Oreo cheesecake cookies are a decadent mashup of classic cookies and creamy cheesecake filling.
Soft chocolate dough cradles chunks of Oreo and a luscious cheesecake center, creating a cookie that’s indulgent, rich, and utterly irresistible.
Baking Oreo cheesecake cookies is fun and rewarding. The dough is soft and chewy, while the cheesecake filling adds a creamy surprise in every bite.
Optional chocolate drizzle or crushed cookie toppings make them even more visually appealing.
Perfect for dessert tables, special occasions, or a self-indulgent treat, Oreo cheesecake cookies deliver both nostalgia and elegance.
Each bite offers chocolatey, creamy, and slightly tangy layers that keep you coming back for more.
How to Make Oreo Cheesecake Cookies
Creamy, rich, and packed with Oreo flavor, these cheesecake cookies are thick and indulgent. The dough bakes into soft cookies with irresistible swirls.
Let’s bake something extra decadent.
🔥
How to Get Your Oreo Cheesecake Cookies Just Right
1. Chill for Success
Properly chilling your cookie dough is essential. Cold dough helps the cookies hold their shape while baking and prevents the cheesecake filling from melting out.
Make sure the dough is firm but pliable before scooping and stuffing.
2. Freeze the Cheesecake Filling
Don’t skip freezing the cream cheese mixture. Firm filling prevents it from leaking during baking and ensures a perfect, gooey center once the cookies are cooled.
3. Avoid Overmixing
When combining dry ingredients with wet, mix just until incorporated. Overmixing can lead to tough cookies rather than soft, tender ones.
Fold in Oreos and chocolate chips gently to maintain their texture.
4. Use a Thumb Crater
Press a deep indentation in each dough ball for the cheesecake filling. Too shallow, and the filling may burst out; too deep, and the cookie may bake unevenly.
A moderate crater ensures an even balance of cookie and cheesecake.
5. Space Cookies Properly
Leave at least 2 inches (5 cm) between cookies on the baking sheet. They will spread slightly, and proper spacing prevents them from merging.
6. Monitor Baking Closely
Baking time is key. Cookies should be lightly golden at the edges but still soft in the center.
Overbaking will dry out the cookie and make the cheesecake filling less creamy.
7. Cool Completely
Allow cookies to cool fully before serving. The filling sets as the cookies cool, giving that signature creamy center without it spilling out.
Patience pays off for flavor and texture.
8. Handle with Care
When wrapping or transferring the cookies, be gentle. The cheesecake center is soft, and rough handling can break the cookies. Use a wide spatula for lifting.
9. Customize Texture
For extra soft cookies, slightly underbake by 1–2 minutes. For a firmer, sliceable cookie, bake until the edges are golden and the center is just set.
10. Storage Tip During Serving
If serving later, store cookies at room temperature in an airtight container for up to 2 days.
Refrigerate for longer storage to maintain the creaminess of the cheesecake filling.
Oreo Cheesecake Cookies
18
servings30
minutes12
minutesThis oreo cheesecake cookies recipe delivers creamy cheesecake bites sandwiched in chocolate cookies with Oreo pieces inside.
Ingredients
Cookie Dough:
3 ⅔ cups (450 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
1 cup (226 g) unsalted butter, softened
1 cup (170 g) mini chocolate chips
20 Oreo cookies, broken
2 large eggs, room temperature preferred
2 Tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon baking soda
Cheesecake Filling:
8 oz (226 g) cream cheese, softened
⅓ cup (66 g) granulated sugar
2 Tablespoons sour cream
¼ teaspoon vanilla extract
Directions
- Cheesecake Filling:
- In a medium bowl, mix the softened cream cheese and sugar together until the mixture is smooth and creamy.
- Add the sour cream and vanilla extract, stirring again until everything is fully blended.
- Scoop the filling into level tablespoon portions and place them on a baking sheet lined with wax paper. Transfer the tray to the freezer so the filling can firm up while you work on the cookie dough.
- Cookie Dough:
- In a large mixing bowl (hand mixer or stand mixer both work), beat the butter and sugar together until pale and fluffy.
- Add the eggs and vanilla extract, then mix until the wet ingredients are fully combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Slowly add the dry mixture into the butter mixture, mixing just until the dough comes together.
- Fold in the mini chocolate chips and crushed Oreos with a spatula, making sure they’re evenly dispersed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes. While the dough chills, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Once the dough is firm, scoop out ¼-cup portions and roll each one into a ball. Press your thumb into the center of each dough ball to create a deep well.
- Remove the cheesecake centers from the freezer and place one into the indentation of each cookie. Wrap the dough around the filling, sealing it inside, then roll gently between your hands to smooth it back into a ball.
- Arrange the stuffed cookie dough balls on your prepared baking sheet, leaving at least 2 inches (5 cm) between each.
- Bake for 12 minutes, or until the edges turn lightly golden.
- Allow the cookies to cool completely on the baking sheet before serving.
Variation Tips
1. Flavor Twists in the Cheesecake Filling
- Add 1–2 teaspoons of cocoa powder to the cream cheese mixture for a chocolate cheesecake center.
- Mix in a few drops of peppermint or almond extract for a festive, flavored twist.
- Swirl in fruit preserves like raspberry or strawberry for a fruity cheesecake surprise.
2. Cookie Dough Flavor Tweaks
- Swap half of the all-purpose flour for whole wheat or oat flour for a nuttier, heartier cookie.
- Replace chocolate chips with white chocolate, peanut butter chips, or butterscotch chips for a new flavor profile.
- Add a teaspoon of espresso powder to the dough to enhance the chocolate flavor.
3. Oreo Variations
- Use flavored Oreos like Mint, Golden, or Birthday Cake for a fun spin.
- Chop Oreos more coarsely for bigger cookie chunks or more finely for a smoother texture.
4. Texture Adjustments
- For softer, cake-like cookies, slightly underbake by 1–2 minutes and let them cool on the baking sheet.
- For chewier cookies, increase brown sugar by 2–3 tablespoons while reducing granulated sugar slightly.
5. Dietary-Friendly Swaps
- Replace butter with plant-based margarine or coconut oil to make the cookies dairy-free (note: coconut flavor may be noticeable).
- Use dairy-free cream cheese to make the cheesecake filling vegan-friendly.
- Swap all-purpose flour with a gluten-free blend to make the cookies gluten-free (ensure it contains xanthan gum for structure).
6. Extra Indulgence
Drizzle melted chocolate over cooled cookies for a decadent finish.
Sprinkle a pinch of sea salt on top before baking to enhance the sweet-and-salty contrast.
Storage Tips
1. Room Temperature Storage
- Place cooled cookies in an airtight container at room temperature for up to 2 days.
- Keep cookies in a single layer or separate layers with parchment paper to prevent sticking.
- Avoid storing in a warm or humid spot, as the cheesecake filling may soften too much and affect cookie texture.
2. Refrigeration
- For longer freshness, store cookies in an airtight container in the refrigerator for up to 5 days.
- Cookies may firm up slightly in the fridge, but the cheesecake center will stay creamy.
- Before serving, allow refrigerated cookies to come to room temperature for about 15–20 minutes to restore soft, chewy texture.
3. Freezing
- Wrap each cookie individually in plastic wrap or aluminum foil, then place in a freezer-safe container or zip-top bag.
- Freeze for up to 2 months.
- To thaw, remove from freezer and let cookies sit at room temperature for 1–2 hours, or microwave briefly (10–15 seconds) if you prefer a slightly warm cheesecake center.
4. Tips for Best Results
- Avoid stacking cookies without parchment or wax paper between layers to prevent sticking.
- Do not leave cookies uncovered for long periods; the cheesecake center can dry out and the cookies may become stale.
- If you’ve iced or drizzled chocolate on top, make sure the chocolate is fully set before storing to avoid smudging.
These storage tips help maintain both the soft, creamy cheesecake center and the chewy, flavorful cookie, so you can enjoy them at their best even days after baking.
Save for Later to Your Pinterest Board
FAQs
Can I substitute the cream cheese in the filling?
Yes! You can use Neufchâtel cheese for a slightly lighter version, or a dairy-free cream cheese alternative to make the cookies vegan. Keep in mind that flavor and texture may vary slightly, but the cookies will still be creamy and delicious.
Can I use a different type of cookie or chocolate in the dough?
Absolutely! Chocolate sandwich cookies like Golden Oreos, or other mix-ins like chocolate chunks or white chocolate chips, can be used. Adjust the quantity to maintain the dough’s consistency.
How do I prevent the cheesecake filling from leaking during baking?
Make sure the cookie dough fully encloses the cheesecake filling, sealing all edges. Chilling the dough for at least 30 minutes before baking also helps prevent leaks.
How long will these cookies stay fresh?
At room temperature: up to 2 days
Refrigerated: up to 5 days
Frozen: up to 2 months (thaw at room temperature before serving)
Can I serve these cookies warm or cold?
Yes! Warm cookies have a soft, gooey cheesecake center that’s irresistible, while chilled cookies are firmer and easier to handle. Both are delicious—serve according to your preference.
