- Package of original refrigerated biscuits 8 count
- About 30 oz bottle of vegetable oil for frying
- 8 oz cream cheese
- 1/4 cup white granulated sugar
- 2 Tbsp sour cream
- 2 Tbsp heavy cream
- 3/4 cup powder sugar
- 2 1/2 Tbsp heavy cream
- 10-12 Oreo cookies finely chopped
Preheat oil in a fryer, dutch oven or a medium sauce pot to 340-350°F. (If using a pot on a stove top, I recommend a medium setting.)
Beat cream cheese, sugar, sour cream and 2 Tbsp of heavy cream in a bowl for 2-3 minutes. Transfer cheesecake mixture into a piping bag fitted with a pastry filling tip. Set aside.
Chop Oreo cookies and place them into a wide, shallow bowl. Set aside.
In another wide and shallow bowl, whisk powder sugar and 2 1/2 tbsp of heavy cream until smooth. Set aside.
Open the can of refrigerated biscuits and carefully take them apart. Fry biscuits, 2-3 at a time, until golden brown. Flip to the other side and fry until that side is golden brown as well.
Place some paper towels under a wire rack. Take out cooked doughnuts and place them on the wire rack to cool.
Let doughnuts cool for a couple of minutes. Then, fill each doughnut with some cheesecake mixture from the piping bag.
Dip each doughnut top in the glaze first and then, dip them in crushed Oreo cookies.
Repeat with all the doughnuts.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.