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Mini Oreo Cheesecake Tacos

Mini Oreo cheesecake tacos with crispy fried wonton shells and a creamy Oreo filling. Pipe, top with whipped cream, cookie crumbs, and finish with a drizzle of chocolate sauce for a dessert taco you can hold.
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Prep Time 20 minutes
Cook Time 15 minutes
rest 1 hour
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Shells
  • 12 wonton wrappers
  • 1 vegetable oil for frying
Oreo cheesecake filling
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 0.5 cup heavy cream
  • 1 tsp vanilla extract
  • 15 count Oreo cookies crushed
Toppings
  • 1 whipped cream
  • 15 count Oreo cookies extra, crushed
  • 1 chocolate sauce

Equipment

  • 1 cast iron skillet

Method
 

Make the crispy taco shells
  1. Heat vegetable oil in a cast iron skillet to 350°F. Fry wonton wrappers in a taco shape for 2-3 minutes until golden and crispy.
  2. Remove the fried wonton wrappers and drain on paper towels. Let the shells cool fully so the filling won’t melt.
Mix the Oreo cheesecake filling
  1. Beat cream cheese and powdered sugar until fluffy. Continue until smooth and light.
  2. Whip heavy cream to soft peaks. Fold the whipped cream into the cheese mixture.
  3. Add vanilla extract and crushed Oreo cookies to the filling. Mix until the crumbs are evenly distributed.
Assemble and chill
  1. Pipe the cheesecake mixture into the cooled taco shells. Fill each shell completely so the filling is visible.
  2. Top with whipped cream, more crushed Oreo cookies, and a drizzle of chocolate sauce. Add the toppings right before chilling so the shells stay crisp.
  3. Refrigerate the tacos for at least 1 hour before serving. Chill until set for clean, scoopable filling.

Notes

For the cleanest texture, ensure the fried wonton shells are fully cooled before piping in the cheesecake mixture—warm shells can soften and make them soggy. Refrigerate leftovers in an airtight container up to 2 days (best texture within 24 hours); freezing is not recommended. For a lighter option, use half heavy cream and half whipped topping labeled as stabilized (the texture stays airy but may be slightly less rich).