Deep-Fried Oreo Cheesecake bites

Ingredients

For the Cheesecake Filling:
4 oz (115g) cream cheese, softened
2 tbsp powdered sugar
½ tsp vanilla extract
12 Oreo cookies (regular or double-stuff)
For the Batter:
1 cup (125g) all-purpose flour
1 tbsp granulated sugar
1 tsp baking powder
¼ tsp salt
1 large egg
½ cup (120ml) milk
1 tsp vanilla extract
Oil, for frying (vegetable or canola oil works well)
For Serving:
Powdered sugar, for dusting
Chocolate sauce or caramel sauce (optional)
Whipped cream (optional)

Instructions

1. Prepare the Cheesecake Filling:
In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Carefully twist apart the Oreo cookies. Spread about 1 teaspoon of the cheesecake filling onto the cream side of one Oreo half, then sandwich it back together with the other half. Repeat with the remaining Oreos.

2. Make the Batter:
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the egg, then whisk in the milk and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.

3. Heat the Oil:
In a deep skillet or pot, heat about 2 inches of oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.

4. Coat and Fry the Oreos:
Dip each cheesecake-stuffed Oreo into the batter, ensuring it’s fully coated. Carefully place the coated Oreos into the hot oil, frying 2-3 at a time to avoid overcrowding. Fry for 1-2 minutes, or until golden brown, flipping halfway through.

Use a slotted spoon to remove the fried Oreos and transfer them to a paper towel-lined plate to drain excess oil.

5. Serve:
Dust the fried Oreos generously with powdered sugar. Serve warm with chocolate sauce, caramel sauce, or whipped cream for dipping, if desired.