Oreo Cheesecake Cookies are the ultimate treat, blending the creamy richness of cheesecake with the iconic crunch of Oreos. Each bite delivers a perfect balance of velvety smoothness and satisfying texture, making them irresistible.
With just 30 minutes of prep and a quick 12-minute bake, these cookies are surprisingly easy to whip up. The chilling time ensures they hold their shape while enhancing the flavors, resulting in a dessert that’s both indulgent and effortless.
These cookies are a dream for anyone who loves the combination of sweet and tangy flavors. The cream cheese adds a luscious depth, while the Oreo chunks provide a delightful crunch in every mouthful. Perfect for sharing or savoring solo, they’re a crowd-pleaser that’s ready in just over an hour. Whether you’re a baking novice or a seasoned pro, these cookies promise to impress with their decadent taste and melt-in-your-mouth texture.
Ingredients for Oreo Cheesecake Cookies
- Cheesecake Filling:
- 8 oz (226 g) cream cheese, softened
- ⅓ cup (66 g) granulated sugar
- 2 Tablespoons sour cream
- ¼ teaspoon vanilla extract
- Cookie Dough:
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature (preferred)
- 1 teaspoon vanilla extract
- 3 ⅔ cups (450 g) all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170 g) mini chocolate chips
- 20 Oreo cookies, broken (see note)
Step-by-Step Instructions
- Prepare the Cheesecake Filling:
- In a medium-sized mixing bowl, stir together softened cream cheese and sugar until smooth and creamy.
- Add sour cream and vanilla extract, stirring until fully combined.
- Drop filling by level 1 Tablespoon-sized scoops onto a wax paper-lined baking sheet. Freeze to firm up while preparing the cookie dough.
- Make the Cookie Dough:
- In a large bowl, use an electric mixer to combine butter and sugar. Beat until light and fluffy.
- Add eggs and vanilla extract, stirring well.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet, stirring until fully combined.
- Fold in mini chocolate chips and broken Oreos using a spatula.
- Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Assemble and Bake:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop ¼ cup of dough, form into a ball, and press a crater into the center.
- Place a dollop of cheesecake filling into the crater, then fold the dough around it to completely conceal the filling. Roll into a ball.
- Place dough balls onto the prepared baking sheet, spacing at least 2” (5 cm) apart.
- Bake for 12 minutes or until the edges turn a light golden brown.
- Allow cookies to cool completely before serving.
Storage and Reheating Tips
Store your Oreo Cheesecake Cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. If you prefer a warm cookie, pop them in the microwave for 10-15 seconds to bring back that fresh-from-the-oven feel.
Serving Suggestions
These cookies are perfect on their own, but for an extra treat, serve them with a glass of cold milk or a scoop of vanilla ice cream. You can also drizzle them with melted chocolate or caramel sauce for a decadent dessert experience.
Recipe Variations
Feel free to get creative with this recipe! Swap out the mini chocolate chips for white chocolate or butterscotch chips. You can also use different types of cookies, like chocolate chip or peanut butter, instead of Oreos. For a nutty twist, add chopped walnuts or pecans to the dough.
Time-Saving Tips
To save time, prepare the cheesecake filling a day ahead and keep it in the freezer until you’re ready to bake. You can also use a cookie scoop to ensure uniform dough balls, which speeds up the shaping process. If you’re in a rush, skip the chilling step, but note that the cookies may spread more during baking.
Equipment Guidance
For best results, use a stand mixer or hand mixer to cream the butter and sugar until light and fluffy. A silicone baking mat or parchment paper is essential for easy cookie removal. Don’t forget a sturdy spatula for folding in the chocolate chips and Oreo pieces evenly.
Oreo Cheesecake Cookies
Ingredients
Cheesecake Filling
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- 2 Tablespoons sour cream
- ¼ teaspoon vanilla extract
Cookie Dough
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 3 ⅔ cups all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
- 20 Oreo cookies broken (see note)
Instructions
- Cheesecake Filling
- In a medium-sized mixing bowl, stir together softened cream cheese and sugar until smooth and creamy.
- Add sour cream and vanilla extract and stir until smooth and combined.
- Drop filling by level 1 Tablespoon-sized scoop onto a wax paper lined baking sheet and transfer to the freezer to firm up while you prepare your cookie dough.
- Cookie Dough
- In a large bowl using an electric mixer (or in the bowl of a stand mixer) combine butter and sugar and beat until light and fluffy.
- Add eggs and vanilla extract and stir well.
- In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet, stirring until completely combined.
- Add chocolate chips and Oreos and use a spatula to fold into the dough until well distributed.
- Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
- Once dough has chilled, scoop ¼ cup of dough, form into a ball, and use your thumb to press a crater into the center of the dough ball.
- Remove cheesecake filling from the freezer and press a dollop into the center of your dough. Fold the cookie dough around the filling, completely concealing it into the center of the cookie. Roll dough between your palms to form into a ball.
- Place cookie dough balls onto your parchment paper lined baking sheet, spacing at least 2” (5cm) apart. Bake for 12 minutes or until edges of cookies begin to turn a light golden brown.
- Allow cookies to cool completely before serving.