Oreo Cheesecake Cookies

These Oreo Cheesecake Cookies combine two dessert favorites—cookies and cheesecake—into one irresistible treat. With a soft, chewy Oreo cookie exterior and a creamy cheesecake center, these cookies are indulgent, flavorful, and perfect for sharing (or not).

Why You’ll Love This Recipe

These cookies are a dream come true for Oreo and cheesecake lovers. The contrast between the rich, tangy cheesecake filling and the deeply flavored Oreo cookie dough makes for an incredibly satisfying bite. They’re perfect for parties, holidays, or simply when you’re craving something a little extra. Plus, they’re freezer-friendly and stay chewy even after cooling.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cheesecake filling:

Cream cheese, room temperature
White granulated sugar
Pure vanilla extract

For the Oreo cookies:

All-purpose flour
Baking soda
Baking powder
Salt
Unsalted butter, melted and cooled
Brown sugar, packed (light or dark)
White granulated sugar
Pure vanilla extract
Large eggs, room temperature
Oreo pieces (roughly 12 Oreos)
Oreo crumbs (roughly 5 Oreos)

directions

Cheesecake Filling:

In a small bowl, beat cream cheese, sugar, and vanilla using a hand mixer on high speed for 1 minute until smooth.
Line a cookie sheet with wax paper and scoop out cheesecake dollops using a ½ tablespoon. Freeze for at least 30 minutes.

Oreo Cookies:

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Blend Oreo pieces and crumbs in a food processor until well combined.
In a large mixing bowl, beat melted butter, brown sugar, and granulated sugar on high speed for 2 minutes until fluffy.
Add vanilla extract and eggs. Mix on medium speed until fully combined.
Add dry ingredients and mix on low speed until just incorporated. Stir in the Oreo crumbs and pieces.
Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper and let the dough rest for 10 minutes.
Scoop dough using a large cookie scoop. Press a hole in the center, insert a cheesecake filling dollop, and cover with additional dough.
Place 6 cookies per sheet and bake one tray at a time for 13–15 minutes until edges are lightly golden.
Press additional Oreo pieces into the warm cookies if desired. Let cookies sit for 5 minutes, then transfer to a cooling rack. Chill fully in the refrigerator before serving.

Servings and timing

Servings: 16 large cookies
Prep Time: 45 minutes
Cook Time: 14 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 29 minutes
Calories: Approximately 323 kcal per cookie

Variations

Mini cookies: Use a smaller scoop for bite-sized versions. Adjust bake time to 10–12 minutes.
Chocolate drizzle: Drizzle melted white or dark chocolate over cooled cookies for extra decadence.
Flavor twist: Use flavored Oreos (like mint or peanut butter) to create unique variations.
Gluten-free: Substitute with a gluten-free flour blend and use gluten-free sandwich cookies.

storage/reheating

Store cookies in an airtight container in the refrigerator for up to 5 days. For best texture, allow them to sit at room temperature for 10–15 minutes before serving. They can also be frozen for up to 2 months; thaw in the fridge overnight or at room temperature for a few hours. Reheating is not recommended as it may alter the cheesecake center.

FAQs

What type of Oreos should I use?

Regular Oreo cookies work best. However, you can experiment with flavored varieties if desired.

Can I use store-bought Oreo crumbs?

Yes, pre-packaged Oreo crumbs can be used for convenience. Just be sure they are finely ground.

Do I have to chill the cheesecake filling?

Yes, freezing the cheesecake filling makes it easier to stuff the cookies and helps retain the creamy texture during baking.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can be used in a pinch.

Why do the cookies need to cool in the fridge?

Chilling helps set the cheesecake center and enhances the chewy texture of the cookies.

Can I freeze the dough?

Yes, assemble the cookie dough with the filling, then freeze. Bake directly from frozen, adding 1–2 extra minutes to the baking time.

How do I make them extra soft?

Avoid overbaking, and ensure you let the dough rest before baking to help retain moisture.

Can I make these without a mixer?

Yes, but a hand mixer makes creaming the butter and sugars much easier. For best results, use one.

How can I make the cheesecake center thicker?

Chill the filling for a longer period or reduce the sugar slightly to achieve a firmer consistency.

Are these cookies overly sweet?

The cookies are rich but balanced by the tanginess of the cheesecake. You can reduce sugar slightly if preferred.

Conclusion

These Oreo Cheesecake Cookies are the ultimate indulgence for cookie and cheesecake lovers alike. With a soft, chewy cookie shell and a luscious cheesecake center, they’re a delightful twist on two classic desserts. Easy to prepare and even easier to devour, they’re sure to become a staple in your baking routine.