Cream Cheese Blintzes with OREO

Cream Cheese Blintzes with OREO

Sweet cheese-filled dessert blintzes made with OREO Base Cake and OREO cookie pieces, drizzled with a cream cheese sauce.


  • Blintzes
  • 7-1/4 oz. whole milk
  • 4-3/4 oz. water
  • 4-1/2 oz. eggs
  • 4 oz. OREO Base Cake
  • 1/4 tsp. vanilla extract
  • 1-3/4 oz. unsalted butter, melted

  • Cream Cheese Sauce
  • 8 oz. cream cheese, room temperature
  • 4-1/2 oz. heavy cream
  • 1-1/2 oz. powdered sugar
  • 1 oz. whole milk
  • 1/8 oz. vanilla extract

  • OREO Blintz Filling
  • 6-1/4 oz. cream cheese, room temperature
  • 2-1/2 oz. ricotta cheese
  • 1 oz. eggs
  • 1/2 oz. powdered sugar
  • 2-1/2 oz. OREO Medium Cookie Pieces

Nutrition per serving

  • Calories


  • Total fat

    72 g

  • Saturated fat

    39 g

  • Trans fat

    2.5 g

  • Cholesterol

    325 mg

  • Sodium

    720 mg

  • Carbohydrate

    57 g

  • Dietary fiber

    2 g

  • Sugars

    36 g

  • Protein

    19 g

  • Vitamin A

    70 %DV

  • Vitamin C

    0 %DV

  • Calcium

    20 %DV

  • Iron

    25 %DV


Blintzes: Blend all ingredients, except butter, in blender until smooth. Cover. Refrigerate 1 hour.

To prepare blintzes, heat 9-inch nonstick pan on medium heat. For each blintz, pour 2 oz. batter into pan, swirling to spread evenly. Cook 1 min.; turn over and cook 1 additional min. Remove from pan and cool on parchment paper-lined sheet pan. Cover with second piece of parchment until ready to assemble. Repeat with remaining batter.

Cream Cheese Sauce: Whisk all ingredients until smooth and well blended. Spoon into pastry bag fitted with a small plain tip. Refrigerate until ready to use, or up to 4 hours.

OREO Blintz Filling: Combine all ingredients, except cookie pieces, until well blended. Fold in cookies.

Assembly: Preheat standard oven to 400°F. Place one #40 scoop Filling on lower third of each Blintz. Fold bottom edge up and over Filling. Fold in sides and roll up to form a "package", ending with seam-side down. Place on parchment paper-lined sheet pan. Repeat with remaining Blintzes and Filling.

For each serving, heat an ovenproof skillet on medium heat. Brush with melted butter. Add 3 filled blintzes. Cook 2 min. on each side or until crisp. Transfer skillet to oven.

Bake 10 to 12 min. or until internal temperature registers 160°F and Filling is set. Transfer blintzes to serving plate. Drizzle with 3 Tbsp. Cream Cheese Sauce.



  • Blintz batter can be prepared ahead of time. Refrigerate up to 24 hours before using.

Alternate Baking:

  • For convection oven, reduce temperature to 375°F.