One bite into these 6-Ingredient Oreo Cheesecake Cookies and you’ll be blown away! They’re soft, creamy, and packed with chunks of Oreos – the perfect combination of rich cheesecake flavor and classic cookie crunch.

A plate of Oreo Cheesecake Cookies topped with crushed Oreos, surrounded by whole Oreo cookies.

Cheesecake Cookies with Oreos

Our easy Oreo Cheesecake Cookies recipe combines the rich, creamy tang of cheesecake with the right amount of chocolatey crunch of Oreo cookies. With just six basic ingredients and straightforward instructions, they’re incredibly simple to bake. They’re the perfect desert for Oreo lovers who can’t decide between a decadent slice of Oreo cheesecake and a cookies and cream cookie.

These homemade Oreo Cheesecake Cookies are extra soft and chewy with a unique creamy texture, just like your favorite Oreo cookie filling. They may be all cookie in shape, but they taste as smooth and velvety as a bite of cheesecake (quoted from a cheesecake critic)!

Ingredients Needed for 6-Ingredient Oreo Cheesecake Cookies

Cream cheese: Make sure that your cream cheese is completely softened to room temperature to achieve a smooth texture in the cookie dough batter.
Unsalted butter
Granulated sugar
Vanilla extract
All purpose flour
Oreo cookies: Do not use the double stuffed Oreo cookies in this recipe.

See the recipe card for full information on ingredients and quantities.

A close-up of bitten Oreo Cheesecake Cookies, showing a soft and creamy texture.

Step-by-Step Guide: How to Make Oreo Cheesecake Cookies

Make The Cream Cheese Mixture: Beat the cream cheese and butter with an electric mixer (hand mixer or stand mixer fitted with paddle attachment) until light and fluffy with no lumps remaining. Add the sugar and vanilla extract, then beat again until smooth.
Create The Cookie Batter: Add the flour to the cream cheese mixture and mix on low speed just until combined into a thick batter. Fold in the chopped Oreo cookie pieces.
Chill: Cover the mixing bowl with plastic wrap and refrigerate until the cookie dough is firm.
Scoop: Use a cookie scoop to scoop out small balls of cookie dough. Place cookies onto a baking sheet lined with silicone mats or parchment paper, 2 inches apart. Flatten the cookie dough balls to between ¼ and ½ inch thickness and 2 inches in width.
Bake: Bake at 350 degrees Fahrenheit for 12-15 minutes or until lightly golden around the edges. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Serve: Serve and enjoy!

Oreo cheesecake cookie dough in a bowl, scooped dough balls on a tray, flattened cookies, and baked cookies.

Tips for Perfect Homemade Oreo Cheesecake Cookies

Don’t Crush The Cookies! I found that crushing the Oreos with a rolling pin or food processor created too many Oreo cookie crumbs which then turned the cookie dough a dark grey color. For the best results, use a knife to roughly chop the cookies into pieces or break them by hand.
Feel free to reserve ½ cup of the chopped oreo cookies, rather than mixing them into the cookie dough batter, to press onto the tops of each flattened cookie dough round before baking. The cookie pieces create a visually appealing finish and add an extra layer of chocolatey crunch to every bite.
Bake In Batches: This recipe bakes 12 cookie dough balls at a time. Make sure to place the remaining cookie dough back into the refrigerator to stay cold until you’re ready to bake it.
Flatten Before Baking: These cookies will not spread much at all when baked. It’s important to flatten the cookies with your finger tips or the palm of your hand before baking to get an evenly baked cookie.
Don’t Double: This recipe can easily be halved, however I do not recommend doubling the recipe in the same mixing bowl. This is a very thick cookie dough and a double batch may be too much dough to mix thoroughly.

Oreo Cheesecake Cookies on top of cooling rack.

Variations: Customizing Your Oreo Cheesecake Cookies

It’s always fun to customize your cookies and give them a creative twist!

Use Other Oreos: Use Golden Oreos or mix them with classic Oreos for a blend of chocolate and vanilla flavors. Or make it minty by swapping the classic Oreos for Mint Oreos and adding a few drops of peppermint extract. You can even make festive cookies using different flavored holiday Oreos!
Make With Mix-Ins: Add mini chocolate chips, white chocolate chips, or chunks of chocolate for an extra dose of decadence. Fold in peanut butter chips to create a nutty complement to the Oreos. Add crushed graham crackers to the dough for a nod to cheesecake crust.
Funfetti Flair: Sprinkle colorful confetti or chocolate sprinkles into the dough for a festive touch.
Stuff Your Sweets: If you haven’t yet discovered the stuffed cookie trend, it’s time to give it a try. My carrot cake stuffed cookies has a surprise cream cheese filling hidden inside! Don’t forget to check out my peanut butter stuffed cookies, Oreo stuffed cookies, and Caramel stuffed chocolate chip cookies too!
Dairy Free Dessert: My mini Oreo cheesecakes recipe is made with a dairy-free Oreo cheesecake filling. They taste just like traditional cheesecake, but because there’s no cream cheese or egg ingredients, they’re the perfect dessert for those who don’t eat dairy.

Storing and Serving Your Oreo Cheesecake Cookies

Once all the cookies have cooled completely, you can serve them on a large cookie platter. Store any leftover cookies in an airtight container on the counter for up to 4 days.

Before freezing the baked cookies, make sure they are completely cooled. They can be stored in an airtight container in the freezer for up to 2 months. Thaw the cookies in the refrigerator before serving.

A stack of Oreo cheesecake cookies with a bitten cookie on top, surrounded by Oreo pieces.

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Oreo Cheesecake Cookies

Author — Jennifer Fishkind

Serves —

Oreo Cheesecake Cookies are super soft and chewy, with the perfect amount of crunch from the Oreo pieces. Full of smooth and creamy cheesecake flavor but baked in cookie form!

Print Rate Pin Save

Prep Time 10

Cook Time 13

Chill time 30

Total Time 53

Ingredients

▢ 8 ounce block style cream cheese softened to room temperature
▢ 1 cup unsalted butter softened to room temperature
▢ 1½ cups granulated sugar
▢ 1½ teaspoons vanilla extract
▢ 2 cups all-purpose flour
▢ 2½ cups roughly chopped original Oreo cookies from 18-20 cookies

Instructions

To a large mixing bowl, beat the softened cream cheese and unsalted butter for 2-3 minutes, using a handheld mixer on medium speed, until light and fluffy with no lumps remaining.
8 ounce block style cream cheese, 1 cup unsalted butter
To the cream cheese mixture, add the granulated sugar and vanilla extract. Beat again for 1-2 minutes or until the mixture is smooth.
1½ cups granulated sugar, 1½ teaspoons vanilla extract
Add the all-purpose flour and mix on low speed just until fully combined. The batter will be very thick.
2 cups all-purpose flour
Using a rubber spatula, fold in the roughly chopped oreo cookies until evenly distributed, being careful not to break up the cookie pieces too much. The fine crumbs will make your batter more of a darker black color and not the contrasting light batter with the darker cookie pieces showing throughout.
2½ cups roughly chopped original Oreo cookies
Cover the bowl of oreo cheesecake cookie dough with plastic wrap and refrigerate for 30-45 minutes or until firm.
Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.
Using a 2 tablespoon cookie scoop, scoop out a level amount of cookie dough and place it onto the prepared baking sheet. Repeat until 12 cookie dough balls have been scooped and placed approximately 2 inches apart on the baking sheet. Using your finger tips, or the palm of your hand, flatten the cookie dough balls to between ¼ and ½ inch thickness and 2 inches in width. Place the remaining cookie dough back into the refrigerator to stay cold.
Bake for 13-15 minutes or until lightly golden around the edges of the cookies. Remove the baking sheet from the oven and allow the cookie to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Repeat steps 7 and 8 until all the cookies have been baked and cooled.

Jenn’s Notes

Storage :

Once all the cookies have cooled completely, you can serve them on a large cookie platter. Store any leftover cookies in an airtight container on the counter for up to 4 days.
Before freezing the baked cookies, make sure they are completely cooled. They can be stored in an airtight container in the freezer for up to 2 months. Thaw the cookies in the refrigerator before serving.

Tips :

Don’t Crush The Cookies! I found that crushing the Oreos with a rolling pin or food processor created too many Oreo cookie crumbs which then turned the cookie dough a dark grey color. For the best results, use a knife to roughly chop the cookies into pieces or break them by hand.
Feel free to reserve ½ cup of the chopped oreo cookies, rather than mixing them into the cookie dough batter, to press onto the tops of each flattened cookie dough round before baking. The cookie pieces create a visually appealing finish and add an extra layer of chocolatey crunch to every bite.
This recipe bakes 12 cookie dough balls at a time. Make sure to place the remaining cookie dough back into the refrigerator to stay cold until you’re ready to bake it.
These cookies will not spread much at all when baked. It’s important to flatten the cookies with your finger tips or the palm of your hand before baking to get an evenly baked cookie.
This recipe can easily be halved, however I do not recommend doubling the recipe in the same mixing bowl. This is a very thick cookie dough and a double batch may be too much dough to mix thoroughly.