This recipe is one of my favorite indulgent desserts when I want something fun, over-the-top, and guaranteed to impress. I love how the crispy golden coating contrasts with the warm, creamy cheesecake filling and the classic Oreo crunch. Every bite feels like a fair-style treat made right in my own kitchen.
Why You’ll Love This Recipe
I love this recipe because it combines three desserts I already adore into one incredible bite: Oreos, cheesecake, and deep-fried dough. I also like that it looks impressive but is actually very approachable to make at home. The short freezing step makes frying easy, and the result is rich, creamy, crunchy, and absolutely irresistible.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cheesecake filling
8 ounces cream cheese, softened
¼ cup granulated sugar
½ teaspoon vanilla extract
½ cup crushed Oreo cookies
For the cookie sandwiches and coating
24 Oreo cookies
1 cup all-purpose flour
¼ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
1 large egg
1 cup milk
Vegetable oil, for frying
For garnish
Powdered sugar
Additional crushed Oreo cookies
Directions
I start by making the cheesecake filling. I beat the softened cream cheese until smooth, then mix in the sugar and vanilla extract until fully combined. I gently fold in the crushed Oreo cookies and set the filling aside.
Next, I assemble the cookie sandwiches. I lay out half of the Oreos, spoon a generous amount of cheesecake filling onto each one, and top them with the remaining cookies to form sandwiches. I like to freeze them for about 15 to 20 minutes so they stay firm during coating and frying.
While the sandwiches chill, I prepare the batter. I whisk together the flour, sugar, baking powder, and salt in one bowl. In another bowl, I whisk the egg and milk until smooth.
To coat the cookies, I dredge each frozen sandwich in the dry mixture, dip it into the egg and milk mixture, then coat it again in the dry mixture. I place them on a plate while the oil heats.
I heat about three inches of oil in a heavy pot to 350°F (175°C). I carefully fry the coated Oreo sandwiches in small batches for 2 to 3 minutes, turning once, until they are golden brown and crisp. I transfer them to a paper towel-lined plate to drain.
I finish by dusting them with powdered sugar and sprinkling extra crushed Oreos on top. I always serve them immediately while they are warm and gooey.
Servings And Timing
I usually get about 12 deep-fried Oreo sandwiches from this recipe.
Prep time is around 30 minutes, including chilling time.
Cook time is about 10 minutes total.
The entire recipe takes roughly 40 minutes from start to finish.
Variations
I sometimes add a tablespoon of cocoa powder to the batter for a chocolate coating. When I want extra richness, I mix mini chocolate chips into the cheesecake filling. I also like experimenting with flavored Oreos, such as mint or peanut butter, to change things up.
Storage/Reheating
I think these are best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to two days. To reheat, I place them in an oven or air fryer at 350°F for a few minutes until warmed through. I avoid the microwave because it softens the coating too much.
FAQs
Can I make these ahead of time?
I can assemble and freeze the cheesecake-filled Oreo sandwiches a day in advance, then coat and fry them just before serving.
Do I need a thermometer for frying?
I recommend using one if possible, but I also test the oil by dropping in a small bit of batter and watching it bubble and brown.
Can I bake these instead of frying?
I’ve found that baking doesn’t give the same crisp texture, so frying works best for this recipe.
What oil works best for frying?
I prefer vegetable oil because it has a neutral flavor and a high smoke point.
Why did my filling leak out?
This usually happens when I skip freezing the sandwiches or if the oil temperature is too low.
Conclusion
I love making Cookies & Cream Cheesecake Deep-Fried Oreos when I want a show-stopping dessert that feels special and indulgent. The crispy exterior, creamy center, and classic Oreo flavor make this recipe unforgettable. It’s a dessert I always come back to when I want something fun and truly decadent.
These Cookies & Cream Cheesecake Deep-Fried Oreos are an indulgent treat with a crispy golden coating, creamy cheesecake filling, and classic Oreo crunch—perfect for a fair-style dessert at home.
Ingredients
8 ounces cream cheese, softened
¼ cup granulated sugar
½ teaspoon vanilla extract
½ cup crushed Oreo cookies
24 Oreo cookies
1 cup all-purpose flour
¼ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
1 large egg
1 cup milk
Vegetable oil, for frying
Powdered sugar, for garnish
Additional crushed Oreo cookies, for garnish
Instructions
In a bowl, beat softened cream cheese until smooth. Mix in granulated sugar and vanilla extract until combined. Fold in crushed Oreo cookies. Set aside.
Lay out 12 Oreo cookies. Spoon cheesecake filling on each and top with the remaining cookies to form sandwiches.
Freeze the cookie sandwiches for 15–20 minutes until firm.
In one bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk the egg and milk until smooth.
Dredge each frozen sandwich in the dry mixture, dip into the egg-milk mixture, then coat again in the dry mix. Set aside.
Heat 3 inches of vegetable oil in a heavy pot to 350°F (175°C).
Fry coated sandwiches in small batches for 2–3 minutes, turning once, until golden and crispy. Transfer to a paper towel-lined plate to drain.
Dust with powdered sugar and sprinkle with additional crushed Oreos. Serve immediately while warm.
Notes
Add cocoa powder to the batter for a chocolate twist.
Mix mini chocolate chips into the filling for extra richness.
Try different Oreo flavors like mint or peanut butter for variety.
