Cheesecake Stuffed Oreo Funfetti Cookies

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Cute, flavorful homemade cookies that are guaranteed to be your new favorite. Each cookie is loaded with Oreo cookie pieces and rainbow sprinkles, and stuffed with a dollop of cheesecake filling.

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A combination you didn’t know you needed — Cheesecake Stuffed Oreo Funfetti Cookies. Today, I’m taking all of my favorite things and putting them into one cookie, because why not?

These cookies are soft & chewy (by now, you should know that’s the only way we make cookies around here), full of Oreos and rainbow sprinkles, and packed with flavor. The delicious cheesecake filling pairs so well with these cookies and truly takes them to the next level. I even added some cake batter extract to the cookie dough just to give them a little extra Funfetti flavor (this is totally optional!) and I’m obsessed.

The perfect way to satisfy your cheesecake craving without having to bake an entire cheesecake, you’re going to love these. Plus, once you try stuffing your homemade cookies with cheesecake, you just never go back — trust me!

Read on for the full recipe for these delicious Cheesecake Stuffed Oreo Funfetti Cookies.

What I love the most about these cookies is that they’re so easy to make. This cookie may sound fancy and complex, but they’re ready to eat in about 90 minutes and you don’t even need a mixer.

You’ll start by making your cheesecake filling as the individual dollops need time to chill in the freezer. Make sure you set your cream cheese out about an hour before baking so that it’s soft and easy to whisk together with the vanilla and granulated sugar. If you forget to (as I often do), unwrap the cream cheese and set it in a microwave-safe bowl. Microwave for about 5-10 seconds. The cream cheese should be soft enough to whisk. You’ll want to whisk the ingredients together until the cheesecake filling is smooth and not grainy. Then, you’ll scoop out 12 dollops of the filling, place them on a plate or baking sheet lined with wax paper, and freeze for about 1 hour. And, already, the cheesecake component is done — it’s SO easy!

For this particular recipe, I chose to use melted butter as there are already multiple prominent flavors in this recipe. You really want that cheesecake filling to be the star of the show. Make sure you let your melted butter cool for 10 minutes before you begin assembling the cookie dough.

Now, since Funfetti is in the title of this recipe, I wanted that delicious cake batter flavor to be present somewhere in this cookie. But, I didn’t want it to overpower the cheesecake filling. So, I opted to add between ¼ to ½ tsp of cake batter extract. Please be cautious as this extract is strong, so you don’t want to use too much — I’d recommend erring on the side of using less. If you are not a fan of cake batter extract, you can omit it completely, but just add in 1 extra tsp of vanilla extract.

Once the dough has been chilled, you’re ready to scoop and stuff the cookies, and then the best part: bake. For me, these cookies took about 12 minutes to bake, but everyone’s oven is different, so it’s best to go by how the cookies look rather than bake time. The cookies should be removed from the oven when the edges are set and lightly golden. The tops of the cookies may still look slightly wet, but this is okay. They will continue to bake and set on the hot pan even after they’re taken out of the oven.

Let the cookies cool completely (I actually prefer to eat these after they chill in the refrigerator for a bit) and enjoy!

Other cheesecake stuffed cookie recipes you may like:

• Chocolate Dipped Cheesecake Stuffed Cookies
• Cheesecake Stuffed M&M Oreo Cookies
• Delicious Cheesecake Stuffed M&M Cookies

Ingredients you’ll need:

• Cream cheese
• Sugar
• Vanilla extract
• Unsalted butter
• Brown sugar
• Granulated sugar
• Cake batter extract (optional)
• Eggs
• All-purpose flour
• Baking soda
• Salt
• Oreos
• Rainbow sprinkles

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Whisk
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these cute and flavorful Cheesecake Stuffed Oreo Funfetti Cookies

Start by making the cheesecake filling. The cream cheese must be at room temperature. However, you can soften 5 oz. cream cheese by placing it in the microwave for 5-10 seconds.

Add ¼ cup granulated sugar and ½ tsp vanilla extract to the cream cheese and whisk by hand until fully combined and smooth (you can also use a stand or handheld mixer, if you prefer).

Line a baking sheet or plate with wax paper. Measure out 12 dollops of the cheesecake filling (each dollop should be between ½ tbsp to ¾ tbsp) and place on the wax paper. Freeze for 30 minutes to 1 hour.

While the cheesecake filling is setting, prepare the cookie dough. On low to medium heat, melt 1 cup unsalted butter. Set aside to cool for 10 minutes.

Next, combine 3 cups flour, 1 tsp baking soda, and ½ tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add 1 cup brown sugar, ½ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add 2 eggs, 1 tsp vanilla extract, ¼ to ½ tsp cake batter extract. If you do not like cake batter extract or would prefer for the cheesecake filling to be the star of the cookie, omit the cake batter extract and substitute with 1 additional tsp of vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula. Fold in the ⅔ cup chopped Oreos and ½ cup rainbow sprinkles.

Chill the dough in the refrigerator for 45 minutes to 1 hour. Preheat the oven to 350 degrees Fahrenheit.

Once the dough and cheesecake filling have both chilled, scoop out 12 dough balls. Flatten each dough ball with the palm of your hand, place a frozen dollop of cheesecake filling in the middle and wrap the cookie dough around the dollop until it’s fully covered. Roll the tops of the cookies in extra sprinkles.

Line a baking sheet with parchment paper and set the cookie dough balls on the sheet. Place in the oven and bake for 11 to 13 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as the cookies come out of the oven, shape the cookies with a spoon or bowl and top with extra Oreos.

Let the cookies cool completely. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Tips for success

• When measuring dry ingredients, use a kitchen scale or the spoon and level method. While it is more accurate to measure dry ingredients by weight (grams), I bake using volume measurements (cups). This recipe can easily be converted using an online conversion calculator, like this one from Inch Calculator. For the spoon and level method, before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. Then, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess.
• I like to set out my cream cheese about an hour before I start baking as it needs to be softened for this recipe. Before I add in the granulated sugar and vanilla, I’ll set the cream cheese in the microwave for about 5-8 seconds (this seems obvious, but please take the cream cheese out of the wrapping and place in a glass bowl) just to make it a bit softer and easier to whisk.
• Be careful to not overmix your cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. If your batter/dough is overmixed, you may lose some of that soft and chewy texture.
• I highly recommend using the baking time listed as a guide, not a set rule. Ovens and oven temperature can vary. It’s best to closely monitor the cookies during the last 3-4 minutes of baking so that you can avoid overbaking. Cookies are done baking and can be removed when the edges are set and lightly golden. They will continue to bake on the sheet when they come out of the oven.

FAQs

Can I freeze these cookies?

Yes! Place the baked cookies in a freezer-safe storage bag or container and store for up to 3 months. When you’re ready to eat the cookies, place them on the counter and let them come to room temperature before consuming.

Can I make this dough in advance?

Since we’re stuffing the cookie dough, I don’t recommend making the cookie dough in advance or chilling for more than 1 hour. If you chill the dough for longer, it may lose some elasticity, making it harder to spread to fully cover the cheesecake filling.

Do I have to store the baked cookies in the refrigerator?

Yes, since cream cheese is used to make the filling, I do not recommend storing these cookies at room temperature.

How to store

Store the cookies in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature before eating them.

These Cheesecake Stuffed Oreo Funfetti Cookies are cute, full of flavor, and so easy to make. That cheesecake filling is so dreamy and pairs so well with a freshly-baked cookie. Try them out and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock.