Oreo Cheesecake Cookies.

Oreo Cheesecake CookiesI love cheesecake. Creamy, dreamy, thick, and scrumptious cheesecake.  Topped with raspberries, stuffed with snickers, swirled with caramel, or infused with pumpkin.  I like cheesecake just about every.single.way.

But I’ve never had cheesecake in… cookie form.  And to be quite honest, I never thought I could actually eat cheesecake in a cookie form.  Unless it was cookie dough cheesecake.  Chunks of cookie dough IN a cheesecake.  OMG.  Can someone bake that and send it to me please? I digress.

The thought came to me one day.  Can I replace butter with something other than… butter… in a cookie recipe?  Applesauce or mashed banana would certainly make the cookie healthier, but that’s not what I was looking for.

And sure, shortening would work and does wonders in cookie recipes – makes a cookie nice and puffy!  But I wanted something a little different.  Something I’ve never tried before. Thicker and creamier than butter, I figured cream cheese would make one stand out cookie.  I’ve never used it in a cookie recipe before, so I was a tad skeptical at first.  And I most certainly did not want to ruin perfectly good cookie dough with a recipe flop. Who has the time for a recipe failure? Not me.

I crushed up 18 double stuffed Oreos and tossed them into the cookie dough.  Double Stuf= only way to go.  I kept some of the Oreo pieces a bit large because I wanted to be able to taste the chunks rather than have crumbs throughout each bite.

Oreo Cheesecake CookiesI chilled the dough for 24 hours.  I find that the longer I chill cookie dough, the chewier and thicker the cookie will be. Chill the dough for at least one hour if you’re strapped for time. 😉

I plopped 12 large mounds of dough onto a silicone baking mat and crossed my fingers the first batch would turn out OK. Well thank my lucky stars!  These cookies came out creamy, dreamy, chewy, and unbelievably soft!  Can you really go wrong with cream cheese & butter?  I think not.

And aren’t they cute? I love the Oreo chunks & speckles.

If you love cheesecake and you love Oreos, you’ll go nuts for these guys.  It’s two desserts in one! I couldn’t stop tasting them.  Quality control, people.

Oreo Cheesecake Cookies

Yield: 2 dozen

Print Recipe

Replacing some butter with cream cheese makes gives each bite a taste of cheesecake. These indulgent cookies won't last long!


  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 10 Tablespoons salted butter, softened to room temperature
  • 2 heaping Tablespoons full fat cream cheese*
  • 1 cup packed light brown sugar
  • 1/2 cup sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 18 Oreos, crushed into tiny pieces


  1. Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter, cream cheese, and sugars together. Add the egg and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the crushed Oreos.
  2. Chill dough for at least 1 hour or up to 5 days in the refrigerator.
  3. Scoop 2 tablespoons of dough for each cookie. Roll it into a ball. The cookies are rather large, but if you'd like them smaller, make each dough ball only 1 Tablespoon. Drop dough ball onto a silicone baking mat or ungreased baking sheet. Make sure the balls of dough are tall. Do not flatten them. Bake for 8-11 minutes or until edges are slightly browned. The centers should appear soft and puffy. Cookies stay fresh at room temperature for up to 7 days.

Additional Notes:

*Do not use light or fat free cream cheese in this cookie recipe. You are replacing butter (fat) with cream cheese (another fat), so reduced fat cream cheese or fat free cream cheese would significantly alter the texture and taste.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


PS: if you like these cookies, you’ll be sure to enjoy these recipes as well!


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Cookies N Cream Cookies


No-Bake Golden Oreo Truffles



S’More Chocolate Chip Cookies


73 Responses to “Oreo Cheesecake Cookies.”

  1. #
    Averie @ Averie Cooksposted July 15, 2012 at 7:27 pm

    Sally they look great and so glad they turned out – as well as expected and probably even better.

    I have so many “ideas” for recipes…and then always wonder if I’ll end up with a cookie fail. 2 sticks of butter and 2 cups of sugar and many hours later, I don’t want to deal with cookie flops (which is why I’ve been sticking pretty close to the C.I. recipe lately) — but have this burning desire to try coconut oil. But I worry.

    Love what you did here and wonder if next time you could get away with 1 stick of butter and 1/4 cup cream cheese. Or even half and half!


    • Sallyreplied on July 16th, 2012 at 1:02 pm

      I’m going to try to replace more butter w/ CC next time, that’s for sure! So curious about the consistency of those! I agree, I like to depend on proven recipes. I have no time or patience for failures either Averie!


  2. #
    Dorothy @ Crazy for Crustposted July 15, 2012 at 7:42 pm

    Those are gorgeous! Love the Oreo. And the cream cheese sounds so interesting, I’ve been wanting to try that. YUM!


    • Sallyreplied on July 16th, 2012 at 1:03 pm

      Def give the cream cheese in a cookie a try Dorothy! I have no doubt you’d come up with one amazing cookie using cream cheese in place of some of the butter.


  3. #
    Laura Dembowskiposted July 15, 2012 at 8:38 pm

    Sally, I know you could make a cookie dough cheesecake. You’re such an amazing baker. And baking failures are definitely not fun, but sometimes the risk pays off, like with these cookies.


    • Sallyreplied on July 16th, 2012 at 1:10 pm

      Laura, you are SO sweet. Thank you so much. I have never baked a cheesecake before but it’s never too late to try!


  4. #
    Ashley @ Kitchen Meets Girlposted July 15, 2012 at 8:41 pm

    Okay, these look seriously amazing! Oreos, cream cheese, cookie…definitely can’t go wrong with that! YUM!!!!


  5. #
    Aimee @ ShugarySweetsposted July 15, 2012 at 9:10 pm

    Oh my, YES. These look amazing, and the possibilities? Endless….


  6. #
    Sarah K. @ The Pajama Chefposted July 15, 2012 at 9:36 pm

    cheesecake in cookies?? wow! great idea :)


  7. #
    Jocelyn @BruCrew Lifeposted July 15, 2012 at 10:43 pm

    Two desserts in one? I am game for that for sure!!! I have heard of using cream cheese in cookies but just have never tried it out…thanks to you now I know it works and I won’t ruin the perfectly good dough!!! Yours look super duper awesome!!! Yay for big cookie chunks!!! I agree with Aimee…so many possibilities with this:-)


  8. #
    Back For Secondsposted July 16, 2012 at 12:25 am

    I love using cream cheese in my cookies! These looke super yummy, Sally! I agree with you on the Oreos – Double Stuf is the only way to go :)


    • Sallyreplied on July 16th, 2012 at 1:35 pm

      Haha! Why do they even make regularly stuffed Oreos anymore?! 😉


  9. #
    Hayley @ The Domestic Rebelposted July 16, 2012 at 12:41 am

    Um, yeah, those are pretty dreamy! I love your cookies. They’re the epitome of perfect!! Always so perfectly puffy and chewy and symmetrical and beautiful. And cheesecake cookies no less? No wonder you’re one of my faves!


  10. #
    justcooknycposted July 16, 2012 at 10:37 am

    interesting idea — i love anything with cream cheese


  11. #
    Audra@The-Baker-Chickposted July 16, 2012 at 11:31 am

    Sally these cookies are to die for! They look perfectly chewy and full of so many delicious surprises! I love oreos in cookies! Especially when the chunks are broken up a bit..and cream cheese too? Yum!


    • Sallyreplied on July 16th, 2012 at 1:21 pm

      Thanks Audra, I vie for the perfectly chewy cookie each time. the CC makes the cookies unbelievably soft too. :)


  12. #
    Ashley @ Wishes and Dishesposted July 16, 2012 at 1:14 pm

    That’s awesome that you went out on a limb and tried the cream cheese in the cookie! I’m always afraid of having failures in the kitchen (and I’ve had a zillion), but hey, that’s life :)


  13. #
    Jen @ Savory SImpleposted July 16, 2012 at 2:58 pm

    I am going to daydream about these all day. That is all.


  14. #
    Adrienneposted July 16, 2012 at 3:50 pm

    These look delicious as always, Sally! :) So many things I want to try from your blog ~ the list is growing!


  15. #
    Chung-Ah | Damn Deliciousposted July 16, 2012 at 4:08 pm

    Yes please! How did you know I was craving something cheesecake-y?


  16. #
    Julie @ Table for Twoposted July 16, 2012 at 7:46 pm

    uhhh BRILLIANT!!! oreo cheesecake is one of the most amazing flavors known to…cheesecake and milkshakes and all of the above!! i can’t wait to make this, i seriously want to go buy all the ingredients now!


  17. #
    Luv What You Doposted July 16, 2012 at 10:00 pm

    These look unbelievable! What a great idea to put cream cheese in the cookies.

    Ps thanks for stopping by my site!


  18. #
    Reeniposted July 16, 2012 at 10:34 pm

    You are nothing short of a genius! A baking genius. I love cream cheese in my desserts – this makes total sense. I can see how irresistibly delectable they are!


  19. #
    Anna @ hiddenponiesposted July 16, 2012 at 11:25 pm

    I’m so impressed with your patience in chilling your cookie dough :) I loved the addition of cream cheese in some cookies I made recently too – I need to make them again and chill them!


  20. #
    Stephanie @ Eat. Drink. Love.posted July 17, 2012 at 12:33 am

    Cheesecake and cookies in one?! These look so delish! I love anything stuffed with oreos!


  21. #
    Liz (Little Bitty Bakes)posted July 17, 2012 at 6:59 am

    OK, I’m a lifelong cheesecake hater (I know, don’t hate me…) but these cookies look amazing! Maybe it’s because anything Oreo naturally attracts my attention & taste buds, ha! Another great recipe, Sally!


  22. #
    Laura @ GotChocolateposted July 17, 2012 at 9:09 am

    What a clever combo! I’ve never heard of doing this before, but since I LOVE Oreos and cheesecake, I know these would be FABULOUS! Congrats on yet another baking success – Miss Baking Queen! 😀


  23. #
    amy @ fearless homemakerposted July 17, 2012 at 10:08 am

    oh wow, these sound fantastic! love your idea of substituting cheesecake for some of the butter! i bet these taste great. =)


  24. #
    Caralyn @ glutenfreehappytummyposted July 17, 2012 at 11:26 am

    oh my gosh YUM!! what a combination! and those golden oreo truffles look divine as well! so glad i found your blog!


    • Sallyreplied on July 17th, 2012 at 3:54 pm

      Hi Caralyn! Thank you so much for stopping by. Lovely to “meet” you 😉


  25. #
    Donna @ The Slow Roasted Italianposted July 17, 2012 at 1:56 pm

    These sound decadent an delicious! I love the cream cheese in there and still oreos are a favorite of mine!


  26. #
    Elianaposted July 17, 2012 at 3:45 pm

    So happy to have just discovered your blog. Especially since now I will need this cookies in my life. They look sinfully delicious.


  27. #
    Erika - The Teenage Tasteposted July 18, 2012 at 8:24 am

    These cookies look amazing. Cheesecake, Oreos, and cookies are three of my favorite desserts too! I could totally demolish these!


  28. #
    Mackenzieposted July 21, 2012 at 10:49 pm

    These look awesome! We would love to invite you to join us at Saturday Show & Tell on Cheerios and Lattes! We know our readers will love your fantastic recipes! Have a great weekend!
    Mackenzie :)


  29. #
    Mariamposted July 22, 2012 at 8:36 pm

    Hi Sally – they did indeed work a treat and the extra cream cheese made them very cheesecakey and creamy! I love your recepies and they inspire me to just bake and bake and bake and try new things. Last night i made a layered choc fudge oreo brownie. xxxxx


    • Sallyreplied on July 23rd, 2012 at 9:05 am

      YUM! Glad they worked out Mariam!


  30. #
    Stephanieposted January 3, 2013 at 8:34 pm

    These look awesome! I am making cookies to ship to a relative, will these be ok? He likes CCC’s, so I am making Browned Butter CCCs. He likes junior mints, so I am thinking of your York Patty Brownie cookies and now, I see your S’mores Chocolate Chip and ugh!!! I want to make them all. (He doesn’t like peanut butter … I can’t believe we are related!) I guess my question (to anyone) is if the 2 Tbs of cream cheese in this cookie will matter for shipping? Thank you in advance. Maybe I ‘ll just make your Browned Butter Toffee cookies again…those are SO GOOD!


    • Sallyreplied on January 4th, 2013 at 5:57 am

      i LOOOOVE the brown butter toffee chocolate chip cookies! One of my very favorites – and they are so easy to make. There is no problem shipping these cookies due to the cream cheese. I also looove those s’mores cookies! And the york peppermint patty fudge cookies too, obviously! so many to choose from – even without peanut butter! Thanks Stephanie – you are so sweet to send cookies.


  31. #
    Katieposted January 13, 2013 at 7:57 pm

    Love your recipes! I am actually making these for a friend’s wedding favors along with oatmeal scotchies. I made a test batch last week and they turned out very well, a little flatter/thinner than I would like for putting in the cellaphone favor bags, but very soft and very delicious. My friend loved them. How many ounces did you use for your two heaping tablespoons? Also, what are your favorite cookie sheets/baking pans to use?


    • Katiereplied on January 13th, 2013 at 8:09 pm

      Oops… I mean cellophane not cellaphone bags.


  32. #
    Stephanieposted March 29, 2013 at 4:23 pm

    Made these today and turned out perfectly! Must try these cookies, they are my husbands and sons new favorite cookie. I love your site it’s my first and favorite go to for recipes. I always look forward to what’s next on your site. Like you I am addicted to baking so keep the recipes coming :)


    • Sallyreplied on March 29th, 2013 at 9:47 pm

      Hey Stephanie! What a sweet comment, I’m glad you found my website! I love these cookies too. Let me know which other recipes you make. :)


  33. #
    sonia monaghedduposted April 22, 2013 at 9:09 am

    Hi Sally,
    I’m Sonia, Italian food blogger, sorry for my bad English, I want tell you that I have included the link of this recipe (which I liked very much) in the section on my blog dedicated to “10 ways to make” (“10 Modi di Fare”) Oreo recipes.
    The post is ‘Tortine al cioccolato senza forno’ I hope not to bother you, have a nice day.


    • Sallyreplied on April 22nd, 2013 at 10:01 am

      Thanks for letting me know!


  34. #
    Mishaposted June 29, 2013 at 10:07 am

    Hi Sally,

    I have no idea how I came across your website but boy am I glad I did!! Love each and everything about it, most of all the recipes ofcourse. Absolutely fabulous.


    • Sallyreplied on June 29th, 2013 at 2:46 pm

      Hi Misha! I’m glad you found my website too. Thanks for the comment!


  35. #
    Emilyposted July 23, 2013 at 2:21 pm

    Can you use whipped cream cheese rather than the block for this recipe


    • Sallyreplied on July 23rd, 2013 at 6:41 pm

      Hi Emily – yes, you can.


  36. #
    Lisaposted September 3, 2013 at 8:24 pm

    Hi Sally, absolutely love your site and have made a few things from it. All GREAT. I want to make these cookies for my college daughter’s next care package. She loves cheesecake and Oreos so this is a win-win!

    I do have one question. I only buy and use unsalted butter. If I use unsalted butter would 1 tsp of salt be the correct amount to add?


    • Sallyreplied on September 3rd, 2013 at 9:55 pm

      Hi Lisa! Add about 1/4 teaspoon of salt if you use unsalted butter. These are a great cookie to send in a care package! So sweet of you.


      • Lisareplied on September 6th, 2013 at 2:16 pm

        Thanks Sally! Making them today, in fact! I made your White Chocolate Cranberry cookies and they were out of this world delicious. I fear I will only be able to make them once a year…they were addicting!! I blogged about them and linked back to you!

        • Sallyreplied on September 6th, 2013 at 4:53 pm

          Oh my gosh those white chocolate cranberry cookies are AMAZING. Definitely a top 5 cookie.

      • Lisareplied on September 6th, 2013 at 6:05 pm

        Ok Sally….I am not an Oreo fan (yes I know that makes me a bit less American lol) but these cookies are GREAT! I just hope they make it in the care package hahaha!!!

  37. #
    Bortellposted November 12, 2013 at 6:44 am

    Do they need to kept in the fridge to last longer?


    • Sallyreplied on November 12th, 2013 at 7:18 am

      I wouldn’t keep them longer than 8-10 days in the fridge. They’ll be quite hard, though. I like storing them at room temperature to preserve softness. Storage instructions in step 3.


  38. #
    Robertposted November 12, 2013 at 9:47 am

    So I’m doing cookie swap and I’m making them the week before. What’s my best way of keeping them fresh


    • Sallyreplied on November 12th, 2013 at 10:00 am

      I’d freeze them, then let them thaw in the refrigerator overnight.


  39. #
    Kimposted April 9, 2014 at 10:11 pm

    Do u remove cream from oreo cookies?


    • Sallyreplied on April 10th, 2014 at 1:09 pm

      Nope – crush the whole oreos and add to the dough.


  40. #
    Jessieposted May 6, 2014 at 4:49 am

    Do you have a recipe for perfected DELICIOUS New York cheesecake? I can understand if it’s taking time but I been searching EVERYWHERE!!


  41. #
    Subankyposted June 21, 2014 at 10:26 am

    When you eat these cookies can you taste the cream cheese in the cookies or is the cream cheese just added to give a different texture?


    • Sallyreplied on June 21st, 2014 at 12:26 pm

      The cream cheese really just gives them a softer texture.


  42. #
    aileenposted July 12, 2014 at 10:06 am

    Tried this a while ago and theeeeennn tadaaaahhh… It was really delicious.. I can never go wrong with sallys recipe :)


  43. #
    sintiaposted January 6, 2015 at 10:14 am

    hai sally 😀 can i have the recipe with a gram measurement please thankyou verymuch


  44. #
    Cookiemonsterposted May 17, 2015 at 12:27 pm

    Will this cookie dough freeze well?


    • Sallyreplied on May 17th, 2015 at 5:26 pm

      Absolutely! Up to 2-3 months.


  45. #
    Ericaposted May 26, 2015 at 9:44 pm

    Should I assume the flour measurements on your site are for sifted flour? 


  46. #
    Zaraposted June 23, 2015 at 8:18 pm

    Hi Sally, I noticed there’s no salt in this recipe. Is there a particular reason why you omitted it?


  47. #
    Zaraposted June 24, 2015 at 7:24 pm

    Hi Sally, I just made these last night and OMG they were amazing. I don’t even want to say how many I’ve eaten so far, they are just sooo good. I increased the cream cheese to 4 tablespoons and reduced the butter to 8 tablespoons. The flavour and texture are amazing. So soft and chewy and creamy and oreo-y. I think this may be my new favourite cookie. Thank you for this recipe, I will be making this again and again.


  48. #
    Nikki Porterposted August 19, 2015 at 4:10 am

    Hey Sally!

    Big fan. Your website’s one of the most searched sites–at least on my browser, though I wouldn’t be surprised if there were statistics to show that you have a big following. 😉 Anyway, I definitely have to give these a try, but for the meantime I saw in this article you were craving for a cookie dough cheesecake? You could use the cookie dough as a crust and underbake it, and then top it with the cheesecake batter (vanilla flavored, unless you’re feeling adventurous!) and bake until slightly jiggly in the center. OR, another take would be to omit the eggs in the cookie dough to make them edible. Roll them into tiny dough balls and drop them on the cheesecake batter once in the pan. OR, you can do both in one cheesecake. Don’t get me wrong, I’m kind of making it up as I go, but that’s the great thing about baking isn’t it?! And I tried a cookie dough cheesecake once, actually. I salivated when I saw the sign so I just had to give it a try. It was a little sweet, but it’s a brilliant idea. Hope that helps and I wish you well! :)


  49. #
    Andreaposted October 7, 2015 at 11:57 pm

    Hello Sally!
    I’m planning on making this AMAZING recipe for my boyfriend soon but I was planning on adding a twist to it. I would also want to try making this into a pillow cookie and stuff brownies inside!! Do you think that this would make the cookie TOO SWEET…? I want it to be just right and not OVERLOADED WITH SUGAR XD


    • Kristenreplied on November 5th, 2015 at 1:14 pm

      While I love these cookies so much, I find them way too sweet with 1 1/2 cups of sugar.  I reduce the brown sugar to 3/4 cup and the white sugar to 1/4 cup and they are still plenty sweet.  If you plan on stuffing them with brownies I would definitely cut down the sugar.


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