Oreo cheesecake brownies — two desserts in one bite. Fudgy brownie base, creamy cheesecake layer, and crushed Oreos baked into pure comfort. No box mix — just chocolate, cream cheese, and one simple pan.
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Love brownies? This one keeps that same rich, chewy base as my Oreo brownies, but adds a creamy twist. Think gooey chocolate with a smooth cheesecake swirl — the best upgrade for Oreo brownie fans.
More of a cheesecake person? You’ll get that same creamy, tangy flavor as my Oreo cheesecake but in bar form with a soft brownie bottom and a little cookie crunch — basically cookies-and-cream heaven.
Why you'll love this recipe
Ingredients for Oreo cheesecake brownies
- Butter: unsalted, melted for that fudgy texture.
- Chocolate: semi-sweet or dark chocolate chips (52–70% cocoa) for deep flavor.
- Sugar: mix of granulated and brown sugar to keep the brownies moist and rich.
- Eggs: large and at room temperature for the best texture.
- Cocoa powder: unsweetened, pure cocoa for an intense chocolate taste.
- Flour: all-purpose or cake flour, just enough to hold the layers together.
- Vanilla & salt: a little vanilla extract and sea salt to balance the sweetness.
- Cream cheese: full-fat, brick-style cream cheese like Philadelphia for a smooth, creamy layer.
- Oreos: crushed cookies for the topping and mixed into the brownie batter.
How to Make Oreo Cheesecake Brownies
Melt the butter and chocolate together until smooth.
In a large bowl, beat the eggs, both sugars, and vanilla for about two minutes until thick and glossy.
Add the melted chocolate, then fold in the flour, cocoa powder, salt, and crushed Oreo cookies until just combined.
Pour the brownie batter into a lined 8×8-inch pan.
In another bowl, mix the cream cheese, sugar, egg, and vanilla until smooth and creamy.
Spread the cheesecake mixture over the brownie layer and top with a few extra Oreo pieces.
Bake at 350°F (180°C) for about 35–40 minutes, until the top looks lightly golden and the center is set but still a little soft. Let the brownies cool to room temperature, then chill in the fridge until firm.
Slice into squares and serve plain or with whipped cream, vanilla ice cream, or a drizzle of chocolate sauce.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I use a brownie mix?
Yes, you can use a boxed mix — just add the cheesecake layer and bake until set.
Do I need a water bath?
No, these cheesecake brownies bake right in the pan — no water bath needed.
How do I know they’re done?
The edges should be set and the center slightly soft. They’ll firm up as they cool.
How to store them?
Keep in an airtight container in the fridge for up to 4 days, or freeze for later.
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I hope you love these Oreo cheesecake brownies. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Oreo Cheesecake Brownies
- Total Time: 55 minutes
- Yield: 16 slices
Description
Fudgy Oreo cheesecake brownies with a rich chocolate base, a creamy cheesecake layer, and crunchy Oreo pieces on top — the perfect cookies-and-cream treat. Makes 16 slices. (8 inch square pan)
Ingredients
Brownie Batter
- ½ cup (113 g) unsalted butter
- 1 cup (150 g) semi-sweet chocolate chips
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ cup (30 g) unsweetened cocoa powder
- ¾ cup (90 g) all-purpose flour
- Pinch of salt
- 10–12 Oreo cookies, roughly crushed
Cheesecake Layer
- 1 cup (220 g) full-fat cream cheese (Philadelphia)
- 1 large egg, room temperature
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
Instructions
- Melt the chopped chocolate and butter together in a double boiler until smooth and glossy.
- In a large bowl, whisk eggs, granulated sugar, brown sugar, and vanilla for 2 minutes until thick and pale.
- Add the melted chocolate mixture and beat again until fully combined.
- Fold in cocoa powder, flour, salt, and crushed Oreos with a spatula until the batter is smooth.
- Pour into a lined 8×8-inch pan and spread evenly.
- For the cheesecake layer, beat cream cheese, sugar, egg, and vanilla until creamy and lump-free.
- Pour over the brownie batter, swirl lightly with a knife, and top with extra Oreo pieces.
- Bake at 350°F (180°C) for 35–40 minutes, until the top is lightly golden and the center slightly set.
- Cool completely at room temperature, then chill at least 1 hour before slicing into 16 squares.
Notes
Storage: Keep the brownies in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Let them come to room temperature before serving.
Baking Tips:
- Use a kitchen scale. Measuring by weight keeps the texture perfectly fudgy every time.
- Room temperature ingredients. Cream cheese and eggs blend smoothly when not cold.
- Don’t overbake. The center should still feel soft when you take them out.
- Cool fully. Chill before slicing for clean layers and neat edges.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: cake, brownies
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 402
- Sugar: 32.8 g
- Sodium: 341.6 mg
- Fat: 21.2 g
- Carbohydrates: 50.4 g
- Protein: 4.9 g
- Cholesterol: 63.9 mg
Made these brownies and they were amazing! Just curious – can I use a different type of flour like almond or coconut for a gluten-free version? Would love to hear your thoughts on this, thanks
Hello Angela, thank you for your feedback, and I'm glad you enjoyed this brownie. Yes, you can make a gluten-free version by using a gluten-free flour blend for best results.