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Oreo cheesecake cookies might be the cookie combo of the year! These cookies are just like a slice of Oreo cheesecake but in a cookie. They are loaded with chopped up Oreos and stuffed with a cheesecake filling!
Cheesecake cookies, like my pumpkin cheesecake cookies and raspberry cheesecake cookies, are some of my most popular recipes - and for good reason! These soft and gooey cookies have the most delicious cheesecake filling.
These Oreo cheesecake cookies are for the Oreo lovers! They’re similar to my other cheesecake cookie recipes, but stuffed with Oreo pieces.
If you’re looking for an Oreo chocolate chip cookie without the cream cheese filling, you should check out this oreo chocolate chip cookie recipe.
Why You'll Love These Oreo Cheesecake Cookies
- You can easily mix up the flavors by using whatever Oreos you want! Use chopped up mint Oreos, birthday cake Oreos, golden Oreos, Halloween Oreos - the choices are endless!
- The cookie dough is full of chopped up Oreo cookies, so you get Oreo in every bite.
- These Oreo cheesecake cookies can easily be made dairy free as Oreos are a dairy free cookie!
- They’re stuffed with a cream cheese filling that tastes like cheesecake.
- Flour: I tested these cheesecake cookies with all purpose flour. You can also use gluten free 1-1 all purpose baking flour if you need these cookies to be gluten free!
- Butter: feel free to use regular butter or vegan butter if you need these cookies to be dairy free.
- White Chocolate Chips: you can use regular chocolate chips if you don’t like white chocolate! You can also chop up a chocolate bar instead of using chips. If you follow a dairy free diet, then make sure to use vegan chocolate!
- Oreos: I used regular Oreos, but you can use whatever flavor of Oreo you want.If you want to make these gluten free, you can use gluten free Oreos!
- Cream Cheese: you can use regular or vegan cream cheese. If using regular cream cheese, increase the powdered sugar to ⅓ cup.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Line a small baking sheet or plate with parchment paper. Mix the cream cheese with the powdered sugar in a small bowl until smooth and combined. If your cream cheese is hard you may need to use a mixer! Note, if you are using regular cream cheese you will have to use ⅓ cup of powdered sugar.
Step 2: Place 10-12 heaping teaspoons of the cream cheese mixture on the parchment paper. Freeze for 1 hour, or until almost frozen solid.
Step 3: Crush your Oreos, either by finely chopping up 6 Oreos or place them in a food processor or blend until you have fine crumbs. If you don’t have a blender or food processor, place the Oreos in a ziploc bag and crush them with a rolling pin. Roughly chop the remaining 6 Oreos.
Step 4: Once the cream cheese filling is almost frozen solid, line two large baking sheets with parchment paper. In a bowl whisk together the flour, salt and baking soda.
Step 5: In the bowl of a stand mixer or using a handheld mixer, beat the butter and sugars together for 2 minutes, until light and fluffy. Add the egg, egg yolk and vanilla extract.
Step 6: Add the dry ingredients and combine. Stir in the white chocolate chips, Oreo crumbs and crushed Oreos. Stir until just combined.
Step 7: Scoop out 12 heaping tablespoons of dough onto each prepared baking sheet. These will be big cookies, about 2 tablespoons each! Use the back of a teaspoon to create an indent on top of half of the cookie dough balls.
Step 8: Take the cream cheese filling out of the freezer and place one on top of each cookie. Take a second ball of dough and place it over the cream cheese, pinching the sides of the dough to seal the filling in.
Step 9: Place the first batch of cookies that have been prepared into the fridge while you work on the second cookie sheet. Preheat the oven to 350°Fahrenheit and leave the cookie dough in the fridge while the oven preheats.
Step 10: Bake the cookies one tray at a time for 13-17 minutes. The edges should be slightly golden brown and the tops will be set. Take the cookies out of the oven and leave them to cool on the baking tray for 10-15 minutes, then transfer to a cooling rack to cool completely.
FAQs and Expert Tips
Yes they are! Which means as long as you use dairy free cream cheese, butter and chocolate, you can make these Oreo cheesecake cookies completely dairy free!
If you are using regular cream cheese, you will have to use slightly more confectioners’ sugar, so make sure you are using the correct amount! You should also make sure your cream cheese filling is frozen before you put it into the cookies. Different brands of cream cheese may take slightly longer to freeze, so please keep that in mind!
Can I use regular chocolate chips instead of white?
Yes, feel free to use regular chocolate chips instead of white chocolate chips!
If you want to have regular Oreo chocolate chip cookies, follow this recipe here!
While this recipe makes 12 large cookies, you can make smaller ones! Reduce the size of the cream cheese filling to just under 1 teaspoon. Then, make each ball of dough 1 tablespoon instead of 2. You will need to bake them for slightly less time, around 10-13 minutes.
Can I make these cookies gluten free?
Yes! Just use gluten free 1-1 baking flour and gluten free Oreos.
- Properly measure your flour - I highly recommend using a $15 kitchen scale to weigh your dry ingredients (metric measurements are in the recipe card below). If you aren't using a scale, use the scoop and level method.
- Make sure the cheesecake filling is frozen - make sure the cream cheese filling has frozen before placing in the cookies, you don’t want it to be too soft.
- Keep the unbaked cookies in the fridge - while you’re waiting for the oven to preheat, keep the prepared cookie dough balls in the fridge. You don’t want them to soften up before you place them in the oven to bake.
- Keep an eye on them in the oven - you don’t want to overbake these cookies! They’ll be ready when the edges are just starting to turn a light golden brown and the top has set.
Make sure you are using the right amount of powdered sugar - the amount of powdered sugar in the cheesecake filling depends on whether you are using regular cream cheese or vegan, so make sure to use the correct amount!
Storage and Freezing Instructions
These cookies taste best on the day of baking! You can store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the baked cookies! Just place in an airtight ziploc bag in the freezer for up to 2 months. Thaw them in the fridge when you’re ready to enjoy.
More Oreo Recipes You'll Love
Oreo Cheesecake Cookies
- Mixing Bowls
- ¾ cup (6 oz) cream cheese, softened (regular or vegan)
- ¼ cup powdered sugar** SEE NOTES if using regular (not vegan) cream cheese
- 1 cup butter, softened (regular or vegan)
- ¾ cup granulated (white) sugar
- ¼ cup light brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2¾ cup all-purpose flour
- ⅓ cup Oreo crumbs (or 4 Oreos finely chopped or into crumbs or crumbled in food processor)
- 6 Oreo cookies, roughly chopped
- ⅓ cup white chocolate chips (regular or vegan)
Cream Cheese Filling
- Place 10-12 heaping teaspoons of cream cheese on the baking sheet or plate. Freeze for at least one hour, or until frozen almost completely solid.
- Measure out your Oreo crumbs, or make your own by finely chopping 6 Oreo cookies, or placing them in the food processor or blender until crumbs form. You can also add the Oreos to a ziploc bag and roll over them with a roll pin until you have fine crumbs. Roughly chop the remaining 6 Oreo cookies.
- When the cream cheese is frozen almost solid, line two large baking sheets with parchment paper and set aside. Whisk together flour, salt, and baking soda then set aside.
- Add in flour, salt and baking soda and mix until combined. Add in the white chocolate chips, Oreo crumbs, and crushed Oreos.
- Scoop 12 heaping tablespoons of dough onto each baking sheet. They should be fairly big - if measured they'd be about 2 tbsp-sized (these are big cookies!). Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.
- Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside (see picture in post above), but making sure to not squish the cream cheese into the cookie dough.
- Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet and remaining dough. Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats.
- Bake the cookies in the preheated oven one sheet at a time for 13-17 minutes, or until the edges are slightly golden brown and the tops are set. Remove from the oven and leave them on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.