Oreo Cheesecake Cookies
These Oreo Cheesecake Cookies are packed full of chocolate chips and Oreos, with a chocolate cheesecake centre.
Cookies + Cheesecake = the most insane mix-up you have ever come across.
Yes, I went there, Oreo Cheesecake Cookies! These cookies are like my Biscoff NYC Cookies which have a soft gooey centre, but instead, these are filled with chocolate cheesecake.
I have wanted to make these cookies for such a long time. Cookies are one of my favourite things to bake ever what a way to level them up by adding a cheesecake centre.
Jump to Recipe
How To Make Oreo Cheesecake Cookies
I started by making the cheesecake centre. This needs to be frozen before you add it to the cookies. To make it, I used a similar base recipe to my cheesecake recipes. I started by beating together soft cheese and icing sugar until it was thick. I then added melted chocolate and whisked it until the mixture reached firm peaks.
One way to tell if your cheesecake mixture is ready is to hold the bowl upside down. Like what you would do if you were making meringues. If the mixture doesn’t move, then it is ready.
To portion the cheesecake mixture, I used a tablespoon and added dollops to a lined flat baking tray. They don’t need to be too pretty or even in shape. The mixture should be thick enough that it holds its shape.
If it is too soft, then it will just run everywhere. If this happens, it could be because you have under or over beat it. I used the whisk attachment on my stand mixer, but you could easily do this using a hand whisk or even a wooden spoon.
It doesn’t take too much whisking to thicken up so keep a close eye on it. If you have overmixed it, you will notice the mixture thicken up and then thin out again.
The cheesecake mixture needs to be frozen until it is firm to the touch. This just makes it so much easier to work with and add to the centre of your cookies.
Related Recipes
While the cheesecake is freezing make the cookies. I used the same base recipe as with all my cookie recipes. I just think it is heavenly and it is such a good cookie dough to work with plus, and most importantly it tastes delicious!
In the cookie recipe, I used both light brown sugar and granulated sugar. The light brown sugar just gives the cookies a lovely hint of caramel. It also helps make them soft and gooey.
As with most recipes, I cream together the butter and sugar until it is pale in colour and fluffy. I then add the remaining dry ingredients. In my cookie recipes, I also add cornflour, this just helps the liquid in the dough bind together and stops the cookies from spreading as much.
You could make these without the cornflour, but they won’t be as thick and chunky.
I used chocolate chips in this recipe, but you could use a mixture of milk and dark or add white if you prefer. Just use the stated amount of whichever kind you want.
With the Oreos, I didn’t want them to be crumbs, but I also didn’t want whole Oreos in my cookies either. So, I decided to crush them with my hands as I added them to the bowl. This way the chunks of Oreo were all different sizes. When you mix them into the cookie batter they will also break up slightly too.
Once your cheesecake has frozen remove it from the freezer. Roll the cookie dough into balls approx. 100g each. Flatten the cookie dough out in your hand and add one dollop of the cheesecake mixture, then cover it with the cookie. Place it back onto your oven tray.
These cookies will spread when they are in the oven, so make sure you leave plenty of space between them when you bake them.
The cookies will still be quite soft when you remove them from the oven. Leave them to cool slightly before moving or picking them up. They will start to harden as they cool.
If you don’t want to bake all the cookies at once, place the ones you want to keep in an airtight container and pop them back into the freezer. They will last up to three months in the freezer, just take them out and bake adding 2-3 minutes to the bake time whenever you need a cookie fix.
Alternatives
Commonly Asked Questions
Do cheesecake cookies need to be refrigerated?
Yes! Because of the cream cheese, these cookies need to be refrigerated. Just store them in an airtight container and pop them into the fridge. They will last for up to 3 days.
What happens if you leave the cream cheese out overnight?
Cream cheese shouldn’t be left out of the fridge any longer than 2-3 hours. It is a perishable food and will spoil if left out any longer. Leaving it out longer also makes the cream cheese a breeding ground for bacteria like Salmonella which can make you quite ill.
Can I use milk instead of cream cheese?
No. Milk is not a good substitute. You can use mascarpone or a combination of cream cheese and mascarpone in these cookies.
Equipment
*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.
Pin it For Later!
If you do have any questions about these Oreo Cheesecake Cookies or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the left-hand side of this page.
Oreo Cheesecake Cookies
Ingredients
For the Chocolate Cheesecake
- 250 g Full-Fat Soft Cheese
- 50 g Icing Sugar
- 100 g Milk Chocolate
For the Oreo Cookies
- 150 g Unsalted Butter or Stork
- 150 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 275 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 200 g Chocolate Chips
- 150 g Oreos
Instructions
To Make the Chocolate Cheesecake
- Add the chocolate to a heatproof bowl and melt in the microwave on 20-second bursts. Until completely melted. Leave it to one side.
- In a bowl mix together the soft cheese and icing sugar until it is nice and thick.
- Add in the melted chocolate and mix until completely combined.
- Add tablespoon-size dollops of the cheesecake mixture onto a lined baking tray.
- Pop into the freezer until solid to the touch; this should take around an hour.
To Make the Oreo Cookies
- Preheat the oven to 180C (160CFan) line a baking tray with baking parchment and leave to one side.
- In a bowl, cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg, vanilla, baking powder, bicarbonate of soda and corn flour and mix until completely combined and a dough begins to form.
- Add in the chocolate chips and crush the Oreos using your hands as you add them to the bowl.
- Mix again until the chocolate chips and Oreos are evenly distributed.
- Weigh your cookie dough into balls of around 100g. Flatten the cookie dough out in your hand and add a frozen ball of the cheesecake mixture to the centre.
- Wrap the cookie dough around the frozen ball of cheesecake and make sure the cheesecake is completely sealed inside.
- Spread the cookies between your baking trays. Remember, the cookies will spread, so make sure you leave enough room between them.
- Bake in the oven for 13-15 minutes or until they start to go golden brown around the edges.
- Remove from the oven and leave to cool. They will still be really soft when you take them out of the oven, but they will firm up as they cool. I recommend leaving for 15-20 minutes before eating. Or leave them to cool completely.
Notes
- These Oreo Cheesecake Cookies will last in the fridge for 3+ days.
- You can freeze the raw cookie dough in the freezer for up to 3 months.