Oreo Cheesecake Cookies

by Sabrina Snyder

Published on Last updated

10 Comments

5 from 4 votes
24 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Oreo Cheesecake Cookies are EASY, rich and delicious cookies made with butter and cream cheese for the softest centers, just like Oreo cookie filling!

These may never replace the crazy popular Oreo Balls (you may know them as Oreo Truffles) on our site during the holidays, but we look for reasons to use Oreos on the site! With so many Cookie Recipes for your holiday cookie trays you’ll love these cheesecake cookies almost as much as original Oreos!

Oreo Cheesecake Cookies

Oreo Cheesecake Cookies

Oreo Cheesecake Cookies are like our Oreo Chunk Cookies taken to the next level (if that’s even possible!). The addition of cream cheese to the mixture makes the dough so tender they almost taste like a Lofthouse Cookie!

Because you’re adding cream cheese to the mixture you’ll find the dough is a bit softer than usual so we put this dough in the refrigerator to cool it before baking. Scooping it with a cookie scoop also helps because it minimizes the dough being handled with warm hands. Colder dough = more tender cookies.

Oreo Cheesecake Cookies in a pile

Preparing your Ingredients:

  • Cream Cheese and Butter: Oreo Cheesecake Cookies are super easy to make as long as you let your ingredients soften before working with them. Working with really cold cream cheese and butter will make these cookies full of mini chunks you won’t be able to get rid of and they’ll be less tender.
  • Oreos: You don’t need to use a food processor to crush them, you can add them to a ziplock bag and crush the cookies under a heavy pan. You are not looking for fine crumbs or big chunks. 
  • Dry Ingredients: Sift your dry ingredients. You want to spend as little amount of time as possible adding in the dry ingredients for a tender cookie, sifting will help this.

MORE HOLIDAY COOKIE CLASSICS:

HOW TO MAKE OREO CHEESECAKE COOKIES

  • Cream the Wet Ingredients: Cream the butter, cream cheese and sugar well. We want to incorporate a lot of air to the mixture.
  • Dry Ingredients: Sift your dry ingredients.
  • Chill the Dough:  Chilling the dough prevents spreading and ensures a tender cookie. It’s important, don’t skip it.
  • Prep your Baking Sheet:  Line the baking sheet with parchment paper and use a small cookie scoop to scoop the cookie dough onto a baking sheet.  You can reuse the parchment paper until all cookies are baked.
  • Bake: You don’t want the cookies to brown too much, they should be tender in the middle and they won’t spread too far.

Oreo Cheesecake Cookie on baking sheet

VARIATIONS ON OREO CHEESECAKE COOKIES

  • Other Oreos: Golden Oreos or Red Velvet Oreos would be fun flavor options for other cheesecake cookies. Red Velvet ones would be great for Valentines Day!
  • White Chocolate Chips: Adding white chocolate chips would give these cookies more of a Cookies and Cream flavor.
  • Dip them or Drizzle them: Dip the bottoms in melted chocolate or drizzle the tops for a more festive look.
  • Chopped Oreos: Roll the cookies in chopped Oreos or larger crumbs for more texture on the outside.

MORE DELICIOUS COOKIE CLASSICS:

Serving and Storing:

  • SERVE:  Let your cookies cool for 3 -5 minutes on the rack or counter top before serving.  Since the cream cheese was mixed into the cookie prior to baking, no need to refrigerate for at least 2 – 3 hours.
  • STORE:  If you have leftovers (shocking!) or are preparing ahead, use an airtight container with wax or parchment paper between layers to store in the refrigerator for up to one week.
  • FREEZE:  For our super planners out there, cookie dough can be tightly wrapped in saran wrap or preferably in an airtight container and frozen up to 1 month prior to baking.  Freeze baked cookies with wax or parchment paper between layers in airtight container up to 3 months.

Sheet Pan with Oreo Cheesecake Cookies

Pin this recipe now to remember it later

Pin Recipe
Dinner, then Dessert

Oreo Cheesecake Cookies

Oreo Cheesecake Cookies are EASY, rich and delicious cookies made with butter and cream cheese for the softest centers, just like the filling of an Oreo cookie!
Yield 24 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Oreo Cheesecake Cookie in pile
PrintRate

Ingredients
 

  • 8 ounces cream cheese
  • 1/2 cup unsalted butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup flour
  • 12 Oreo Cookies , crushed (but not to crumbs)

Instructions

  • In your stand mixer cream together the cream cheese, butter, sugar and vanilla until light and fluffy.
  • Add in the salt, flour and Oreos until just combined.
  • Cover dough with plastic wrap and chill for 60 minutes.
  • Preheat oven to 350 degrees.
  • Use a small cookie scoop to scoop the cookie dough onto a baking sheet lined with parchment paper.
  • Cook for 10-12 minutes.

Nutrition

Calories: 138kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 83mg | Potassium: 32mg | Fiber: 1g | Sugar: 9g | Vitamin A: 245IU | Calcium: 12mg | Iron: 1mg
Keyword: Oreo Cheesecake Cookies

Want to save this recipe? Create a free account to easily save your favorite recipes

Oreo Cheesecake Cookies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  4. Oreos, Cheesecake, and cookies, three words I love! haha put them all together and you have one amazing cookie! Thanks for sharing! 🙂

    Reply