Give these Oreo cheesecake cookies a try! They're a delicious blend of soft, chewy cookies with the crunch of Oreos and the sweet tanginess of a cheesecake. As tasty as a slice of my NY-style cheesecake, this recipe is sure to become your new favorite dessert!
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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 Oreo 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 delicious cookies their incredible, unique flavor.
Why you'll love this recipe
Craving for more Oreo recipes? Give these a try: Red velvet Oreo cookies, Chocolate chip Oreo cookies, Mini Oreo cheesecakes, Cookie and cream cheesecake, Oreo Brookies, Oreo Brownie Cookies, Fudgy Oreo brownies and Oreo milkshake.
Ingredients you need
You need these ingredients to make these Oreo cream cheese cookies:
- Unsalted Butter: Use softened 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 dark brown sugar or light brown sugar or use a granulated white 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, cut the Oreo into chunks directly with your hands, rather than having tiny Oreo pieces and fine Oreo crumbs.
How To Make Oreo Cheesecake Cookie Recipe
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: Mix the room temperature butter and cream cheese with an electric mixer in a medium bowl until smooth.
Step 2: Add the light brown sugar and vanilla extract in the cream cheese mixture and beat again to incorporate and obtain a thick, creamy mixture.
Step 3: Add the dry ingredients, flour, pinch of sea salt and Oreo cookie chunks and mix with a rubber spatula until the cookie dough batter is smooth and a little sticky.
Step 4: Cover the cookie dough with plastic wrap and chill in the fridge for 30 minutes to 2 hours.
Bake cookies
Step 5: Use a tablespoon or a medium cookie scoop to form cookie dough small balls and place them on a prepared baking sheet lined with parchment paper.
Step 6: Add chopped Oreo cookie pieces on top to make them more appetizing.
Step 7: 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 cheesecake cookies to cool off a bit before moving them to a cooling rack to cool completely.
Tips for best results
Storage
At room temperature: Store leftover 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.
Variations & Substitutions
Recipe Questions
Can I use reduced-fat cream cheese for the cheesecake filling?
Yes, you can use reduced-fat cream cheese, but note that it may affect the texture and flavor slightly.
How do I prevent the cookies from spreading too much during baking?
Chilling the dough before baking helps prevent excessive spreading. Additionally, using a silicone baking mat or parchment paper on the baking sheet can help.
With no baking powder or baking soda will this recipe still bake right?
Yes, this recipe should still bake properly without baking powder or baking soda, as the cream cheese filling provides structure and moisture to the cookies during baking.
More Cookie Recipes
I hope you love these soft Oreo cheesecake cookies. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Oreo Cheesecake Cookies
- Total Time: 25 minutes
- Yield: 12 cookies
Description
Recipe for Oreo cream cheese cookies, crunchy on the outside, soft in the center and with the flavor of cheesecake (for about 12 - 14 cookies)
Ingredients
- 113 g (4 oz) Cream cheese - Philadelphia not low fat
- 113 g (1 stick) Butter - Unsalted and softened
- 120 g (½ cup) Brown sugar - Light brown sugar
- 125 g (1 cup) Flour - Cake Flour or All-purpose
- 1 pinch fleur de sel
- 10 - 12 Oreo cookies - Crushed
Instructions
- In a large bowl, place the cream cheese with the softened butter and beat with an electric mixer for 1-2 minutes until creamy and smooth.
- Add the light brown sugar and vanilla extract and beat again for 1-2 minutes to incorporate.
- Finish by adding the flour, pinch of fleur de sel and crushed Oreo cookies, and mix with a rubber spatula until the cookie batter is smooth and a little sticky.
- Cover with plastic wrap and chill in the fridge for 30 min to 1 hour.
- Shape balls of cookie dough with a tablespoon or ice-cream scoop and place on a baking sheet lined with baking paper, about 5 cm apart.
- Preheat the oven to 350°F / 180°C and bake the cookies at half-height for around 15-17 minutes, until golden brown around the edges but still a little soft in the center.
- Let the cookies cool a little on the baking sheet before moving them to a cooling rack or plate and letting them cool completely before eating.
Notes
Storage: Like dry cookies, these can be stored at room temperature in an airtight container for about 1 week.
Add chocolate chips or crushed nuts such as hazelnuts, pecans or macadamia nuts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cookies, biscuits
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
these cookies are great