or butter

Instructions

  1. Preheat and prepare taco shells: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or use an inverted muffin tin to hold the taco shapes while baking.
  2. Make cinnamon-sugar coating: In a shallow bowl, combine granulated sugar and ground cinnamon if you like a warm spice flavor.
  3. Coat tortillas: Brush both sides of each flour tortilla with melted butter, then dredge each side in the cinnamon-sugar mixture until well coated for a sweet, crispy shell.
  4. Shape and bake tortillas: Fold each tortilla in half to create a taco shape and position them between two muffin cups or on a wire rack over the baking sheet to maintain their shape.
  5. Bake until crisp: Place in the oven and bake for 8-10 minutes or until the shells turn golden brown and crisp. Remove from oven and allow to cool completely on a wire rack.
  6. Prepare cheesecake filling base: In a large mixing bowl, beat the softened cream cheese for about 2 minutes until it’s smooth and creamy without lumps.
  7. Add sweetness and flavor: Mix in the sifted powdered sugar and vanilla extract thoroughly until smooth and well combined.
  8. Whip heavy cream: Pour in the cold heavy cream and beat on high speed for 1-2 minutes until the mixture is fluffy and soft peaks form, creating a light cheesecake texture.
  9. Fold in Oreos: Gently fold the chopped Oreo cookies into the cream cheese mixture, tasting and adjusting sweetness if necessary.
  10. Fill taco shells: Transfer the cheesecake filling into a piping bag or a zip-top bag with the corner cut off for easy filling and pipe or spoon it generously into each cooled taco shell.
  11. Add topping: Sprinkle additional chopped Oreo pieces on top of each filled taco for extra crunch and decoration.
  12. Melt chocolate drizzle: Combine the semi-sweet chocolate chips and coconut oil or butter in a small bowl and microwave in 20-second bursts, stirring between each until smooth and glossy, or melt gently over low heat on the stovetop.
  13. Drizzle chocolate: Allow the melted chocolate to cool for 1-2 minutes to thicken slightly, then drizzle over each taco using a spoon or a small piping bag for a decorative finish.
  14. Serve: Arrange the cheesecake tacos on a serving platter and serve immediately to enjoy the crunchiest shells and creamy filling.

Notes

  • For firmer taco shells, bake slightly longer but watch carefully to avoid burning.
  • Cinnamon in the sugar mix is optional but adds a warm flavor dimension.
  • Use cold heavy cream for better whipping results.
  • Cookies and chocolate drizzle can be customized to your preference; try different cookie types or chocolate varieties.
  • Serve immediately after filling to maintain taco shell crispness; assembled tacos can soften if left too long.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/cheesecake-tacos-with-chocolate-drizzle-recipe/