Oreo Cheesecake Cookies Recipe

Introduction

Oreo Cheesecake Cookies combine the rich creaminess of cheesecake with the classic crunch of Oreo cookies in a soft, irresistible treat. These cookies are perfect for anyone who loves a sweet, indulgent dessert with a fun twist.

Ingredients

• 8 oz cream cheese (room temperature)
• 3 tbsp white granulated sugar (for cheesecake filling)
• 1 tsp pure vanilla extract (for cheesecake filling)
• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter (melted and cooled)
• 1 cup brown sugar (packed, light or dark)
• 1/2 cup white granulated sugar (for cookie dough)
• 1 tsp pure vanilla extract (for cookie dough)
• 2 large eggs (room temperature)
• 1 1/2 cups Oreo pieces (about 12 Oreos)
• 1/2 cup Oreo crumbs (about 5 Oreos)

Instructions

1. Step 1: Prepare the cheesecake filling by beating the cream cheese, 3 tablespoons of sugar, and 1 teaspoon vanilla extract on high speed with a hand mixer until smooth and creamy, about 1 minute.
2. Step 2: Line a cookie sheet with wax paper and use a half tablespoon measuring spoon to scoop dollops of the cheesecake mixture. Place them on the sheet and freeze for at least 30 minutes to firm up.
3. Step 3: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. Use a food processor to blend the Oreo pieces and Oreo crumbs until coarse.
4. Step 4: In a large bowl, beat the melted butter, brown sugar, and 1/2 cup sugar on high speed for 2 minutes until smooth. Add the vanilla and eggs, then mix on medium speed until combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Fold in the processed Oreo pieces and crumbs.
6. Step 6: Preheat the oven to 350℉ (175℃). Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes at room temperature.
7. Step 7: Using a large cookie scoop (about 2 ounces or 2 tablespoons), scoop cookie dough balls. Press your thumb into the center of each dough ball to create a hole. Place a frozen cheesecake dollop in each hole, then cover it with dough, sealing it from above.
8. Step 8: Arrange 6 cookie dough balls per cookie sheet. Bake one sheet at a time in the preheated oven for 13 to 15 minutes, until the edges are lightly golden.
9. Step 9: Immediately after baking, top the warm cookies with additional Oreo pieces if desired. Let them rest on the hot baking sheet for 5 minutes, then transfer to a cooling rack.
10. Step 10: Once completely cool, place the cookies in the refrigerator to chill before serving for best texture and flavor.

Tips & Variations

• For extra richness, use full-fat cream cheese and unsalted butter.
• Try substituting different flavored sandwich cookies if Oreos aren’t your favorite.
• Make sure the cream cheese is fully softened to avoid lumps in the filling.
• Press the cheesecake filling firmly into the dough to prevent it from leaking during baking.

Storage

Store cooled Oreo Cheesecake Cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months; thaw in the fridge before enjoying. To reheat, warm gently in the microwave for 10-15 seconds or let them come to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold cream cheese for the filling?

It’s best to use room temperature cream cheese to ensure the filling is smooth and easy to beat. Cold cream cheese may result in lumps and uneven texture.

How do I prevent the cheesecake filling from leaking out while baking?

Make sure to press the frozen cheesecake dollop firmly into the cookie dough and seal the dough completely around it. Freezing the filling beforehand also helps it hold its shape during baking.

Oreo Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.4 from 98 reviews

Delight in these delicious Oreo Cheesecake Cookies that feature a creamy cheesecake filling encased in rich, chewy Oreo-studded cookie dough. Baked to perfection with a crisp edge and soft center, these cookies are a perfect treat for Oreo lovers and cheesecake fans alike, combining two classic desserts into one irresistible bite.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 15 minutes per batch
• Total Time: 1 hour 10 minutes
• Yield: Approximately 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 8 oz Cream Cheese (room temperature)
• 3 TBSP White granulated sugar
• 1 tsp Pure vanilla extract

Cookie Dough

• 3 cups All-purpose flour
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• 1 tsp Salt
• 1 cup Unsalted butter (melted and cooled)
• 1 cup Brown sugar (packed light or dark)
• 1/2 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 2 Large eggs (room temperature)
• 1 1/2 cups Oreo pieces (about 12 Oreos)
• 1/2 cup Oreo crumbs (about 5 Oreos)

Instructions

1. Prepare Cheesecake Filling: In a small bowl, use a hand mixer to beat the cream cheese, white sugar, and vanilla extract on high speed for 1 minute until smooth and creamy.
2. Scoop Cheesecake Filling: Line a cookie sheet with wax paper. Use a 1/2 tablespoon scoop to portion out small dollops of the cheesecake filling onto the sheet.
3. Freeze Filling: Place the cheesecake dollops in the freezer for at least 30 minutes to firm up before using.
4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
5. Process Oreos: Use a food processor to blend the Oreo pieces and crumbs until roughly mixed but still chunky.
6. Beat Wet Ingredients: In a large bowl, using a mixer, beat the melted butter, brown sugar, and white sugar on high speed for 2 minutes. Add vanilla extract and eggs, and mix on medium speed until fully combined.
7. Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
8. Add Oreos: Fold in the processed Oreo pieces and crumbs until evenly distributed throughout the dough.
9. Rest Dough: Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes.
10. Scoop Cookies: Use a large cookie scoop (about 2 oz or 2 tablespoons) to scoop cookie dough balls onto the prepared sheets. Using your thumb, press a hole into each dough ball.
11. Insert Cheesecake Filling: Place a frozen cheesecake dollop into the hole in the cookie dough ball. Gently cover the hole back up with the surrounding dough, sealing the filling inside.
12. Bake Cookies: Place 6 cookie dough balls on one cookie sheet. Bake one sheet at a time for 13-15 minutes, until edges are lightly golden but centers remain soft.
13. Cool and Add Topping: Immediately top the warm cookies with extra Oreo pieces. Let cookies rest on the hot baking sheet for 5 minutes.
14. Transfer to Cooling Rack: Move cookies to a cooling rack to cool completely.
15. Chill Cookies: Once cooled, place the cookies in the refrigerator to chill before serving for best flavor and texture.

Notes

• Be sure cream cheese and eggs are at room temperature for smooth mixing.
• Freezing the cheesecake filling helps it hold shape inside the cookie during baking.
• Do not overbake cookies; remove when edges are lightly golden to keep centers soft.
• For easier scooping and forming, chill the dough if it becomes too soft.
• Store cookies chilled in an airtight container; consume within 5 days for freshness.

Keywords: Oreo cookies, cheesecake cookies, Oreo cheesecake, homemade cookies, dessert recipes, baked cookies, cream cheese filling