Mini Oreo Cheesecake Tacos
Servings: 24
Ingredients
For the taco shells:
- 1 ⅞ cup/ 220 g all-purpose flour
- ¾ cup/ 180 ml water
- 1 tablespoon sugar
- ⅓ teasp salt
- 3 tablespoon olive oil or other vegetable oil
- 4 tbsp/ 30 g cocoa powder
- 5 oreo cookies crushed into crumbs
For the filling:
- 8 oreo cookies, crushed into crumbs
- 8 oz/ 226 g cream cheese, about 1 cup
- ⅞ cup/ 200 ml heavy whipping cream, cold
- 4 tablespoon powdered sugar
Instructions
Shells:
- Preheat oven to 350°F/ 180°C.
- In a large bowl combine flour, cocoa powder, sugar, salt and cookie crumbs. Mix everything very well. Add the oil and gradually start adding also the water, mixing with a wooden spoon. Make a soft dough that is not too sticky.
- Divide the dough into several pieces and roll each one between two sheets of baking paper, sprinkled with flour. Using a mug or a large cookie cutter cut 3,5inch/ 8-9 cm circles.
- Roll each circle in the middle like a taco shell and place them between the cups of an inverted muffin tin so they bake in a rolled shape.
- Bake for about 15 minutes. Let cool on the muffin tin.
Filling:
- In a large mixing bowl combine cream cheese, whipping cream and powdered sugar. Beat with an electric mixer for 2-3 minutes, until smooth and fluffy.
- Using a rubber spatula, fold the cookie crumbs into the frosting.
- Spoon the filling into a piping bag and fill the cold taco shells.
- Serve immediately or for best results refrigerate for 3-4 hours before serving.
Notes
- For the dough you may need a bit more or less water than the listed quantity so don’t pour it all at one time.
- Make sure the cream has been refrigerated for 6-8 hours on the top rack of the fridge, before whipping it.
- If you have leftover frosting, you can keep it in ramequins and eat it just as it is: it’s quite delicious.
- These Oreo tacos will keep about 3-4 days in airtight containers in the fridge.
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