Search
These Easy Oreo Cheesecake Cookies are made with just 5 ingredients! They’re so tender they basically melt in your mouth!
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.
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:
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
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
- 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.
- Add the sugar and beat well.
- Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.
- Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
- 30 minutes prior to baking, preheat oven to 350 degrees (F).
- Line a large baking sheet with parchment paper.
- 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.
- 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!
- Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely. Enjoy 🙂
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
Wax paper is for cold, parchment is for hot.
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? 🙂
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!
I did it by hand and it was really easy 🙂
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! 🙂
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
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!!!
Hi Lisa! I’m so happy to hear you enjoyed this recipe. They’re one of my favorites, too 🙂 xo
77 year old grandma states that the mix is salty tasting… not sure why.
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!
So basically I’m only 5 ingredients away from these little goodies!
About how many cookies does this yield (a dozen)? Thanks! These sound delicious… can’t wait to try them 🙂
Hi Tracey! Yes; about a dozen 🙂 I hope you enjoy them!
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!
Hi Carly! Yes! It will work and be delicious, just not chocolatey 😉
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!
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.
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 🙂
what type of sugar should i use?
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!
This recipe is awesome! How long would these cookies stay fresh for?
4 days us what she write, ‘