Oreo Cheesecake Stuffed Donut Burger

I promise I didn’t plan to invent the most ridiculous dessert hybrid in my pantry, but here we are: an Oreo Cheesecake Stuffed Donut Burger. I giggled the whole time I assembled these — imagine a pillowy glazed donut sliced like a burger bun, a silky cheesecake “patty” studded with crunchy Oreos, and a drizzle of chocolate like burger sauce for the dramatic reveal. It feels silly and celebratory, the kind of recipe you make when friends drop in unannounced or when you need an excuse to eat dessert with both hands. Prepare for sweet, creamy, crunchy, and ridiculously satisfying bites that clack together like a tiny candy sandwich.

Quick Facts

Yield: Serves 6 (one stuffed donut burger each)
Prep Time: 20 minutes
Cook Time: 0 minutes (no-bake)
Total Time: 1 hour 20 minutes (includes chilling)

Why This Recipe is Awesome

Why make this? Because it’s playful, unexpectedly elegant, and ridiculously easy. You get the pillowy chew of a glazed donut, the silky tang of no-bake cheesecake, and the satisfying crunch of Oreo crumbs all in one handheld bite. It tastes like childhood with a grown-up wink — sweet, creamy, crunchy, and a little over the top. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

6 store-bought glazed donuts (about 3–3.5 oz each)
8 oz cream cheese, softened to room temperature
1/2 cup powdered sugar, sifted
1 tsp pure vanilla extract
2 tbsp heavy cream (plus more if needed)
8 Oreo cookies (or other sandwich cookies), finely crushed
1 tbsp unsalted butter, melted (optional, for mixing with crumbs)
Pinch of fine salt

For the Sauce / Garnish (optional):

1/3 cup chocolate chips, melted (for drizzling)
Extra crushed Oreos or mini chocolate chips for topping
Powdered sugar for dusting (optional)

How I Make It

Step 1:

I start by getting everything ready: I place the 6 glazed donuts on a cutting board and slice each donut horizontally like a little burger bun, leaving a tiny hinge if you like a tidy sandwich. Next, I blitz 8 Oreo cookies in a zip-top bag with a rolling pin or pulse them in a food processor until I get a mix of fine crumbs and a few crunchy bits for texture. If I want a sturdier crumb layer, I stir in 1 tbsp melted butter — it smells warm and slightly toasty and helps the crumbs stick.

Step 2:

I make the no-bake cheesecake filling: I beat the 8 oz cream cheese with 1/2 cup powdered sugar, 1 tsp vanilla, and a pinch of salt until smooth and creamy. Then I whisk 2 tbsp heavy cream to soft peaks and fold it into the cream cheese mixture with a spatula. I taste and add another drizzle of cream or a touch more sugar if I want extra sweetness. The filling should feel silky and spoonable, not runny.

Step 3:

Next comes assembly: I spoon or pipe about 1/4 to 1/3 cup of the cheesecake filling onto the bottom half of each donut, pressing gently to form a rounded “patty.” I scatter a tablespoon or two of the crushed Oreos over the filling so each bite gives that crunchy pop. I close the donut with the top half and press gently so the filling meets the edges. The kitchen fills with vanilla and cookie scent — pure, happy chaos.

Step 4:

I arrange the stuffed donuts on a tray and chill for 1 hour so the filling firms up and the flavors meld. If you’re impatient like me, pop them in the freezer for 20–30 minutes for a quicker set, but check after 20 minutes so they don’t get rock hard. When the filling firms, the donuts hold their burger shape and bite into a creamy center with crunchy Oreo surprises.

Step 5:

For finishing touches I warm 1/3 cup chocolate chips in 15-second bursts in the microwave, stir until glossy, and drizzle over each donut burger. I scatter extra crushed Oreos and maybe a dusting of powdered sugar for contrast. Let the chocolate set a few minutes, then serve immediately — the contrast between warm chocolate and chilled cheesecake tastes like a dream.

Pro Tips

Keep the cream cheese at room temperature so it blends silky with no lumps. I pop it out 30 minutes before starting.
If the filling feels thin, chill it 10–15 minutes before piping so it holds shape better.
Don’t overwhip the heavy cream; stop at soft peaks. Overwhipping makes the filling grainy.
Use a piping bag or zipper bag with the corner snipped for neater assembly and less mess.

Common Mistakes to Avoid

Skipping preheating: Classic rookie move. It changes texture and bake time.
Overmixing: Leads to dense or chewy results. Mix until just combined.
Guessing cook time: Always use visual cues or a timer, not just vibes.
Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

Swap heavy cream for full-fat coconut cream for a dairy-free cheesecake; expect a coconut hint in flavor.
Use gluten-free donuts and gluten-free sandwich cookies to make this gluten-free; texture stays similar but choose a dense gluten-free donut for structure.
Substitute Oreo with Biscoff cookies for a caramelized twist — it changes flavor but keeps the crunch.
For lower fat, use Neufchâtel or reduced-fat cream cheese, but expect a slightly less creamy mouthfeel.

Variations & Tips

Drizzle salted caramel instead of chocolate for a sweet-salty combo.
Make mini versions with donut holes for party bites — faster chilling and cuter presentation.
Stir 1–2 tbsp peanut butter into the filling for a cookies-and-peanut-butter vibe.
Add a thin layer of strawberry jam under the cheesecake for a fruity surprise.
For a boozy adult treat, fold 1 tsp coffee liqueur into the filling.
Toast the donut tops briefly under a broiler (watch closely) for caramelized edges and smoky aroma.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?: Yes! Assemble the stuffed donut burgers and store them in an airtight container in the fridge for up to 24 hours. For longer storage, freeze them on a tray until firm then move to a container for up to 1 month; thaw in the fridge before serving.
Can I double the recipe?: Sure thing. Double everything and work in batches so you don’t crowd your workspace or overmix the filling. You may need two trays to chill them all evenly.
Can I substitute butter with oil?: Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you must, and note the crumbs will taste a bit different and less rich.
How do I know it’s done?: Since this is no-bake, look for a filling that feels cooled and slightly firm to the touch after 1 hour chill. The donut should hold its shape when you pick it up without the filling oozing out.
What if I don’t have ingredient X?: Short on Oreos? Use chocolate chip cookies or graham crackers for different textures. No heavy cream? Use chilled full-fat coconut milk and whip the thick part only.

How I Like to Serve It

I love serving these at an informal get-together with coffee or a cold milkshake — they pair perfectly with both. For a birthday, I stack two mini versions for extra drama. On a cozy night in, I pair one with a big mug of hot cocoa and a cheesy movie; for summer BBQs, they act as a cheeky dessert that gets people talking.

Notes

Store in the fridge up to 24 hours in an airtight container. Freeze for longer storage; thaw in the fridge before serving.
No meat here, so no internal safe-cooking-temp needed — but remember 165°F for poultry when you’re grilling the main dish for dinner!

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! These Oreo Cheesecake Stuffed Donut Burgers feel silly and special, and I guarantee they’ll make your snack drawer history.