I mixed cream cheese with white cake mix and folded in crushed Oreos to make Cream Cheese Oreo Cookies that hide a clever cheesecake-style trick you won’t expect.

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I never meant to make anything revolutionary, but these Oreo Cheesecake Cookies kept happening when I wanted a quick thrill. I mix white cake mix with cream cheese for a strange soft texture that almost feels like a sliceable cheesecake wrapped in a cookie.

Then the crushed Oreos give little chocolate explosions that keep you coming back, its messy in the best way. I slap these in the same mental folder as Desserts With Oreo Cookies even though they are kind of their own thing, and to be honest if you like Cheesecake Oreo Cookies you might get obsessed.

Ingredients

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White cake mix: mostly carbs and sugar, gives cookie structure and a sweet, tender base.
Cream cheese: adds tangy, creamy richness, brings fat and protein for soft, cheesecake-like cookie texture.
Eggs: provide protein, moisture and binding, help cookies hold shape and brown more evenly too.
Vegetable oil: neutral fat that keeps cookies moist, adds calories but no extra flavor overall.
Vanilla extract: tiny amount punches up sweetness and aroma, masks processed mix flavor slightly here.
Oreo cookies: crushed for chocolate crunch, lots of sugar, small fibre, super indulgent and nostalgic.

Ingredient Quantities

1 (15.25 oz) box white cake mix

8 oz cream cheese, softened (about 1 package)

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

12 to 16 Oreo cookies, coarsely crushed (about 1 to 1 1/2 cups)

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl beat 8 oz softened cream cheese until smooth, then add 2 large eggs, 1/2 cup vegetable oil and 1 teaspoon vanilla extract and mix until combined.

3. Pour in 1 (1
5.25 oz) box white cake mix and stir just until a uniform dough forms, scraping the sides so nothing gets missed.

4. Fold in 12 to 16 Oreos, coarsely crushed (about 1 to 1 1/2 cups); save a few chunks for sprinkling on top if you want. Don’t overmix or the dough will get gummy.

5. Chill the dough in the fridge 20 to 30 minutes so it firms up and the cookies won’t spread like pancakes in the oven.

6. Scoop dough with a tablespoon or small cookie scoop (about
1.5 to 2 tablespoons per cookie), roll into balls and place on the prepared sheet about 2 inches apart.

7. Press a couple extra Oreo pieces onto the top of each ball and gently flatten them slightly so they bake evenly.

8. Bake 10 to 12 minutes, until the edges are set and the centers still look a touch soft, they’ll finish as they cool; avoid overbaking.

9. Let cookies cool on the baking sheet 5 to 10 minutes, then transfer to a wire rack to cool completely.

10. Store in an airtight container in the fridge for up to 5 days or freeze flat for up to 3 months, thaw at room temp before serving.

Equipment Needed

1. oven set to 350°F
2. baking sheet plus parchment paper or silicone mat
3. large mixing bowl
4. electric hand mixer or a sturdy whisk
5. rubber spatula or wooden spoon for scraping and folding
6. measuring cups and spoons
7. tablespoon or small cookie scoop for portioning
8. zip-top bag and rolling pin or food processor to crush the Oreos
9. wire cooling rack
10. airtight container or freezer bag for storage

FAQ

Q: Can I use a different cake mix than white? A: Yep, you can use yellow or chocolate, just know the flavor and color will change. White cake mix gives a cleaner cheesecake taste but any mix works fine.

Q: Do I have to use full fat cream cheese? A: No, you can use Neufchatel or reduced fat, but the cookies may be a bit softer and less rich. Make sure it's softened or the dough won't mix smooth.

Q: How long and at what temp do I bake them? A: Bake at 350 F (175 C) for about 10 to 12 minutes until edges are set and tops look slightly cracked. Let them cool on the sheet 5 minutes then move to a rack so they firm up, they need that cooling time.

Q: My cookies spread too much, how do I stop that? A: Chill the scooped dough 20 to 30 minutes before baking, don't overfill the scoop, and use a cookie scoop for even sizes. Also avoid oven temps that are too low or dough that's too warm.

Q: How many Oreos should I add and can I put big chunks in? A: Use the 12 to 16 Oreos suggested, so about 1 to 1 1/2 cups crushed. If you want big chunks, fold in gently and reserve some larger pieces to press on top before baking so they show up nice.

Q: How should I store or freeze these? A: Because of the cream cheese store in an airtight container in the fridge for up to 4 to 5 days. For longer keep them in the freezer up to 2 months, thaw in the fridge or at room temp before serving.

Oreo Cheesecake Cookies Recipe Substitutions and Variations

White cake mix: swap the 15.25 oz white box for the same-size yellow or vanilla cake mix, you’ll get almost the same cookie. Chocolate cake mix works too, just expect darker, sweeter cookies.
8 oz cream cheese, softened: use 8 oz Neufchatel (lower fat) or about 1 cup mascarpone for a richer, similar texture. If you only have Greek yogurt, strain it thick and use ~3/4 cup, but the cookies might be a bit tangier and softer.
2 large eggs: make 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes) for good binding, or use 1/2 cup unsweetened applesauce for moisture, it’ll add a mild fruity note.
1/2 cup vegetable oil: substitute 1/2 cup melted unsalted butter for richer flavor and slightly firmer cookies, or 1/2 cup melted coconut oil for a faint coconut hint. For lower fat try 1/2 cup applesauce though cookies won’t be as tender.

Pro Tips

1. Cube the cream cheese and beat it until totally smooth before adding anything else, cold chunks make you overmix and that makes the dough gummy. Also take the eggs out for a bit so theyre not ice cold, it helps everything come together quicker.

2. Fold in the crushed cookies very gently and stop as soon as the dough looks uniform, dont keep stirring trying to make it perfect or the texture gets tough. Use a rubber spatula for folding instead of a mixer for the last bit.

3. Chill the dough longer if you want thicker, chewier cookies even overnight is fine. If your kitchen is warm pop the scooped balls on a tray in the freezer for 10 minutes before baking so they dont spread like pancakes.

4. Watch them in the last couple minutes of baking, take them out when the edges are set but centers are still a bit soft theyll firm up as they cool. For storage, freeze flat between sheets of parchment so they dont stick and if you want a fresh baked feel zap one for 8 to 10 seconds in the microwave before eating.

Oreo Cheesecake Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I mixed cream cheese with white cake mix and folded in crushed Oreos to make Cream Cheese Oreo Cookies that hide a clever cheesecake-style trick you won't expect.

Servings

servings

Calories

353

kcal

Equipment: 1. oven set to 350°F
2. baking sheet plus parchment paper or silicone mat
3. large mixing bowl
4. electric hand mixer or a sturdy whisk
5. rubber spatula or wooden spoon for scraping and folding
6. measuring cups and spoons
7. tablespoon or small cookie scoop for portioning
8. zip-top bag and rolling pin or food processor to crush the Oreos
9. wire cooling rack
10. airtight container or freezer bag for storage

Ingredients

1 (15.25 oz) box white cake mix
8 oz cream cheese, softened (about 1 package)
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
12 to 16 Oreo cookies, coarsely crushed (about 1 to 1 1/2 cups)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a large bowl beat 8 oz softened cream cheese until smooth, then add 2 large eggs, 1/2 cup vegetable oil and 1 teaspoon vanilla extract and mix until combined.
Pour in 1 (1
25 oz) box white cake mix and stir just until a uniform dough forms, scraping the sides so nothing gets missed.
Fold in 12 to 16 Oreos, coarsely crushed (about 1 to 1 1/2 cups); save a few chunks for sprinkling on top if you want. Don’t overmix or the dough will get gummy.
Chill the dough in the fridge 20 to 30 minutes so it firms up and the cookies won’t spread like pancakes in the oven.
Scoop dough with a tablespoon or small cookie scoop (about
5 to 2 tablespoons per cookie), roll into balls and place on the prepared sheet about 2 inches apart.
Press a couple extra Oreo pieces onto the top of each ball and gently flatten them slightly so they bake evenly.
Bake 10 to 12 minutes, until the edges are set and the centers still look a touch soft, they’ll finish as they cool; avoid overbaking.
Let cookies cool on the baking sheet 5 to 10 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container in the fridge for up to 5 days or freeze flat for up to 3 months, thaw at room temp before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.