Oreo Cheesecake Dessert Rolls
These Oreo Cheesecake Dessert Rolls are a decadent treat made with crispy golden tortillas filled with creamy cheesecake filling and crushed Oreo cookies. They’re easy to prepare, wonderfully crunchy on the outside, and rich and creamy in the center. A dusting of powdered sugar and a drizzle of chocolate make them completely irresistible.
Ingredients
For the Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup whipped topping or whipped cream
- 10 Oreo cookies, finely crushed
For the Rolls
- 8 small flour tortillas
- 2 tablespoons melted butter
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 6 Oreo cookies, crushed
For Topping
- Powdered sugar
- Chocolate syrup
- Crushed Oreo cookies
- Whipped cream, optional
Instructions
1. Make the Oreo Cheesecake Filling
Place the softened cream cheese in a mixing bowl.
Beat until smooth and creamy.
Add the powdered sugar and vanilla extract and mix until well combined.
Gently fold in the whipped topping and crushed Oreo cookies.
The filling should be smooth, creamy, and thick enough to hold its shape.
2. Prepare the Cinnamon-Oreo Coating
In a shallow bowl, combine the granulated sugar, cinnamon, and crushed Oreo cookies.
Set aside.
3. Fill the Tortillas
Place a tortilla on a clean work surface.
Spoon approximately 2 tablespoons of the cheesecake filling near the lower third of the tortilla.
Roll it tightly, folding in the sides as you go to keep the filling inside.
Repeat with the remaining tortillas and filling.
4. Cook the Dessert Rolls
Preheat your oven to 400°F (200°C).
Place the rolls seam-side down on a lightly greased baking sheet.
Brush each roll generously with melted butter.
Bake for approximately 10–14 minutes, turning once halfway through, until golden and crisp.
5. Coat the Rolls
Remove the hot rolls from the oven.
Immediately roll each one in the cinnamon-Oreo sugar mixture until lightly coated.
Allow them to cool for a few minutes before serving.
6. Add the Toppings
Dust with powdered sugar.
Drizzle with chocolate syrup and sprinkle with additional crushed Oreos.
Add a small dollop of whipped cream if desired.
Serve warm or slightly cooled.
Air Fryer Method
These dessert rolls also work beautifully in an air fryer.
Preheat the air fryer to 375°F (190°C).
Lightly brush the rolls with melted butter and place them seam-side down in the basket.
Air fry for approximately 6–8 minutes, turning halfway through, until golden and crisp.
Work in batches if necessary and avoid overcrowding the basket.
Tips for the Best Oreo Cheesecake Rolls
Use softened cream cheese: Room-temperature cream cheese creates a smoother filling.
Don’t overfill the tortillas: Too much filling can leak during baking.
Roll tightly: A snug roll helps keep the cheesecake filling inside.
Seal the seam: Place the rolls seam-side down while cooking so they stay closed.
Coat while warm: The cinnamon-Oreo sugar sticks best while the rolls are still warm.
Easy Variations
Add mini chocolate chips to the cheesecake filling for extra chocolate flavor.
Replace regular Oreos with chocolate, golden, or mint-flavored sandwich cookies.
For a strawberry version, add finely chopped strawberries or a little strawberry preserves to the filling.
You can also drizzle the finished rolls with melted white chocolate instead of chocolate syrup.
Storage
Because the filling contains cream cheese, store leftover rolls in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat them briefly in an oven or air fryer to restore some of their crispness.
These Oreo Cheesecake Dessert Rolls combine crunchy, buttery tortillas with creamy cheesecake and chocolate cookie pieces for a fun dessert that’s easy enough for a weeknight treat and impressive enough for parties.