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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.

overhead shot of white plate filled with oreo cheesecake cookies.

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.

stack of oreo cheesecake cookies with a bite missing from the top cookie.

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.
overhead shot of labeled ingredients laid out to make oreo cheesecake cookies.

How to make Oreo Cheesecake Cookies

  1. 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.
  2. 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.
  3. 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.
  4. 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.
collage of 3 photos showing the process of making oreo cheesecake cookies.

Possible Substitutions/Additions

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.

overhead shot of oreo cheesecake cookies on a baking sheet.


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:

Easter Egg Oreo Truffles
Ghost Oreo Balls
No Bake Chocolate Lush
Chocolate Chip Oreo Bon Bons
Oreo Magic Bars
Cookies and Cream Ice Cream

Need more cheesecake recipes? Try these:

Chocolate Chip Cheesecake
Cheesecake Cookie Cups
Banana Pudding Cheesecake Bars
Berry Cheesecake Fluff

Click here for my entire collection of dessert recipes.

platter of cookies surrounded by oreos and a glass of milk.

Did You Make This?

If you made this recipe, I’d love to know how it went in the comments section below.

You can also tag me on Instagram – @melissa_pplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!

overhead shot of white plate filled with oreo cheesecake cookies.
4.82 from 22 votes

Oreo Cheesecake Cookies

Servings: 40 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time 1 hour
Total Time: 1 hour 25 minutes
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.


  • 35 Oreo cookies
  • 8 ounces cream cheese softened to room temperature
  • ½ cup butter softened to room temperature
  • 1 cup granulated white sugar
  • 2 teaspoon vanilla extract
  • 1 ¾ cups all purpose flour


  • Place the Oreos in a zip top bag and roll over them with a rolling pin to form small broken pieces – for a mixture of chunks and crumbs. (Alternatively, you could use the pulse feature on a food processor and pulse 2-3 times.) Reserve ½ cup for topping the cookies and set aside (optional).
    35 Oreo cookies
  • In a large mixing bowl, with a hand mixer (or the bowl of a stand mixer fitted with the paddle attachment) cream together the cream cheese, butter, and sugar until well combined.
    8 ounces cream cheese, ½ cup butter, 1 cup granulated white sugar
  • Stir in the vanilla and flour, starting with 1 ¾ cup flour and adding more if needed, up to an additional ¼ cup (for a total of 2 cups). The dough should feel pillowy when stirring it.
    2 teaspoon vanilla extract, 1 ¾ cups all purpose flour
  • Gently stir in the Oreos pieces so they are evenly distributed throughout the dough. Cover and place in the refrigerator for approximately 1 hour to chill.
  • After an hour, remove the dough to the counter and preheat the oven to 350℉. Line baking sheets with parchment paper or silicone mats.
  • Scoop balls of dough (approximately 2 tablespoons per cookie) and place approximately 2 inches apart on the prepared cookie sheets. Use the back of a spoon to slightly press down the dough balls to flatten. Top with reserved Oreo pieces (again, optional).
  • Bake for 10 minutes then remove from the oven. They should appear a bit gooey. Let rest on the pan for approximately 5 minutes before transferring to a wire rack to cool completely.



  • The dough should feel pillowy, almost like a marshmallow consistency.
  • Store in an airtight container at room temperature for 2-3 days, otherwise save in the fridge up to 5-6 days.


Serving: 1g | Calories: 129kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 77mg | Potassium: 39mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 147IU | Calcium: 9mg | Iron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

Originally published February 16, 2013

Oreo Chocolate Chip Cheesecake Cookies | Persnickety Plates

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  1. Hey!

    You were featured this week at Triple Heart Tuesday on my blog!

    Thank you for Linking up and feel free to come over and grab an “I was featured” Button! and Link up again!

    <3 Bethany @

  2. 5 stars
    This recipe is amazing! So soft and delicious, the hardest part about making it seems to be keeping my kids from eating them all!

  3. The layout of this recipe is brilliant! Not having to scroll up and down to find how much of a certain ingredient is needed is so convenient and helpful!! Thank you! I haven’t baked the dough yet but wanted to come here and praise that before I forget. But based on the taste of the raw dough, they will be amazing!

  4. 5 stars
    These have become a family favorite over the years. They really do taste like cheesecake! Making them for a Memorial Day cookout this weekend because I always get asked to bring these cookies. 🙂

  5. 5 stars
    We are obsessed with anything with oreos in it! These cookies are a huge hit with my family!! And, I love that it doesn’t require a ton of ingredients!

  6. 5 stars
    I think I found my son’s new favorite cookie! And I put a few in the freezer for me to snack on later 😉