This dessert came to life on a slow weekend afternoon spent with my nephew—a kid whose sweet tooth could probably power a candy factory and whose honesty never takes a day off. He strolled into the kitchen, eyed the fruit bowl like it had personally offended him, scrunched up his face, and announced, “That can’t be it. We need something exciting.”
I didn’t have a solid plan, just a kitchen full of leftovers from other recipes: half a block of cream cheese, a lonely roll of crescent dough, and an open pack of Oreos dangerously close to going stale. My fridge looked like the aftermath of a dessert experiment gone rogue, but somehow that chaos sparked an unexpected treat.
We ended up rolling Oreos into cheesecake-stuffed dough, frying them until golden, and tossing them in cinnamon sugar. The look on his face after the first bite—eyes wide, a puff of steam from the center, cinnamon stuck to his cheek—was pure gold.
This isn’t the kind of dessert you’d whip out for a health fair. It’s unapologetically indulgent, sticky-fingered, and decadent. But it made that afternoon unforgettable, and now, it’s become a treat we make together whenever he comes over. His words: “This is a snack AND a story.”
Short Description
Churro Cheesecake Deep Fried Oreos are a rich, golden-fried dessert that wraps creamy cheesecake-stuffed Oreos in crescent dough or wonton wrappers, coats them in cinnamon sugar, and delivers a nostalgic, carnival-worthy crunch in every bite.
Key Ingredients
- Oreo cookies (classic or double-stuffed)
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 tsp vanilla extract
- Crescent dough (1 tube) or wonton wrappers
- Oil for frying (vegetable or canola)
- Cinnamon sugar (½ cup sugar + 1 tbsp cinnamon, mixed)
Tools Needed
- Mixing bowl
- Hand mixer or whisk
- Frying pan or deep fryer
- Tongs or slotted spoon
- Paper towels
- Small bowl for cinnamon sugar
- Thermometer (optional but helpful for oil temperature)
Cooking Instructions
Step 1: Make the Cheesecake Filling
In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. It should be easily spreadable but not runny. Set aside.
Step 2: Prepare the Dough
If using crescent dough, separate into individual triangles and gently press the seams together. Cut into squares large enough to wrap around each Oreo. If using wonton wrappers, leave them as is.
Step 3: Stuff the Oreos
Spoon about 1 teaspoon of cheesecake filling on top of each Oreo. Place another Oreo on top if you’re feeling extra indulgent, or go with a single layer. Wrap each Oreo in dough or a wonton wrapper, pinching edges tightly to seal.
Step 4: Heat the Oil
In a deep skillet or fryer, heat oil to 350°F (175°C). Use a thermometer to maintain a consistent temperature for even frying.
Step 5: Fry the Wrapped Oreos
Carefully lower each wrapped Oreo into the oil. Fry in small batches for 2–3 minutes per side or until golden brown. Don’t overcrowd the pan. Flip gently using tongs for even coloring.
Step 6: Coat in Cinnamon Sugar
Drain on paper towels for 30 seconds, then toss warm pastries in cinnamon sugar. The coating sticks best while they’re still hot and slightly oily.
Step 7: Serve Immediately
Let cool for a few minutes—just enough so they won’t burn your tongue—and serve warm.
Why You’ll Love This Recipe
– Crunchy outside, creamy inside—a perfect textural contrast
– Customizable with different fillings and doughs
– Fun to make with kids or for parties
– Minimal prep, maximum impact
– Carnival-style dessert at home
Mistakes to Avoid & Solutions
Oil too hot or cold: If the oil is too hot, the dough burns before the center heats. Too cold, and they absorb oil and become greasy. Keep a thermometer handy.
Dough not sealed well: Filling leaks out during frying. Press and pinch edges tightly; wetting your fingers can help seal better.
Overfilling with cheesecake: It may ooze out. Stick to about 1 teaspoon per Oreo.
Undercooked centers: Let them rest for a few minutes after frying—residual heat finishes the job.
Skipping the sugar coating: You’ll lose the churro magic! Coat while hot for best adherence.
Serving and Pairing Suggestions
These are best served warm with:
– A drizzle of melted chocolate or caramel
– Fresh berries for balance
– Vanilla bean ice cream on the side
– A hot cup of coffee, chai, or spiced hot cocoa
– Serve buffet-style at parties or plated for dessert night at home.
Storage and Reheating Tips
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
– Oven: Bake at 325°F for 6–8 minutes
– Air fryer: Reheat at 320°F for 3–4 minutes
– Avoid microwaving—it makes them soggy
FAQs
1. Can I make these ahead of time?
Yes! Prep and assemble the wrapped Oreos, then refrigerate for up to 24 hours. Fry right before serving.
2. What kind of oil is best for frying?
Use a neutral, high smoke point oil like canola or vegetable oil.
3. Can I bake instead of frying?
You can, but you’ll miss the signature crunch. Bake at 375°F for 10–12 minutes, brush with butter, then toss in cinnamon sugar.
4. Are wonton wrappers or crescent dough better?
Wontons are crispier; crescent dough is fluffier and more buttery. Try both to see which you prefer.
5. Can I use low-fat cream cheese?
Yes, though the filling may be slightly less rich. Avoid fat-free—it’s too watery.
Tips & Tricks
– Chill the Oreos and filling before wrapping—makes them easier to handle.
– Don’t skip resting the fried Oreos for a few minutes—they’ll be molten inside!
– Use cookie cutters to make fun shapes if using dough instead of wrappers.
– Try flavored Oreos like red velvet or mint for variety.
– Double-dip in cinnamon sugar for extra crunch and sweetness.
Recipe Variations
Chocolate Lover’s Version
Add 1 tbsp cocoa powder to the cheesecake mixture and use double chocolate Oreos. Dip in melted dark chocolate after frying.
Strawberry Cheesecake Twist
Mix 1 tbsp strawberry jam into the cheesecake filling. Top with powdered sugar and fresh strawberries.
Gluten-Free Option
Use gluten-free Oreos and gluten-free wonton wrappers or dough alternatives. Frying time stays the same.
Mini Version
Use mini Oreos and smaller wrappers. Reduce fry time to 1–1.5 minutes per side.
Final Thoughts
Desserts like this aren’t about restraint—they’re about joy. And if we’re honest, sometimes joy means ignoring calorie counts and leaning into the sticky, golden, gooey goodness of fried treats. This recipe came from a moment of chaos and turned into a tradition, one sugary Oreo at a time.
If you’re looking for something quick, delightful, and just outrageous enough to spark a few giggles, give these a go. Your kitchen will smell like a fairground, your fingers will be dusted in sugar, and your heart might be just a little fuller, too.
Churro Cheesecake Deep Fried Oreos
Print ThisIngredients
- Oreo cookies (classic or double-stuffed)
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 tsp vanilla extract
- Crescent dough (1 tube) or wonton wrappers
- Oil for frying (vegetable or canola)
- Cinnamon sugar (½ cup sugar + 1 tbsp cinnamon, mixed)
Instructions
Step 1: Make Cheesecake Filling
Beat cream cheese, sugar, and vanilla until smooth and creamy.
Step 2: Prepare the Dough
Press crescent dough seams and cut into squares, or use wonton wrappers as is.
Step 3: Stuff the Oreos
Top an Oreo with cheesecake filling, optionally add another Oreo, and wrap tightly in dough.
Step 4: Heat the Oil
Heat oil to 350°F (175°C) in a deep pan or fryer.
Step 5: Fry the Wrapped Oreos
Fry in batches for 2–3 minutes per side until golden brown.
Step 6: Coat in Cinnamon Sugar
Drain briefly, then roll in cinnamon sugar while still warm.
Step 7: Serve
Cool slightly and enjoy warm.
