Oreo Cream Cheese Cookies Recipes

Steps:

• Crush cookies and mix with butter.
• (You can use either a big ziplock bag with a rolling pin or your food compressor. I prefer the food compressor on low.) Put a little aside to sprinkle on top of your desert.
• Press the rest firmly into the bottom of a 13x9 pan.
• While this is resting, mix cream cheese with ONE 8 oz container of Cool Whip.
• Mix until smooth.
• Spread onto of the cookie crust.
• Prepare pudding according to directions and pour over cream cheese layer.
• Refrigerate for 5 minutes.
• Spread remaining 8 oz. container of cool-whip on top of the pudding layer.
• Sprinkle the rest of the cookie crumbs on top of the Cool Whip layer.
• Refrigerate.
• It is not necessary to refrigerate overnight, but it is easier to cut and serve if you do!

Steps:

• Cream together butter and sugar.
• Blend in the cream cheese and vanilla, then mix in flour, and add chocolate chips last.
• Chill dough for 1 hour.
• Preheat oven to 375.
• Create 1 inch round balls of dough, roll them in the Oreos, and place (evenly spaced) on cookie sheet.
• Bake on center rack about 14-15 minutes. Allow to cool before serving.

Steps:

• Beat softened butter and cream cheese with electric mixer until fluffy, about 3 - 5 minutes.
• Slowly add sugar, 1 cup at a time. Add vanilla; mix until smooth. Gently stir Oreos into the frosting, careful to not over stir.

Steps:

• Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping.
• Distribute 1/2 of the chocolate sandwich cookies on the bottom of a 9x13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.

Steps:

• Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
• Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Steps:

• Preheat oven to 350°F Line 13X9 inches baking pan with foil, with ends of foil extending over sides of pan.
• Place 30 cookies in food processor; cover. Process for 30-45 seconds or until finely ground.
• Add butter, mix well.
• Press Oreo and butter mixture firmly onto bottom of pan.
• Bean cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
• Add sour cream; mix well.
• Add eggs, one at a time, beating until blended after each addition.
• Chop the remaining cookies and gently stir 1 1/2 cups of chopped cookies into cream cheese batter.
• Pour batter over cookie crust and top with remaining chopped cookies.
• Bake 45 minute or until center is almost set.
• Cool for 4 hours in refrigerator or overnight.
• Gently lift cheesecake from pan using the foil handles.
• Cut into 16 pieces and enjoy.
• Store leftover cheesecake in refrigerator.

Steps:

• Line a baking sheet with parchment paper.
• Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour.
• Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.

Steps:

• Mix cream cheese and cookie crumbs until well blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
• Refrigerate 1 hour or until firm.

Steps:

• 1.Preheat oven to 375.
• 2.Line a baking sheet with parchment paper, I highly recommend using parchment paper when baking these cookies.
• 3.In the bowl of a stand mixer with a paddle attachment cream together butter and cream cheese until well combined.
• 4.Add in sugar and vanilla and mix well.
• 5.Add in flour one cup at a time, with the mixer on low, until it is just combined.
• 6.Stir in 1 cup of Oreo crumbles into the cookie mix.
• 7.Pour remaining Oreo crumbles into a bowl.
• 8.Roll cookie dough into 1.5" balls then roll into the cookie crumbles, making sure to coat each ball thoroughly (this will help hold the cookie together as it cooks).
• 9.Place cookies 1-2" apart on baking sheet.
• 10.Bake on center rack for 14-15 minutes or until the bottom just starts to brown.
• 11.Allow to cool on the baking sheet for a few minutes before removing to a rack to cool completely.