Oreo Cheesecake Cookies

Name: Oreo Cheesecake Cookies (Bakery-Style)
Prep time: 45 min
Cook time: 15 min
Total time: 90 min
Ingredients: 8 oz cream cheese; 3 tbsp white granulated sugar; 1 tsp vanilla extract; 3 cups all-purpose flour; ½ tsp all-purpose flour; ½ tsp baking powder; 1 tsp baking powder; 1 cup unsalted butter; 1 cup brown sugar; ½ cup white granulated sugar; 1 tsp vanilla extract; 2 Large eggs; 1 ½ cups Oreo pieces; ½ cup Oreo crumbs

Oreo cheesecake cookies with creamy cheesecake center and crushed Oreo topping

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If you love Oreos and creamy cheesecake, these Oreo Cheesecake Cookies are about to become your new obsession. Imagine biting into a soft, bakery-style cookie packed with crushed Oreos and a rich, creamy cheesecake center that melts in your mouth.

They’re thick, chewy, slightly crisp on the edges, and perfectly sweet, basically everything you want in a homemade cookie. Whether you’re baking for a party, holidays, or just treating yourself, these cookies look impressive but are surprisingly easy to make.
Trust me, once you make one batch, everyone will ask for the recipe, and you’ll want to keep it on repeat!

Cheesecake filling dollops being frozen for Oreo stuffed cookies

Why We Love This Recipe

There’s so much to love about these Oreo Cheesecake Cookies, they’re the perfect mix of cookies and cheesecake in one dreamy bite!

Bakery-Style at Home – Thick, soft, and beautifully stuffed just like gourmet cookie shops.
Creamy Surprise Center – That smooth cheesecake filling makes every bite extra special.
Loaded with Oreo Flavor – Crushed Oreos in every bite for the ultimate cookies & cream taste.
Easy but Impressive – They look fancy, but the steps are simple and beginner-friendly.
Perfect for Any Occasion – Great for parties, holidays, gifting, or when you just need a sweet treat.

These cookies aren’t just delicious, they’re the kind of dessert that gets people talking and asking for seconds!
If you love Oreo Dessert, you can try these recipes No Bake Oreo Dessert, Oreo Dirt Pudding,

Ingredients You Will Need

Cream Cheese – Creates a rich, creamy cheesecake center and adds smooth, tangy flavor.
White Granulated Sugar – Sweetens the filling and helps create a smooth texture.
Vanilla Extract – Enhances overall flavor and adds warmth and depth.
All-Purpose Flour – Provides structure and gives the cookies thickness and chewiness.
Baking Soda – Helps cookies spread properly and keeps them soft.
Baking Powder – Adds a slight lift and prevents dense cookies.
Salt – Balances sweetness and enhances the chocolate flavor.
Unsalted Butter – Adds richness and creates a soft, chewy texture.
Brown Sugar – Adds moisture, makes cookies extra soft, and gives a subtle caramel flavor.
White Granulated Sugar – Adds sweetness and helps create lightly crisp edges.
Eggs – Bind ingredients together and provide structure and richness.
Oreo Pieces – Add crunch and bold cookies-and-cream flavor.
Oreo Crumbs – Infuse the dough with Oreo flavor and deepen the chocolate taste throughout.

How to Make Oreo Cheesecake Cookies

Step 1: Make the Cheesecake Filling

First, grab a small bowl. Add your softened cream cheese, sugar, and vanilla. Now beat it on high speed for about 1 minute until it’s completely smooth and creamy, no lumps at all. Line a tray with wax paper. Scoop small ½ tablespoon dollops of the cheesecake mixture onto the tray. Place the tray in the freezer for at least 30 minutes. We want them firm, so they’re easy to stuff inside the cookies later.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together flour, Baking soda, Baking powder, Salt, and mix it well and set it aside. Now crush your Oreos. You can use a food processor or crush them in a zip-top bag. Keep both chunks and crumbs ready.

Step 3: Make the Cookie Dough

In a large mixing bowl, add melted (but cooled) butter, brown sugar, and white sugar. Beat on high speed for 2 minutes until smooth and slightly lighter in color. Add in vanilla and eggs. Mix on medium speed just until combined.

Now, slowly add the dry ingredients. Mix on low speed until just combined. Don’t overmix, that keeps the cookies soft! Fold in the Oreo pieces and crumbs until evenly distributed. Let the dough rest for 10 minutes while you preheat the oven to 350°F (175°C).

Step 4: Stuff the Cookies

Line two baking sheets with parchment paper. Use a large cookie scoop (about 2 TBSP or 2 oz). While the dough is still in the scoop, press your thumb gently into the center to create a small hole.

Take one frozen cheesecake dollop and place it inside. Carefully cover it with cookie dough and seal it completely so the filling doesn’t leak out. Place 6 cookie dough balls per tray, leaving space between them.

Step 5: Bake to Perfection

Bake one tray at a time for 13–15 minutes. You’re looking for lightly golden edges while the center still looks slightly soft. Once out of the oven, gently press extra Oreo pieces on top while they’re warm. Let cookies sit on the hot tray for 5 minutes. This helps them finish setting. Then transfer to a cooling rack.

Step 6: Chill for Best Flavor

Once fully cooled, place the cookies in the refrigerator. These cookies taste even better chilled because of the cheesecake filling. The texture becomes richer and more bakery-style.

Close-up of a stuffed Oreo cheesecake cookie showing soft center filling

Expert Tips for Perfect Oreo Cheesecake Cookies

Freeze the cheesecake filling completely
This is non-negotiable! If it’s soft, it will leak while baking. Frozen dollops stay creamy inside and hold their shape.
Use room temperature ingredients
Cream cheese and eggs blend more smoothly, giving you a better texture with no lumps.
Don’t overmix the dough
Mix just until combined. Overmixing develops gluten and can make cookies tough instead of soft.
Spoon and level your flour
Too much flour = dry, thick cookies that won’t spread. For best accuracy, use a kitchen scale.
Seal the dough well around the filling
Make sure no cheesecake is visible before baking, or it may ooze out.
Bake one tray at a time
This ensures even baking and perfectly golden edges.
Slightly underbake for softness
The centers should look a little soft when you remove them. They’ll continue cooking in the hot pan.
Chill after baking for the best flavor
Because of the cheesecake center, these cookies taste even better once refrigerated, richer and more indulgent.

Storage Tips

Refrigerate in an airtight container for up to 4–5 days. Because of the cheesecake filling, these must stay chilled.
Place parchment paper between layers to prevent sticking.
Let cookies sit at room temperature for 10–15 minutes before serving if you prefer a softer texture.
Freezing option: Freeze baked cookies in an airtight container for up to 2 months. Thaw overnight in the fridge.

Serving Suggestions

Serve chilled for a rich, cheesecake-style bite.
Pair with a glass of cold milk for the ultimate cookies & cream combo
Warm slightly (5–8 seconds in the microwave) if you love a softer center.
Drizzle with melted white chocolate for a bakery-style finish.
Perfect for holiday dessert trays, birthday parties, or gifting.

Ingredients Variations

Golden Oreos Instead of Classic – For a vanilla cookies-and-cream flavor with a lighter color.
Mint Oreos – Adds a refreshing chocolate-mint twist that tastes amazing chilled.
Birthday Cake Oreos – Perfect for parties and funfetti-style cookies.
Dark Chocolate Oreos – For a deeper, richer chocolate flavor.
Chocolate Chips Addition – Add ½ cup white or semi-sweet chocolate chips for extra indulgence.
Mini Oreos – Fold into the dough for smaller cookie chunks throughout.
Nutella Center Swap – Replace cheesecake filling with frozen Nutella dollops for a molten center.
Gluten-Free Flour – Use a 1:1 gluten-free baking flour to make them gluten-free friendly.
Brown Butter Instead of Regular Butter – Adds a nutty, caramelized flavor and elevates the cookie base.

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FAQs About This Recipe

1. Do I have to freeze the cheesecake filling?
Yes! Freezing prevents the filling from leaking while baking and keeps the center creamy.

2. Why did my cheesecake filling leak out?
Most likely, the filling wasn’t frozen long enough, or the dough wasn’t sealed properly around it.

3. Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours before baking.

4. Do these cookies need to be refrigerated?
Yes, because of the cream cheese filling. Store them in the fridge for the best freshness.

5. Can I use different Oreo flavors?
Yes! Golden Oreos, Mint Oreos, or Birthday Cake Oreos work beautifully for fun variations.

Final Thoughts

These Oreo Cheesecake Cookies are truly the best of both worlds soft, chewy cookies wrapped around a rich, creamy cheesecake center. Every bite is packed with cookies-and-cream flavor and that irresistible bakery-style texture.

They’re impressive enough for special occasions but simple enough to make anytime you’re craving something indulgent. Once you try them chilled straight from the fridge, you’ll understand why they disappear so quickly!