These Oreo Cheesecake Cookies are the ultimate gourmet treat, featuring a chewy, Oreo-packed dough wrapped around a luscious, creamy cheesecake center. They offer all the decadence of a classic cheesecake in a convenient, handheld form that is surprisingly easy to whip up. Whether you are a cookie connoisseur or a cheesecake lover, these stuffed cookies are guaranteed to become a new favorite.
Table of Contents
Why You Will Love This Recipe
There is a reason these cookies have become a viral sensation. First, they are fun, gourmet cookies that look like they came from a high-end bakery but are surprisingly simple to make at home. Second, they are packed full of pops of Oreo cookies, and this recipe includes specific tips for avoiding gray dough so your cookies look as good as they taste. Third, the dough requires a very short chilling time of just 30 minutes, meaning you can satisfy your cravings quickly. Finally, you get all the iconic flavors of an Oreo cheesecake without having to wait hours for a traditional cheesecake to set up in the oven.
Ingredients
- 8 oz (226 g) full-fat block cream cheese, softened
- 1/3 cup (66 g) granulated sugar (for filling)
- 2 Tablespoons sour cream
- 1/4 teaspoon vanilla extract (for filling)
- 1 cup (226 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar (for dough)
- 2 large eggs, preferably at room temperature
- 1 teaspoon vanilla extract (for dough)
- 3 2/3 cups (450 g) all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170 g) mini chocolate chips
- 20 Oreo cookies, broken into pieces
Step-by-Step Instructions
- Prepare the Cheesecake Filling: In a medium-sized mixing bowl, stir together the softened cream cheese and 1/3 cup sugar until the mixture is completely smooth and creamy.
- Finish Filling: Add the sour cream and 1/4 teaspoon vanilla extract. Stir until well combined.
- Freeze Filling: Drop the filling by level 1 Tablespoon-sized scoops onto a baking sheet lined with wax paper. Place the tray in the freezer to firm up while you prepare the cookie dough.
- Cream Butter and Sugar: In a large bowl using an electric mixer, combine the softened butter and 1 1/2 cups sugar. Beat until the mixture is light and fluffy.
- Add Wet Ingredients: Stir in the eggs and 1 teaspoon of vanilla extract until well combined.
- Mix Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients, stirring until completely incorporated. It is best to do this in 3-4 parts to make mixing easier.
- Fold in Mix-ins: Add the mini chocolate chips and the broken Oreo pieces. Use a spatula to fold them into the dough until they are evenly distributed.
- Chill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes. While chilling, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Assemble the Cookies: Scoop 1/4 cup of dough and form it into a ball. Use your thumb to press a deep crater into the center. Place one frozen cheesecake dollop into the center, then fold the dough around it to completely conceal the filling. Roll it between your palms to smooth it out.
- Bake: Place the balls on the prepared baking sheet at least 2 inches apart. Bake for 12 minutes or until the edges begin to turn a light golden brown.
- Cool: Allow the cookies to cool completely on the baking sheet before serving to allow the cheesecake center to set.
Expert Tips / Pro Tips
To achieve the best results with your Oreo Cheesecake Cookies, always use full-fat, block-style cream cheese rather than the spreadable kind from a tub. For the prettiest appearance, break your Oreos over a separate bowl and sift them through a fine-mesh strainer to remove the fine dust; this prevents the cookie dough from turning a muddy gray color. When assembling, keep the cheesecake dollops in the freezer until the exact moment you need them, as they melt quickly and can become difficult to handle. Adding your dry ingredients in stages rather than all at once will also ensure the dough remains manageable and well-mixed.
While the classic Oreo is perfection, you can easily customize this recipe. Try using Golden Oreos for a “blonde” version or Mint Oreos for a refreshing twist. If you do not have sour cream on hand, full-fat Greek yogurt makes an excellent substitute for the cheesecake filling. For an extra chocolatey punch, you can replace the mini semisweet chocolate chips with white chocolate chips or even dark chocolate chunks.
Serving Suggestions
These cookies are incredibly rich and are best served at room temperature to appreciate the creamy texture of the center. They pair wonderfully with a cold glass of milk, a hot cup of coffee, or even a scoop of vanilla bean ice cream. If you are serving them for a party, you can cut them in half to showcase the beautiful cheesecake stuffing inside.
Because of the cream cheese filling, these cookies should not be left at room temperature for more than 24 hours. For longer storage, keep them in an airtight container in the refrigerator for up to 5 days. If you wish to freeze them, you can freeze the assembled, unbaked dough balls for up to 3 months and bake them from frozen (adding 1-2 minutes to the bake time). Baked cookies can also be frozen for up to 2 months. To reheat, let them come to room temperature or warm them in the microwave for 10 seconds for a “just-baked” feel.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 432 kcal |
| Total Carbohydrates | 58 g |
| Protein | 5 g |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Cholesterol | 60 mg |
| Sodium | 223 mg |
| Sugar | 33 g |
Note: Nutritional information is an estimate based on third-party calculations.
Oreo Cheesecake Cookies
Ingredients
Method
- Prepare the Cheesecake Filling: In a medium-sized mixing bowl, stir together the softened cream cheese and 1/3 cup sugar until the mixture is completely smooth and creamy.8 oz full-fat block cream cheese, 1/3 cup granulated sugar
- Finish Filling: Add the sour cream and 1/4 teaspoon vanilla extract. Stir until well combined.2 Tablespoons sour cream, 1/4 teaspoon vanilla extract
- Freeze Filling: Drop the filling by level 1 Tablespoon-sized scoops onto a baking sheet lined with wax paper. Place the tray in the freezer to firm up while you prepare the cookie dough.
- Cream Butter and Sugar: In a large bowl using an electric mixer, combine the softened butter and 1 1/2 cups sugar. Beat until the mixture is light and fluffy.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Add Wet Ingredients: Stir in the eggs and 1 teaspoon of vanilla extract until well combined.2 large eggs, 1 teaspoon vanilla extract
- Mix Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.3 2/3 cups all-purpose flour, 2 Tablespoons cornstarch, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
- Combine: Gradually add the dry ingredients to the wet ingredients, stirring until completely incorporated. It is best to do this in 3-4 parts to make mixing easier.
- Fold in Mix-ins: Add the mini chocolate chips and the broken Oreo pieces. Use a spatula to fold them into the dough until they are evenly distributed.1 cup mini chocolate chips, 20 Oreo cookies
- Chill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes. While chilling, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Assemble the Cookies: Scoop 1/4 cup of dough and form it into a ball. Use your thumb to press a deep crater into the center. Place one frozen cheesecake dollop into the center, then fold the dough around it to completely conceal the filling. Roll it between your palms to smooth it out.
- Bake: Place the balls on the prepared baking sheet at least 2 inches apart. Bake for 12 minutes or until the edges begin to turn a light golden brown.
- Cool: Allow the cookies to cool completely on the baking sheet before serving to allow the cheesecake center to set.
Notes
FAQ
Do Oreo cheesecake cookies need to be refrigerated?
Yes, because the center contains real cream cheese and sour cream, these cookies should be stored in the refrigerator if you aren’t eating them within the first 24 hours. They stay fresh for up to 5 days in the fridge.
Why do the cookies seem underdone when I take them out?
These cookies are designed to be soft and chewy. They will continue to firm up as they cool on the baking sheet. It is important not to overbake them, or the cheesecake center may become too dry.
Why do my cookies look gray?
The gray color comes from fine Oreo crumbs mixing into the pale dough. To prevent this, sift your broken Oreo pieces through a fine mesh strainer to remove the “dust” before folding the larger chunks into the batter.
Can I use low-fat cream cheese?
It is not recommended. Low-fat or whipped cream cheese has a higher moisture content and may cause the filling to leak or become too runny during the baking process. Stick with full-fat block cream cheese for the best results.