🍪 Cookies & Cream Cheesecake Deep-Fried Oreos 🧀
Ingredients
For the Cheesecake Filling:
8 ounces full-fat cream cheese, softened to room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
½ cup finely crushed Oreo cookies (about 6–7 cookies)
For Assembly & Frying:
12 standard Oreo cookies (for sandwiching)
1 cup all-purpose flour
¼ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon fine sea salt
1 large egg
1 cup whole milk
Vegetable oil, for deep frying (enough to reach 2–3 inches in your pot)
For Finishing:
Powdered sugar, for dusting
Extra crushed Oreos, for garnish (optional)
Instructions
Make the cheesecake filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add granulated sugar and vanilla extract; mix until fully incorporated. Gently fold in the crushed Oreos using a spatula. Cover and refrigerate for 15 minutes to firm slightly.
Assemble the cookie sandwiches: Place a generous teaspoon of the chilled cheesecake mixture onto the flat side of one Oreo. Top with a second Oreo (flat side down) to create a sandwich. Repeat with remaining cookies and filling. Place assembled Oreos on a plate and chill for 10–15 minutes—this helps them hold together during frying.
Prepare the batter: In a shallow bowl, whisk together flour, sugar, baking powder, and salt. In a second bowl, whisk the egg and milk until smooth and slightly frothy.
Coat the Oreos: Working one at a time, roll each chilled Oreo sandwich in the flour mixture to coat evenly. Dip into the milk-egg batter, letting excess drip off. Return to the flour mixture and coat a second time, pressing gently to adhere. Place on a wire rack while you finish coating the rest.
Heat the oil: In a heavy-bottomed pot or Dutch oven, heat 2–3 inches of vegetable oil to 350°F (175°C). Use a deep-fry thermometer for accuracy—too cool and they’ll absorb oil; too hot and the coating will burn before the center warms.
Fry in batches: Carefully lower 2–3 coated Oreos into the hot oil using tongs or a slotted spoon. Fry for 2–3 minutes, turning once, until golden brown and crisp. Avoid overcrowding the pot to maintain oil temperature.
Drain and finish: Transfer fried Oreos to a paper towel–lined plate or wire rack to drain excess oil. While still warm, dust generously with powdered sugar and sprinkle with extra crushed Oreos if desired.
Serve immediately: These are best enjoyed fresh and warm, when the cheesecake filling is soft and the shell is at peak crispness.
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