These Oreo cheesecake cookies are super chewy Oreo cookies. These Oreo cookies are stuffed with cheesecake filling. They are an easy dessert and the cheesecake filling is super simple to make.
These Oreo cheesecake cookies are decadent cookies that Oreo lovers will fall in love with. They combine Oreo chewy cookies with a delicious cheesecake filling. They are the best Oreo cheesecake cookies and surprisingly easy to make!
Why This Recipe Works
- Oreo flavor- These cookies celebrate Oreo flavor with chocolate and cream together.
- Cheesecake filling- The cheesecake filling is even better than Oreo filling and makes these cookies taste amazing.
- Easy recipe- This easy cookie recipe is simple to make even with the cheesecake filling. It is simply beat and frozen before stuffing the cookies.
- Soft cookies- These Oreo cheesecake cookies have crisp edges to go with soft and satisfying cheesecake centers. They are so hard to put down.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Cream Cheese- Pull this out 2 hours before baking to get to room temperature.
- Unsalted butter- Melt this before you need it so it has time to cool to room temperature.
- Brown sugar- I used light brown sugar for this, but dark will work as well.
- Large Eggs- Pull these out 2 hours before baking to get them to room temperature.
- Oreos- This recipe is for regular Oreos. Do not use Double Stuff Oreos as they have more moisture. For the crumbs you can blend until you have fine crumbs, but for the pieces simply pulse the Oreos until you have chunks of Oreo about the size of a dime.
Step By Step Instructions - Cheesecake Filling
Here is how to make and bake the Cheesecake filling for the Oreo cheesecake cookies. This recipe requires an electric mixer. I recommend a hand mixer for convenience, but a stand mixer with paddle attachment will work well.
STEP 1: Beat cheesecake. Use a small bowl and a hand mixer to beat the cream cheese, sugar, and vanilla extract on high speed for 1 minute.
STEP 2: Set on sheet. Line a cookie sheet with wax paper. Then, scoop ½ tablespoon dollops of cheesecake onto the sheet.
STEP 3: Freeze. Place the sheet in the freezer for at least 30 minutes to freeze the cheesecake filling dollops.
Step By Step Instructions - Oreo Cheesecake Cookies
Here is how to make and bake the Oreo cheesecake cookies.
STEP 1: Dry ingredients. Mix the all purpose flour, baking soda, baking powder, and salt together in a medium bowl.
If you have not blended your Oreo pieces and crumbs yet, use a food processor to prepare them now.
STEP 2: Wet ingredients. Use a mixer to beat the melted butter, brown sugar, and white sugar together on high speed for 2 minutes. Then, add the vanilla extract and eggs and mix on medium speed until it is fully combined.
STEP 3: Combine. Add the dry ingredients to the wet ingredients and mix them in on low speed until they are just combined. Next, add the Oreo pieces and Oreo crumbs and mix them in on low speed.
STEP 4: Prep. Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Meanwhile, let the cookie dough rest for 10 minutes.
STEP 5: Scoop. Use a large cookie scoop (2 tablespoon or 2 oz) to scoop the cookie dough. While the ball of dough is in the scoop press your thumb into the center to create a hole. Place a cheesecake ball inside and close the dough over the hole.
STEP 6: Bake cookies. Place 6 cookie dough balls per prepared baking sheet. Then, bake 1 baking tray at a time for 13-15 minutes. The cookies are done baking when the edges are lightly golden brown.
STEP 7: Cool. As soon as the cookies come out of the oven place Oreo pieces on top. Then, let them sit in the hot baking pan for 5 minutes before transferring them to a cooling rack to cool completely. Then, chill the cookies in the fridge as they are best when cold.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- For best results the cookies should be slightly underdone when coming out of the oven, because they will continue to cook as they cool.
No, smaller cookies will not hold the filling well. I recommend simply cutting the cookies in half for smaller portions.
I don't recommend freezing these dough balls. Since the centers are supposed to be frozen and the dough is not it would be challenging to thaw the dough without thawing the filling prior to baking.
Yes you can. However, I recommend making them into balls of dough, but not filling them first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before filling and baking.
Storing and Freezing
Store the Oreo cheesecake cookies in the refrigerator in an airtight container up to 5 days.
Freeze the baked cookies in an airtight freezer-safe container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Oreo Cheesecake Cookies
- 8 oz Cream Cheese room temperature
- 3 tablespoon White granulated sugar
- 1 teaspoon Pure vanilla extract
- 3 cups All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 ½ cups Oreo pieces 12 Oreos
- ½ cup Oreo crumbs 5 Oreos
- In a small bowl, using a hand mixer, beat the cream cheese, sugar, and vanilla on high speed for 1 minute.8 oz Cream Cheese, 3 tablespoon White granulated sugar, 1 teaspoon Pure vanilla extract
- Line a cookie sheet with wax paper. Use a ½ tablespoon to scoop cheesecake dollops.
- Place in the freezer for at least 30 minutes.
- In a medium bowl, mix the flour, baking soda, baking powder, and salt. Set aside. Use a food processor to blend the Oreo pieces and Oreo crumbs.3 cups All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder, 1 teaspoon Salt, 1 ½ cups Oreo pieces, ½ cup Oreo crumbs
- Using a mixer, beat the melted butter, brown sugar, and sugar on high speed for 2 minutes. Add in the vanilla and eggs and mix on medium until combined.1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients and mix on low speed until just combined. Add in the Oreo pieces and Oreo crumbs and mix until combined.
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes.
- Use a large cookie scoop (2 oz or 2 TBSP) to scoop the cookie dough. While the dough is still in the scoop, use your thumb to press a hole into the dough. Place a cheesecake dollop in the hole and cover the hole back up with dough.
- Place 6 cookie dough balls per cookie sheet. Bake one sheet at a time. Bake for 13-15 minutes. Bake until the the edges are lightly golden.
- Top the warm cookies with Oreo pieces. Let it sit on the hot pan for 5 minutes. Then, transfer to a cooling rack to cool completely. Place the cooled cookies in the fridge. They taste best in the fridge and cooled.