These Oreo cheesecake cookies are creamy, gooey, chewy and delicious! They are much easier than they look and over the top tasty. These cheesecake Oreo cookies are great for birthdays, holidays, Christmas and more!

Oreo cheesecake cookies.

Why You’ll Love This Recipe

  • These Oreo cheesecake cookies are buttery, chocolaty and sweet!
  • They are made in one mixing bowl.
  • No dough chilling required.
  • The cheesecake filling is creamy and gooey.
  • This recipe can be made using gluten free flour and gluten free Oreos.
  • Feel free to use another flavor of Oreo to switch it up.
  • This recipe is great for many special occasions.
  • They are the perfect mix between these Chocolate Chip Cheesecake Cookies and these Stuffed Cookies!

Ingredients & Substitutions

These are the main ingredients and substitutions for Oreo cheesecake cookies. Scroll down to the recipe card for full ingredients list and instructions.

The cream cheese and powdered sugar combine for the filling. I have not tried using dairy free cream cheese or a low carb powdered sugar. For the version without the filling, try these Oreo Chocolate Chip Cookies!

Use cold butter right from the fridge for the cookie dough. This prevents the cookies from spreading too much while baking. I have not tried dairy free butter in this recipe, but these cookies may spread even less.

Both granulated sugar and brown sugar sweeten these cookies. If using coconut sugar, the cookies will be slightly darker in color.

Eggs help bind these cookies together. I have not tried using an egg substitute in this specific recipe, but I have had success substituting ¼ cup unsweetened applesauce for 1 egg. So, this recipe would need ½ cup applesauce in place of the 2 eggs. For more tips, see these Eggless Chocolate Chip Cookies.

Both gluten free 1 to 1 flour and all purpose flour work well. Other flours such as almond flour and coconut flour cannot be substituted.

Baking soda helps these cookies rise a little bit while baking.

A little vanilla extract adds a great homemade flavor.

Any type of chocolate chips will work! Use mini or regular. Dark chocolate, milk chocolate, semisweet chocolate work well. In addition, white chocolate chips or chocolate chunks are great options.

Both gluten free Oreos and regular Oreos work well. Additionally, Double Stuff Oreos can be used. Feel free to use any flavor of Oreos. If you have leftovers, try these Oreo Brownies!

Oreos with other ingredients.

Taste & Texture

These Oreo cheesecake cookies are buttery, sweet and chocolaty. They taste like classic chocolate chip cookies with Oreos mixed in. The vanilla cheesecake filling is gooey and creamy!

The texture is soft baked and pillowy. The edges are very slightly golden and the Oreos add a little crunch.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

First, make cheesecake filling. In the bowl of a stand mixer, add softened cream cheese and powdered sugar. Beat for 2 to 3 minutes or until completely creamy.

Creamy cheesecake filling.

Step 3

Scoop out 1 teaspoon sized balls of cheesecake filling. Place on lined pan. Repeat for all mixture. Then, place pan in freezer while making cookies.

Balls of cheesecake filling.

Step 4

Next, make the cookies. In a clean bowl of your stand mixer, add cold butter, granulated sugar and light brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.

Butter with sugar in bowl.

Step 5

Add in eggs and vanilla. Stir until combined.

Thin dough in bowl

Step 6

Add in flour and baking soda. Stir until thick dough is formed.

Very thick cookie dough in bowl.

Step 7

Fold in chocolate chips and crushed Oreos. Remove cheesecake filling from freezer.

Oreo cheesecake chocolate chip cookie dough.

Step 8

Use spoon to scoop large balls of cookie dough onto lined baking pan. Flatten with hands. Place a cheesecake ball in the middle of each flattened cookie.

Step 9

Scoop out a smaller ball of dough and flatten it. Place it on top of the cheesecake ball.

Oreo chunk cookies on pan.

Step 10

Use hands to fully enclose cheesecake ball with cookie dough.

Cookie dough with oreos

Step 11

Bake for 9 to 10 minutes or until cookies are just barely set in the middle.

Step 12

Lastly, remove from oven. Allow cookies to cool for 10 minutes on pan before carefully removing to a cooling rack.

Expert Tips & Tricks

Use softened cream cheese. Cold cream cheese will not cream together with the powdered sugar.

Use cold butter right from the fridge. This prevents the cookies from spreading too much.

Beat butter and sugars until completely creamy. This process usually takes 2 to 3 minutes in a stand mixer. Beat until no clumps of butter remain.

See photos above for how to enclose cheesecake filling inside cookie dough.

Bake until cookies are just barely set in the middle. They will slightly firm up when cooled.

Cheesecake cookies with oreos

How to Serve & Store

Serve Oreo cheesecake cookies once cool enough to handle. They are gooey and slightly fragile right out of the oven.

These cookies are great served both warm or chilled.

Serve with milk, coffee, or hot chocolate.

For dessert, consider serving with ice cream, whipped cream or hot fudge sauce.

Store cookies in the fridge for up to 5 days.

Freeze for up to 2 months.

Frequently Asked Questions

What are Oreo cheesecake cookies?

These are chocolate chip cookies with Oreo pieces and a vanilla cheesecake filling.

Can I use regular Oreos?

Sure! Any Oreos work well.

What do they taste like?

They taste like regular chocolate chip cookies with chunks of Oreos. The cheesecake filling tastes like vanilla cheesecake.

What is the cheesecake filling made from?

It is made from cream cheese and powdered sugar.

Can I freeze them?

Yes! These cookies freeze well.

Creamy cheesecake cookies with Oreos.

You May Also Like

If you make this Oreo cheesecake cookies recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Oreo cheesecake cookies.

Get the Recipe: Oreo Cheesecake Cookies

These Oreo cheesecake cookies are over the top delicious! They are chocolate chip cookies stuffed with a vanilla cheesecake filling and chopped Oreo pieces. These cookies are great for birthdays, holidays, Christmas and more!
5 from 11 votes

Ingredients

Cheesecake Filling

  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar

Oreo Chocolate Chip Cookies

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • First, make cheesecake filling. In the bowl of a stand mixer, add softened cream cheese and powdered sugar. Beat for 2 to 3 minutes or until completely creamy.
  • Scoop out 1 teaspoon sized balls of cheesecake filling. Place on lined pan. Repeat for all mixture. Then, place pan in freezer while making cookies.
  • Next, make the cookies. In a clean bowl of a stand mixer, add cold butter, granulated sugar and light brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
  • Add in eggs and vanilla. Stir until combined.
  • Add in flour and baking soda. Stir until thick dough is formed.
  • Fold in chocolate chips and crushed Oreos. Remove cheesecake filling from freezer.
  • Use spoon to scoop large balls of cookie dough onto lined baking pan. Flatten with hands. Place a cheesecake ball in the middle of each flattened cookie.
  • Scoop out a smaller ball of dough and flatten it. Place it on top of the cheesecake ball.
  • Use hands to fully enclose cheesecake ball with cookie dough. See photos above for reference.
  • Bake for 9 to 10 minutes or until cookies are just barely set in the middle.
  • Lastly, remove from oven. Allow cookies to cool for 10 minutes on pan before carefully removing to a cooling rack.

Notes

  • Use softened, room temperature cream cheese.
  • Beat cream cheese and powdered sugar until completely creamy.
  • Beat butter and sugars until no clumps of butter remain.  This usually takes 2 to 3 minutes.
  • Both gluten free 1 to 1 flour and all purpose flour can be used.
  • Both gluten free and regular Oreos can be used.  Double stuff Oreos also work well.
  • Cookie dough will be thick.
  • Do not over bake cookies!  Only 9 to 10 minutes is needed.
  • Store cookies in the fridge for up to 5 days.
  • Cookies freeze well.
Calories: 367kcal, Carbohydrates: 48g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 210mg, Potassium: 80mg, Fiber: 1g, Sugar: 23g, Vitamin A: 511IU, Calcium: 33mg, Iron: 2mg

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