Here’s a decadent, fair-style treat that combines two dessert legends: Cookies & Cream Cheesecake Deep Fried Oreos — crispy on the outside, creamy and rich on the inside!
Ingredients:
For the Cheesecake Filling:
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8 oz cream cheese, softened
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1/4 cup granulated sugar
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1/4 teaspoon vanilla extract
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4 crushed Oreo cookies (for mixing into the cheesecake)
For the Oreos:
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16 Double Stuf Oreos (or regular, if preferred)
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1 cup pancake mix (or all-purpose flour if making batter from scratch)
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2/3 cup milk
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1 egg
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1 teaspoon vanilla extract
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1 tablespoon sugar (optional)
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Oil, for frying (vegetable or canola)
Optional Toppings:
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Powdered sugar
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Chocolate drizzle or melted white chocolate
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Crushed Oreos
Instructions:
1. Make the cheesecake filling:
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In a bowl, beat cream cheese, sugar, and vanilla until smooth.
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Stir in crushed Oreos for cookies & cream flavor.
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Transfer to a piping bag or a zip-top bag with the corner snipped.
2. Fill the Oreos (optional for cheesecake center):
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Carefully twist open each Oreo.
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Pipe a small amount (about 1 teaspoon) of cheesecake filling onto one side.
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Reassemble and gently press shut. Place filled cookies in the freezer for 15–30 minutes to firm up.
3. Prepare the batter:
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In a bowl, whisk together pancake mix, milk, egg, vanilla, and sugar (if using) until smooth and thick.
4. Heat the oil:
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Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C).
5. Dip and fry:
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Dip each (chilled) Oreo into the batter, coating completely.
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Carefully drop into the hot oil and fry for 2–3 minutes, turning once, until golden brown and puffed.
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Remove with a slotted spoon and drain on paper towels.
6. Finish and serve:
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Dust with powdered sugar.
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Drizzle with melted chocolate and sprinkle crushed Oreos on top if desired.
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Serve warm and gooey!
Tips:
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No cheesecake? You can skip the filling and just deep fry regular Oreos — still amazing.
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Cheesecake swirl batter: Mix a little cheesecake filling into the batter for a marbled effect.
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Chill before frying: Freezing helps the cheesecake center hold up while frying.
Would you like a baked version of this dessert for a less indulgent (but still delicious) twist?