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Oreo Cheesecake Cookies

  • Author: Fadela
  • Total Time: 25 minutes
  • Yield: 12 cookies


Recipe for Oreo cheesecake cookies, crunchy on the outside, soft in the center and with the flavor of cheesecake (for about 12 - 14 cookies)


  • 113 g (4 oz) Cream cheese - Philadelphia not low fat
  • 113 g (1 stick) Butter - Unsalted and softened
  • 120 g (1/2 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


  1. 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.
  2. Add the light brown sugar and vanilla extract and beat again for 1-2 minutes to incorporate.
  3. 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.
  4. Cover with plastic wrap and chill in the fridge for 30 min to 1 hour.
  5. 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.
  6. 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.
  7. 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.


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

Keywords: oreo cheesecake cookies,