These Oreo Cheesecake Brownies are the ultimate dessert mash-up. Fudgy chocolate brownies swirled with a creamy vanilla cheesecake layer and studded with chunks of Oreo cookies. The result is a rich, indulgent treat that's perfect for parties, holidays, or anytime you're craving something extra special. Easy to make with simple ingredients, these brownies are a crowd-pleaser every time.
These easy and delicious Oreo Cheesecake Brownies are the ultimate mashup, combining fudgy brownie base with the tangy, creamy bliss of cheesecake, all studded with the irresistible crunch of Oreo cookies.
Just like my strawberry cheesecake brownies this recipe is an absolute game-changer, delivering layers of flavor and texture in every single bite. They’re easy to make and guaranteed to be a showstopper at any party or gathering!
For more brownie recipes try my fudgy m&m brownies, peanut butter cup brownies or s’mores brownies.
Why You Will Love These Oreo Cheesecake Brownies
- Fudgy & Decadent: Like all good brownies these are rich, moist, and perfectly chocolatey.
- The Best of Both Worlds: Fudgy brownie layer with creamy cheesecake filling and added crunch of oreo cookies.
- Loaded with Oreos: These brownies are packed with chopped Oreo cookies in every bite, making them the perfect treat for Oreo lovers.
- Easy to Make: These brownies come together in no time with simple pantry ingredients.
Ingredient Notes
- Unsalted Butter: Provides richness and moisture to the brownies.
- Dark Chocolate: Use high-quality dark or semi-sweet chocolate chips for a luxurious, rich flavor. You can also use chopped chocolate.
- Eggs: Use large eggs at room temperature for even mixing and to achieve the perfect fudgy texture.
- Granulated White Sugar: Adds sweetness and gives the brownies those nice shiny crunkly tops. You can use half light brown sugar as well but the top of the brownies wont have those crinkle tops
- Vanilla Extract: Pure vanilla extract complements the chocolate flavor.
- Cocoa Powder: I prefer using dutch-processed cocoa powder for the deepest chocolate flavor. You can use regular unsweetened as well.
- Cream Cheese: Use full fat Philadelphia style cream cheese.Ensure its at room temperature.
- Salt: A pinch of salt enhances the other flavors in the brownies.
- Flour: All-purpose flour works best. Don't overmix once added.
- White Chocolate Chips (optional): To add to the cookies and cream flavor.
- Oreo Cookies: Use regular Oreos (not Double Stuffed) for the best balance of cookie and cream.
Step By Step Instructions
Here is how to make and bake these easy and decadent oreo cheesecake brownies. You can use a stand mixer with a paddle attachment or a large mixing bowl an electric hand mixer. Start by greasing and lining an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides.
Preheat your oven to 350 degrees F (180 degrees C).
Step 1: Make the cheesecake batter
- Beat cream cheese in a medium bowl with an electric hand mixer until smooth. Add sugar and vanilla and beat until very smooth glossy. Beat in egg until well incorporated. Gently fold in the crushed Oreo cookies and set aside.
Step 2: Make the brownie batter
- Melt the chocolate and butter in a double boiler, large heatproof bowl placed over a medium saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder and set aside.
- In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved. Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- Beat the melted chocolate and butter mixture into the eggs. Slowly add the vanilla extract.
- Stir in the flour and salt making to the wet ingredients sure not to over mix the batter. Gently fold in the white chocolate chips and crushed oreo cookies into the brownie batter making sure not to over mix.
Step 3: Assemble the brownies
- Pour the brownie batter into prepared pan reserving some for the top.
- Spread the cheesecake mixture evenly over the top.
- Dollop reserved brownie mixture on top and swirl with a skewer or butter knife. Sprinkle extra chopped Oreos on top.
Step 4: Bake
- Bake for 35-40 minutes, or until the edges are set and the center only slightly jiggles. Place on a wire rack to cool.
Step 5: Cool & Slice:
- Cool completely in the pan, then chill in the refrigerator for 1 hour before slicing for neat edges.
Tips & Tricks
- Line Your Pan: Use parchment paper for easy removal and clean cuts.
- Room Temperature Ingredients: Ensure cream cheese, eggs, and butter are at room temperature for the smoothest batter.
- Do Not Overbake: The brownies should be set around the edges but slightly soft in the middle. They'll firm up as they cool.
- Swirl Gently: Use a knife or toothpick to swirl the cheesecake layer into the brownie batter for a marbled look.
- For Clean Slices: This is the most important tip! For perfect, clean cuts, you must let the brownies cool completely. Chill them in the refrigerator for at least 2-3 hours, or even overnight, before slicing with a hot, clean sharp knife. Dip the knife in hot water and wipe it clean between each cut.
FAQs
Yes! You can substitute Oreos with other cookies like chocolate chip cookies or even graham crackers for a different twist.You can even try different flavors of Oreos such a mint, peanut butter etc.
Yes! Use your favorite boxed mix as the base, then follow the cheesecake swirl steps for an easy shortcut.
The edges should be set and the center slightly jiggly. A toothpick inserted should come out with a few moist crumbs, not wet batter.
You! All you have to do is double the recipe and use a 9×13 pan. Just add a few extra minutes of baking time.
Storage & Freezing
- Room Temperature: Store any leftover Oreo brownies in an airtight container for up to 2 days.
- Refrigerator: Keep chilled for up to 5 days. Bring to room temperature before serving for the best flavor.
- Freezing: Wrap individual brownies tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
More Brownies Recipes You Will Love
Recipe
Oreo Cheesecake Brownies
Equipment
- 1 8 inch square pan
- 1 Stand Mixer
Ingredients
For the brownie batter:
- 5 ounces semisweet or bittersweet chocolate coarsely chopped
- ½ cup unsalted butter cut into pieces
- 2 tablespoons unsweetened cocoa powder regular unsweetened or Dutch-processed
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs at room temperature
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 4-5 Oreo cookies chopped
- ½ cup white chocolate chips optional
For the Oreo Cheesecake Swirl:
- 1 cup cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 5-6 Oreo cookies chopped
Instructions
Make the Cheesecake Batter:
- In a bowl, beat softened cream cheese with sugar until smooth.
- Add the egg and vanilla extract, mixing until the mixture is lump free and fully combined. Gently fold in the crushed oreo cookies and set aside.
Make the Brownie Batter:
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch (20 cm) square baking pan with parchment paper.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals.Set aside to cool slightly.
- In the bowl of your mixer beat the eggs and white sugar at high speed for 4-5 mins until tripled in volume and the sugar is completely dissolved.
- Slowly beat in the the melted chocolate mixture and vanilla extract to the whipped eggs and sugar.
- With the mixer on low stir in the flour, cocoa powder and salt until until no dry spots remain, making sure not to over mix the batter.
- Gently stir in the oreo cookies and white chocolate chips.
Assemble the brownies:
- Pour the brownie batter into the prepared pan reserving some for the top and spread evenly using the back of a spoon.
- Spread the cheesecake mixture evenly over the top. Dollop the reserved brownie mixture on top and swirl with a skewer or butter knife. Sprinkle extra chopped Oreos on top.
Bake & Cool:
- Bake for 35-40 minutes or until the center is set and a toothpick inserted into the center comes out clean with a few moist crumbs.
- Let the brownies cool completely in the pan before slicing. For best results, refrigerate for a couple of hours before cutting.
Notes
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
- Don't over-swirl the cheesecake and brownie batters-gentle swirls give the best marbled look.
- Start checking for doneness at 35 minutes; the center should be slightly set but not overbaked.
- For best results, refrigerate for a couple of hours before cutting.Chilling would allow you get cleaner slices
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