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Stack of cookies on a white plate with oozy white filling
27Total Time
15Prep Time
12Bake Time

Cheesecake stuffed oreo cookies

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  • Nut Free
  • Vegetarian

About the bake

Your next level cookie recipe is right here. We introduce you to our stuffed cookie recipe.  Packed with cheesecake oreo filling we guarantee your cookies will never be boring again. 

27Total Time
15Prep Time
12Bake Time


  1. Step 1:

    Start by making the cheesecake filling. Line a baking tray (one that’s small enough to fit inside your freezer) with greaseproof paper.

  2. Step 2:

    Gently mix the cream cheese and icing sugar together until smooth. Be careful not to overmix as the cream cheese can quickly turn runny.

  3. Step 3:

    Drop 10 teaspoons of the cheesecake filling onto the baking tray. Then place in the freezer for 45 minutes to firm up a little.

  4. Step 4:

    To make the cookie dough. Beat the butter and both sugars together until light and fluffy.

  5. Step 5:

    Add the egg and vanilla extract and mix to combine.

  6. Step 6:

    Add the flour and salt, and fold everything together to make a thick cookie dough.

  7. Step 7:

    Chop the Oreos into smallish chunks. Put a small handful in a small bowl to decorate with later, then fold the rest into the cookie dough.

  8. Step 8:

    Scoop up roughly 2 heaped tablespoons of cookie dough and roll into a ball. Use your fingers to make a well in the middle and place one of the cream cheese mounds into the centre. Shape the cookie dough around the cream cheese to seal it in.

  9. Step 9:

    Place on the baking tray and repeat until all the cookie dough has been used up. You should be able to make 10 in total and at this stage it doesn’t matter if the cookie dough balls are touching.

  10. Step 10:

    Freeze for 1 hour.

  11. Step 11:

    Preheat the oven to 180ºC fan / 160°C conventional and line two large baking trays with greaseproof paper.

  12. Step 12:

    Place 4-5 frozen cookie dough balls on each baking tray, leaving roughly 5cm space between each so they have room to spread out.

  13. Step 13:

    Bake for 12 minutes until golden around the edges but still soft and pale in the middle.

  14. Step 14:

    As soon as the cookies are out of the oven, press a couple of the extra Oreo chunks into the top of each for decoration.

  15. Step 15:

    Leave on the baking tray for 20 minutes to cool and firm up. Then tuck in and enjoy!


  • For the oreo cookie dough

    • 150g Unsalted Butter (room temperature)
    • 100g Silver Spoon White Caster Sugar
    • 150g Billington's Light Brown Soft Sugar
    • 1 Egg(s) (free range) (room temperature)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 250g Allinson's self-raising flour
    • 0.5 tsp Salt
    • 150g Oreos
  • For the cheesecake filling

    • 100g Full fat cream cheese
    • 50g Silver Spoon Icing Sugar

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