Oreo Cheesecake Cookies

Try this original flavor of Oreo cheesecake cookies, the perfect union between soft and chewy cookies with the crunch of Oreo cookies and a sweet and tangy cheesecake flavor.

As tasty as a slice of my NY-style cheesecake in a recipe that is sure to become your new favorite go-to for a delightful dessert experience!

this recipe

Why you will love them

Oreo cheesecake cookies also known as Oreo cream cheese cookies are a highly original recipe combining the crunch of chocolate chip cookies with Oreo cookie chunks, like my Oreo chocolate chip cookies, and the flavor of a delightful cheesecake.

For all cookie lovers, cheesecake enthusiasts, and Oreo fans out there, this recipe is a dream come true! Get ready to delight your taste buds with that bring together the best of all worlds in one delightful treat.

Made with cream cheese, a key ingredient for making creamy cheesecake like my Oreo cheesecake, it gives these cookies their incredible, unique flavor.

• A super-easy recipe to make at home, egg-free and following my instructions and tips for success, for soft and chewy cookies with crunchy edges.
• A perfect trio combining the flavor of the cookies, the delicious taste of the Oreos and the tangy, creamy flavor of the cream cheese.
• Crunchy on the outside with a soft center and all the crunch and taste of chocolate Oreo cookies.
• Perfect for all occasions, from treating friends and family to children's snacks and birthday parties.

More Oreo recipes

Ingredients you need

Here's a quick rundown of the ingredients you'll need and possible substitutions to make these delicious Oreo cheesecake cookies.

• Butter: Use unsalted butter with at least 80% fat content and well softened. Remember to take it out in advance or warm it slightly in the microwave.
• Cream cheese: Full-fat cream cheese only like Philadelphia brand or other similar cream cheeses, not low-fat.
• Sugar: Preferably a flavored sugar such as dark brown sugar or light brown sugar like in this recipe or cane sugar.
• Flour: I use T45 flour which is the equivalent of cake flour in the United States, but all-purpose flour will also work.
• Vanilla and salt: Liquid pure vanilla extract and fleur de sel (sea salt) to enhance the flavors.
• Oreo cookies: Classic Oreo cookies, double creams, mint oreos or other cookies of your choice, such as Lotus biscoff cookies, etc. Cut the oreo into chunks directly with your hands, rather than having tiny pieces and fine oreo crumbs.

>> This recipe is quite unusual as it contains no eggs or yeast, like baking powder or baking soda, but like my vegan chocolate chip cookie recipe you'll be amazed that you can find a chewy texture in an eggless cookie.

⚠️ You'll find ingredient quantities and full instructions in the recipe card at the end of the page.

How to make Oreo Cream Cheese Cookies

• Mix the unsalted and softened butter and cream cheese with an electric mixer in a medium bowl until smooth.
• Add the light brown sugar and vanilla extract in the cream cheese mixture and beat again to incorporate and obtain a thick, creamy mixture.

• Add the dry ingredients, flour, pinch of sea salt and Oreo cookie chunks.
• Mix with a rubber spatula until the cookie dough batter is smooth and a little sticky.
• Cover the cookie dough with plastic wrap and chill in the fridge for 30 minutes to 2 hours.

Tip: Add semi-sweet chocolate chips, white chocolate chips or chopped nuts such as hazelnuts, pecans or macadamias for extra texture and flavor.

Baking

• Use a tablespoon or an ice-cream scoop to form cookie dough balls and place them on a baking sheet lined with parchment paper.
• Add crushed Oreo cookie pieces on top to make them more appetizing.
• Preheat the oven to 350°F/ 180°C and bake the Oreo cheesecake cookies for around 15-17 minutes, until golden brown around the edges but still soft to the touch.
• Leave the Oreo cheesecake cookies to cool off a bit before moving them to a wire rack to cool completely.

Storage and tips

At room temperature: Store Oreo cheesecake cookies for about 1 week at room temperature in an airtight container away from moisture.

How to freeze them? Once the baked cookies have cooled completely, place them in a freezer bag and store in the freezer for up to 3 months.

Raw freezing: You can also freeze them before baking, once they've been shaped into balls and when you fancy a cookie, just let them defrost for about 1 hour before following the baking instructions.

Replace the crushed Oreo cookies with other cookies such as biscoff cookies or graham crackers or other shortbread of your choice.

Fruit cheesecake cookies: Like this recipe for Strawberry cheesecake cookies (coming soon) with fresh fruit or sliced freeze-dried fruits.

Vegan option: As the recipe contains no eggs, you can also use dairy-free cream cheese to make a vegan recipe.

You will also love

• No-bake Oreo cheesecake
• Mini Oreo cheesecakes
• Chocolate ganache cheesecake
• Chocolate mug cake

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