Description
This Cookies & Cream Cheesecake Deep-Fried Oreos recipe is a decadent treat that combines the flavors of cheesecake and Oreos, deep-fried to perfection.
Ingredients
Scale
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup crushed Oreo cookies
- For the Oreos:
- 1 package of regular Oreos
- For the Batter:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1 cup milk
- 1 tsp vanilla extract
- For Frying:
- Vegetable oil (for frying)
- For Toppings:
- Powdered sugar (for dusting)
- Extra crushed Oreo cookies (optional)
Instructions
- Begin by softening your cream cheese for a rich and creamy filling. In a medium bowl, beat the softened cream cheese until it’s smooth and free of lumps. Gradually incorporate the granulated sugar, sour cream, and vanilla extract, blending them into the cream cheese until well combined.
- Next, gently fold in the crushed Oreo cookies, ensuring they are evenly distributed throughout the mixture. This step not only enhances flavor but also adds a delightful texture to the cheesecake filling. Once completed, set this mixture aside to work on the Oreos.
- Now, it’s time to turn those Oreos into spectacular dessert bites! Carefully take each Oreo and twist them open; you’ll want to be gentle to avoid breaking them. Using a spoon or a piping bag, add a generous dollop of the cheesecake mixture to the center of each cookie before carefully placing the top back on. To ensure that the filling remains intact during frying, gently smooth the sides of the cookie.
- In order to create the crunchy outer shell, whisk together the dry ingredients in a separate bowl: flour, granulated sugar, baking powder, and salt. In another bowl, whisk the egg, milk, and vanilla extract together. Slowly add this mixture to the dry ingredients, stirring until you achieve a smooth batter free of lumps. The batter should have the consistency of pancake batter—thick yet pourable.
- With the batter ready, it’s important to ensure that the vegetable oil is hot enough for frying. Pour your oil into a deep pot or fryer, filling it to a level where there’s enough for the Oreos to float and cook evenly. Heat the oil to 350°F (175°C). If you don’t have a thermometer, drop a small amount of the batter into the hot oil; if it sizzles and rises to the surface immediately, you’re ready to go!
- Take each stuffed Oreo and carefully dip it into the prepared batter, making sure it’s completely coated. Gently drop the battered Oreo into the hot oil. Fry each cookie for about 2-3 minutes, turning occasionally to ensure even cooking until they achieve a beautiful golden brown color. Once cooked, use a slotted spoon to carefully remove the Oreos and let them drain on paper towels, which will absorb any excess oil.
- After letting the Oreos cool for a minute, it’s time for the finishing touches. Lightly dust the cookies with powdered sugar for a sweet contrast and sprinkle extra crushed Oreos on top for some added texture. These cheesecakes desserts are best served warm, ready to ooze that delicious filling with every bite!
Notes
These treats are best served immediately but can be kept warm in an oven set to low heat (about 200°F) if necessary.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 300 mg
- Protein: 5 g