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Mini Oreo Cheesecake Tacos

Mini Oreo cheesecake tacos with crispy fried wonton shells and a creamy Oreo filling. Fried taco shells stay crunchy while the cheesecake mixture turns thick and smooth after chilling.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting 1 hour
Total Time 1 hour 35 minutes
Servings: 12 tacos
Course: Dessert
Cuisine: Fusion
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

wonton wrappers
  • 12 wonton wrappers Use wonton wrappers sized for mini tacos.
  • 1 tsp vegetable oil For frying.
Oreo cheesecake filling
  • 8 oz cream cheese Softened to room temperature.
  • 0.5 cup powdered sugar
  • 0.5 cup heavy cream Keep cold for whipping.
  • 1 tsp vanilla extract
  • 15 Oreo cookies Crush into fine crumbs for the filling.
topping
  • 0.5 cup whipped cream For topping.
  • 0.25 cup Oreo cookies Extra crushed cookies for dusting.
  • 1 tbsp chocolate sauce For drizzling.

Equipment

  • 1 Dutch oven
  • 1 stand mixer

Method
 

Fry the wonton taco shells
  1. Heat vegetable oil in a Dutch oven to 350°F and fry wonton wrappers shaped into tacos for 2-3 minutes until golden and crispy, with crisp edges visible.
  2. Remove fried shells and drain on paper towels until no longer glossy with oil.
Make the Oreo cheesecake filling
  1. Beat cream cheese and powdered sugar until fluffy, scraping the bowl for an even, light texture.
  2. Whip heavy cream to soft peaks, stopping when trails hold briefly before relaxing.
  3. Fold whipped heavy cream into the cream cheese mixture along with vanilla extract and crushed Oreo cookies until smooth and thick.
Assemble and chill
  1. Pipe the cheesecake mixture into cooled taco shells, filling nearly to the top for a domed look.
  2. Top each mini taco with whipped cream, dust with extra crushed Oreo cookies, and drizzle with chocolate sauce.
  3. Refrigerate at least 1 hour before serving so the filling firms and the shells hold their crunch longer.

Notes

For the crispiest shells, fry right before assembling and let them cool fully so they don’t soften from residual heat. Refrigerate leftovers in a single layer for up to 2 days; freeze is not recommended because the shell texture changes. Dietary swap: use a dairy-free cream cheese and coconut cream in place of cream cheese and heavy cream for a lactose-free style.