Oreo Cheesecake Doughnuts: A Beginner-Friendly Indulgence

Doughnuts have long been a favorite indulgence, but making them at home can feel intimidating, especially for beginners. Fortunately, this Oreo cheesecake doughnut recipe simplifies the process, allowing anyone to create bakery-quality treats with minimal effort. With a soft, golden-brown exterior, a rich cheesecake filling, and a topping of sweet glaze and crushed Oreo cookies, these doughnuts are a perfect blend of textures and flavors.

Print

This recipe is designed for beginner cooks, using simple store-bought ingredients like refrigerated biscuit dough instead of making the dough from scratch. This shortcut saves time and eliminates the need for complex techniques like proofing yeast or kneading dough. The frying process is straightforward, and with a few helpful tips, even first-time cooks can achieve perfect results.

One of the best aspects of this recipe is its versatility. Whether you are making these doughnuts for a weekend treat, a party, or simply to satisfy a sweet craving, they are sure to impress. The cheesecake filling adds a creamy contrast to the crispy doughnut shell, while the Oreo topping enhances the overall richness. Plus, with alternative ingredient options and beginner-friendly tips, you can easily customize these doughnuts to suit your taste preferences.

Ingredients and Preparation

Essential Ingredients

To ensure the best results, gather the following ingredients before starting:

• 16.3 oz package of refrigerated biscuit dough (8-count) – This eliminates the need to prepare dough from scratch, making the process much easier.
• 8 oz cream cheese – The key ingredient for a rich and creamy cheesecake filling.
• ¼ cup white granulated sugar – Adds sweetness to the cheesecake mixture.
• 2 tbsp sour cream – Provides a slight tang that balances the richness.
• 2 tbsp heavy whipping cream – Helps create a smooth and creamy consistency.
• ¾ cup powdered sugar – Used to make the glaze that coats the doughnuts.
• 2 ½ tbsp heavy whipping cream – Thins out the glaze for easy dipping.
• 10-12 Oreo cookies (finely chopped) – Adds a crunchy, chocolatey topping.
• 30 oz bottle of vegetable oil – Used for frying the doughnuts.

Alternative Ingredients

• Dough substitute: If refrigerated biscuit dough is unavailable, you can use pre-made pizza dough or puff pastry as an alternative.
• Filling variation: For a different twist, replace the cheesecake filling with vanilla or chocolate pudding.
• Topping choices: Instead of Oreos, try crushed graham crackers, toasted coconut, or chocolate shavings.
• Dairy-free option: Substitute cream cheese with a plant-based alternative and use coconut cream instead of heavy whipping cream.

Step-by-Step Instructions

1. Preparing the Frying Oil

In a fryer, Dutch oven, or medium saucepan, heat the vegetable oil to 340-350°F. Maintaining this temperature is crucial for even frying. If the oil is too hot, the doughnuts will brown too quickly on the outside while remaining raw inside. If it is too cool, they will absorb excess oil and become greasy. Using a meat thermometer helps keep the temperature steady.

2. Making the Cheesecake Filling

In a mixing bowl, beat the cream cheese, granulated sugar, sour cream, and 2 tablespoons of heavy whipping cream for 2-3 minutes until smooth. The mixture should be creamy and lump-free. Transfer the filling to a piping bag fitted with a pastry filling tip. If you do not have a piping bag, use a ziplock bag and snip off a small corner for piping. Set the filling aside.

3. Preparing the Toppings

Chop the Oreo cookies into fine crumbs and place them in a wide, shallow bowl. This will be used for coating the tops of the doughnuts. In another bowl, whisk together the powdered sugar and 2 ½ tablespoons of heavy whipping cream until smooth to create the glaze. Both toppings should be ready before frying so you can assemble the doughnuts while they are still warm.

4. Frying the Doughnuts

Open the can of refrigerated biscuit dough and separate each biscuit. Carefully place two to three biscuits at a time into the hot oil. Fry until golden brown on one side, then flip and fry the other side. This should take about 1-2 minutes per side. Use a slotted spoon to remove the doughnuts and place them on a wire rack lined with paper towels to drain excess oil.

5. Filling the Doughnuts

Allow the doughnuts to cool slightly for a few minutes, but not completely. If they are too hot, the filling may melt and become runny. Using the prepared piping bag, insert the tip into each doughnut and squeeze a small amount of cheesecake filling inside. Be careful not to overfill, as this can cause the doughnut to split.

6. Glazing and Topping

Dip the tops of each filled doughnut into the prepared glaze, allowing any excess to drip off. Then, immediately press the glazed portion into the crushed Oreo cookies, ensuring an even coating. Repeat for all the doughnuts.

Beginner Tips and Notes

Frying Tips for Best Results

• Always maintain the oil temperature between 340-350°F to ensure even cooking. If the oil cools too much, the doughnuts will absorb excess oil and become greasy.
• Avoid overcrowding the pan, as this can lower the temperature and result in uneven frying. Fry in small batches for the best consistency.
• If the doughnuts brown too quickly, lower the heat slightly and allow the oil temperature to stabilize before continuing.

Cheesecake Filling Tips

• If the filling seems too thick to pipe, add an extra tablespoon of heavy cream and mix until it reaches a pipeable consistency.
• To prevent the filling from leaking out, use a small knife or skewer to create a hole in the doughnut before piping. This allows for a smoother insertion.
• For an extra creamy texture, let the cheesecake mixture sit at room temperature for a few minutes before piping.

Glazing and Topping Tips

• For a smoother glaze, sift the powdered sugar before mixing it with the heavy cream.
• If the glaze thickens too much while assembling, add a few drops of cream and whisk to restore its smooth texture.
• When coating with Oreos, press gently to avoid breaking the delicate doughnuts.

Serving Suggestions

These Oreo cheesecake doughnuts are best enjoyed fresh while the exterior is still crispy and the filling is creamy. However, they can also be stored and enjoyed later with a few adjustments.

Pairing Ideas

• Serve with a glass of cold milk, hot coffee, or a milkshake for an extra indulgent treat.
• Pair with fresh berries or a drizzle of chocolate sauce for added flavor.
• Enjoy alongside a scoop of vanilla or cookies and cream ice cream for a dessert combination.

Storage Tips

• Store leftovers in an airtight container at room temperature for up to 24 hours.
• For longer storage, refrigerate the doughnuts for up to 3 days. To maintain texture, warm them slightly in the microwave for 10-15 seconds before serving.
• Avoid freezing, as the cheesecake filling may alter in texture upon thawing.

Final Thoughts: A Fun and Rewarding Recipe for Beginners

Making homemade doughnuts may seem complex, but this recipe simplifies the process with store-bought dough and easy-to-follow steps. With just a bit of patience and attention to frying techniques, anyone can achieve perfectly golden, deliciously filled doughnuts.

This recipe is also a great opportunity for beginner cooks to practice essential kitchen skills such as temperature control, mixing smooth fillings, and assembling desserts. The results are rewarding, as these doughnuts rival any bakery version with their rich flavors and satisfying textures.

Whether making these as a weekend treat or for a special gathering, they are sure to be a hit. Give this recipe a try and share your experience with others. Experiment with different fillings and toppings to make them your own. With a little practice, you will find that making gourmet-style doughnuts at home is easier than you ever imagined.