These Oreo cheesecake cookies are soft and chewy cookies stuffed with Oreo cookie crumbs and a creamy Oreo cheesecake filling. Each cookie tastes just like Oreo cheesecake in cookie form!
Cheesecake-inspired desserts – like my pumpkin cheesecake cookies and cheesecake brownies are some of the most popular recipes on Cambrea Bakes!
These Oreo cheesecake cookies are made for Oreo lovers because they are stuffed with chopped Oreos. The cheesecake filling in the center is the best part and they couldn’t be easier to make!
If you love Oreos but without the cream cheese filling, you should try my Oreo flavored cookies.
Table of Contents
Why You’ll Love This Recipe
- Each cookie is stuffed with a creamy cheesecake filling (that also has Oreo pieces in it!).
- These Oreo cheesecake cookies are soft and chewy cookies that have the best Oreo cheesecake flavor.
- This is an easy dessert that can be made with simple pantry ingredients, similar to my Oreo brookies!
Ingredient Notes & Substitutions
Oreos: I tested these Oreo cheesecake cookies with classic Oreo cookies, but you could also switch them up for one of the specialty flavors. You won’t need a whole pack for this recipe, so save them and make my cookies and cream rolls next!
Cream cheese: I prefer full-fat cream cheese for this recipe.
Brown sugar: Light or dark brown sugar will work.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
How to Make Oreo Cheesecake Cookies
Step 1: Make the cream cheese filling. Combine the softened cream cheese, powdered sugar, and Oreo crumbs until smooth. Scoop 26 small balls of the filling onto one of the prepared baking sheets.
Chill the filling in the freezer until frozen solid.
Step 2: Cream the butter and sugar. In a large mixing bowl or with an electric hand mixer, cream the softened butter, granulated sugar, and light brown sugar for 3 minutes until light and fluffy.
Step 3: Mix in the wet ingredients. Mix in the egg, egg yolk, and vanilla extract until just combined. Scrape down the sides of the bowl with a spatula.
Step 4: Mix in the dry ingredients. Mix in the all-purpose flour, crushed Oreos, salt, baking soda, and baking powder until just combined.
Step 5: Fill the cookies. Scoop the dough with a cookie scoop. With the dough still in the scoop, press one of the frozen cream cheese balls into the center. Mold the dough around it to seal it in, then place it on the tray.
Step 6: Bake! Roll the top and sides of the cookie dough balls in the Oreo crumbs and place them back on the tray. Chill the tray in the freezer for 3-4 hours minimum, overnight is best!
Then bake in the preheated oven until the edges are golden brown. Let the tray cool on a wire rack before removing it.
Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients. This creates a fully blended dough that will result in a uniform texture and even baking.
- Save the extra Oreo cookies. You will use roughly 1 sleeve of Oreo cookies for this recipe. Use the rest to make my Oreo whoopie pies!
FAQs
Store leftover cookies at room temperature in an airtight container for 2-3 days. You can keep the raw dough balls in the freezer in an airtight container or freezer bag for up to 3 months.
No! The cream cheese contains sugar and has been baked so they are fine to store at room temperature.
Yes! You don’t have to fill them with the cheesecake filling, they will be regular Oreo cookies without it.
Sure! You can also make my Oreo cookie cake which is perfect for a crowd!
Put the cookies in a ziplock bag and use a rolling pin to crush them into crumbs. You can also use a food processor!
More Oreo Recipes
Oreo Cheesecake Cookies
Equipment
Ingredients
Cheesecake Filling
- 6 oz cream cheese, room temperature
- ¼ cup powdered sugar
- 2 tbsp oreo crumbs
Cookie Dough
- 12 tablespoons unsalted butter , room temperature
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour, *see notes below for measuring*
- ½ cup Oreo crumbs
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1/2 cup Oreo crumbs, for the tops
Cream Cheese Glaze
- 2 oz cream cheese, softened
- 3 tbsp powdered sugar
- 1/4 tsp vanilla
- 1-2 tbsp whole milk
Instructions
- Combine the cream cheese, powdered sugar, and Oreo crumbs. Scoop 26 teaspoon balls of the cream cheese filling onto a parchment-lined baking tray. Chill the filling in the freezer until frozen solid.6 oz cream cheese, ¼ cup (25 g) powdered sugar, 2 tbsp (15 g) oreo crumbs
- Cream the butter, sugar, and brown sugar together for 3 minutes until light and fluffy.12 tablespoons (168 g) unsalted butter, 1 cup (200 g) light brown sugar packed, ¼ cup (50 g) granulated sugar
- Mix in the egg, egg yolk, and vanilla extract until just combined.1 (50 g) large egg, 1 (18 g) large egg yolk, 1 teaspoon vanilla extract
- Mix in the flour, Oreo crumbs, salt, baking soda, and baking powder until just combined.1 ¾ cup (220 g) all-purpose flour, ½ cup (60 g) Oreo crumbs, 1 teaspoon fine sea salt, 1 teaspoon baking soda, ½ teaspoon baking powder
- Scoop the dough with a 2-tablespoon cookie scoop. Press one of the frozen balls of cream cheese into the center and mold the dough around it to seal it in completely.
- Roll the top and sides of each cookie dough ball in the extra Oreo crumbs, then place it on a lined baking sheet. Chill the cookie dough in the freezer for 3-4 hours minimum, overnight is best!1/2 cup (60 g) Oreo crumbs
- Preheat the oven to 350 F/180 C. Bake 10 cookies on a tray spaced 2-3 inches apart for 13-15 minutes. Let the tray cool on a wire cooling rack before removing them. If desired, make the cream cheese glaze. Combine the cream cheese and powdered sugar until smooth, then whisk in the vanilla and milk until thin. Drizzle over cookies!2 oz cream cheese, 3 tbsp powdered sugar, 1/4 tsp vanilla, 1-2 tbsp whole milk
- Store leftovers in an airtight container at room temperature for 2-3 days. You can keep the cookie dough balls in the freezer for up to 3 months in an airtight container or freezer bag!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Can you make small ones? How much would you bake them?
Sure! I would check them 2-3 minutes before the indicated baking time.