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

  • 7¼ oz. whole milk
  • 4¾ oz. water
  • 4½ oz. eggs
  • 4 oz. OREO Base Cake
  • ¼ tsp. vanilla extract
  • 1¾ oz. unsalted butter, melted

  • Cream Cheese Sauce

  • 8 oz. cream cheese, room temperature
  • 4½ oz. heavy cream
  • 1½ oz. powdered sugar
  • 1 oz. whole milk
  • ⅛ oz. vanilla extract

  • OREO Blintz Filling

  • 6¼ oz. cream cheese, room temperature
  • 2½ oz. ricotta cheese
  • 1 oz. eggs
  • ½ oz. powdered sugar
  • 2½ oz. OREO Medium Cookie Pieces

Nutrition per serving

Calories930 Total fat72 gSaturated fat39 gTrans fat2.5 gCholesterol325 mgSodium720 mgCarbohydrate57 gDietary fiber2 gProtein19 gVitamin A70 %DVVitamin C0 %DVCalcium20 %DVIron25 %DV

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.


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.

© Mondelēz International group