Oreo Cheesecake Cookies

Processed with VSCOcam with hb1 preset This recipe has been a personal favourite of mine for years now.

But over the years, the cookies have evolved from a melty mess to cookies that stood up straight in the oven, withstanding the 190-degree oven temperature. While I am still trying to find out how to achieve that perfect round cookie shape that is just right, I think I have found a way to salvage their shape. And if anything, these cookies taste just as good as ever.

Cheesecake is one of my favourite things of all time. There's something simply magical about cream cheese that I can't quite explain - that beautiful balance between tangy and sweet; the texture that can be whipped and transformed into something as bewitching as a cheesecake. Or these cheesecake cookies. Oreo cheesecake cookies.

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I practically grew up on Oreos. Cookies and cream was (and still is, one of) my favourite ice cream flavour and for six consecutive years, I had island creamery's Cookies-and-Cream flavoured cake for my birthday cake. Loaded with Oreos, it was the best thing ever. Give me a tub and I could single-handedly finish the whole thing. Sorry not sorry.

These cookies are loaded with Oreos as well; the batter to cookie ratio may be a little imbalanced but who could complain about more Oreos?

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Oreo Cheesecake Cookies Recipe adapted from here


  • 113g butter, room temperature
  • 90g cream cheese, room temperature
  • 200g white sugar
  • 1 teaspoon vanilla extract
  • 125g all-purpose flour
  • 12 oreos (add more or less if you wish!)


  1. Take your butter and cream cheese out of the fridge to soften! Preheat your oven to 190 degrees celsius.
  2. Using a paddle attachment, cream butter and cream cheese on medium speed until well-combined.
  3. Add the sugar and vanilla extract, mix again until well-combined.
  4. On low speed, add the flour and mix until the flour is just incorporated.
  5. Mix in the Oreos using a spoon/spatula. Try not to eat the dough! This cookie dough is especially tempting given that there are no eggs in the batter, but try, ok? (read: eat limited tablespoonfuls.)
  6. I used a tablespoon to scoop balls of dough onto my baking sheet, before baking in the oven for about 12-15 minutes (I put mine in for 14). Basically, until your cookies brown a little around the edges.
  7. Cool on the pan for about 5 minutes before transferring to a wire rack. Enjoy!

[note: my cookies did not seem to be flattening, so at about the 10th minute I used a small fork to press them down, giving the cookies a nice fork-shaped imprint on the top of each cookie!]