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Mini Oreo Cheesecake Tacos

Mini Oreo cheesecake tacos with crispy fried wonton shells and a creamy cookies-and-cream filling. Filled like dessert tacos, then chilled until set and topped with whipped cream, crushed Oreos, and chocolate sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Rest/Chill 1 hour
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Wonton taco shells
  • 12 wonton wrappers Use square wrappers for easy taco shaping.
  • 1 tbsp vegetable oil Add enough for frying (about 2–3 cups depending on skillet size).
Oreo cheesecake filling
  • 8 oz cream cheese Softened to room temperature for easy beating.
  • 0.5 cup powdered sugar For a smooth, not-grainy filling.
  • 0.5 cup heavy cream Chill briefly if your kitchen is warm.
  • 1 tsp vanilla extract
  • 15 Oreo cookies Crush some finely for folding; reserve more for topping.
Toppings
  • 0.5 cup whipped cream Optional homemade or store-bought.
  • 2 Oreo cookies Extra crumbs for dusting.
  • 2 tbsp chocolate sauce For drizzling over the finished tacos.

Equipment

  • 1 deep skillet
  • 1 stand mixer
  • 1 mixing bowl

Method
 

Fry the wonton taco shells
  1. Heat vegetable oil in a deep skillet to 350°F. Fry wonton wrappers shaped into a “taco” form for 2-3 minutes until golden and crispy, then drain on paper towels.
Make the Oreo cheesecake filling
  1. Beat cream cheese and powdered sugar until fluffy, using a stand mixer on medium speed. Stop to scrape the bowl so the mixture turns smooth and light.
  2. Whip heavy cream to soft peaks, then fold it into the cheese mixture. Mix in vanilla extract and crushed Oreo cookies until evenly combined with no dry streaks.
Assemble and chill
  1. Pipe the cheesecake mixture into the cooled taco shells. Fill each shell evenly so the filling slightly mounds.
  2. Top each taco with whipped cream, extra crushed Oreos, and a drizzle of chocolate sauce. Serve chilled after resting to firm up the filling.
  3. Refrigerate the tacos for at least 1 hour before serving. Keep them loosely covered so the shells stay crisp as long as possible.

Notes

Pro tip: keep frying at a steady 350°F so the wonton shells crisp without browning too fast—if the oil drops, wait for it to return before frying the next batch. Refrigerate in a single layer or loosely covered for up to 2 days; the shells will soften over time, so assemble as close to serving as you can. Freezing is not recommended because the fried shells lose crunch after thawing. For a lighter option, replace heavy cream with full-fat coconut cream and use dairy-free cream cheese if you want a dairy-free version (texture may be slightly softer).