Short Description
Cookies & Cream Cheesecake Stuffed Fried Oreo Bites are a decadent fusion of creamy cheesecake filling, classic Oreo cookies, and a crispy golden coating. Each bite delivers a warm, gooey center wrapped in a crisp batter, finished with powdered sugar and extra cookie crumble—perfect for parties, fair-style treats, or indulgent desserts.
Why You’ll Love This Recipe
Double Indulgence: Combines rich cheesecake and Oreos in a deep-fried, crunchy shell.
Fun and Festive: Great for parties, holidays, or a carnival-style dessert experience at home.
Surprisingly Easy: Simple ingredients and steps that don’t require any special equipment.
Customizable: Easily adapted with different cookie types or cheesecake flavorings.
Impressive Yet Accessible: A crowd-pleaser that looks and tastes gourmet.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cheesecake Filling:
225g (8 oz) softened cream cheese
60g (¼ cup) granulated sugar
2.5 ml (½ tsp) pure vanilla extract
60g (½ cup) finely crushed Oreo cookies
For the Coating Batter:
120g (1 cup) all-purpose flour
30g (¼ cup) granulated sugar
2.5 ml (½ tsp) baking powder
1 ml (¼ tsp) salt
1 large egg
240ml (1 cup) milk
For Assembly and Garnish:
12 regular Oreo cookies (not double-stuffed)
Vegetable oil, for frying
Powdered sugar, for dusting
Extra crushed Oreos, for topping
Directions
Step 1: Make the Cheesecake Mixture
In a mixing bowl, beat the cream cheese until smooth and creamy. Add in the sugar and vanilla extract and mix until well combined. Gently fold in the crushed Oreos, ensuring some texture remains. Set aside.
Step 2: Assemble the Oreo Sandwiches
Carefully twist apart each Oreo and remove the original cream filling. Place a small scoop of the cheesecake mixture onto one half of each cookie, then gently press the other half back on top to sandwich the filling. Repeat with all 12 Oreos and place them on a tray.
Step 3: Prepare the Coating
In one bowl, mix the flour, sugar, baking powder, and salt. In another bowl, whisk the egg and milk together. These two bowls will be used for double-dipping.
Step 4: Coat the Oreos
Dip each stuffed Oreo first in the dry flour mixture, tapping off any excess. Next, dip it into the egg and milk mixture, letting any extra drip off. Return it to the dry flour mixture for a final coating, ensuring full coverage.
Step 5: Fry to Golden Perfection
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 175°C (350°F). Carefully lower a few coated Oreos into the hot oil—do not overcrowd the pot. Fry for 2–3 minutes, or until golden brown and crisp. Use a slotted spoon to remove and drain on paper towels.
Step 6: Finish and Serve
While the bites are still warm, dust with powdered sugar and sprinkle with additional crushed Oreos. Serve immediately for the best taste and texture.
Servings and Timing
Servings: 12 bites
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Variations
Flavored Cheesecake: Add a few drops of peppermint, almond, or caramel extract to the filling.
Different Cookies: Try with Golden Oreos or other sandwich cookies for variety.
Chocolate Dipped: Drizzle or dip the fried bites in melted chocolate before serving.
Mini Version: Use mini Oreos and a piping bag for smaller, bite-sized treats.
Spiced Batter: Add a pinch of cinnamon or nutmeg to the flour mix for a warm flavor twist.
Storage/Reheating
Storage: Best enjoyed fresh. However, you can refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat in an oven at 350°F (175°C) for 5–7 minutes or in an air fryer for 2–3 minutes. Avoid microwaving to preserve crispness.
Freezing: Not recommended, as the texture may become soggy once thawed.
FAQs
Can I use double-stuffed Oreos?
It’s not recommended, as they may not hold together well once stuffed and fried.
Do I have to remove the Oreo filling?
Yes, removing the original filling makes room for the cheesecake mixture and prevents the cookies from separating during frying.
Can I make these ahead of time?
You can assemble and chill the stuffed Oreos ahead, but it’s best to fry them just before serving for maximum crispness.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil.
How do I keep the cheesecake mixture from leaking?
Chill the stuffed Oreos for 10–15 minutes before coating and frying to firm up the filling.
Can I air fry these instead?
Yes, spray with oil and air fry at 375°F (190°C) for about 6–8 minutes, flipping halfway through.
What if I don’t have a thermometer for the oil?
Drop a small piece of bread into the oil; it should sizzle and brown in about 60 seconds if the oil is at the correct temperature.
Is it necessary to double-dip in flour?
Yes, it helps create a thicker, crunchier crust and prevents leaks during frying.
Can I use store-bought cheesecake filling?
Yes, but ensure it’s thick enough to scoop and hold its shape during frying.
Are these overly sweet?
They’re sweet, but the tangy cheesecake balances the sweetness of the Oreo and powdered sugar topping.
Conclusion
Cookies & Cream Cheesecake Stuffed Fried Oreo Bites are the ultimate dessert mashup, combining creamy, crunchy, and gooey textures in every indulgent bite. Whether you’re making them for a party, a holiday celebration, or just because, these fried treats are guaranteed to wow anyone lucky enough to try them. Serve warm and enjoy the decadent magic.
Cookies & Cream Cheesecake Stuffed Fried Oreo Bites
- Total Time: 30 minutes
- Yield: 12 fried bites
- Diet: Vegetarian
Description
These Cookies & Cream Cheesecake Stuffed Fried Oreo Bites are a decadent twist on a fairground classic—crispy on the outside, with a gooey cheesecake and crushed Oreo filling on the inside, topped with powdered sugar and cookie crumbs for extra indulgence.
Ingredients
For the Cheesecake Filling:
-
225g (8 oz) softened cream cheese
-
60g (1/4 cup) granulated sugar
-
2.5 ml (1/2 tsp) pure vanilla extract
-
60g (1/2 cup) finely crushed Oreo cookies
For the Coating Batter:
-
120g (1 cup) all-purpose flour
-
30g (1/4 cup) granulated sugar
-
2.5 ml (1/2 tsp) baking powder
-
1 ml (1/4 tsp) salt
-
1 large egg
-
240ml (1 cup) milk
For Assembly and Garnish:
-
12 regular Oreo cookies (not double-stuffed)
-
Vegetable oil, for frying
-
Powdered sugar, for dusting
-
Extra crushed Oreos, for topping
Instructions
-
Make the cheesecake filling: Beat softened cream cheese until smooth. Add sugar and vanilla extract, mixing until combined. Fold in crushed Oreos.
-
Assemble the Oreo sandwiches: Twist each Oreo apart, remove the cream filling, and replace it with a small scoop of cheesecake mixture. Sandwich the halves back together. Chill if needed for easier handling.
-
Prepare the coating: In one bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk together the egg and milk.
-
Double-coat the Oreos: Dip each stuffed Oreo into the flour mix, then into the egg-milk mixture, and again into the flour mix to form a thick coating.
-
Fry: Heat oil to 175°C (350°F). Fry the coated Oreos in small batches for 2–3 minutes, or until golden brown. Drain on paper towels.
-
Garnish and serve: While warm, dust with powdered sugar and sprinkle with crushed Oreos. Serve immediately.
Notes
-
For extra indulgence, drizzle with chocolate or serve with ice cream.
-
Make sure oil is at the correct temperature to avoid sogginess.
-
Best eaten fresh but can be reheated in an air fryer for a crispy texture.
- Prep Time: 20 minutes
- Cook Time: 10minutes
- Category: Dessert
- Method: Deep Frying
- Cuisine: American
