If you love rich, bakery-style cookies, these Crumbl Oreo cheesecake cookies are about to become your new obsession. Each cookie is thick, soft, and packed with deep chocolate flavor, then stuffed with a creamy cheesecake center and topped with crushed Oreos for the ultimate cookies-and-cream experience. This easy copycat recipe delivers that signature Crumbl-style texture with perfectly gooey centers and slightly crisp edges.
What makes these cookies truly irresistible is the combination of textures and flavors in every bite. The smooth, tangy cheesecake filling melts into the soft chocolate cookie base, while chunks of Oreos add crunch and extra richness throughout. Whether you’re baking for a special occasion or just craving a gourmet dessert at home, these oversized cookies are guaranteed to impress.
Why You’ll Love This Recipe
- Thick, bakery-style Crumbl Oreo cheesecake cookies with soft, gooey centers
- Rich chocolate cookie base paired with a creamy cheesecake filling
- Loaded with crushed Oreos for a bold cookies-and-cream flavor
- Easy copycat recipe that recreates Crumbl cookies at home
- Perfect balance of soft, chewy, and creamy textures in every bite
- Visually stunning cookies ideal for Pinterest and social media
- Great for parties, holidays, or gourmet dessert cravings
- Make-ahead friendly with freezer-ready cheesecake filling
- Better than store-bought with fresh, homemade flavor
- High-impact dessert recipe that stands out on any dessert table
Crumbl Oreo Cheesecake Cookies (Copycat Recipe)
These Crumbl Oreo cheesecake cookies are ultra-thick, soft chocolate cookies stuffed with a rich, creamy cheesecake filling and loaded with crushed Oreos. This easy copycat recipe delivers bakery-style cookies with gooey centers and bold Oreo flavor—perfect for Crumbl fans and chocolate lovers alike.
Servings 10 bakery cookies
Calories 460kcal
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop (large, ¼ cup size for bakery-style cookies)
- Small scoop or spoon (for cheesecake filling)
- Freezer-safe tray or plate
Ingredients
Cookies
- 1 cup 226g unsalted butter, softened
- 1 cup 200g brown sugar
- ½ cup 100g granulated sugar
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- 2 ¾ cups 345g all-purpose flour
- ½ cup 50g unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup about 10–12 cookies crushed Oreos
Cheesecake Filling
- 8 oz 226g cream cheese, softened
- ¼ cup 30g powdered sugar
- ½ tsp vanilla extract
Instructions
Prepare the Cheesecake Filling
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy with no lumps. Scoop into small portions (about 1 tablespoon each) and place onto a parchment-lined tray. Freeze for 20–30 minutes until firm.
Make the Cookie Dough
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract until fully combined.
Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Gradually add the dry ingredients to the wet ingredients, mixing just until a thick dough forms. Do not overmix.
Fold in Oreos
- Gently fold the crushed Oreos into the dough until evenly distributed.
Assemble the Cookies
- Scoop large portions of dough (about ¼ cup each for bakery-style cookies). Flatten each portion slightly, place a frozen cheesecake filling ball in the center, and carefully wrap the dough around it, sealing completely. Roll into tall dough balls for thick cookies.
Chill (Recommended for Thick Cookies)
- Place assembled cookie dough balls in the refrigerator for 20–30 minutes to help prevent spreading.
Bake
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Place cookies spaced apart and bake for 10–12 minutes, until the edges are set and the centers are slightly underbaked.
Cool
- Allow cookies to cool on the baking sheet for at least 10–15 minutes before transferring. The centers will set as they cool, creating a creamy cheesecake interior.
Notes
- Freeze the cheesecake filling completely before assembling to prevent leaking during baking
- Use full-fat cream cheese for a rich, smooth cheesecake center
- Slightly underbake the cookies for soft, gooey centers and set edges
- Shape dough balls tall instead of wide for thick, bakery-style cookies
- Chill assembled dough to reduce spreading and improve texture
- Crush Oreos into medium chunks for better cookies-and-cream texture
- Let cookies rest after baking to allow the cheesecake center to fully set
- Store in the fridge due to the cheesecake filling, then bring to room temperature before serving
Variations
- Golden Oreo Cheesecake Cookies
Swap regular Oreos for Golden Oreos and use a vanilla-based dough (omit cocoa powder) for a lighter cookies-and-cream flavor. - Double Oreo Overload Cookies
Add extra crushed Oreos into the dough and press additional Oreo pieces on top before baking for a more intense cookies-and-cream experience. - Cookies and Cream Frosted Version
Top baked cookies with a swirl of cream cheese frosting and extra Oreo crumbs for a true Crumbl-style finish. - Mini Oreo Cheesecake Cookies
Make smaller dough balls and use less filling for bite-sized cookies; reduce bake time slightly. - Chocolate Chip Oreo Cheesecake Cookies
Add ½ cup chocolate chips to the dough for extra richness and texture. - Peanut Butter Oreo Cheesecake Cookies
Mix ¼ cup peanut butter into the dough or cheesecake filling for a chocolate-peanut butter twist. - No-Stuffing Oreo Cookies
Skip the cheesecake center and mix everything into the dough for a simpler, still delicious Oreo cookie. - Extra Cheesecake Filled Cookies
Increase the filling amount for an ultra creamy center and slightly thicker cookies.
Storage Instructions
- Refrigerator:
Store cookies in an airtight container in the fridge for up to 4–5 days due to the cheesecake filling. - Serving Tip:
Let cookies sit at room temperature for 15–20 minutes before eating for the best soft, gooey texture. - Freezing (Baked Cookies):
Freeze fully cooled cookies in an airtight container for up to 2 months. Thaw in the refrigerator, then bring to room temperature before serving. - Freezing (Cookie Dough):
Assemble and freeze stuffed cookie dough balls for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes to the bake time. - Avoid Room Temperature Storage:
Because of the cream cheese filling, do not store these cookies at room temperature for extended periods.
❓ FAQs
- Why did my cookies spread too much?
This usually happens if the dough wasn’t chilled or the butter was too soft. Chilling the dough helps the cookies stay thick and bakery-style. - How do I keep the cheesecake filling from leaking out?
Make sure the filling is fully frozen and seal the dough completely around it with no gaps. - Can I skip chilling the dough?
You can, but the cookies will spread more and won’t be as thick. Chilling is recommended for best results. - Can I use store-brand sandwich cookies instead of Oreos?
Yes, any chocolate sandwich cookies will work, but Oreos give the most classic cookies-and-cream flavor. - How do I get thick Crumbl-style cookies?
Use large dough balls, shape them taller instead of flat, and chill before baking. - Can I make these ahead of time?
Yes, you can prepare and freeze the stuffed cookie dough balls, then bake when ready. - Do these cookies need to be refrigerated?
Yes, because of the cheesecake filling, store them in the fridge and bring to room temperature before serving. - Can I make these without the cheesecake filling?
Yes, you can skip the filling and still have rich Oreo chocolate cookies, though they won’t have the same creamy center. - Why are my cookies dry?
Overbaking is the most common cause. Remove them when the centers still look slightly underbaked. - Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best flavor and creamy texture.
Nutrition (Per 1 Large Cookie – Estimated)
- Calories: 420–460 kcal
- Carbohydrates: 50–55g
- Protein: 4–6g
- Fat: 22–26g
- Saturated Fat: 13–16g
- Sugar: 30–35g
- Fiber: 2–3g
- Sodium: 180–250mg
Note: Nutrition values are estimates and may vary based on ingredient brands and portion size.
Ingredient Notes
- Cream Cheese (Full-Fat Recommended)
Use full-fat cream cheese for the richest, creamiest cheesecake filling. Low-fat versions can be too soft and may not hold their shape when baked, increasing the chance of leaking. - Unsalted Butter (Properly Softened)
Butter should be soft but not melted. Properly softened butter creams better with sugar, creating a light, fluffy dough that helps achieve thick, bakery-style cookies. - Brown Sugar + Granulated Sugar
Brown sugar adds moisture and chewiness, while granulated sugar helps create structure and slightly crisp edges. This combination is key for that classic Crumbl texture. - Cocoa Powder (Unsweetened)
Use unsweetened cocoa powder for a deep chocolate flavor. Dutch-processed cocoa will give a darker color and smoother taste, while natural cocoa provides a slightly sharper chocolate flavor. - All-Purpose Flour
Standard all-purpose flour gives the cookies structure while keeping them soft. Be sure to measure correctly—too much flour can make the cookies dry. - Eggs (Room Temperature)
Room temperature eggs mix more evenly into the dough, helping create a smooth, cohesive texture and better rise. - Vanilla Extract
Vanilla enhances both the chocolate cookie and cheesecake filling, adding depth and balancing the sweetness. - Oreo Cookies
Use classic Oreos for the best cookies-and-cream flavor. Crush them into medium chunks instead of fine crumbs to maintain texture and create visible Oreo pieces in every bite. - Powdered Sugar
Powdered sugar sweetens the cheesecake filling while keeping it smooth and creamy without a grainy texture.
Tips for Perfect Cookies
- Chill the Dough for Thick Cookies
Chilling the dough helps prevent spreading and gives you that thick, bakery-style Crumbl cookie texture. - Freeze the Cheesecake Filling Completely
A fully frozen filling is key to keeping the cheesecake center intact and preventing it from leaking during baking. - Use Large Dough Balls
For true Crumbl-style cookies, use about ¼ cup of dough per cookie. Smaller cookies won’t have the same thick, gooey center. - Shape Dough Taller, Not Wider
Form dough balls with more height than width to help the cookies bake up thick instead of flat. - Don’t Overmix the Dough
Overmixing can lead to dense, tough cookies. Mix just until the ingredients are combined. - Slightly Underbake for Gooey Centers
Remove cookies when the edges are set but the centers still look soft. They will continue to set as they cool. - Use Parchment Paper
This prevents sticking and helps cookies bake evenly without over-browning the bottoms. - Measure Flour Correctly
Spoon and level your flour instead of scooping directly to avoid dry cookies. - Let Cookies Cool Before Moving
The cheesecake center needs time to set, so allow cookies to cool on the baking sheet before transferring. - Use Room Temperature Ingredients
This ensures smooth mixing and a consistent cookie dough for better texture.
🍪 More Crumbl Cookie Recipes You’ll Love
If you’re obsessed with thick, bakery-style cookies, don’t miss these other highly popular Sugar Cloud Baking recipes. They’re perfect for building your Crumbl cookie collection and trying new flavors:
- 🍋 Crumbl Key Lime Pie Cookies
- 🍌 Crumbl Banana Cream Pie Cookies
- 🍓 Crumbl Strawberry Milk Cookies
- 🍫 Crumbl French Silk Pie Cookies
- 🍥 Crumbl Pink Sugar Cookies (Copycat Recipe)
- 🍪 Crumbl Chocolate Chip Cookies (Copycat Recipe)
🍫 Oreo Dessert Recipes You Should Try Next
Love Oreo desserts? These recipes are just as rich, creamy, and irresistible:
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