Oreo Cheesecake Cookies Recipes

OREO CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

OREO CHEESECAKE COOKIES

Steps:

• 1.Preheat oven to 375.
• 2.Line a baking sheet with parchment paper, I highly recommend using parchment paper when baking these cookies.
• 3.In the bowl of a stand mixer with a paddle attachment cream together butter and cream cheese until well combined.
• 4.Add in sugar and vanilla and mix well.
• 5.Add in flour one cup at a time, with the mixer on low, until it is just combined.
• 6.Stir in 1 cup of Oreo crumbles into the cookie mix.
• 7.Pour remaining Oreo crumbles into a bowl.
• 8.Roll cookie dough into 1.5" balls then roll into the cookie crumbles, making sure to coat each ball thoroughly (this will help hold the cookie together as it cooks).
• 9.Place cookies 1-2" apart on baking sheet.
• 10.Bake on center rack for 14-15 minutes or until the bottom just starts to brown.
• 11.Allow to cool on the baking sheet for a few minutes before removing to a rack to cool completely.

OREO LOVER'S CHEESECAKE

Steps:

• For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
• Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
• Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
• Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.

NO-BAKE OREO CHEESECAKE

Steps:

• In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use., In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes., In a large bowl, beat cream cheese and sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping and chopped cookies. Spoon over crust. , Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan. If desired, garnish with additional chopped cookies.

OREO CHEESECAKE COOKIES

Steps:

• Preheat oven to 350°F (177°C). Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter, cream cheese, and sugars together. Add the egg and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the crushed Oreos.
• Chill dough for at least 1 hour or up to 5 days in the refrigerator.
• Scoop 2 Tablespoons of dough for each cookie. Roll it into a ball. The cookies are rather large, but if you'd like them smaller, make each dough ball only 1 Tablespoon. Drop dough ball onto a silicone baking mat or ungreased baking sheet. Make sure the balls of dough are tall. Do not flatten them. Bake for 10-11 minutes or until edges are slightly browned. The centers should appear soft and puffy. Cookies stay fresh at room temperature for up to 7 days.

OREO CHEESECAKE COOKIES

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed for 1 minute until smooth.
• Add in the sugar and vanilla and mix for one more minute on medium until combined. Slowly add the flour and mix until just incorporated.
• Finally turn the mixer to low and add in the crushed cookies, mixing until evenly combined.
• Cover the dough and chill for at least an hour.
• When you're ready to bake preheat the oven to 350°F. Line a baking sheet with parchment paper and using a medium (2 tablespoon) sized cookie scoop drop the cookie dough onto the prepared baking sheet about 2 inches apart.
• Bake the cookies for 10 minutes until the edges are lightly golden.
• Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.

OREO COOKIE CHEESECAKE CUPS

Steps:

• Preheat oven to 275°F
• Line standard muffin tins with paper liners.
• Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. (I've used a hand mixer and it worked fine).
• Gradually add the sugar, and beat until combined.
• Beat in the vanilla.
• Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed.
• Add in sour cream and salt, beat to combine.
• Using a large spatula, fold in the chopped Oreo cookies.
• Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
• Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
• Transfer the muffins tins to a wire rack to cool completely.
• Refrigerate (in the muffin tins) at least 4 hours (or overnight).
• Remove from tins just before serving.
• Garnish with a dollop of whipped cream and some more crushed Oreo cookie if desired.