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These Oreo cheesecake cookies are the ultimate cookie for those who love cookies and cream and cheesecake! It only takes 7 ingredients to make these tender, Oreo-encrusted cheesecake cookies.

several oreo cheesecake cookies on parchment paper next to a glass of milk and a bowl of mini chocolate chips
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I love Oreo’s (cookies and cream) and a classic plain cheesecake. Combining those two flavors into an Oreo cheesecake cookie is seriously a dream. The base of the cookie is essentially the cheesecake part — it’s the creaminess and tang of the cheesecake flavor. Then, on the outside, you get the cookies and cream flavor from the crushed Oreo’s along with melty chocolate chips throughout the cheesecake-based dough. Honestly, it’s truly one of the best (and easiest) cookies to make! If you’re a cookies and cream fanatic, you’re going to want to add this to your list.

Baking Tips

  • Do NOT skip the chilling. This is unfortunately a must, but because the cookies are so fragile and don’t have egg in them, they need to set up in the refrigerator otherwise they’re just going to be an oily, goopy mess.
  • Try not to handle the cookies too much with your hands after they’ve come out of the refrigerator. Use a gentle touch when rolling them in the cookie crumbs. The heat of your hands will start to melt the cookies and they’ll lose their shape.
  • Do not use the top rack of your oven for this. These can burn fairly quickly due to the fat content so you’ll definitely want to use the middle rack.
an up close image of an oreo cheesecake cookie

What is the texture like?

Glad you asked because it seems like there are varying results on these Oreo cheesecake cookies. While I’ve done numerous tests, results will vary based on how you measure ingredients and your oven! These cookies and cream cheesecake cookies are extremely tender, soft, and ever-so slightly crispy on the edges. They’re fragile cookies because there is not much binding to hold them together, but trust they come together!

Storage Instructions

Store cookies in an airtight container for up to 5 days at room temperature.

three oreo cheesecake cookies stacked on top of on another on parchment paper

Love cookies and cream and looking for more recipes with Oreo’s?

While I love a good cookies and cream milkshake, I implore you to make my Oreo mug cake and crush these Oreo cheesecake cookies on top. Oh my goodness – the most epic cookies and cream treat on this planet! Of course, cookies and cream ice cream is a classic and a must as well.

4.47 from 13 votes

Oreo Cheesecake Cookies

These Oreo cheesecake cookies are the ultimate cookie for those who love cookies and cream and cheesecake! It only takes 7 ingredients to make these tender, Oreo-encrusted cheesecake cookies.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cookies

Ingredients 

  • ½ cup (114 g) unsalted butter, room temperature
  • 3 ounces (85 g) cream cheese, room temperature
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) flour
  • ½ cup (90 g) mini chocolate chips
  • 1 cup (160 g) crushed Oreo's, it took about roughly 10 Oreo cookies
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Instructions 

  • Preheat oven to 350 °F (177 °C) and line baking sheets with silicone baking mats or parchment paper.
  • In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
    oreo cookies processed to crumbs in a food processor
  • In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
    cream cheese and butter in a glass stand mixer bowl
  • Add the sugar and vanilla extract and beat until well incorporated.
    granulated sugar added to the butter and cream cheese mixture
  • Gently mix in the flour and stir in the chocolate chips with a spatula. Let chill in the refrigerator for at least 2 hours or overnight.
    mini chocolate chips mixed into the cookie batter with a red silicone spatula
  • Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
    a ball of cookie dough rolled into oreo crumbs on a plate
  • Place on cookie sheet, about 2 inches apart, and repeat until all the dough has been used up.
    unbaked oreo cheesecake cookies on parchment paper
  • Bake for 12-15 minutes on the middle rack – do not do upper rack! (I had to bake mine for longer because my dough balls were slightly bigger so it took 20 minutes to bake).
  • Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.

Nutrition

Serving: 1cookie (50 grams), Calories: 186kcal, Carbohydrates: 22g, Protein: 1g, Fat: 11g, Fiber: 1g, Sugar: 19g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photographs by Meg McKeehan Photography

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133 Comments

  1. Just whipped up a batch of these Oreo Cheesecake Cookies, and oh my goodness, they’re incredible! The combination of creamy cheesecake filling and chunks of Oreo cookies in a soft cookie dough is pure genius. They’re like little bites of heaven. My family couldn’t get enough of them – they disappeared in minutes! Definitely making these again, maybe even doubling the batch next time!

  2. i ended up mixing my oreos in with the batter as i only had 5 oreos and wasn’t sure that would be enough to coat them but in the end they turned out soooo good!! highly recommend these! and they are super easy to make!!

    1. that’s hard to say as i wasn’t there in the kitchen with you. my best guess is that the dough ball was too big and needed more time or a measurement was off causing the cookie to not spread as much (i would think too much flour). i’m really not sure without more information.