Low-budget baking: cheesecake cookies


These super simple Oreo Cheesecake cookies are the perfect way to charm your Valentine this year.

With only six ingredients, these pink packages are an absolute winner for constricted wallets this holiday.

They’re all cookie — think crispy edges and chewy center — but taste as smooth and creamy as cheesecake.

They’re totally addicting.


4 ounces cream cheese, softened

8 tablespoons salted butter, at room temperature

3/4 cup sugar

1 cup + 2 tablespoons all-purpose flour

10 Oreo cookies, broken into pieces

A few drops of red food dye until dough is pink


1. Beat cream cheese and butter until light and fluffy with hand mixer, scraping down the sides as needed.

2. Add the sugar and beat well.

3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated.

Fold in Oreos until evenly distributed.

4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.

5. 30 minutes prior to baking, preheat oven to 350 degrees (F).

6. Line a large baking sheet with parchment paper.

7. Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet.

Lightly press down on each cookie.

You can place more crushed Oreos on top if you’d like.

8. Place pan in the oven to bake for 10-11 minutes, or until just golden at the edges.

They will still be very soft when you remove them from the oven — that’s a good thing.

9. This step is super important:

Cool on the baking sheet for 10 full minutes, then very carefully transfer to a container or eat them all.




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