Oreo Cheesecake Cookies

Turn Oreo cookies into ... different Oreo cookies, made with cream cheese filling and drizzled with berry coulis.


  • 2 1/2 cups finely crushed Oreos (centers scraped and reserved for cheesecake filling)
  • 1/2 cup flour
  • 1/2 cup dark cocoa powder
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • 2 sticks (16 tablespoons) unsalted butter, softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • For the filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • For the coulis:
  • 8 ounces mixed berries
  • 1 cup sugar
  • 1 cup water
  • Juice of 1 lemon
  • Pinch of salt


  1. Preheat oven to 350 degrees.
  2. Separate Oreos, reserving the centers for the cheesecake filling. Add cookies to a food processor and finely grind. Stir in flour, cocoa powder, baking powder and salt.
  3. In a separate large bowl, cream butter and brown sugar. Add eggs and mix until just combined. Add dry ingredients to wet ingredients, stirring until combined.
  4. Prepare the filling:
  5. In a medium bowl, whip cream cheese and sugar until combined. Add lemon zest, vanilla and the leftover Oreo filling and stir to combine. Transfer filling to a pastry bag.
  6. To assemble:
  7. Scoop cookie batter with a 1 1/2-ounce ice cream scoop, and place on a baking sheet. Gently press a thumb-sized hole in the center of each cookie. Pipe cheesecake filling into each.
  8. Bake 6 minutes, rotate the sheet 180 degrees, and bake for another 6 minutes.
  9. Prepare the coulis:
  10. In a small sauce pot, add all coulis ingredients and bring to a boil. Lower heat and simmer for 30 minutes.
  11. Cool to room temperature, drizzle on top of cookies or serve alongside.