Oreo Cheesecake Cookies

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Oreo Cheesecake Cookies. Cream cheese and white cake mix combine to create a soft, heavenly cookie. Fold in crushed Oreos and you have an incredible cookies and cream treat!

Once you learn how to make Cream Cheese Cookies, you won’t be able to stop. They’re perfect for adding all your favorite mix-ins–like in today’s Oreo Cheesecake Cookie recipe. We also love these cream cheese sugar cookies for a fun and festive cut out cookie!

Oreo cookies on a parchment paper lined baking sheet.
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Why this Recipe Works

This recipe creates a tender and soft cookie that’s flecked with Oreos!

The cream cheese helps balance the sweetness of the white cake and the Oreo cookies. Then, the egg whites hold everything together while keeping the cookies light, puffy and soft.

I’ve been making recipes that combine cheesecake with Oreos for years. These Oreo Cheesecake Bites and Oreo Cookies and Cream Cheese Ball are some all time favorite treats in my house.

Adding crushed Oreo cookie pieces to a basic cheesecake cookie was too tempting to pass up! You’ll love the cookies and cream flavor in these impressively delicious cookies.

If you love stuffing desserts with oreos, you’ve got to try our easy slutty brownies next!

Ingredient Notes

Ingredients needed to make oreo cream cheese cookies.
  • Cream cheese. Full fat cream cheese is best. Do not use spreadable cream cheese in this recipe.
  • Oreo cookies. I use original Oreos. Double stuffed Oreos or chocolate creme filled Oreos would be delicious too.
  • White cake mix. Any brand you like!
  • Egg whites. Save the yolks for making Easy Homemade Lemon Curd later.
  • Vanilla. Use my recipe for homemade Vanilla Extract for tastiest vanilla flavor.

Easy Instructions

Step by step photos showing how to make cookies and cream cookies.

First, crush the Oreos. You don’t need to make fine crumbs. Just place the cookies in a zipped plastic bag and use a mallet to smash them. One “smash” per cookie should do it!

Beat butter and cream cheese together, then mix in egg whites and vanilla. Beat in the cake mix until just combined.

Fold in crushed Oreos and scoop dough onto a baking sheet. Sprinkle the tops with a few more crushed Oreos.

Bake until the bottoms of the cookies are lightly browned, about 12 – 14 minutes. Transfer the Oreo Cheesecake Cookies to a wire rack to cool.

These taste delicious the same day but they keep their soft, melt-in-your mouth quality even the next day!

The texture of these cookies is similar to our Ricotta Cookie or our Gooey Butter Cookie. Soft and pillowy!

Oreo cheesecake cookies on parchment paper.

Tips and Tricks

  • Do not overmix. After adding the cake mix, stir the dough until all ingredients are just combined. Over mixing will result in dense cookies. You want them light and fluffy!
  • Do not over bake. When in doubt, err on the side of under baking for these cookies for best results. They will still look soft when you remove them from the oven.
  • Storing: Store cookies in an airtight container at room temperature and enjoy within 3 days.
  • Freezing: Oreo Cheesecake Cookies keep well in the freezer for about 3 months.
  • Love soft cookies? Try our copycat Lofthouse cookies next!
  • No Bake dessert. Be sure to give our easy no bake mini oreo cheesecakes a try next!

Recipe FAQs

Do these cookies taste like Oreo cheesecake?

Not exactly. They have a subtle cream cheese flavor and a soft consistency. But they are definitely cookies in taste and texture. For an Oreo Cheesecake recipe, try my No Bake Oreo Cheesecake!

Why is the center of my cheesecake cookies runny?

If the middle of the cookie is underbaked but the outside is golden brown, you may be using too much dough per cookie.
You can also flatten the tops just a bit with your hand right before baking. This will help the center cook through more evenly.

How many cookies does this recipe make?

This recipe yields about 3 dozen cookies.

Oreo cookies stacked on parchment paper lined cookie sheet.

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Oreo Cheesecake Cookies Recipe

4.78 from 27 votes
By: Aimee
Oreo Cheesecake Cookies. Cream cheese and white cake mix combine to create a soft, heavenly cookie. Fold in crushed Oreos and you have an incredible cookies and cream treat!
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 36 cookies


  • ½ cup unsalted butter softened to room temperature
  • 8 oz cream cheese softened to room temperature
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 box white cake mix
  • 15 Oreo cookies crushed
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  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set aside.
  • Crush Oreos in a ziploc bag, just one smash per Oreo with a meat tenderizer should be enough (you don’t need to make fine crumbs here).
  • In a mixing bowl, beat butter and cream cheese together. Beat in egg whites and vanilla extract.
  • Add white cake mix and beat just until combined, scraping down the sides of the bowl as needed. Fold in all but a couple tablespoons of the crushed Oreo cookies.
  • Using a 2 Tbsp cookie scoop, spoon dough onto cookie sheet about 2-inches apart. Press a few of the reserved crumbs onto the tops of each cookie.
  • Bake for 12-14 minutes, just until the bottoms become lightly browned. Don’t overbake!
  • Remove from oven and cool cookies on a wire rack.


  • Cream Cheese- do not use spreadable cream cheese here.
  • Vanilla extract- my homemade vanilla extract is perfect for today’s recipe!
  • Do not Overbake or overmix these cookies. They should be light and fluffy.
  • STORAGE: store cooled cookies in airtight container at room temperature for up to 3 days. Or freeze cookies in airtight freezer safe container for up to three months.


Serving: 1cookie, Calories: 76kcal, Carbohydrates: 5g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 13mg, Sodium: 49mg, Sugar: 3g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Cheesecake cookies are even better when you pack them with Oreo pieces! These bite sized treats are addictively good. You won’t be able to stop at just one!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on June 7, 2021

Comments & Reviews

  1. Can I make the dough beforehand and store the cookie dough balls in the fridge, to bake the following day? Or will this work for this type of cookie?

  2. 5 stars
    What a unique and tasty twist to the traditional chocolate chip cookie! Going to whip up a batch of these this afternoon; looks too good to pass up!

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