Description
Indulge in a decadent treat with these Cookies & Cream Cheesecake Deep-Fried Oreos. Creamy cheesecake filling mixed with crushed Oreos is sandwiched between classic Oreo cookies, dipped in a light batter, and perfectly deep-fried until golden and crispy. Finished with a dusting of powdered sugar, these warm, crispy delights are perfect for dessert lovers craving a rich and irresistible snack.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup crushed Oreo cookies (about 8-10 cookies)
Fried Oreos
- 1 package of regular Oreos (12-15 cookies)
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk (adjust as needed for batter consistency)
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Stir in the crushed Oreo cookies until well combined. Set aside.
- Stuff the Oreos: Gently separate each Oreo cookie into two halves. Using a spoon or your hands, scoop out a small amount of the cookies and cream cheesecake filling and place it on one half of each Oreo. Carefully sandwich the cookies back together to seal in the cheesecake filling. Repeat with the remaining Oreos.
- Make the Batter: In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the egg, milk, and vanilla extract, and whisk until the batter is smooth and thick. Add a little extra milk if needed to get the right consistency for dipping.
- Heat the Oil: In a large pot or deep fryer, heat about 3-4 inches of vegetable oil to 350°F (175°C). You can check the temperature with a thermometer or drop a small amount of batter into the oil – if it sizzles and rises to the surface quickly, the oil is ready.
- Dip and Fry the Oreos: Dip each stuffed Oreo cookie into the batter, making sure it’s fully coated. Carefully place the battered Oreo into the hot oil and fry for 2-3 minutes, or until golden brown and crispy. Fry a few at a time to avoid overcrowding the pan.
- Drain and Serve: Using a slotted spoon, remove the fried Oreos from the oil and place them on a paper towel-lined plate to drain excess oil. Dust with powdered sugar while still hot.
- Serve and Enjoy: Serve the Cookies & Cream Cheesecake Deep-Fried Oreos immediately while they’re warm and crispy. Optionally, drizzle with chocolate or caramel sauce for extra indulgence.
Notes
- Be gentle when separating and stuffing the Oreos to prevent breaking the cookies.
- Adjust the batter consistency with milk as needed; it should be thick enough to coat the Oreos evenly without dripping too much.
- Maintain the oil temperature at 350°F (175°C) for best frying results and to avoid greasy Oreos.
- Do not overcrowd the frying pan to ensure even cooking and crispiness.
- For a different flavor twist, try using flavored Oreos or add spices like cinnamon to the batter.
