• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Baker by Nature

A Baking Blog by Ashley Manila

  • About
  • Travel
  • Everyday Inspiration
  • Recipe Box
  • Shop
  • Contact
  • Facebook
  • Twitter
  • Pinterest
  • Email

June 23, 2014

5-Ingredient Oreo Cheesecake Cookies

These Easy Oreo Cheesecake Cookies are made with just 5 ingredients! They’re so tender they basically melt in your mouth!

5-Ingredient Oreo Cheesecake Cookies

Oreo Cheesecake Cookies

Fact: I absolutely love playing around in the kitchen! Sometimes my crazy cooking experiments don’t work out the way I plan… But other times… THEY DO. I obviously love it when that happens. It makes all the dirty dish disasters worth it 😉

I whipped up these thick and chewy cookies and cream cookies last week and WHOA did they deliver. These soft, chewy, 5-ingredient Oreo cheesecake cookies turned out exactly the way I had hoped. They’re all cookie (think crispy edges and chewy center), but taste as smooth and creamy as cheesecake. They’re totally addicting! 

Question: Are you a fan of kitchen experiments? Or do you prefer to stick straight to the recipe?

Ok. So back to the cookies! This recipe is a total gem. Cookies that taste like cheesecake?! I mean, yes-yes-yes all the way home! The fact that they’re a breeze to bake up and only require 5 ingredients only makes the deal sweeter 🙂 I am a huge fan of 5 ingredient recipes! Sometimes minimalism is best.

5 Ingredient Oreo Cheesecake Cookies

These cookies do need to cool completely before being removed from the tray, so be sure to have your patience hat ready 😉 It’s so hard not to eat them all straight from the oven – I know! But I promise you these babies are worth the wait. Also, these cookies stay fresh for up to 4 days! Not that they’ll last that long… I suggest doubling or even tripling this recipe if you’re serving a crowd. I made a quadruple batch for nieces slumber party last week (14 boy CRAZY, funny, very loud teenage girls – oy) and they devoured every last one… and then requested we make another few batches together. Of course I caved and said yes. 15 girls in a kitchen —> fun and bonkers all at once.

More Oreo Recipes:

  • Oreo Cheesecake Bars

Go bake up a batch now and you’ll see why these 5-ingredient oreo cheesecake cookies are such a winner 😉 xoxo

5-Ingredient Oreo Cheesecake Cookies

12 votes

Print

5 Ingredient Oreo Cheesecake Cookies

Prep 10 mins

Cook 10 mins

Inactive 45 mins

Total 1 hour, 5 mins

Author bakerbynature

Yield 2 dozen cookies

Insanely delicious Oreo Cheesecake Cookies are made with just 5 ingredients! These cheesecake cookies basically melt in your mouth. 

Ingredients

  • 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • 3/4 cup sugar
  • 1 cup + 2 tablespoons all-purpose flour
  • 10 Oreo cookies, broken into pieces

Instructions

  1. In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
  2. Add the sugar and beat well.
  3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.
  4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
  5. 30 minutes prior to baking, preheat oven to 350 degrees (F).
  6. Line a large baking sheet with parchment paper.
  7. Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press down on each cookie.
  8. Place pan in the oven to bake for 10-11 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
  9. Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely. Enjoy 🙂

Courses Dessert

Cuisine American

53K Shares

Filed Under: Chocolate, Cookies Tagged With: 5 Ingredient, cheesecake, cheesecake cookies, easy, oreo, oreos

Reader Interactions

Comments

  1. Alyssa {Cake, Crust, and Sugar Dust} says

    June 23, 2014 at 1:32 am

    YUM! These look absolutely amazing! They sound so creamy and crunchy with those Oreo bits!

    Reply
  2. Matt says

    June 23, 2014 at 4:25 am

    These look amazing, love how easy they are to make!!

    Reply
  3. Taylor @ Food Faith Fitness says

    June 23, 2014 at 10:58 am

    Oreos…cheesecake and cookies in the same sentence? And only 5 ingredients! I am IN LOVE! Pinned!

    Reply
    • bakerbynature says

      June 23, 2014 at 11:13 am

      Thank you, girl! Hope you’re off to a great Monday 🙂

      Reply
      • Jacqueline says

        December 9, 2016 at 7:43 pm

        How many cookies does this recipe make?

        Reply
        • cookielover says

          February 13, 2020 at 3:16 am

          The recipe says it makes 2 dozen (24) but it really depends on the size you want your cookies to be

          Reply
          • Josie says

            January 5, 2021 at 11:05 pm

            Could i use other things like gram crackers instead of oreas??

  4. Hayley @ The Domestic Rebel says

    June 23, 2014 at 2:39 pm

    Hold me.

    Reply
  5. Christine @ Cooking with Cakes says

    June 23, 2014 at 8:43 pm

    you are ruining my wedding diet with these and I am NOT happy.

    … (yes I am)

    Reply
  6. Kim says

    June 24, 2014 at 2:11 am

    I can’t wait to try them! Yum!

    Reply
  7. Kristina says

    June 25, 2014 at 1:15 am

    These are good but taste slightly more biscuit-like than a cookie. The texture is no where near like a cookie, so just imagine a biscuit stuffed with Oreos when making these.

    Reply
    • bakerbynature says

      June 25, 2014 at 2:12 am

      Hi Kristina! I’m glad you liked the cookies. I am however concerned yours came out more like a biscuit. I re-tested these this evening and they were very much cookie like; chewy on the outside and soft on the inside. Did yours look like the photos? xoxo

      Reply
      • Sophia says

        June 2, 2015 at 8:33 pm

        Umm sorry but how much does this recipe make?

        Reply
        • bakerbynature says

          June 3, 2015 at 12:07 pm

          Hi Sophia. No need to apologize. This recipe makes around 2 dozen cookies.

          Reply
    • Freddie says

      December 3, 2018 at 2:58 pm

      Add 1 TBSP Vanilla to the recipe, this will enhance the flavor. I also made them with mint Oreos (other flavors would work great too) and added green food coloring for a festive feel this holiday season.

      Reply
      • Ally says

        August 15, 2019 at 12:49 pm

        I make these every year for my new students at open house! They always love them!

        Reply
      • Leslie says

        September 25, 2020 at 10:22 pm

        Love that mint Oreo idea for the holidays. I also added vanilla and some good salt. They’re in the oven right now. (: Thx for this recipe. I tend to do difficult recipes so this is a great break. My kids will love them I’m sure!

        Reply
  8. Laura (Tutti Dolci) says

    June 25, 2014 at 5:06 am

    These look just like cookies and cream, love!

    Reply
  9. Kristina says

    June 25, 2014 at 1:18 pm

    Hi!! Yes-they looked like the picture and even matched the texture you described. The actual taste was just that of a sweet Oreo biscuit (still delicious!). We double checked our ingredients as we thought we maybe did something wrong but we did not find anything we missed. Thanks for the reply!!

    Reply
  10. Dolores says

    June 26, 2014 at 4:02 am

    Hi guys….

    These are on my to try list….

    Regarding the biscuit versus cookie textures…I don’t believe anything was missed. Just a difference in measuring. Some bakers scoop flour right out of the bag (you pack more in the cup) and i prefer to weigh 4.5 oz per cup for accuracy. It’s a great idea for recipe developers to use weights so bakers don’t get different results due to their measuring style.
    Some people use wet measures (pYrex cup) to measure sugar….instead of dry measuring cups…and even butter can be measured improperly if not cutting from the stick and using heaping tablespoons.

    Dolores

    Reply
  11. Danielle says

    July 9, 2014 at 2:38 pm

    Hi! I just made these last night and they look like the picture as well, but I agree with the review above that they are more “biscuit-like.” I prepared the recipe as stated and do not pack my flour so I don’t believe I added too much flour.

    I think it’s because they’re not as sweet as I was expecting. They have a very slight taste (kind of bland actually), which may be nice for someone who is looking for a dessert that isn’t overly sugary. If I tried them again, I may try adding more sugar or sprinkling some sugar crystals on top.

    Reply
    • bakerbynature says

      July 9, 2014 at 9:36 pm

      Hi Danielle! Hm. I guess to me a biscuit is completely unsweet/ flaky/ buttery etc which is why I don’t see the similarity with these cookies. Considering there’s 3/4 cup sugar I think adding much more would be overly sweet, but if you try it, please let us know how it comes out 🙂

      Reply
      • dawn says

        November 13, 2016 at 7:33 am

        what type of sugar should i use?

        Reply
        • JEMOISELLE says

          November 10, 2017 at 4:08 am

          Pardon the intrusion but I would try dark brown sugar if you found them bland! Or maybe include some white chocolate chips and a sprinkle of kosher salt on top before baking!

          Reply
      • Vedika says

        August 4, 2018 at 11:12 am

        This recipe is awesome! How long would these cookies stay fresh for?

        Reply
        • Sue Crocker says

          August 18, 2018 at 8:35 pm

          4 days us what she write, ‘

          Reply
  12. Carly says

    July 9, 2014 at 7:20 pm

    Do you think baking these cookies with the golden oreos instead of the chocolate oreo would taste as delicious? I have a whole container of them just sitting around my house!

    Reply
    • bakerbynature says

      July 9, 2014 at 9:45 pm

      Hi Carly! Yes! It will work and be delicious, just not chocolatey 😉

      Reply
    • alina says

      June 10, 2020 at 9:12 pm

      wow. these things are AMAZING. it’s unbelievable that they only take 5 ingredients and still taste so good. i tried them warm because i was waaay too impatient, and they’re just as tasty, but i agree (unfortunately) that you should wait for them to cool. bummer. great recipe!

      Reply
  13. Tracey says

    July 21, 2014 at 10:39 pm

    About how many cookies does this yield (a dozen)? Thanks! These sound delicious… can’t wait to try them 🙂

    Reply
    • bakerbynature says

      July 21, 2014 at 10:49 pm

      Hi Tracey! Yes; about a dozen 🙂 I hope you enjoy them!

      Reply
  14. Matea says

    August 6, 2014 at 12:29 pm

    So basically I’m only 5 ingredients away from these little goodies!

    Reply
  15. Eve says

    August 9, 2014 at 7:21 pm

    77 year old grandma states that the mix is salty tasting… not sure why.

    Reply
    • RG says

      July 17, 2019 at 5:03 pm

      Not to take away from this delicious sounding recipe, but I think the older we get, the more we are aware of the saltiness of food. I say something tastes salty and my grown kids disagree with me.
      This recipe sounds amazing. I am going to try it with mint oreos as someone else suggested. Thanks for the recipe!

      Reply
  16. Lisa says

    September 1, 2014 at 2:46 pm

    I made these just as described and they were perfect! Super delicious, and I thought even better the next day. They were really simple to make, too, and I doubled the recipe but we were still all sad when they were all eaten up 🙂 Thanks for the great recipe!!!

    Reply
    • bakerbynature says

      September 2, 2014 at 9:06 pm

      Hi Lisa! I’m so happy to hear you enjoyed this recipe. They’re one of my favorites, too 🙂 xo

      Reply
  17. Laura says

    September 6, 2014 at 5:47 am

    I don’t have parchment paper. Is there something else I could use in place of parchment part or can I just place them directly on the pan?
    Thanks! 🙂

    Reply
    • bakerbynature says

      September 6, 2014 at 2:40 pm

      Hey Laura! You can lightly grease the pan with butter before baking 😉 That *should help them not stick. But as a friendly fyi, parchment is such a good investment if you bake a lot of cookies. xo

      Reply
  18. grace says

    September 12, 2014 at 3:40 am

    hi! i would like to try these but i don’t have a mixer! would the results be the same if i do it by hand? 🙂

    Reply
    • bakerbynature says

      September 12, 2014 at 3:42 am

      Hi Grace. I haven’t tried making them by hand, but if you follow the instructions to a T and just whip the bitter and cream cheese REALLY well, I think they should come out the same 🙂 Be sure your cream cheese and butter are at room temp! Good luck!

      Reply
    • Crystle says

      August 24, 2015 at 7:01 pm

      I did it by hand and it was really easy 🙂

      Reply
  19. Shelby says

    September 19, 2014 at 12:40 am

    They tasted good but I forgot to add the butter, lol woops. But I think they came out fine. Only problem I had was that I cooked them on wax paper and they stuck to it so I kinda had to cut the bottoms off. Also I don’t have a mixer so that was really difficult hahaha

    Reply
    • Sue says

      August 18, 2018 at 9:35 pm

      Wax paper is for cold, parchment is for hot.

      Reply
  20. Brittany says

    September 30, 2014 at 12:44 pm

    I made these last night and they were absolutely perfect! I read the comments about “tasting more like a biscuit” so we added just a tad more sugar – close to a cup and they were so delicious… I can’t stop eating them now! Thank you for sharing!!

    Reply
  21. sweetie says

    October 16, 2014 at 11:25 am

    can i use margarine instead of butter? TIA. 🙂

    Reply
    • bakerbynature says

      October 16, 2014 at 1:44 pm

      I honestly have no clue 😉 Worth a shot? Let us know if you give it a try! xo

      Reply
  22. Candy says

    November 10, 2014 at 5:02 am

    Hi! Do you need to take out the filling from the oreo cookies before breaking it to pieces or do you need to include it? Thanks!

    Reply
    • bakerbynature says

      November 10, 2014 at 10:21 am

      Hi Candy. I always leave the filling in. Just chop up the cookies with a sharp knife and toss them in the batter.

      Reply
  23. Aki says

    November 19, 2014 at 9:41 pm

    How do we store these?

    Reply
    • bakerbynature says

      November 19, 2014 at 10:01 pm

      Any sealed container is fine.

      Reply
      • Aki says

        November 20, 2014 at 1:42 am

        So we don’t have to put it in the fridge or anything because it has cream cheese in it?

        Reply
        • bakerbynature says

          November 20, 2014 at 2:09 am

          No. The sugar and baking process stabilize the cream cheese. You may store them in the fridge though, if that’s what you prefer 🙂

          Reply
          • Kaitlyn says

            May 21, 2017 at 8:11 pm

            Can these be frozen?

  24. Carmen says

    November 30, 2014 at 4:12 pm

    When I make them they always come out flat as a pancake… How come???

    Reply
    • bakerbynature says

      December 1, 2014 at 1:59 am

      Hi Carmen. The only thing I can think of is you aren’t chilling them long enough.

      Reply
    • Crystal says

      January 24, 2018 at 6:15 am

      I’ve heard that using melted butter vs just softened will cause flat cookies

      Reply
      • Erica says

        January 26, 2018 at 1:53 pm

        This is true! It’s happened to me before when I didn’t have enough time to soften the butter, so I put it in the microwave but accidentally melted it instead of just softening. The fix for this if the butter has already melted is to put the dough in the freezer for like 15 min before baking. It will re-harden the butter within the dough.

        Reply
  25. Sam Dizon says

    December 2, 2014 at 10:53 am

    How many cookies does one batch make? 🙂

    Reply
    • bakerbynature says

      December 2, 2014 at 3:07 pm

      Hi Sam. About 2 dozen 🙂

      Reply
      • Sam Dizon says

        December 7, 2014 at 8:41 am

        Hi! I tried to do the recipe and it tasted really buttery. How can I improve the dough of the cookie. Can I add more cream cheese?

        Reply
        • bakerbynature says

          December 7, 2014 at 1:31 pm

          Hi Sam. You could try using more cream cheese… I can’t tell you how it will taste though as I haven’t made them that way.

          Reply
  26. Carmen13 says

    December 7, 2014 at 5:31 pm

    I tried making them last night and they were amazing. BUT I shaped them as little balls and baked them at 170C. They melted and became all one and didn’t turn gold at the edges after 13 minutes. I baked them for 20min and took them out. They were too soft. They cooled and then refrigerated for a few minutes and they were fine but they tasted too sweet. So I’m thinking half the sugar would be just fine next time. What do u think

    Reply
  27. Talleygirl says

    December 10, 2014 at 4:14 pm

    I made the cookies last night for a cookie swap I am attending. I followed the directions and originally stated. However, I didn’t cut the cookies I crushed them. They were good, just not as cream cheesy as I had hoped for. My kids however, loved them and said they tasted like fried oreos. Hopefully everyone else likes them too.

    Reply
    • bakerbynature says

      December 10, 2014 at 5:00 pm

      Hi Kimberly! You can try subbing in more cream cheese next time in place of the butter, if you want a more cream cheese heavy cookie 🙂

      Reply
  28. Becka says

    December 12, 2014 at 8:28 pm

    How many does this make?

    Reply
    • bakerbynature says

      December 12, 2014 at 8:31 pm

      You should get around 2 dozen if you shape them according to directions (the balls of dough should be small; about 1 tablespoon).

      Reply
  29. Nina says

    December 17, 2014 at 5:10 am

    I want to try this recipe but i’m just wondering why you didn’t add baking soda or baking powder? Thanks. 🙂

    Reply
    • bakerbynature says

      December 17, 2014 at 4:54 pm

      Hi Nina. This recipe is just a thick, dense, minimalistic cookie recipe that doesn’t require those ingredients.

      Reply
  30. Alexis says

    December 18, 2014 at 10:58 pm

    Do I have to use salted butter? Will it work with unsalted?

    Reply
    • bakerbynature says

      December 19, 2014 at 3:37 am

      Hi Alexis. You may use unsalted if you like. Although I would add a dash of salt into the dry ingredients. The salt helps counterbalance the sweetness.

      Reply
  31. Sara says

    December 21, 2014 at 10:53 pm

    I’m making these tomorrow for a holiday treat. But I wonder would adding a little vanilla help bring out the cheesecake flavor a little more?

    Reply
    • bakerbynature says

      December 22, 2014 at 12:47 am

      Hi Sara. You can certainly give it a shot! Just keep in mind vanilla will enhance the sweetness of the cookie. Happy holidays!

      Reply
      • Sara says

        December 22, 2014 at 6:23 pm

        Hi 🙂 Well I made two batches of these today and followed the recipe to the letter with the exception of adding a single tablespoon of vanilla. I made it without the help of an electric mixer and aside from a very tired arm the flavor came out singing. My husband thought they were so good he didn’t even want to share it with our in laws! So yes this is definitely a keeper. Thank you.

        Reply
        • bakerbynature says

          December 22, 2014 at 6:25 pm

          Wonderful news, Sara! I’m so happy they’re a keeper; thank you for letting me know. 🙂 Happy holidays!

          Reply
  32. Kerry says

    January 18, 2015 at 7:56 pm

    Why no eggs? Cookies have eggs in them and so does baked cheesecake. Did you try a batch with an egg in it? Thanks.

    Reply
    • bakerbynature says

      January 18, 2015 at 8:08 pm

      Hi Kerry. The point of this recipe in particular is to keep it simple and minimalist, and since the recipe works without eggs, I did not add them. I have not made these with eggs, but let us know if you try 🙂

      Reply
  33. Michelle says

    January 22, 2015 at 6:54 am

    What kind of flour do I use, all purpose or self rising?

    Reply
    • bakerbynature says

      January 22, 2015 at 2:14 pm

      Hi Michelle. All purpose flour will work best here,

      Reply
  34. Nora says

    February 14, 2015 at 1:45 pm

    How much does this recipe make?

    Reply
    • bakerbynature says

      February 15, 2015 at 7:28 pm

      Hi Nora. About 2 dozen cookies.

      Reply
  35. carla says

    March 4, 2015 at 9:47 pm

    I made them today and they taste like biscuits. Didn’t like the texture and it wasn’t creamy and it needs more sugar. it was bland.

    Reply
  36. Shard says

    March 8, 2015 at 11:37 pm

    Have you ever tried converting these to Gluten Free? Do you mind if I try?

    Reply
    • bakerbynature says

      March 8, 2015 at 11:38 pm

      Hi Shard. I have not; but please feel free to experiment! xo

      Reply
  37. Ruby Red says

    March 19, 2015 at 10:27 am

    Hi’ i made them last night! Thanks for the recipe! 2 thumbs up! Keep it up! 🙂

    Reply
    • bakerbynature says

      March 19, 2015 at 3:03 pm

      Hi Ruby! That’s awesome 🙂 Thank you!!!

      Reply
  38. Mrs. Brown says

    March 20, 2015 at 5:01 am

    I made a batch of these for my husband to take to work and he said they were a HUGE success! I ate about 5 before the next morning when he took them 😉
    He’s one of the only guys in his office and all of the other women he works with just raved about them. I think I ruined a few pre-summer diets. He said everyone kept obsessing over how good they were and one guy even sent an “urgent” email asking if there were any left.
    I will definitely be making these again!

    Reply
  39. Alisha says

    April 17, 2015 at 7:01 am

    These are so good. Not Biscuit like at all. Mine just didn’t come out in a uniform cookie shape. More of a blob shape. But still yummy

    Reply
  40. Emily says

    April 26, 2015 at 4:19 am

    YUM. Just made these. SO simple and very, very, tasty. You know it is a good recipe when there are only 5 ingredients! Less is more 😀

    Reply
    • bakerbynature says

      April 27, 2015 at 3:28 pm

      Hi Emily! I couldn’t agree more. I love easy, minimalistic recipes 🙂 Thank you for letting me know you enjoyed the cookies!

      Reply
  41. christine says

    May 4, 2015 at 1:31 pm

    I love how everyone is trying to add this and that to your recipe (i.e.: vanilla, baking powder, baking soda, eggs) I made these cookies and they were to die for. The first time I cooked them for the requisite time and they were only slightly gold around the edges. These were really soft and pretty soft everywhere. Maybe some people will say that is biscuit like but they were good and too sweet to be called a biscuit to me. The second time I made them I left them in for longer and I kinda forgot about them and panicked. They were in there for about 16 -17 minutes. They were slightly gold even in the center at the highest point of the cookies. And these were crunchy like a cookie on the edges, and chewy in the middle (not soft anywhere to my disappointment like the first batch – but at least I didn’t completely burn them!)

    Reply
  42. Brionnie says

    May 16, 2015 at 6:48 pm

    The first time I made these I used the golden Oreos. They were absoultely delicious. I took them to my husbands jobs and he and I went to lunch. They were GONE when we returned. There were 14 cookies. (There are only 4 guys in his office) Today I am making them with the Reese’s peanut butter Cup flavored Oreos. Super excited!!! I will be making three batches (Golden, Reese’s, and Original Oreo) for Memorial Day. I may even throw in a Birthday Cake Oreo Batch!! Super excited!!!

    Reply
  43. Lara @ MommyKazam says

    June 8, 2015 at 11:22 pm

    Oh my!!!! These sound amazing! Oreo cheesecake is one of my absolute favorites and I can’t wait to try it as a cookie!

    Reply
    • bakerbynature says

      June 9, 2015 at 12:55 pm

      Hi Lara! Thank you. These cookies are great because they have a ton of flavor with little to no effort 😉 xo

      Reply
  44. Paige says

    June 23, 2015 at 3:41 pm

    I just made these and they are perfect!! Oh my goodness. Amazing! I saw the comments about being biscuit-y so I added a little more sugar. Mine came out chewy but with crunchy bottoms and not like a biscuit. This is definitely a keeper recipe!! 😀

    Reply
  45. Laura says

    July 16, 2015 at 10:27 pm

    How many cookies does this recipe make?

    Reply
  46. zainab says

    August 1, 2015 at 6:03 am

    I just baked these cookies today, they turned out exactly like you described…..nothing like biscuit! very yummy of course. I followed the recipe exactly without adding any other ingredients.
    Will make again soon….thanks for the recipe!

    Reply
    • bakerbynature says

      August 1, 2015 at 12:57 pm

      That’s wonderful, Zainab! So happy you enjoyed them 🙂

      Reply
      • Michelle says

        September 3, 2015 at 5:28 pm

        hi i am making it now and i have exact and complete ingredients but its still very soft and not crispy its still in the oven for over 20 minutes

        Reply
        • bakerbynature says

          September 3, 2015 at 5:38 pm

          Hi Michelle. The cookies will look very soft when removed from the oven. They will firm up a great deal during the cooling process. I recommend removing them from the oven now and allowing them to cool completely on the baking sheet.

          Reply
  47. Clara Ingewati says

    October 28, 2015 at 1:18 pm

    wow…. it’s look heavenly delicious <3

    Reply
  48. Desiree says

    December 3, 2015 at 5:24 am

    I believe the biscuit-like results are from use of self rising flour. The baking powder & salt in self rising flour will make the texture too bready, and the flavor will be overly salty, cancelling out some of the sweetness you expect from a cookie. But it seems like they would come out like mini scones instead of biscuit-like. And Kudos on making your own recipes. Weird science baking rocks! 🙂

    Reply
    • bakerbynature says

      December 3, 2015 at 9:44 am

      Hi Desiree. Thank you for the great feedback and baking science 🙂

      Reply
  49. Sue says

    December 13, 2015 at 3:44 pm

    I’m looking to make these for a college finals event. It was fun to find a recipe that is nut free and still chocolatey. 🙂 Does the Oreo cookie stay crunchy or does it soften? Will the finished texture remain after freezing them?

    Reply
    • bakerbynature says

      December 14, 2015 at 8:19 am

      Hi Sue. The cookies stay pretty crunchy. I’ve never tried freezing these, but I imagine freezing them will slightly change the texture.

      Reply
  50. Megan says

    December 23, 2015 at 3:25 am

    I just tried making these and they melted into one huge puddle 🙁 What did I do wrong??? They cooled in the fridge for 2 hours and baked at 350. They were only in for about 7 minutes when I checked them. Help!

    Reply
    • bakerbynature says

      December 23, 2015 at 12:10 pm

      Hi Megan. I’m so sorry to hear your cookies didn’t turn out! It sounds like either A) Your butter was too soft or B) You didn’t add enough flour. These cookies are very thick and hardly spread at all, so I can imagine why they would melt into a huge puddle 🙁 You may also want to try chilling them for just 45 minutes next time.

      Reply
  51. Kai says

    January 8, 2016 at 10:32 am

    Hi! I’m about to this recipe. Butter shouldn’t be melted? Or is it okay to be melted?

    Reply
    • Kai says

      January 8, 2016 at 10:33 am

      *to do

      Reply
    • bakerbynature says

      January 8, 2016 at 3:49 pm

      Hi Kai. No, the butter should not be melted. As indicated in the recipe, it should be at room temperature – which is when the butter is just soft enough that if you press it with your finger it makes a slight indentation in the stick of butter. Any softer and the cookies will come out flat.

      Reply
  52. Shai says

    February 6, 2016 at 6:39 am

    Ha,mine looked like mountains the. Melted butter gathered at the bottom.. shall try again

    Reply
    • bakerbynature says

      February 8, 2016 at 4:15 pm

      Hi Shai. Did your cookies turn out the second time?

      Reply
  53. Keri larson says

    April 28, 2016 at 5:16 am

    I just made these and they turned out pretty good! Maybe a tiny bit biscuity, but still good. Plus they are super kid friendly! I dont have a mixer, it was a fun dough for my son to literally hand mix it once the flour was in. Next time I’m going to add a little vanilla and 1/2 cup powdered sugar and see how they turn out!

    Reply
  54. Lindsay says

    June 3, 2016 at 6:59 am

    Hello, I am wondering if it is possible to not chill these or perhaps only chill for max 10 minutes?
    I want to use this recipe in a cooking class with young students and we dont have the time to chill the mixture.
    Thank you

    Reply
    • Angel says

      July 23, 2016 at 2:22 am

      Have a second batch ready just like they do on TV. They NEED to chill! AND you get to keep the second batch. Win for the teacher.

      Reply
  55. Angel says

    July 23, 2016 at 2:18 am

    Never post comments but I couldn’t resist! You are so kind and patient with the commenters, thank you for your example of Internet etiquette. That said… your post is for 5 ingredient cookies and that is what you gave us. Since I am under no such restriction I swapped 1/4 c of brown sugar for part of the white sugar. Brown sugar attracts moisture and causes cookies to be chewy. This should help with the “biscuit” texture people are describing. Taking a double batch to church this Sunday. Thanks!

    Reply
    • bakerbynature says

      July 24, 2016 at 1:08 pm

      Thank you so much, Angel! And I’m so happy to hear they turned out for you 🙂

      Reply
  56. Emily says

    August 8, 2016 at 1:55 am

    Hey! My cookies are completely melting and going so flat that we can’t eat them. Followed the recipe and cooled them in fridge for 2 hours – any idea why? The batter is delicious but not having luck with them turning out!

    Reply
  57. Julia says

    August 15, 2016 at 7:40 pm

    Mine are in the fridge right now about to be baked!! Yum!! Can’t wait!!

    Reply
  58. Andrea Armstrong says

    September 4, 2016 at 4:43 pm

    Just wonderiing if these can be put in freezer. Wanted to make for my daughters wedding.

    Reply
    • bakerbynature says

      September 4, 2016 at 4:47 pm

      Hi Andrea. I’ve never tried freezing these, so I would recommend doing a trial run before the wedding 🙂 Congrats to your daughter!

      Reply
    • Michelle says

      December 1, 2019 at 5:04 pm

      Hi Andrea. My niece actually requested some not these for her wedding in March. I’m wondering if you did end up freezing these and how they turned out. Thank you!

      Reply
  59. Resep Kue says

    September 15, 2016 at 7:23 am

    wonderful, nice cookies withe oreo.. I like it,, I can fell thats cookies so delicious…
    hmmm yummy,,, May I try to make it,, and I wanna share to my friends in pinterest 🙂 you are good….

    Reply
  60. resep kue lebaran says

    November 5, 2016 at 7:55 am

    nice, i like oreo cheesecake and i like your article.

    Reply
  61. harga printer says

    November 6, 2016 at 2:53 am

    thank you bakerbynature, i can try it in my kitchen 🙂

    Reply
  62. Buka Resep Masakan says

    November 7, 2016 at 3:40 pm

    “Nicely presented information in this post, I prefer to read this kind of stuff.”

    Reply
  63. Tommy says

    November 23, 2016 at 4:16 am

    These cookies were amazing! I baked them with the help of my brother and my mom. I also decided to coat the dough balls with graham cracker crumbs to make it feel a bit more like a cheesecake. It turned out okay and everybody wanted more! Keep up the good work. -Tommy

    Reply
    • bakerbynature says

      November 23, 2016 at 11:06 am

      Thanks so much, Tommy!

      Reply
  64. resep masakan says

    December 1, 2016 at 2:31 am

    nice recipes 🙂 thanks bakerbynature.com

    Reply
  65. Jess says

    December 12, 2016 at 9:08 am

    Absolutely delicious! I followed the recipe exactly except I veganized it. Swapped the cream cheese and butter for vegan versions. Other than that, same amount of each ingredient and baking time. I have no idea where people are getting biscuit-like results. Perhaps it’s the self rising flour like another commenter suggested. Either way, they came out perfect for me (with a normal cookie texture).

    Reply
    • bakerbynature says

      December 12, 2016 at 2:12 pm

      So happy they were a hit, Jess!

      Reply
  66. Resep Ikan Bakar Padang says

    December 16, 2016 at 2:49 pm

    OMG looks like very yummy. I love that. Thanks for share.

    Reply
  67. Colleen says

    January 30, 2017 at 1:33 am

    I used Splenda instead of sugar and coated the baking sheet with cooking spray. They turned out great, a little flaky, but definitely tasty. I think my cookie monster husband will enjoy. Thanks!

    Reply
  68. Saily23 says

    February 1, 2017 at 10:16 pm

    Please, I need the units of measurement in Italia!!!

    Reply
  69. Sandra Baca says

    February 10, 2017 at 2:11 am

    HI is there any way that uncan u hear cookie cutter now for valentines day?

    Reply
  70. Joanna says

    February 14, 2017 at 5:34 pm

    Can the batter be refrigerated for longer than 2 hours? Say 4 hours?

    Reply
    • bakerbynature says

      February 15, 2017 at 3:12 pm

      Hi Joanna. I find that after 2 hours the dough begins to develop and spreads more as it bakes.

      Reply
  71. Tori0510 says

    February 14, 2017 at 10:34 pm

    Wow just made these for Love day 2017 and they turned out great!! I did put 1 cup of sugar to make them a little sweeter. My daughter helped (3yrs old) and she had a blasted smashing Oreos! I actually blended the cookies into the batter instead of folding. But still twisted awesome!!

    Reply
    • bakerbynature says

      February 15, 2017 at 3:10 pm

      Yay! So happy you and your little one enjoyed baking these cookies together 🙂

      Reply
  72. Jenni says

    April 6, 2017 at 11:14 pm

    Made these and they were great! Since they are “cheesecake” should they be refrigerated? Thank you!

    Reply
  73. Loretta Whiteeagle Frazier says

    November 22, 2017 at 4:43 pm

    These cookies are super easy to make and so far they’ve been such a great hit that I’ve been asked to make these at every single social Affair that I’m going to. This time I’ve quadrupled the recipe and crush the cookies in my blender so we’ll see how they come out. So far I’ve made them for a I’ve died them pink for a baby shower I’ve dyed them blue for a little boy’s party this is the first time I’m leaving them on their own color for Thanksgiving and also to give to my other friend for her birthday

    Reply
  74. Diana says

    December 14, 2017 at 4:11 pm

    Can you freeze these cookies?

    Reply
  75. Marisela says

    January 12, 2018 at 6:08 am

    I made these cookies today, they came out perfect. Crunchy on the outside, soft and chewy on the inside, yyuuuu.mmiiieeee!!

    Reply
  76. Erica says

    January 26, 2018 at 1:59 pm

    Any suggestions on how to modify these so that they can be Valentine’s Day-themed? Maybe adding red/pink M&Ms? Or possibly using red velvet Oreos? Or adding some red food coloring?

    Reply
    • Margie says

      February 16, 2018 at 3:48 pm

      I realize this is a little late but I pinned this recipe from someone who put the linc to this blog but she put red food color in hers so they were pink. They looked delicious!

      Reply
  77. Sabrina Seare says

    November 13, 2018 at 12:56 am

    Super good! I added 1/2 teaspoon of salt and 1/2 teaspoon of vanilla and they were BOMB!

    Reply
    • bakerbynature says

      November 13, 2018 at 12:11 pm

      Yay!

      Reply
  78. Jessica says

    December 6, 2018 at 9:58 pm

    Hi I wanted to know if i could freeze them I’ve never made cheese cake anything before and not sure if you can freeze it or not

    Reply
  79. Heather says

    December 7, 2018 at 1:53 am

    These are my favorite cookies to Make!! Always delicious. I doubled the batch, yummy yummy

    Reply
  80. Linda says

    February 9, 2019 at 5:44 pm

    Can these be frozen? I need to mail these to the other part of the country for Valentine’s Day. Since they stay good only four days, I wondered if they could be frozen until I could mail them?

    Reply
  81. Amaryllis Jones says

    February 9, 2019 at 7:39 pm

    AMAZING recipe. I just baked a batch of these for valentines day and added a drop of red food colouring to make them pink. Followed the recipe to a T in measurement but used unsalted butter and a pinch of salt. It came out really great. I chilled the dough for 50 minutes. Absolutely delicious and so beautiful with the black and white contrast. I also made some MINI which were really cute with the big Oreo chunks.

    VERY simple – don’t like the stick batter when mixing it intimidate you, once chilled it is easy to work with.

    Reply
  82. Sarah says

    April 29, 2019 at 1:54 am

    After reading some of the comments I was kind of nervous making these but wanted to try for myself- SO glad I did. These cookies are SO GOOD! I did add 1 TBSP of vanilla extract like some of the readers suggested. Seriously so delicious. My family ate them all in one night! Mine made 18 cookies and I baked them for 11 mins.

    Reply
  83. D says

    February 16, 2020 at 4:11 pm

    Easy and delicious recipe, thank you for sharing! We made so many yummy cookies!

    Reply
  84. Rakkel Tom says

    August 3, 2020 at 10:48 am

    Can you taste the cream cheese in this one? Or is it for just texture? Thanks.

    Reply
    • bakerbynature says

      August 3, 2020 at 6:35 pm

      You can taste it.

      Reply
  85. Piora says

    September 19, 2020 at 2:08 am

    Hello! Wish u could give the grams measurement!

    Reply
  86. Kim says

    December 30, 2020 at 6:32 am

    Hello, these cookies are always a big hit when I make them. I was wondering how long they keep in an airtight container? Or do you suggest I refrigerate them?

    Reply

Trackbacks

  1. Oreo Cheesecake Cookies | Home in the Vines says:
    September 12, 2014 at 3:49 pm

    […] office at the show (secrets out!).  This week a prefect treat dropped onto my computer screen via Baker by Nature.  What makes it so perfect is that they stay soft and chewy event when we leave them out for 4 […]

    Reply
  2. Oreo Cheesecake Cookies | says:
    October 8, 2014 at 12:34 am

    […] Recipe provided via Baker by Nature . see more […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

Subscribe

Footer

Instagram

Instagram did not return a 200.

Copyright© 2021 · Baker by Nature | Privacy Policy