This super quick and easy Oreo Cheesecake Cookies recipe comes together in about 30 minutes and is perfect for a crowd-pleasing dessert that your family will love! These scrumptious cookies have a dreamy, creamy cheesecake filling right inside, making them utterly irresistible. You can switch up the ingredients to match your favorites or just use what you’ve got hanging around you know, that leftover cream cheese from last week’s recipe! This recipe might just become your go-to dessert!
Ingredients You’ll Need for Oreo Cheesecake Cookies
Cream Cheese
8 oz, softened
Cream cheese is key to creating a rich and creamy filling for these cookies. I always prefer to use full-fat cream cheese for the best flavor and texture, but you can use low-fat if you need a slightly lighter option. Just make sure it’s softened, nobody wants lumpy filling!
Granulated Sugar
1/3 cup (for the filling) + 1 1/2 cups (for the cookie dough)
Sugar is what gives our cookies that lovely sweetness. The 1/3 cup for the cheesecake filling contrasts nicely with the 1 1/2 cups in the dough. If you want to cut down on sugar, you can try substituting a sugar alternative like Stevia or Monk Fruit, but I can’t guarantee the same luscious texture.
Sour Cream
2 tablespoons
Sour cream adds a wonderful tang to the cheesecake filling, enhancing the overall richness. If you’re out, Greek yogurt makes a great alternative! Honestly, I’ve used both and love them equally!
Vanilla Extract
1/4 teaspoon (for the filling) + 1 teaspoon (for the cookie dough)
Vanilla is a must for boosting flavor. You could use imitation vanilla if that’s what you have, but pure vanilla extract is really worth it for that aromatic enhancement. Trust me, you’ll smell the difference when it’s baking!
Unsalted Butter
1 cup, softened
For the best flavor and texture, I like to use unsalted butter because it lets me control the sodium levels myself. If you’re in a pinch, salted butter will also work, but maybe dial back on adding extra salt in the recipe.
Large Eggs
2, room temperature
Eggs act as the binder to hold everything together. If you forgot to take them out of the fridge ahead of time, don’t fret! Dawn, my neighbor, taught me this quick tip: just place them in a bowl of warm water for about 10 minutes.
All-Purpose Flour
3 2/3 cups
Flour is what gives our cookies structure. Keep in mind, though if you’re in a gluten-free moment, almond flour or a gluten-free blend can work too. Just be careful with the ratios; you might need to adjust a bit!
Cornstarch
2 tablespoons
Adding cornstarch to the mix helps produce a cookie that’s soft and chewy, almost cake-like! Super handy for using up that little box that’s lurking in the back of your pantry.
Baking Powder
2 teaspoons
Baking powder is what makes our cookies rise and become lovely and fluffy. I’ve learned that keeping it fresh means better texture, so check the expiration date!
Baking Soda
1/4 teaspoon
Just a little bit gives the cookies a nice lift and helps with that chewy texture. It’s the secret ingredient that makes them extra delightful!
Salt
1/2 teaspoon
A couple pinches of salt really enhances flavor and balances out the sweetness. Don’t skip it!
Mini Chocolate Chips
1 cup
Who doesn’t love chocolate? Mini chocolate chips just seem to melt perfectly into the cookie dough. You could also use dark chocolate chunks for a richer taste, or even white chocolate if that’s your jam!
Oreo Cookies
20, broken
Come on, it wouldn’t be Oreo Cheesecake Cookies without Oreos! I like to break them into bite-size pieces for even distribution throughout the cookie. Mixed with the cheesecake filling, they create a satisfying crunch!
Let’s Get Cooking!
Now that we have all our delicious ingredients gathered, let’s dive into how to make these incredible cookies!
Step 1: Make the Cheesecake Filling
In a medium bowl, stir together the cream cheese and 1/3 cup of sugar until smooth, about 2 minutes. Then, add in the sour cream and 1/4 teaspoon vanilla extract, mixing everything together until it’s creamy and well combined. Drop spoonfuls of this luscious mixture onto a wax paper-lined baking sheet and freeze for about 15 minutes. You’ll want that filling nice and firm.
Step 2: Mix Your Cookie Dough
In a large bowl, beat together 1 cup of softened unsalted butter and 1 1/2 cups of granulated sugar until it’s light and fluffy about 4-5 minutes. I love the smell of sweet butter and sugar coming together, don’t you? Then, add in the 2 large eggs and 1 teaspoon vanilla extract, mixing until combined.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add this dry mix into your wet mixture, stirring until fully combined. The cookie dough should start smelling delicious, and you might feel an irresistible urge to take a taste. But wait!
Step 4: Chill the Dough
Cover the dough with some plastic wrap and chill it in the fridge for about 30 minutes. No one wants gloomy, sticky dough, right? Oh, and get your oven preheating to 375°F (190°C) and line a baking sheet with parchment paper while you wait.
Step 5: Assemble Your Cookies
Once chilled, take the cookie dough and scoop about 1/4 cup of it into your hands, rolling it into a ball. Press a crater into the center to create a little pocket. It’s about to get gooey! Grab your cheesecake fillings from the freezer and place a spoonful into that crater, then fold the dough around it so it’s completely encased. Place them on the prepared baking sheet, this is where the magic happens!
Step 6: Bake
Pop those beauties in the oven for about 12 minutes or until the edges are a lovely golden brown. The moment they bake, your kitchen will smell heavenly! Let them cool on the baking sheet for a few minutes before serving or if you can wait, let them cool completely for the ultimate melt-in-your-mouth experience.
Why I Love These Oreo Cheesecake Cookies
This Oreo Cheesecake Cookies recipe is a real go-to for me, especially on busy weeknights or when I want to impress my family with something fun and delicious! I’m a real sucker for anything sweet with that perfect balance of creamy cheesecake and crispy cookie vibes. Plus, the best part is you can customize these gems however you like! I often use whatever chocolate I have around, from chunks to chips.
These cookies are truly comfort food in the best sense, they fill your home with the warmest aroma, and you simple can’t eat just one. I remember making them for my kiddo’s birthday party and watching his face light up when he took his first bite. It’s those moments that keep me coming back to this recipe time after time!
Serving and Storage Tips
How to Serve These Cookies
These cookies are loaded with flavor, so they can absolutely stand alone. But! Serving them alongside a scoop of vanilla ice cream or whipped cream makes for a delightful duo, trust me on this! They’re also fantastic with a tall glass of milk!
How Long Do They Keep?
These cookies can be stored in the fridge for up to 1 week. Just make sure they’re in an airtight container to keep them from drying out. They could also be kept at room temperature for about 3-4 days, but they definitely taste best chilled!
Reheating Instructions
If you have any leftovers (unlikely, but just in case), the best way to reheat them is to pop them in the microwave for about 10 seconds. Just enough to warm them up and revive that gooey cheesecake filling!
Freezer Friendly?
Yes! These cookies freeze beautifully! I recommend freezing them before baking, just follow the assembly steps, place them on a baking sheet, and then pop them into the freezer. Once frozen, store them in a zip-lock or freezer-safe container for up to 3 months. When you’re ready to enjoy, bake them straight from the freezer without thawing, adding just a couple more minutes to the cooking time. Boom!
If you’re feeling inspired by this decadent dessert, be sure to check out my Brownie in a Mug, my Chocolate Cheesecake Cupcakes, or my Heart Cookies! You won’t regret it!
Why This Recipe Works
Quick & Easy
This recipe comes together all in under 30 minutes of active prep time. It’s super simple, making it perfect for those busy weeknights when you’re craving something sweet but don’t have time to spend hours in the kitchen.
Crowd-Pleaser
Everyone from the kids to your neighbors will love these cookies! They’re rich, delicious, and a fun twist on traditional cookies that’ll surely bring smiles all around, especially if you whip them out during family gatherings or parties!
Customizable
The beauty of this recipe lies in its versatility! You can switch out the Oreos for other favorite cookies if you’re feeling adventurous, or even add a pinch of nuts or seeds for extra texture. The sky’s the limit!
Comfort Food
These cookies are seriously indulgent and remind me of all the cozy baking sessions with family. It’s that perfect blend of crispy and creamy that just elevates the dessert game.
Well, there you have it, friends! The most scrumptious, delightful, and just downright amazing Oreo Cheesecake Cookies that are sure to steal the show at your next dessert table. Trust me, you’ll be going back for seconds, or thirds!
Happy baking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Oreo Cheesecake Cookies
Ingredients
Method
- In a medium bowl, stir together the cream cheese and 1/3 cup of sugar until smooth—about 2 minutes.
- Add in the sour cream and 1/4 teaspoon vanilla extract, mixing until creamy and well combined.
- Drop spoonfuls of this mixture onto a wax paper-lined baking sheet and freeze for about 15 minutes.
- In a large bowl, beat together 1 cup of softened unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy—about 4-5 minutes.
- Add in the 2 large eggs and 1 teaspoon vanilla extract, mixing until combined.
- In another bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add this dry mix into your wet mixture, stirring until fully combined.
- Cover the dough with plastic wrap and chill it in the fridge for about 30 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop about 1/4 cup of cookie dough into your hands, rolling it into a ball.
- Press a crater into the center, place cheesecake filling inside, and fold the dough to encase it completely.
- Place them on the prepared baking sheet.
- Bake for about 12 minutes or until the edges are golden brown.
- Let them cool on the baking sheet for a few minutes before serving.