Oreo Cheesecake Cookies
If you love soft, thick cookies, creamy cheesecake, and Oreo cookies, these Oreo cheesecake cookies are going to become your new favorite dessert.
These bakery-style cookies start with a soft and buttery brown sugar cookie dough loaded with crushed Oreos and optional chocolate chips. Each cookie is then stuffed with a creamy vanilla cheesecake filling, chilled, baked until soft and thick, and finished with a simple powdered sugar glaze. For even more cookies-and-cream flavor, you can sprinkle finely crushed Oreos directly into the glaze.
The best part is the surprise cheesecake center. When you break open one of these Oreo stuffed cookies, you'll find a soft, creamy cheesecake filling inside.
This recipe makes 6 large Oreo cheesecake cookies, making it perfect when you want a small batch of impressive homemade cookies without ending up with dozens of leftovers.
Why You'll Love These Oreo Cheesecake Cookies
Thick and bakery-style: These cookies are designed to stay soft and thick instead of spreading into thin cookies.
Creamy cheesecake filling: Every cookie has a sweet vanilla cheesecake center.
Loaded with Oreo flavor: Crushed Oreos are mixed directly into the cookie dough.
Easy small-batch recipe: This recipe makes just 6 large cookies.
No special equipment required: A bowl, spoon, and your hands are all you need.
Perfect for Oreo lovers: You get cookies, cheesecake, and a sweet glaze all in one dessert.
Ingredients You'll Need
For the Oreo Cookie Dough
Unsalted butter: Softened butter creates a rich, soft cookie dough.
Brown sugar: Brown sugar adds moisture and gives the cookies a soft and chewy texture.
Granulated sugar: A small amount of white sugar balances the brown sugar and adds structure.
Egg yolk: Using just the egg yolk helps create a rich, chewy cookie while keeping this recipe perfectly sized for a small batch.
Vanilla extract: Vanilla adds warmth and complements both the chocolate Oreo cookies and cheesecake filling.
All-purpose flour: Regular all-purpose flour provides structure for these thick stuffed cookies.
Baking soda and baking powder: Using a combination of both helps the cookies bake up soft with just enough lift.
Salt: A small pinch of salt balances the sweetness.
Oreos: You'll need about 6 to 8 Oreos, crushed into small pieces. You can crush them finely or leave some larger chunks for more texture.
Chocolate chips: Completely optional, but chocolate chips make these Oreo cheesecake cookies even more indulgent.
For the Cheesecake Filling
Cream cheese: Make sure your cream cheese is softened so it mixes into a smooth, creamy filling.
Granulated sugar: Use 3 to 4 tablespoons depending on how sweet you prefer the cheesecake filling. You can add a little more to taste if you'd like a sweeter center.
Vanilla extract: Vanilla gives the cheesecake filling a classic flavor.
For the Powdered Sugar Glaze
You'll only need:
Powdered sugar
Milk
For extra Oreo flavor, you can also stir very finely crushed Oreos into the finished glaze.
How to Make Oreo Cheesecake Cookies
These stuffed Oreo cookies are easier to make than they look. The key is freezing the cheesecake filling before stuffing it inside the dough.
Step 1: Make the Cheesecake Filling
In a small bowl, mix together the softened cream cheese, granulated sugar, and vanilla until smooth and creamy.
Scoop the filling into 1 tablespoon dollops and place them on a parchment-lined plate or baking sheet.
Transfer to the freezer until the cheesecake filling is completely firm.
Freezing the filling makes it much easier to wrap the cookie dough around it without creating a mess.
Step 2: Make the Oreo Cookie Dough
In a medium bowl, mix together the softened butter, brown sugar, and granulated sugar until combined.
Add the egg yolk and vanilla extract and mix again.
Add the flour, baking soda, baking powder, and pinch of salt. Mix until a cookie dough begins to form.
The dough may seem crumbly at first, but don't worry. Use your hands to press and knead the dough together until it forms a cohesive dough.
Once the dough comes together, gently mix in the crushed Oreos and optional chocolate chips.
Step 3: Divide and Stuff the Cookies
Divide the cookie dough into 6 equal portions.
Flatten one portion of dough into a thick disc in the palm of your hand. Place one frozen cheesecake filling dollop in the center.
Carefully bring the edges of the cookie dough up and around the cheesecake filling. Pinch the seams shut so the filling is completely enclosed.
Roll or gently shape the dough into a thick cookie shape.
Repeat with the remaining dough and cheesecake filling.
Step 4: Chill the Stuffed Cookies
Place the stuffed cookie dough balls on a plate or baking sheet and refrigerate for 30 minutes.
This step is important for helping the cookies hold their thick shape while baking.
Step 5: Bake
Preheat your oven to 350°F.
Place the chilled cookie dough balls on a parchment-lined baking sheet, leaving enough space between each cookie.
Bake for 11 to 13 minutes, or until the edges are set and lightly golden.
The centers may still look slightly soft when you remove them from the oven. That's exactly what you want for soft and gooey cookies.
Allow the cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack.
How to Make the Powdered Sugar Glaze
Once the cookies have cooled, make the simple vanilla-free glaze.
In a small bowl, whisk together:
1/2 cup powdered sugar
1 to 2 teaspoons milk
Start with 1 teaspoon of milk and add more, a few drops at a time, until you reach a thick but drizzleable consistency.
If the glaze becomes too thin, simply add a little more powdered sugar.
For an extra cookies-and-cream look, stir in 1 to 2 teaspoons of very finely crushed Oreos.
Drizzle the glaze over the cooled cookies and allow it to set before serving.
Tips for the Best Stuffed Oreo Cookies
Freeze the Cheesecake Filling Completely
This is one of the most important steps in the recipe. Soft cheesecake filling can easily leak or become difficult to wrap inside the dough.
Scoop the filling into individual portions and freeze them until firm before assembling the cookies.
Don't Skip the Chill Time
Refrigerating the stuffed cookie dough for 30 minutes helps prevent the cookies from spreading too much.
If you want thick, bakery-style Oreo cheesecake cookies, this step is worth the wait.
Use Your Hands if the Dough Seems Crumbly
Because this is a small-batch cookie recipe with a rich dough, it may initially appear dry or crumbly.
Before adding extra liquid or changing the recipe, use clean hands to press and knead the dough together. The warmth from your hands and the pressure will help bring the dough into a cohesive ball.
Make Sure the Filling Is Fully Sealed
Carefully pinch the cookie dough closed around the cheesecake filling. Check for any cracks or openings where the filling could escape.
Don't Overbake
The cookies will continue setting as they cool. Remove them from the oven when the edges are set but the centers still look slightly soft.
Overbaking can result in a drier, less gooey cookie.
Can I Use Different Oreo Flavors?
Absolutely! This recipe is easy to customize using your favorite Oreo flavor.
Try:
Golden Oreos
Mint Oreos
Birthday Cake Oreos
Peanut Butter Oreos
Double Stuf Oreos
Seasonal or limited-edition Oreo flavors
Keep in mind that sweeter Oreo varieties may make the finished cookies slightly sweeter.
Can I Add Chocolate Chips?
Yes! Chocolate chips are completely optional, but they pair perfectly with the Oreo cookie pieces and creamy cheesecake center.
You can use:
Semi-sweet chocolate chips
Milk chocolate chips
Dark chocolate chips
Mini chocolate chips
White chocolate chips
For the prettiest cookies, reserve a few chocolate chips and Oreo pieces to press onto the tops before baking.
Can I Make These Cookies Ahead of Time?
You can prepare the cheesecake filling and cookie dough ahead of time.
For best results, assemble the cookies, cover them, and refrigerate before baking. The dough can be chilled overnight if needed.
You can also freeze the unbaked stuffed cookie dough for a longer storage option. Bake directly from frozen, adding a few extra minutes as needed.
How to Store Oreo Cheesecake Cookies
Because these cookies contain a cream cheese filling, store leftovers in an airtight container in the refrigerator.
They will stay fresh for approximately 3 to 4 days.
For the best texture, let the cookies sit at room temperature for about 10 to 15 minutes before eating.
Can You Freeze Oreo Cheesecake Cookies?
Yes! You can freeze both baked and unbaked cookies.
To Freeze Baked Cookies
Allow the cookies to cool completely. Freeze them in a single layer until firm, then transfer them to a freezer-safe container or bag.
Freeze for up to 2 months.
For best results, freeze the cookies without the glaze and add the fresh glaze after thawing.
To Freeze Unbaked Cookies
Assemble and stuff the cookie dough as directed. Place the cookies on a baking sheet and freeze until solid.
Transfer to a freezer-safe bag or container.
When ready to bake, place the frozen cookies on a parchment-lined baking sheet and bake at 350°F, adding a few extra minutes as needed.
Oreo Cheesecake Cookie Variations
Once you make the original version, there are so many fun ways to change them up.
Chocolate Oreo Cheesecake Cookies
Add cocoa powder to the cookie dough for a double-chocolate cookies-and-cream cookie.
Golden Oreo Cheesecake Cookies
Swap regular Oreos for Golden Oreos and finish with a vanilla glaze.
Mint Chocolate Oreo Cookies
Use mint Oreos and add mini chocolate chips for a mint chocolate cheesecake cookie.
Birthday Cake Oreo Cookies
Use Birthday Cake Oreos and add colorful sprinkles to the cookie dough for a fun celebration-inspired dessert.
White Chocolate Oreo Cheesecake Cookies
Use white chocolate chips in the dough and drizzle the finished cookies with a white chocolate glaze.
Frequently Asked Questions
Why is my cookie dough crumbly?
The dough may look crumbly before it fully comes together. This is normal.
Use your hands to press and knead the dough until it forms a cohesive dough. Avoid adding extra liquid unless absolutely necessary, as too much liquid can change the way the cookies spread.
Why did my cheesecake filling leak out?
The filling may not have been completely frozen, or the cookie dough may not have been fully sealed around it.
Make sure the cheesecake filling is firm before assembling and carefully pinch every seam closed.
Do I have to chill the cookie dough?
For the thickest cookies, yes. The 30-minute chill helps the butter firm up and reduces spreading.
Can I make smaller cookies?
Yes, although you will need to reduce the amount of cheesecake filling in each cookie and adjust the baking time.
This recipe is designed for 6 large stuffed cookies, so smaller cookies may bake more quickly.
Can I Skip the Glaze?
Definitely! The cookies are delicious without it.
The glaze adds an extra layer of sweetness and makes them especially pretty, but it is completely optional.
Oreo Cheesecake Cookies Recipe
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 11–13 minutes
Total Time: About 1 hour
Yield: 6 large cookies
Ingredients
Oreo Cookie Dough
6 tablespoons unsalted butter, softened
1/3 cup packed brown sugar
1/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
6–8 Oreos, crushed
Optional chocolate chips
Cheesecake Filling
1/2 cup softened cream cheese
3–4 tablespoons granulated sugar, or more to taste
1 teaspoon vanilla extract
Powdered Sugar Glaze
1/2 cup powdered sugar
1–2 teaspoons milk
Optional: very finely crushed Oreos
Instructions
Make the cheesecake filling: In a small bowl, mix together the softened cream cheese, granulated sugar, and vanilla until smooth.
Scoop the cheesecake filling into 6 individual 1-tablespoon dollops onto a parchment-lined plate or baking sheet. Freeze until firm.
Make the cookie dough: In a medium bowl, mix together the softened butter, brown sugar, and granulated sugar.
Add the egg yolk and vanilla extract and mix until combined.
Add the flour, baking soda, baking powder, and salt. Mix until a dough begins to form.
The dough may seem crumbly. Use your hands to press and knead it together until it forms a cohesive dough.
Mix in the crushed Oreos and optional chocolate chips.
Divide the dough into 6 equal portions. Each cookie should be about 50-60 grams.
Flatten one portion into a thick disc and place one frozen cheesecake filling dollop in the center.
Bring the edges of the dough around the filling and pinch tightly to completely seal it inside. Repeat with the remaining cookies.
Place the stuffed cookies in the refrigerator for 30 minutes.
While the cookies chill, preheat the oven to 350°F.
Arrange the chilled cookies on a parchment-lined baking sheet with space between each one.
Bake for 11–13 minutes, until the edges are set and lightly golden.
Allow the cookies to cool completely.
Make the glaze: Whisk together the powdered sugar and 1 teaspoon of milk. Add additional milk a few drops at a time until the glaze reaches a thick, drizzleable consistency.
If desired, stir very finely crushed Oreos into the glaze.
Drizzle the glaze over the cooled cookies, allow it to set, and enjoy!
These Oreo cheesecake cookies combine everything you could want in one dessert: a soft and buttery cookie, crunchy Oreo pieces, melty chocolate, creamy cheesecake filling, and a sweet powdered sugar glaze.
They're thick, indulgent, and filled with a surprise cheesecake center that makes every bite extra special. Whether you're making them for a party, holiday dessert table, cookie exchange, or simply because you're craving something sweet, this small-batch recipe makes just six impressive bakery-style cookies.
Once you try that creamy cheesecake center inside a warm Oreo cookie, you may never want to make regular cookies again.
