Oreo Cheesecake Cookies

If you know me, you know that I absolutely, positively love cheesecake. Cheesecake anything. Cheesecake everything. I have sampled countless different varieties of cheesecake from The Cheesecake Factory, and I always come back to the Oreo cheesecake. I love many of them, but I’m such a kid when it comes to Oreos and I totally adore them in my cheesecake. I even made myself an Oreo Cheesecake for my birthday a few years back. So when I saw these cookies – essentially a cheesecake with mini chocolate chips, and rolled in Oreo crumbs – they were calling my name!

Truth be told, I was pretty darn tempted to totally ditch the actual cookies and just eat the cookie dough straight up out of the bowl. There are no eggs, so it was especially tempting. I couldn’t stop sneaking tastes! Actually, I think that rolling the dough into balls and then freezing them would make a great center for cheesecake truffles. Or, just a really fantastic treat from the freezer 😉

If you love cheesecake and/or Oreos, you will totally adore these cookies!

One year ago: Irish Soda Bread Scones
Three years ago: Golden Brioche Loaf

Oreo Cheesecake Cookies

Yield: About 1 dozen cookies

Prep Time: 20 minutes

Cook Time: 12 to 15 minutes

Total Time: 35 minutes


½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cookie crumbs


1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2" balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

(Recipe adapted from Tasty Kitchen)


150 Responses to “Oreo Cheesecake Cookies”

  1. brilynn on March 30, 2011 at 5:41 pm

    I would definitely be eating that out of the bowl! Those sound awesome!


  2. Nuts about Food on April 4, 2011 at 8:16 am

    I baked these over the week end and will be posting about them soon. Thanks for the recipe. I will link to yours when I do. In the meantime I have an award for your blog, which I really enjoy. http://nutsaboutfooditaly.blogspot.com/2011/04/sicilian-oven-roasted-artichokes-thanks.html


  3. LISA on April 5, 2011 at 4:58 pm

    Hi Michelle,
    I tested a batch of these cookies out last weekend. I had almost the same issue that Ashley had, that they spreaded to much. I baked them in a convection oven, tried to adjust the time and temperature a little…but what the real problem that I found was the silicone mat I used to baked them on. My last tray that went in I switched to parchment paper (as noted in your recipe) and that made all the difference. Also, I put the dough in the fridge for about 10-15 mins to firm up a bit. Either way, it’s all very yummy! I find it strange that some cookies bake well with the silicone mats (Thick and Chewy Choc. Chip cookies) and some don’t…any thoughts?


    • Michelle on April 7th, 2011 at 2:15 pm

      Hi Lisa, That’s really interesting about the difference on a silicone mat vs. parchment paper. I’m not really sure what the reason would be. I use parchment paper exclusively for all of my baking.


  4. Candace on April 8, 2011 at 10:13 pm

    I always experiment eggless cookie recipe but my children usual pass in my baking :( & they usually have a sweettooth. This reciPe turned out yummy! My kids lOved gooey middle & melted Chico chiPs!!! Thank you for sharing is awesome recipe. I’ll plan to serve this on my sons first bday. Btw, my son calls these cookies ‘Oreo brownies’ b/c it’s that yummy!


  5. Nichol on April 11, 2011 at 2:41 pm

    MMM….Just stumbled upon this. My favorite cookie and cheesecake is my favorite flavor. Bookmarked!


  6. Hannah Jacklyn on April 13, 2011 at 7:50 pm

    these look so good, I am pretty sure I have to make these this weekend. Have to.


  7. Darlene on April 17, 2011 at 9:30 am

    I made these last night and after tasting the batter I had such high hopes because I LOVE cheesecake but I was so disappointed because all I could taste was the chocolate from the Oreo and nothing else. I’m almost tempted to try again leaving out the Oreo cookie part and see how they come out because the batter was delish.


  8. Erin on April 22, 2011 at 11:01 am

    I love cookies, but was inspired by your idea to make these into truffles. I refrigerated my dough for a bit so it was firm enough to roll with my hands, rolled the balls in the crumbs, then froze them on a cookie sheet. I tasted the dough, which was amazing obviously, but not a frozen truffle (since it was 7 am when I wrapped them up). I presumed they would be awesome, so I wrapped up several for a friend the next day. She sent me a text message 1 hour after I left her house telling me that she snuck one… then another.. then another… and they are ALL gone now :)

    Thanks for another wonderful recipe!!! I’ve never baked anything from BEB that wasn’t amazing!


  9. Michelle on April 28, 2011 at 2:42 am

    Thanks for the recipe! I baked these today and blogged it on my page. My students and coworkers loved em! Will definitely bake these bad boys again.


  10. RisaG on May 17, 2011 at 2:54 pm

    These are one of those recipes that look kind of icky but sound amazing, something U have to make. I will put this in the pile of must-make baked goods. Can’t beat the combination of Oreo cookies and cheesecake.


  11. nataliefoo on July 5, 2011 at 11:13 pm

    hi, i’ve just tried this recipe. i wanted to make 2 dozen instead of 1 dozen. Therefore, i actually doubled the ingredients needed for 1 dozen of this recipe. Sadly, the cookies turned out really hard to eat. :'( May i know how to improve it?



  12. nataliefoo on July 5, 2011 at 11:14 pm

    is the cookies supposed to be hard on the outside and soft in the inside? Please reply ASAP! ~.~


    • Michelle on July 6th, 2011 at 1:00 pm

      Yes, they should have a slight crisp on the outside, and be soft on the inside.


  13. Natalie on July 7, 2011 at 5:47 am

    SERIOUS?!? Awww…mine was really hard :(( i think i add too much butter and sugar ~.~ However, the taste was really good ^___^ Anyways THNX! 😀 I’m gonna keep trying this AWESOME recipe though 😀


  14. Emily on July 8, 2011 at 3:01 pm

    i made these for my boyfriend and his roomates and they said it was even better than their grandmothers!


  15. Celeste on July 24, 2011 at 10:24 pm

    I just made these cookies and tried one – so yummy! My boyfriend loves cheesecake so I’m glad I got to eat one before he finds them. About the silicone mat v. parchment paper – I used a silicone mat when baking these and they came out perfect (looked just like the ones in the pictures). Also, I was able to get 18 cookies out of one batch. Thanks for posting this recipe!


  16. Courtney B on August 5, 2011 at 9:37 pm

    YUMMMM! I saw this recipe pop up on Pinterest and am craving them now. I was thinking “Shoot! I’m out of eggs, so the recipe will have to wait.” I am so excited to see there are no eggs or baking soda/powder in the recipe. I can’t wait to try them. Thank you! :)


  17. chrisy on August 19, 2011 at 11:41 pm

    Hey there!

    I just tried these out and was worried they’d come out horrible.

    They came out great. I ate so many…I feel so bad..I guess I can justify it by saying it’s exam time.

    But it’s actually quite interesting. Almost short bread texture..but then you get the cream cheese flavour. I found it stronger tasting (and more yummy) after I let it sit for a few hours (just like real cheesecake).

    Probably would have tasted better if I didn’t eye ball it…but I wanted to say thanks for the recipe! Yummy <3


    • Pam_Ella on November 9th, 2011 at 11:19 am

      I think they tasted BETTER the next day!!! Now if I could just get them to last that long LOL!!!


  18. Printworthy on September 3, 2011 at 6:00 pm

    I tried to make these cookies, but they oozed off the pan while in the oven! what am I doing wrong? :(


    • Michelle on September 4th, 2011 at 2:30 pm

      There are a few things that could have happened – your oven may be running a bit hot (I always recommend an oven thermometer to ensure the oven is at the right temperature); your butter could have been too warm, which is sometimes the case when cookies run and spread; also, did you use parchment paper or did you grease a baking sheet? Extra greasing on the baking sheet also causes spreading due to the extra fat that is melting getting into the baked goods.


      • Printworthy on September 8th, 2011 at 1:11 am

        I guess my oven could have been too hot–it’s pretty old. Some other ideas might be that I used a Silpat non-stick mat instead of spray or paper, but after the first batch turned out so bad, I took the mat off and didn’t use anything! hmmmm could it have been that I used a air-filled baking sheet instead of a conventional sheet…


  19. Ivy on September 13, 2011 at 8:13 pm

    I love love love this recipe!

    Just came across one problem… I baked the cookies at the right temperature and for the right amount of time, but the cookies didn’t spread as much as yours and the bottoms were burnt black. Everything but the bottoms were perfectly cooked, though. Can you tell me what I did wrong? Thanks!


  20. Jackie on September 13, 2011 at 11:10 pm

    I made these tonight with a few minor substitutions based on what I had in the house (graham crackers instead of oreos, lf cream cheese, whole wheat white instead of AP, lowered the sweetener a bit and did half splenda/half sugar) and they came out perfect. I had actually forgotten to take the butter out of the fridge and had to microwave it a bit. It got TOO soft and I was worried the cookies would spread too much. But nope! Even without chilling the dough, they came out perfect.

    Thanks for the great idea!


  21. Kelly on September 30, 2011 at 7:37 pm

    My dough tasted really flour-y now I’m afraid to bake them without adding something else into it. Is the dough suppose to taste flour-y?


    • Michelle on October 1st, 2011 at 9:30 am

      Well yes, there is raw flour in the dough so it will taste like flour. The baked cookies don’t taste like raw flour.


      • Kelly on October 1st, 2011 at 5:46 pm

        They actually ended up tasting like flour. I baked one just to see how it would taste and it still tasted like flour. I was trying to think if I should put anything else in there to get rid of the flour taste but nothing helped. I know I put the right amount of everything in but who knows. I probably messed something up haha.


        • Amber on November 5th, 2011 at 1:48 pm

          Kelly – could it have been the flour you used? My MIL seems to have trouble with things tasting floury when she stores her flour in plastic for too long.


  22. Jennifer Marshall on November 4, 2011 at 7:17 am

    These cookies are amazing! Honestly, from initially looking at the recipe I didn’t see how they would stay together without any binder other than flour, but my coworkers were begging me for some of my now-famous homemade cookies (partly thanks to your fantastic recipes I keep finding) so I decided to use them as my guinea pig. They were very easy to make, and baked up perfectly-crunchy on the outside from the oreos and rich and creamy on the inside. They were devoured. Made me look like a total rock star. All of your recipes are awesome, thank you for always inspiring me.


  23. Connie on November 4, 2011 at 5:22 pm

    Cookies with Oreos? Heck ya!


  24. Pam_Ella on November 9, 2011 at 11:17 am

    I’ve made the Oreo truffles before & they were a hit so when I saw this recipe I knew I had to try it! I made these cookies night before last (and followed the recipe, parchment paper & all) they were AMAZING!!! I doubled the batch so we’d have extras & that plan didn’t work so well cause the all “VANISHED” LOL!!! I did bring a few to work & gave one to my boss who later that day told me one would not do…she needed a baggie of them :o) So last night I made a triple batch & again they are PERFECT!! Mine looked just like the picture & tasted so much better than words can describe!!! Now I’m thinking of “tweeking” it & maybe adding crushed peppermint to the Oreo crumb for a CHRISTMAS COOKIE exchange I host!


  25. Iliane on November 20, 2011 at 2:38 am

    I’ve just made this cookies, and i must say they were so good, seriously. I’ll be honest, at first I wasn’t sure about the recipe (I mean,cream cheese in a cookie?) but all my doubts fade away at the first bite. Give it try, they’re amazing.

    Thank you for this easy and tasty recipe.


  26. Deepali on December 1, 2011 at 4:35 am

    Hi! i just love ur recipes!they are WOW!OMG!!!cant wait to try em all!

    however i want to give a shot at oreo cheesecake cookies but i need to make cream-cheese at home. could u help?


  27. Jnl2211 on December 7, 2011 at 2:46 am

    These cookies are absolutely delicious! I didn’t have any of the problems with the cookies spreading on the silpat. The problem may be with too soft of butter/cream cheese mixture, not enough flour etc. Thanks for the recipe!


  28. Adelle on November 4, 2012 at 7:04 am

    Hi! I would like to ask if I were to put lesser sugar, do I need to increase the amount of cheese or decrease the amount of butter used as well?


    • Michelle on November 6th, 2012 at 2:33 pm

      Hi Adelle, I wouldn’t recommend decreasing the sugar in this recipe. If you do, I can’t guarantee the results.


      • Adelle on November 7th, 2012 at 7:39 am

        Alright, thanks a lot!


  29. Emily on November 19, 2012 at 6:22 pm

    I’m thinking about making these for a Christmas tray. Do they need to be refrigerated?


    • Michelle on November 20th, 2012 at 12:27 pm

      Hi Emily, If you serve them within a day or so I wouldn’t refrigerate them, but if you want to store them for a longer period of time, then I would refrigerate them in an airtight container.


  30. Krista on November 28, 2012 at 8:54 am

    Has anyone tried freezing these? I want to add them to my holiday baking list but like to make cookies ahead of time.


  31. Christa on December 12, 2012 at 10:11 pm

    Hi Michelle,

    Just made these and they are delish, but I was hoping the Oreo and cheesecake flavor would be a little more prominent. I didnt have mini chips on hand so used regular, but gave them a rough chop, but i think they still overpowered the other flavors a bit (but again, still yummy).

    Any recommendations on how to up the cream cheese content for more of a cheesecake flavor? I’m thinking I might also sub the chocolate chips with chunks of Oreo next time.

    Thanks for another great recipe!


    • Michelle on December 13th, 2012 at 11:41 am

      Hi Christa, You could try replacing a little bit of the butter with more cream cheese.


      • aimee carpio on July 25th, 2014 at 2:42 am

        Christa- I omitted the mini chocolate chips when I baked this cookies, It’s still delicious. I promise you will taste the cheesecake flavor more… :-)


  32. Ariel on December 15, 2012 at 10:49 pm

    I decided to make these for my Christmas Cookie Exchange… I love them, they are delicious. I am making 10 dozen of them to satisfy everyone I’ve ever known this year !! The only mildly disappointing thing about them is that I followed this recipe to an exact science and I wish they tasted a little more… CHEESY? I’d likely use a little more cream cheese on future batches. Gooey in the middle but I just want that smooth and rich hit that only cheesecake can provide. Otherwise, very yummy!


  33. Ariel on December 15, 2012 at 10:50 pm

    Oh yeah, I would also recommend going to perhaps a Wal-Mart where you may find the OREO Pie Crusts in the baking section. They fall apart really easily and you can hand break them in a bowl.


  34. Pam on December 22, 2012 at 7:43 pm

    Just wanted to let you know that I just made these for some holiday baking, and I also happened to come across your recipe for cookie dough brownies, and I made those as well. Everything turned out really well, and I’m really glad I found these for Christmas!

    Just saying thanks, how delicious everything is, and how cute your blog is! Keep it up :)


  35. Jana on January 11, 2013 at 8:52 am

    Hi, I baked the cookies this afternoon, would like to ask is it the texture not crunch like normal cookies?because I did follow all the ingredients..the cookies end up not crunch but lil bit chewy caramel bit crunch texture…or I did something wrong with the cookie? Anyway my son love it so much becoz is very sweet….


    • Michelle on January 11th, 2013 at 4:06 pm

      Hi Jana, These are not meant to be a crunchy cookie, so they should come out on the chewy side.


  36. Rachel on January 31, 2013 at 12:58 pm

    No eggs? Interesting!! So I can eat as much dough as I want….(as if eggs have stopped be before).
    I’ll make these soon!


  37. Alyssa on February 26, 2013 at 10:09 am

    I made these last night, and they didn’t turn out right, I don’t think.
    They taste like they have way too much sugar, and they don’t tatse anything like cheesecake in anyway. I may have done something wrong. Help?


  38. Amina on March 8, 2013 at 5:05 pm

    That looks so good! I am sure I would love to make these with my little sisters.


  39. Nasser on May 4, 2013 at 1:36 am

    Hey michelle,I used cream cheese spread, and I am not sure if that was supposed to be the kind of cheese that I use? If not, can you tell me which kind of cheese/brand I should use please?


    • Michelle on May 5th, 2013 at 11:09 am

      Hi Nasser, You don’t want to use the cream cheese spreads or whipped cream cream or anything like that. You just want to use a regular “brick” of cream cheese. The most common brand in the United States is Philadelphia Cream Cheese.


  40. Annie on July 29, 2013 at 8:58 pm

    I made these a while back, and had to make them again today. I used mint oreos to cover some of them and i used thin mints to cover others. Both delicious! thank you!


  41. Lovely on August 6, 2013 at 6:57 am

    Hi. I only have microwave oven here at home. Is it okay to still bake it and use microwave oven? I’m afraid to try on baking it ’cause it might flop if I’ll use the microwave. And if it’s okay to use microwave how long should I bake it?


    • Michelle on August 6th, 2013 at 6:23 pm

      I do not recommend baking in a microwave oven, the cookies will definitely not turn out.


  42. Nics on August 24, 2013 at 4:44 am

    Hi. I want to make these cookies so bad but i have a problem with the measurements. Will i double up this recipenif i would use 8oz of cream cheese?


    • Michelle on August 25th, 2013 at 7:38 pm

      Hi Nics, You would be more than doubling the recipe if you used 8 ounces since the recipe calls for 3 ounces. Be sure to scale all of the other ingredients accordingly.


  43. Sandra on August 24, 2013 at 11:37 am

    Hi thank you for sharing this…I’m really a cheesecake monster and my daughter is an oreo lover. baking it for the first time, it turn out perfectly. super yummy!


  44. Katrina on September 2, 2013 at 7:58 pm

    Hi, I made these once for my boyfriend’s family and they loved them!! I’m my own worst critic when I say they weren’t fluffy enough. They were thin and not too soft. Any suggestions?


  45. Pat on September 5, 2013 at 8:59 am

    Hi :) Would it be okay if I bake this in a toaster oven?


    • Michelle on September 7th, 2013 at 8:38 pm

      Hi Pat, I’ve never baked anything in a toaster oven, so I’m not sure how it would work. If you give it a try, let me know how it goes!


    • Rachel (teacher-chef) on November 13th, 2013 at 7:42 pm

      Yes – you can always bake in a Toaster Oven, it will take MANY batches (put the dough balls in the fridge between batches) though. We love to keep single servings of dough portioned out to make fresh warm gooey cookies whenever we need them!


  46. Ruchiccio on October 8, 2013 at 12:07 pm

    These are so unique and I liked them a lot. However, I would suggest adding half a teaspoon of salt to these cookies and using a bit less sugar. I felt they could use it because they were a bit too sweet for me. Maybe I’d add more cream cheese as well.


  47. Food, Faith, and Other Fabulous Finds on November 5, 2013 at 10:43 pm

    These taste like just what they are and that makes them one of my hubby’s favorites. Thanks for sharing the love!


  48. Clarina on November 14, 2013 at 6:54 am

    How large are the Baked cookies?


    • Michelle on November 14th, 2013 at 9:24 pm

      I’d estimate about 3 inches in diameter.


      • Clarina on November 15th, 2013 at 5:29 am

        Thanks! I’ve always wanted to make these and now I’ve got a reason to (I have a school fair tomorrow)! Also I have a pack of Oreos that my family and I can’t eat because we’re on a diet, so this is a great way to use them up!


  49. Clarina on November 15, 2013 at 10:52 am

    Noooo!!! I added a bit too much flour and now they’re ruined. They don’t taste horrible, but are like biscuits and not gooey at all. Also, I rolled too much Oreo crumbs on to the cookies so they looked even more burnt than they were. What consistency is the batter supposed to be? Are they supposed to flatten out by themselves without me flattening them? I won’t be able to sell them at my school fair tomorrow… And who’s gonna eat all these cookies, with my family and I on a diet? I hate to throw them all away when they don’t taste that bad, but I don’t think anyone else would want to eat them looking like that. Oh well, I’ll try again next time!


  50. Melanie on December 18, 2013 at 10:39 am

    On the Oreo crumbles, is it the entire cookie with the cream center or just the outsides?


    • Michelle on December 18th, 2013 at 10:57 pm

      Hi Melanie, The entire cookie.


      • Nikki on December 20th, 2013 at 2:53 am

        This was also my question so thanks!


Comment Pages 1 2 3

Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)