I stumbled on an Oreo cheesecake cookie that blends silky cream cheese and pillowy white cake mix with crushed Oreos into a ridiculously soft cookies-and-cream bite you won’t believe exists.

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I am obsessed with these Oreo cheesecake cookies because the cream cheese folded into white cake mix makes each bite impossibly soft and slightly tangy. I love how the cookies-and-cream bits scatter through the dough, giving you crunchy Oreo shards in a pillow of cake.

But it’s not delicate dessert; it’s punchy, ridiculous, and urgent. I find myself grabbing one straight from the tin, pretending restraint and failing.

Pure sugar therapy, yes. And worth every crumb.

They look casual but hit like a decadent secret. My kind of guilty pleasure.

Zero apologies. Eat one, hide the rest, repeat without shame.

Ingredients

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It’s the sweet, cake-like base that keeps cookies soft, tender, and reliably cakey every time.
Basically creamy tang that makes these cheesecake-y, lush, rich, and slightly tangy like cheesecake.
They bind everything, add lift, structure, moisture, and make cookies tender for baking.
Plus butter gives buttery depth, mouthfeel, richness, and keeps them soft and browning.
Vanilla brings warmth, roundness, and that cozy home-baked aroma every time, you know?
Crushed Oreos add crunch, chocolate chunks, melty pockets, and playful cookies-and-cream vibes throughout.
Basically a light dusting that adds sweetness, softness, and prettier presentation for gatherings.

Ingredient Quantities

1 box white cake mix (15.25 oz)

8 oz cream cheese, softend to room temp

2 large eggs

1/2 cup unsalted butter softened

1 teaspoon vanilla extract

12 to 15 Oreo cookies, coarsely chopped (about 1 to 1 1/4 cups)

Optional 1/4 cup powdered sugar for rolling

How to Make this

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1. Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.

2. Beat the softened cream cheese and softened butter together until smooth and mostly lump free; add the eggs one at a time, then stir in the vanilla.

3. Add the entire box of white cake mix to the wet mixture and mix until just combined; the dough will be thick and slightly sticky.

4. Fold in the coarsely chopped Oreos gently so you dont crush them all to dust; aim for about 1 to 1 1/4 cups chopped.

5. If you want neater cookies, chill the dough for 20 to 30 minutes; this helps prevent too much spreading but you can skip this if youre impatient.

6. Scoop dough into roughly 1 1/2 to 2 tablespoon sized balls and place them about 2 inches apart on the prepared sheets.

7. Optional: roll each ball in powdered sugar before baking for a sweet, crackled look and extra sweetness.

8. Bake one sheet at a time in the preheated oven for 10 to 12 minutes, or until edges are set and centers still look slightly soft; dont overbake, they firm up as they cool.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely so they keep their soft, cheesecake texture.

10. Store leftover cookies in an airtight container in the fridge for up to 5 days or freeze for longer; bring to room temp before serving for best flavor.

Equipment Needed

1. Oven (preheated to 350°F)
2. Two baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl
4. Electric hand mixer or stand mixer (or a sturdy whisk if you dont have one)
5. Rubber spatula for scraping and folding
6. Measuring cups and spoons
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack

FAQ

Q: How long do these cookies stay fresh?

A: Store cooled cookies in an airtight container at room temp for up to 3 days, or in the fridge for 5 to 7 days. If you want longer keep them in the freezer for up to 3 months.

Q: Can I use any cake mix flavor?

A: You can, but white or yellow mixes give the best neutral base so the Oreo and cheesecake flavors shine. Chocolate mix will make them richer and more chocolatey, which some folks like.

Q: Do I have to chill the dough before baking?

A: No, these bake fine right away. Chilling for 15 to 30 minutes can help them spread less and make them thicker, but it isnt required.

Q: What if I dont have cream cheese at room temp?

A: Softening it is important for smooth dough. Microwave the block for about 10 to 15 seconds, flip, then another 10 seconds if needed. Dont melt it, just make it soft.

Q: Should I roll the dough in powdered sugar?

A: Its optional. Rolling gives a pretty crackled look and a light sweetness on the outside. If you prefer less sweetness skip it.

Q: Can I mix in Oreo filling or use double stuffed Oreos?

A: You can chop double-stuffed Oreos for extra creamy chunks, but adding extra filling separate from the cookies is unnecessary. Too much extra filling can make the dough too soft.

Oreo Cheesecake Cookies Recipe Substitutions and Variations

White cake mix: swap for yellow or vanilla cake mix if that’s what you got, or go scratch with 2 cups all purpose flour + 1 cup sugar + 2 tsp baking powder + pinch of salt and 1 tbsp vanilla for a similar base.
Cream cheese: you can use Neufchatel (lower fat) or mascarpone for a richer, silkier filling, or for a tangier lighter option try well drained Greek yogurt (works but will be a bit softer).
Unsalted butter: salted butter works fine, just skip any added salt in the recipe, or use solid coconut oil 1:1 for a slight coconut flavor and firmer cookie when chilled.
Oreo cookies: any chocolate sandwich cookie chopped will do, or use crushed chocolate chip cookies or broken chocolate wafers if you want different texture or less sweetness.

Pro Tips

1. Chill the dough for at least 20 minutes if you can, it really helps the cookies keep their shape instead of turning into sad flat discs. If you’re impatient bake one sheet to test spread then decide.

2. Don’t overmix after adding the cake mix and Oreos, you want streaks not a uniform paste; overworking it makes them tougher. Fold gently so you still get big Oreo chunks.

3. Bake one tray at a time on the middle rack for even heat, and pull them when centers look slightly soft cause they firm up as they cool. If you wait till they’re totally set theyll be dry.

4. For neater, sweeter cookies roll them in powdered sugar right before baking, or dust after cooling if you want less mess. Store in the fridge to keep that cheesecake-like texture, bring to room temp before eating for best flavor.

Oreo Cheesecake Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I stumbled on an Oreo cheesecake cookie that blends silky cream cheese and pillowy white cake mix with crushed Oreos into a ridiculously soft cookies-and-cream bite you won't believe exists.

Servings

servings

Calories

176

kcal

Equipment: 1. Oven (preheated to 350°F)
2. Two baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl
4. Electric hand mixer or stand mixer (or a sturdy whisk if you dont have one)
5. Rubber spatula for scraping and folding
6. Measuring cups and spoons
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack

Ingredients

1 box white cake mix (15.25 oz)
8 oz cream cheese, softend to room temp
2 large eggs
1/2 cup unsalted butter softened
1 teaspoon vanilla extract
12 to 15 Oreo cookies, coarsely chopped (about 1 to 1 1/4 cups)
Optional 1/4 cup powdered sugar for rolling

Directions

Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
Beat the softened cream cheese and softened butter together until smooth and mostly lump free; add the eggs one at a time, then stir in the vanilla.
Add the entire box of white cake mix to the wet mixture and mix until just combined; the dough will be thick and slightly sticky.
Fold in the coarsely chopped Oreos gently so you dont crush them all to dust; aim for about 1 to 1 1/4 cups chopped.
If you want neater cookies, chill the dough for 20 to 30 minutes; this helps prevent too much spreading but you can skip this if youre impatient.
Scoop dough into roughly 1 1/2 to 2 tablespoon sized balls and place them about 2 inches apart on the prepared sheets.
Optional: roll each ball in powdered sugar before baking for a sweet, crackled look and extra sweetness.
Bake one sheet at a time in the preheated oven for 10 to 12 minutes, or until edges are set and centers still look slightly soft; dont overbake, they firm up as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely so they keep their soft, cheesecake texture.
Store leftover cookies in an airtight container in the fridge for up to 5 days or freeze for longer; bring to room temp before serving for best flavor.

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.