Easy Deep-Fried Oreo Cheesecake Bites 

Ingredients

For the Cheesecake Filling:
8 ounces cream cheese, softened
¼ cup powdered sugar
1 teaspoon pure vanilla extract
For Assembly:
8 classic chocolate creme sandwich cookies (like Oreos)
1 can (8 count) refrigerated biscuit dough
For the Glaze and Topping:
1 cup powdered sugar
2 to 3 tablespoons milk
½ teaspoon pure vanilla extract
1 cup crushed chocolate creme sandwich cookies
For Frying:
Vegetable or canola oil, for deep frying

Instructions

Part 1: Prepare the Cheesecake Filling

Make the Filling: In a small mixing bowl, combine the softened cream cheese, ¼ cup of powdered sugar, and 1 teaspoon of vanilla extract. Use a hand mixer or a sturdy spatula to beat the mixture until it is completely smooth, creamy, and free of lumps.

Chill the Filling: Cover the bowl and place it in the refrigerator to chill for at least 15 minutes. This step is crucial, as a firm, cold filling is much easier to handle and less likely to leak out during the wrapping and frying process.

Part 2: Assemble the Bites

Prepare the Dough: Open the can of refrigerated biscuit dough and separate the 8 individual biscuits. On a lightly floured work surface, use a rolling pin or your hands to gently flatten each biscuit into a thin, wide circle, roughly 4 to 5 inches in diameter.

Add the Oreo and Filling: Place one whole chocolate creme sandwich cookie in the center of each flattened biscuit. Top the cookie with a generous spoonful (about 1 to 2 tablespoons) of the chilled cheesecake filling.

Wrap and Seal: Carefully gather the edges of the dough up and over the cookie and filling, bringing them together at the top. Pinch the edges firmly to seal the dough completely, ensuring there are no gaps or holes. Gently roll the sealed ball between your palms to smooth it out. Repeat this process for all 8 biscuits.

Part 3: Fry the Bites

Heat the Oil: Pour enough vegetable or canola oil into a deep, heavy-bottomed pot or deep fryer to reach a depth of about 2 to 3 inches. Attach a deep-fry thermometer to the side of the pot and heat the oil over medium heat until it reaches a steady temperature of 350°F (175°C).

Fry in Batches: Carefully place 2 or 3 of the prepared dough balls into the hot oil, being careful not to overcrowd the pot, which would cause the oil temperature to drop. Fry the bites for 2 to 3 minutes per side, or until they are a deep, even golden brown and puffed up. Use a slotted spoon to turn them gently.

Drain: Once fried, remove the bites with the slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil. Allow them to cool slightly while you prepare the glaze.

Part 4: Glaze and Serve

Make the Glaze: In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract. If the glaze is too thick, add the remaining tablespoon of milk until it reaches a drizzling consistency.

Finish and Serve: Drizzle the glaze generously over the warm fried bites. Immediately sprinkle the crushed chocolate cookie crumbs over the top so they adhere to the glaze. Serve the bites warm for the best texture and flavor experience.