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Oreo Cheesecake Cookies

These Oreo Cheesecake Cookies are ultra moist, yet fluffy. They're easy to make and packed with cream cheese, cheesecake instant pudding, and Oreos!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake pudding, fluffy, oreos
Servings: 28 cookies
Calories: 171kcal
Author: Jennifer Debth


  • 1 (8 oz) block cream cheese room temperature
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • 2 1/4 cups all-purpose flour spoon and leveled
  • 1 (1 oz) box cheesecake instant pudding
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 20 Oreos roughly chopped


  • Preheat oven to 350 degrees F and line 2 baking sheets with silicone mats.
  • Place cream cheese and butter into the bowl of your stand mixer, then beat until fluffy, about 1-2 minutes.
  • Add in sugar and beat again until fluffy, an additional 1-2 minutes.
  • Beat in the eggs, vanilla extract, lemon juice, and almond extract until combined.
  • Add in the flour, instant pudding, baking powder, and salt.
  • Mix until *just* combined, then mix in the chopped Oreos.
  • Optional - let the dough chill for 15-30 minutes, this helps with some of the stickiness of the dough.
  • Use a medium sized cookie scoop to scoop the dough onto prepared baking sheets (12 per sheet).
  • Bake in preheated oven for 10-12 minutes. The cookies should look just set on the top, light in color, not browned.
  • Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Serving: 1cookie | Calories: 171kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 195mg | Potassium: 76mg | Fiber: 1g | Sugar: 11g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg