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I love making these Oreo cheesecake cookies because they combine the best of two classic desserts into one incredible dessert. If you are looking for an easy, “give me the recipe” dessert, this is it! The rich, chocolatey crunch of the cookies pairs perfectly with the sweet, creamy filling. Best of all, they are surprisingly simple to make and always turn out perfect.
When developing this recipe, I found that using a large knife to hand-chop the cookies, rather than a food processor, makes a huge difference. This technique gives you a great mix of fine “cookie dust” that beautifully mixes with the dough, along with distinct chunks for texture. I also like to leave a tiny smidge of an opening at the top of the dough ball when wrapping the filling; this lets the cream cheese peek through perfectly as they bake.
If you love desserts packed with sandwich cookies, you have to try my easy Oreo Balls or my classic No Bake Cheesecake.
How to Make Oreo Cheesecake Cookies
See recipe card below for more detailed instructions.
Step 1: Prep the cheesecake filling.
In a medium bowl, use a hand mixer on medium speed to beat the cream cheese, granulated sugar, and vanilla extract for 1 to 2 minutes until smooth. Scoop heaping dollops (about 2 to 2 ½ teaspoons each) onto a parchment-lined baking sheet. Freeze them uncovered for 45 to 60 minutes until solid.
Step 2: Cream the butter and sugars.
In a stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter, brown sugar, and granulated sugar for 1 to 2 minutes until light and fluffy. Mix in the eggs one at a time, followed by the vanilla extract.
Step 3: Finish the dough and chill.
Sift together the flour, cornstarch, baking powder, baking soda, and salt , then slowly mix them into the wet ingredients on low speed. Gently fold in the finely chopped Oreo cookies , cover the bowl with plastic wrap, and chill the dough for 25 to 30 minutes.
Step 4: Stuff the cookies. Preheat your oven to 350°F. Scoop 1.5 ounces (about 3 tablespoons) of the chilled dough and press an indent into the center. Place a frozen cream cheese dollop in the middle and wrap the dough completely around it to seal it in.
Step 5: Bake and top. Bake the cookies on the center rack for 13 to 15 minutes until the edges are lightly golden. Immediately press the remaining roughly chopped Oreo cookies onto the warm tops, then let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Storage Tips
- Storage: Keep your baked cookies in an airtight container in the refrigerator for up to 3 days. I recommend letting them sit at room temperature for 15 to 20 minutes before serving so the cream cheese center and the cookie dough can soften slightly.
- Freezing: You can make and freeze the cream cheese filling dollops up to 48 hours before you plan to make the dough and bake. Once the dollops are fully frozen, transfer them to a freezer-safe container for storage.
More Dessert Recipes You May Enjoy
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Oreo Cheesecake Cookies
Ingredients
Cheesecake filling
- 8 ounce block style cream cheese room temperature
- ¼ cup granulated sugar
- 1½ teaspoons vanilla extract
Cookie dough
- 3¼ cups all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1½ teaspoons vanilla extract
- 10 Oreo cookies finely chopped, approximately 1 ¼ cups smaller pieces to mix into the cookie dough
- 14 Oreo cookies roughly chopped, approximately 1 ¾ cups larger pieces to decorate the tops of each cookie once baked
Instructions
Cheesecake filling
- In a medium bowl, with a handheld mixer on medium speed, cream together the cream cheese, granulated sugar, and vanilla for 1-2 minutes or just until smooth.8 ounce block style cream cheese, ¼ cup granulated sugar, 1½ teaspoons vanilla extract
- Scoop 20 heaping dollops (approximately 2 to 2 ½ teaspoons each) of the cream cheese mixture and place them onto a small baking sheet lined with parchment paper or a silicone mat. A 1-tablespoon scoop, that is not completely full, works great for this.
- Freeze uncovered for 45 to 60 minutes, or until solid. If freezing longer than an hour, cover the tray with plastic wrap once the dollops have frozen solid or transfer them to a freezer safe zip-top bag. This will make it easier to stuff them inside the cookie dough before baking.
Cookie dough
- Line two-three large baking sheets with parchment paper and set aside. It will depend on how large your baking sheets are as to how many you will need.
- Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt in a medium bowl and set aside.3¼ cups all-purpose flour, 1 tablespoon cornstarch, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- To the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar for 1-2 minutes on medium speed until light and fluffy.1 cup unsalted butter, 1 cup dark brown sugar, ¾ cup granulated sugar
- Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract. Scrape the bowl and paddle to ensure all the ingredients are well incorporated if needed.2 large eggs, 1½ teaspoons vanilla extract
- With the mixer on low, slowly add the flour mixture. Mix just until fully incorporated.
- Gently fold in the 10 finely chopped Oreo cookies being sure they are evenly distributed into the dough.10 Oreo cookies
- Cover the dough with plastic wrap and chill for 25-30 minutes to firm it up for easier handling.
- While the dough is chilling, preheat the oven to 350°F.
- Remove the tray of cream cheese dollops from the freezer.
- To form the stuffed cookies, use a 1.5-ounce (or 3 tablespoon sized) cookie scoop to scoop out a level amount of cookie dough. Place the dough ball into the palm of your hand to gently press an indent into the center of the ball. Place a frozen cream cheese dollop into the center of the dough and gently form the dough back around to seal the cream cheese into the center.
- Place the formed cookie onto one of the prepared baking sheets. Repeat until each baking sheet has 6-9 large cookies placed about 2-3 inches apart on them.
- Bake one sheet at a time on the center rack for 13-15 minutes, or until the edges are lightly golden and the centers are set. Be careful not to overbake the cookies or they will become hard when cooled.
- Right after removing the cookies from the oven, gently press some of the larger chopped Oreo pieces onto the tops of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat until all the cookies are baked and cooled.14 Oreo cookies
Jenn’s Notes
- Storage: Store your finished cookies in an airtight container in the fridge for up to 3 days. For the best texture, let them rest at room temperature for about 15 to 20 minutes before eating—this allows the dough and the creamy center to soften up perfectly.
- Freezing: You can prep the cream cheese dollops up to 48 hours in advance. Once they’ve hardened completely on the tray, just move them into a freezer-safe bag or container until you’re ready to bake.
- Manage those crumbs: Use a large chef’s knife to chop your mix-ins. You’re aiming for a blend of chunky pieces for texture and fine “dust” to naturally color the dough.
- Show off the center: When sealing the dough around your frozen cream cheese, don’t close it completely. Leave a tiny gap at the top so the filling is just barely visible after it comes out of the oven.
- Decorate while warm: The moment the cookies leave the oven, press your reserved toppings into the surface. This cracks the crust just enough to let that creamy center peek through beautifully.
- Respect the chill: Don’t cut corners on the cooling phase. Freezing the filling for about an hour and letting the dough rest in the fridge for 30 minutes is the secret to mess-free shaping.
