Fried doughnuts usually mean waiting on yeast, but canned biscuits skip all that. You get the same crisp, flaky crust in minutes, and that structure is what holds a creamy cheesecake filling without going soggy. These oreo cheesecake doughnuts are a shortcut that actually works, as long as you don’t overcrowd the oil.
The real trick is timing: fry them hot enough to stay dry, let them cool just until you can handle them, then pipe the filling while the dough is still warm enough to absorb a little tangy cream. The glaze sets tacky fast, so the crushed cookie coating sticks.
It’s a balance of temperatures and textures that’s forgiving once you know what to look for.
Refrigerated Biscuit Dough
Canned biscuits are the shortcut here. They’re pre-made laminated dough, so they fry up crisp on the outside and stay tender inside, with those flaky layers you’d expect from a yeast doughnut but without the wait. No proofing, no kneading.
The layers also give structure that holds the cheesecake filling without turning soggy. You get that fried-doughnut texture in minutes, straight from the can to the oil.
Tangy Cream Cheese Filling
Cheesecake filling needs to cut through the sweetness of the Oreo coating and glaze. Cream cheese and sour cream bring tang.
The sugar and heavy cream make it smooth enough to pipe, but it’s not baked, so it stays creamy. That cool, rich contrast with the warm fried dough is what makes each bite work. No cooking needed, just beat it until fluffy and pipe it in.
Crushed Oreo Coating
The Oreo coating adds crunch and a visual finish. For it to stick, the glaze is key, it acts as the glue. Crush the cookies finely so the crumbs adhere evenly and don’t fall off in big chunks.
The coarse texture against the soft doughnut and creamy filling gives a satisfying bite. No need for anything fancy; fine crumbs and a dip do the job.
Frying Temperature Matters
Oil at 340 to 350°F is the sweet spot. Too hot and the outside burns before the inside cooks through, you’ll see dark spots but a raw center. Too cool and the dough soaks up oil, turning greasy.
Fry in batches of 2 to 3 to keep the temperature steady. You want that golden-brown crust with a fully cooked interior, and the right temp gets you there without guesswork.
Prep: 15 min · Cook: 20 min · Total: 35 min · Servings: 8 · Calories: 480 kcal
Ingredient Notes for Oreo Cheesecake Doughnuts
Original refrigerated biscuits: One 16.3 oz can gives exactly 8 biscuits; use the flaky layer kind, not buttermilk.
Cream cheese: Full fat block cream cheese, softened. Low fat or spreadable will be too loose to pipe.
Oreo cookies: Finely crush 10-12 cookies for the coating; remove filling or leave it, both work.
Heavy cream: Two separate amounts: 2 Tbsp for the filling, 2 1/2 Tbsp for the glaze. Do not swap.
Powdered sugar: Sift before whisking with cream to avoid lumps in the glaze.
I see so many people end up with greasy, soggy doughnuts because they’re afraid of hot oil and fry too low. The outside never sets fast enough, and the oil soaks in like a sponge.
How to Make Oreo Cheesecake Doughnuts
Fry the Biscuits
Drop 2-3 biscuits into 340°F oil. They’ll puff and float. Fry until deep golden brown on the first side, about 90 seconds, then flip.
The second side cooks faster.
Cool Briefly
Move fried doughnuts to a wire rack over paper towels. Let them cool just until you can handle them, about 3 minutes. If too hot, the filling will melt and leak out.
Pipe the Filling
Insert the piping tip into the side of each doughnut and squeeze gently. You’ll feel the doughnut expand slightly. Stop when filling just starts to peek out of the hole.
Glaze and Coat
Dip the top of each filled doughnut into the glaze, letting excess drip off. Immediately press the glazed side into the crushed Oreos. The glaze should feel tacky, not runny.
Oreo Cheesecake Doughnuts
Ingredients
- 16.3 oz can of original refrigerated biscuits (8 biscuits)
- 8 oz cream cheese
- 1/4 cup white granulated sugar
- 2 Tbsp sour cream
- 2 Tbsp heavy cream
- 3/4 cup powdered sugar
- 2 1/2 Tbsp heavy cream
- 10-12 Oreo cookies (finely crushed)
Instructions
Heat oil to 350°F:
Heat oil in a fryer, Dutch oven, or medium saucepan to 340-350°F (171-177°C). On a stovetop, set the heat to medium.Make cheesecake filling:
In a bowl, beat together cream cheese, sugar, sour cream, and 2 Tbsp heavy cream for 2-3 minutes. Spoon the cheesecake filling into a piping bag with a pastry tip. Set aside.Chop Oreo cookies:
Finely chop the Oreo cookies and put them in a wide, shallow bowl. Set aside.Whisk powdered sugar glaze:
In another wide, shallow bowl, whisk powdered sugar with 2 1/2 Tbsp heavy cream until smooth. Set aside.Fry biscuits until golden:
Open the biscuit can and gently separate the biscuits. Fry 2-3 biscuits at a time until golden brown, then flip and fry the other side until golden.Cool doughnuts on rack:
Place paper towels under a wire rack. Move the cooked doughnuts to the rack to cool.Pipe filling into doughnuts:
After a few minutes of cooling, pipe the cheesecake mixture into each doughnut.Dip in glaze and Oreos:
Dip the top of each doughnut first in the glaze, then in the crushed Oreos. Repeat for all doughnuts.
Swapping in These Oreo Cheesecake Doughnuts
Original refrigerated biscuits: Buttermilk or flaky layers variety. Buttermilk biscuits fry up slightly tangier and softer, while flaky layers give more distinct strata. Any canned biscuit works, but the flaky kind best mimics the airy interior you expect from a fried doughnut.
Cream cheese: Full-fat block cream cheese only. Low-fat or spreadable cream cheese has excess water and stabilizers, it will thin out when piped and may leak from the doughnut. Stick with full-fat block for a filling that holds its shape and stays creamy.
Oreo cookies: Double Stuf or golden Oreos. Double Stuf adds extra creme, which can make the coating clump slightly but still sticks fine. Golden Oreos swap chocolate for vanilla cookie crunch, the glaze still adheres, but the overall sweetness shifts.
Both work, just expect a different flavor profile.
All ingredients: Gluten-free or dairy-free alternatives. Canned gluten-free biscuits exist but fry up denser and less flaky, expect a cake-like texture, not the layered pull-apart. Dairy-free cream cheese (like vegan block) pipes well but may be softer; chill the filling before piping.
There’s no direct swap for the heavy cream in the glaze that sets without separating; a full-fat canned coconut cream can work, but the glaze will be thinner and may not set as tacky, causing the Oreo crumbs to fall off.
Tips
- Chill the piping bag with cheesecake filling in the fridge for 10 minutes before injecting; this firms the filling, making it less likely to squirt out uncontrollably and reducing the risk of tearing the warm doughnut.
Storage and Serving
For the best texture, eat the doughnuts within 2 hours of glazing and coating. The coating stays crunchy and the doughnut retains its crisp exterior. After that, the glaze and Oreo crumbs soften from the moisture in the filling and the fridge.
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. They won’t be as crisp, but the filling stays creamy and the doughnuts are still good.
To restore some texture, reheat a doughnut in a 350°F oven for 5 minutes, then re-dip in fresh glaze and crushed Oreos. Don’t microwave; it turns the doughnut soggy. The glaze and coating are best applied fresh, so if making ahead, fry and fill the doughnuts, then store them uncovered in the fridge for up to 1 day.
Glaze and coat just before serving. Freezing is not recommended; the cream cheese filling and glaze won’t hold up.
Frequently Asked Questions
Can I make these doughnuts ahead of time?
Yes, but only partially. Fry and fill the doughnuts up to 1 day ahead, then store them uncovered in the fridge. Glaze and coat them just before serving, the glaze sets tacky and the Oreo crumbs stay crunchy only when fresh.
If you glaze and coat ahead, the coating softens within 2 hours. Reheating in a 350°F oven for 5 minutes can restore some crispness, but you’ll need fresh glaze and crumbs for best results.
Why did my doughnuts turn out greasy?
Most likely the oil temperature dropped below 340°F. When the oil is too cool, the biscuits soak up fat instead of forming a quick, crisp crust. Fry only 2-3 biscuits at a time to keep the temperature steady.
If the oil is at the right temp, the doughnuts should emerge golden and dry, not oily.
How do I pipe the filling without the doughnut breaking?
Insert the piping tip into the side of the doughnut and squeeze gently, stop as soon as you feel the doughnut expand slightly or see filling peek out. If you overfill, the pressure can split the doughnut. Also, let the doughnuts cool for about 3 minutes before piping; if they’re too hot, the filling will melt and the doughnut may tear under pressure.
What’s the difference between these and baked Oreo cheesecake doughnuts?
This recipe uses fried canned biscuits, which gives a crisp, flaky exterior with a tender, layered interior, like a classic yeast doughnut but faster. Baked versions rely on a cake batter and produce a softer, more uniform crumb without the crunchy fried shell. The cheesecake filling is the same tangy, creamy element in both, but the frying adds contrast in texture that baking can’t match.
