The first time I made these, I had no intention of deep-frying anything. It was supposed to be a simple baking day—some cookies, maybe a small cake. I opened the pantry and eyed a lonely pack of Oreos tucked behind the cereal boxes. The gears started turning.

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Instead of recreating the fair version, I wanted to build something indulgent but textured, something that made you close your eyes with every bite. That’s when the idea of stuffing them with a cookies and cream cheesecake hit me—cool, creamy, with just enough tang from the sour cream to cut through the sweetness. Then, coat the whole thing in a fluffy batter, deep-fry until golden, and finish it with a snowy dusting of powdered sugar and crushed Oreos.

When that cheesecake center hit warm and smooth under the crispy, churro-style batter… I knew I had something worth sharing. This isn’t your typical deep-fried treat. It’s rich, crunchy, velvety, and just nostalgic enough to remind you of fairs and family kitchens—without the stickiness or chaos.

Short Description

Churro Cheesecake Deep Fried Oreos combine the crunchy sweetness of classic Oreos, a rich cookies-and-cream cheesecake filling, and a golden, airy batter—all dusted in powdered sugar for the perfect over-the-top dessert bite.

Key Ingredients

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 regular Oreos (or your favorite variety)

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 (enough to submerge Oreos)

Toppings:

Powdered sugar (for dusting)
Extra crushed Oreo cookies (optional)

Tools Needed

Hand mixer or stand mixer
Mixing bowls (medium and large)
Whisk
Piping bag or small spoon
Deep fryer or heavy-bottomed pot
Slotted spoon
Paper towels
Candy or deep-fry thermometer

Cooking Instructions

Step 1: Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, sour cream, and vanilla extract. Continue mixing until fully combined and no lumps remain. Gently fold in the crushed Oreo cookies. Chill the filling for 15–20 minutes if it’s too soft to pipe.

Step 2: Stuff the Oreos
Using a piping bag or small spoon, carefully open each Oreo and pipe about 1–1.5 teaspoons of cheesecake filling onto the center. Press the cookie halves back together gently—just enough to seal without squeezing out the filling.

Step 3: Prepare the Batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg, milk, and vanilla extract until well combined. Pour the wet ingredients into the dry and stir until the batter is smooth with no lumps. Let it sit for 5 minutes to thicken slightly.

Step 4: Heat the Oil
Pour vegetable oil into a deep fryer or heavy pot until it reaches about 2–3 inches deep. Heat the oil to 350°F (175°C). Use a thermometer for accuracy—too hot and the outside burns before the inside cooks; too cool and they’ll turn greasy.

Step 5: Coat and Fry the Oreos
Dip each stuffed Oreo into the batter, turning it to ensure it’s fully coated. Gently lower into the hot oil using tongs or a slotted spoon. Fry in small batches (3–4 at a time) for 2–3 minutes, or until golden brown. Remove with a slotted spoon and place on paper towels to drain.

Step 6: Finish and Serve
Dust the warm Oreos generously with powdered sugar. For extra flair, sprinkle with more crushed Oreos or even a drizzle of chocolate or caramel sauce.

Why You’ll Love This Recipe

– Combines cookies, cheesecake, and fried dough in one dreamy dessert

– Fun to make and perfect for parties or weekend treats

– Kid-approved and adult-obsessed

– Adaptable for flavor variations

– Easy to follow even for beginner cooks

Mistakes to Avoid & Solutions

1. Overfilling the Oreos
Use only 1–1.5 teaspoons of filling. Too much and the cookie won’t seal properly or will split during frying.

2. Frying in oil that’s too cool
Keep the oil at 350°F. Use a thermometer and adjust heat as needed.

3. Batter slipping off the Oreos
Pat the Oreos lightly with a paper towel to remove moisture before dipping. Let batter sit for a few minutes to thicken.

4. Soggy or greasy Oreos
Drain well on paper towels immediately after frying and avoid overcrowding the pot.

5. Cheesecake filling melting too fast
Chill the stuffed Oreos for 10–15 minutes before dipping in batter if your kitchen is warm.

Serving and Pairing Suggestions

– Serve warm on a dessert platter for parties or gatherings

– Pair with cold milk, espresso, or a scoop of vanilla bean ice cream

– Style it as a “fair-style” dessert bar with toppings like caramel drizzle, whipped cream, and fruit

– Arrange on a tray with toothpicks for a bite-sized buffet option

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days

Reheat in a 350°F oven or air fryer for 6–8 minutes until crispy again

Avoid microwaving—they’ll become soggy

Freeze unfried, stuffed Oreos for up to 1 month. Thaw slightly, dip in batter, and fry

FAQs

1. Can I use flavored Oreos like mint or peanut butter?
Yes! Flavored Oreos add a twist. Just make sure the filling flavor pairs well with the cheesecake mixture.

2. Can I bake these instead of frying?
While baking won’t give the same crispy texture, you can try baking at 375°F for 12–15 minutes on a greased baking sheet. Spray tops lightly with oil.

3. How do I make this gluten-free?
Use gluten-free Oreos and swap the flour with a 1:1 gluten-free baking flour blend.

4. Can I prep these ahead of time?
Yes. Stuff the Oreos and refrigerate (or freeze) until ready to batter and fry.

5. What oil works best for frying?
Neutral oils like vegetable, canola, or sunflower oil are ideal for their high smoke points and clean flavor.

Tips & Tricks

– Chill the cheesecake mixture before stuffing—it’s easier to handle

– Use a cookie scoop to portion the filling evenly

– Don’t walk away while frying—these cook fast!

– Use a cooling rack over paper towels to keep the crust crispy

– Add a pinch of cinnamon to the batter for extra churro-like flavor

Recipe Variations

1. Red Velvet Churro Oreos:
Swap in red velvet Oreos and add 1 tsp cocoa powder to the batter. Use a white chocolate drizzle for garnish.

2. Nutella Cheesecake Fried Oreos:
Replace the sour cream with 1/4 cup Nutella and reduce the sugar by 2 tbsp in the filling.

3. Pumpkin Spice Version:
Add 1/2 tsp pumpkin spice to the batter and use golden Oreos. Fold 2 tbsp pumpkin puree into the cheesecake mix.

4. Strawberries & Cream:
Use strawberry cream Oreos and fold in chopped freeze-dried strawberries into the cheesecake filling.

5. Vegan Version:
Use vegan cream cheese, plant-based milk, and egg replacer. Opt for dairy-free Oreos and a flax egg (1 tbsp ground flax + 3 tbsp water).

Final Thoughts

This dessert brings a mischievous kind of joy. It plays with textures like a symphony—crispy batter, tender cookie, and silky cream filling—yet remains simple enough to make on a lazy, rainy afternoon. I didn’t expect it to become one of our family’s most requested treats, but once you taste the contrast of cold cheesecake and warm fried dough, it’s hard to stop at just one.

Next time you’re craving something outrageous and delightful, give these a go. Just don’t be surprised if they disappear in minutes.

Churro Cheesecake Deep Fried Oreos

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Ingredients

For the Cheesecake Filling:

8 oz cream cheese softened
½ cup granulated sugar
½ cup sour cream
1 tsp vanilla extract
½ cup crushed Oreo cookies

For the Oreos:

1 package regular Oreos or your favorite variety

For the Batter:

1 cup all-purpose flour
½ cup granulated sugar
1 tsp baking powder
¼ tsp salt
1 large egg
1 cup milk
1 tsp vanilla extract

For Frying:

Vegetable oil enough to submerge Oreos

Toppings:

Powdered sugar for dusting
Extra crushed Oreo cookies optional

Instructions

Make the Cheesecake Filling – Beat cream cheese, sugar, sour cream, and vanilla until smooth. Fold in crushed Oreos. Chill if needed.
Stuff the Oreos – Carefully open each Oreo and pipe cheesecake filling inside. Close gently to seal.
Prepare the Batter – Mix dry ingredients in one bowl, wet in another. Combine and stir until smooth. Let rest for 5 minutes.
Heat the Oil – Heat vegetable oil in a pot to 350°F (175°C), making sure it’s deep enough for frying.
Coat and Fry – Dip stuffed Oreos in batter and fry 2–3 at a time for 2–3 minutes until golden. Drain on paper towels.
Finish and Serve – Dust with powdered sugar and garnish with crushed Oreos or a drizzle of sauce if desired.