Oreo Cheesecake Cookies are made from scratch with just six ingredients! Filled with crushed Oreos, these fluffy, chocolatey cookies have a soft and creamy inside that are perfect for the Oreo cookie lover.
Cheesecake Oreo Cookies
I love making Oreo desserts. My Oreo Dip, No Bake Oreo Bon Bons, and Golden Oreo Sand Pudding are all pretty popular but I wanted to incorporate what is arguably the best cookie into an even better cookie.
Crushing them up and combining them into a cream cheese base was a really good idea.
These delicious cookies are rich, creamy and soft on the inside with a slight crunch on the outside thanks to all the Oreo cookie crumbs.
If an Oreo and a cheesecake had a baby, it would be these cookies. Oreo cheesecake in cookie form.
Watch me make them on Instagram!
Why you’ll love these easy Oreo Cheesecake Cookies
Easy Cookie Recipe – With only six ingredients and a few minutes of prep time, anyone can make this recipe!
Large Batch – This recipe makes approximately 35 cookies so it is perfect for any special occasion or even a Christmas cookie exchange.
So much flavor! – These cookies are light and fluffy thanks to the cream cheese filling but also filled with crushed oreo cookies ensuring you get so much Oreo in each bite! Perfect for an Oreo lover.
Equipment you’ll need
- Mixing Bowls – You’ll need a large mixing bowl to make the dough and a medium bowl to house the crushed cookies, or just leave them in the freezer bag you crush them in.
- Hand Mixer – I almost always opt for my electric mixer but you could also use a stand mixer if that is your preference.
- Mini Food Processor – You can crush the cookies either in a ziploc bag with a rolling pin or pulse them in a food processor a few times.
- Cookie Scoops – I have a variety of sizes but you’ll need a medium cookie scoop (approx. 2 tablespoons) for these cookies.
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Oreos – One package of Oreo cookies, which is approximately 35 cookies. I used original Oreos but they come in so many flavors now, you can switch up the flavor of these cookies by trying something new.
- Cream Cheese – One block (8 oz.) of full fat cream cheese, softened to room temperature. I have not tested with low fat cream cheese.
- Butter – Unsalted butter generally works best in baking recipes but I like to use salted here to balance some of the sweetness. Make sure it is room temperature so it’s easier to work with.
- Sugar – Granulated white sugar.
- Vanilla – I know vanilla is pricey but pure vanilla extract gives much better flavor than imitation, especially when you only have a handful of ingredients in the recipe. I buy it in bulk from Sam’s Club or Costco.
- Flour – All purpose flour is what I use. I haven’t tested others.
How to make Oreo Cheesecake Cookies
- STEP ONE: First, crush the Oreos. You can do that in a large zip top freezer bag with a rolling pin or throw them into a food processor and pulse a few times. The key is you want a mixture of small cookie pieces and fine crumbs, so don’t get too carried away crushing them! Place the cookie pieces in a medium bowl, reserving approximately 1/2 cup to a small bowl to use to top the cookie dough balls.
- STEP TWO: Next, make the cookie dough by creaming together the cream cheese, butter, and sugar until well combined in a large bowl. Stir in the vanilla and flour. The dough should be pillowy. If too sticky, add up to an additional 1/4 cup of flour. Gently stir in the Oreos so they’re evenly distributed. Cover the bowl with plastic wrap and place it into the fridge to chill for approximately one hour.
- STEP THREE: Then, once chilled, use a cookie scoop to portion out approximately 2 tablespoon cookie dough balls to a cookie sheet lined with parchment paper or a silicone mat, leaving approximately 2 inches between the balls. Use the back of a spoon to gently pretty down the balls to flatten. Press some reserved Oreo pieces into each dough ball before baking.
- STEP FOUR: Finally, bake in a 350° preheated oven for 10 minutes. Remove from the oven and let sit on the baking pan for approximately 5 minutes before removing to finish cooling.
Oreo makes so many different flavors that you can swap out the regular Oreos with something new for variety. I have my eye on the dark chocolate and peanut butter varieties. They seem to rotate them out fairly often so you can view the Oreo flavors here.
Want to take the chocolate factor up another notch? Add mini chocolate chips to the dough.
You can easily make a double batch and freeze the cookie dough balls for the next time you need them.
I personally like a little less Oreo in my cookie so I can really taste the cheesecake flavor, so I often use just 30 cookies to crush in the dough & skip adding any to the top. Up to you.
How to store leftovers
Leftover cookies should be kept in an airtight container at room temperature for up to 3 days. After 3 days, move them to the fridge where they will keep for another 2-3 days.
Can I freeze these cookies?
Sure can. You can scoop and freeze the dough before you bake them, or freeze the baked cookies.
To freeze the dough:
Follow the recipe card as written and scoop the dough balls to a lipped cookie sheet. They can be close together since you’re not baking them at this point. Cover with plastic wrap and move to the freezer for one hour to freeze. Once they’re frozen through, drop the frozen dough balls into a freezer bag, press out any air, and store in the freeze for up to 3 months. You can bake them directly from frozen, adding a minute or two to the bake time.
To freeze baked cookies:
Line the baked cookies in a freezer bag with parchment paper in between the layers. Lay them flat in the freezer and they’ll keep for up to a year. Remove to the counter and thaw to room temperature before enjoying.
How many packs of Oreos do I need for this recipe?
One. The regular size (not family size) pack of Oreos has 36 oreos in it, so one pack is enough.
I don’t see baking powder or baking soda in this recipe, will this recipe still bake right?
Yes! This recipe intentionally does not have baking powder or baking soda in it. They bake just fine without them.
Can I add anything else to the cookie dough?
Of course! Simply remove a half a cup (or whole cup) of the oreo crumbs and replace with chocolate chips, white chocolate chips, or another add-in that you choose.
Why is it recommended to keep in the fridge after 2-3 days?
It is best to keep recipes that include cream cheese refrigerated, if possible. However, this recipe has also been tested, many times, and the cookies do keep well at room temperature up to 3 days.
How many calories are in an Oreo cheesecake cookie?
As written, these cookies have approximately 129 calories each. You should use a nutrition calculator and your exact ingredients if you need a more accurate number.
Need more Oreo recipes? Try these:
Need more cheesecake recipes? Try these:
Click here for my entire collection of dessert recipes.
Originally published February 16, 2013