Now the great flavors of the Oreo cookie are combined with cream cheese to make an Oreo cheesecake Dip that will remind you of Oreo cookies and milk.
Oreo Cheesecake Dip
When I was little, I ate my fair share of Oreo cookies. Now that I am an adult, I still eat my fair share of them.
I’m just glad that I live in a world where they have Mega Stuf Oreo cookies. These gloriously over-filled cookies have the correct ratio of cream filling to cookie wafer!
The only thing that could make the Oreo better? Cheesecake!
Rich and creamy cheesecake is the perfect vehicle for those mint and chocolate flavors. Being that it is the new year and I have some “New Year’s Goals” to keep, I can’t just sit down and eat a whole cheesecake.
God knows I can’t have just one slice. There are always, at least, two slices that become casualties of my lack of will-power. Having the flavors of Oreos and cheesecake in a smaller portion is like a dream to me.
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- cream cheese
- whipped topping
- powdered sugar
- mint extract
Chocolate Wafer Ingredients
- dark brown sugar
- vanilla extract
- all-purpose flour
- dark chocolate cocoa
- baking soda
How to Make Oreo Cheesecake Dip Recipe
First: Combine all the dip ingredients in a medium sized bowl until completely combined. Store in the refrigerator until ready to serve.
How to Make Chocolate Wafers
First: Beat the butter, sugar, and vanilla for a few minutes or until fluffy in a mixer. In a separate bowl, combine the flour, cocoa, baking soda, and salt.
Second: Slowly add the dry ingredients into the wet ingredients until incorporated. Slowly add the milk until just combined. Divide the dough into two logs that are about 1 to 1 1/2 inches round.
Third: Wrap in plastic wrap and store in the refrigerator for at least an hour or two. When ready to cook the wafers, heat the oven to 350F. Line the baking sheets with parchment paper or a non-stick baking mat.
Fourth: Slice the dough into discs that are about 1/8 inch thick and place on the baking sheets. Bake for 8 minutes. After 4 minutes, rotate the pans and continue cooking. When the 8 minutes is up, pull the pans out but leave the cookies on the pans for about 5 minutes before you remove to a cooling rack.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
You can freeze the cookies or the dough until ready to use!
These crispy, dark chocolate wafers make a great delivery system for this delicious dip. Just like eating an Oreo!
Most of the dips that people bring to parties are savory! This amazing Oreo Cheesecake Dip with Chocolate Wafers is the perfect sweet addition to your party!
I’ve been known to put away at least 20 Oreos in one sitting? How many Oreos can you eat at one time?
More Easy Party Foods
- Oreo Cookie Balls
- King Cake Oreo Truffles
- Mummy Oreo Pops
- Sugar Cookie Truffles
- Peanut Butter Oreo Brownies
Oreo Cheesecake Dip
- 8 ounces cream cheese (softened)
- 8 ounces butter (room temperature)
- 8 ounces whipped topping
- 4 cups sifted powdered sugar
- 1/8 teaspoon mint extract
- 1/2 cup butter (room temperature)
- 3/4 cup sugar
- 1/2 cup dark brown sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup dark chocolate cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup milk
For the Oreo Cheesecake Dip
- Mix all the ingredients for the dip and store in the fridge until ready to serve and inhale.
For the chocolate wafers
- Beat the butter, sugar, and vanilla for a few minutes or until fluffy in a mixer.
- In a separate bowl, combine the flour, cocoa, baking soda, and salt.
- Slowly add the dry ingredients into the wet ingredients until incorporated.
- Slowly add the milk until just combined.
- Divide the dough into two logs that are about 1 to 1 1/2 inches round.
- Wrap in plastic wrap and store in the refrigerator for at least an hour or two.
- When ready to cook the wafers, heat the oven to 350F.
- Line your baking sheets with parchment paper or a non-stick baking mat.
- Slice the dough into discs that are about 1/8 inch thick and place on the baking sheets.
- Bake for 8 minutes. After 4 minutes, rotate the pans and continue cooking.
- When the 8 minutes is up, pull the pans out but leave the cookies on the pans for about 5 minutes before you remove to a cooling rack.
- You can freeze the cookies or the dough until ready to use!
*If you like this recipe, leave me a comment and rate it with some stars!!
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 537Total Fat: 31gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 65mgSodium: 317mgCarbohydrates: 63gFiber: 1gSugar: 54gProtein: 3g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
The recipe for the chocolate wafers was adapted from her recipe for an Icebox Cake.
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