Rich and decadent, these Oreo Cheesecake Brownies are the best of both worlds – brownie and cheesecake. This fudgy brownie batter is filled with crushed cookies and swirled with a creamy, dreamy cheesecake layer and topped with even more cookies.
Fudgy brownies are my favorite, and these do not disappoint. These have the flavors of cookies and cream all packed into each bite. They’re so delicious, and such a crowd pleaser. My Raspberry Cheesecake Brownies and Peanut Butter Cup Brownies are also made with my fudgy brownie recipe. So, so good.
Why You Will Love These Brownies
- The brownie base for this recipe is my go-to. It's fudgy and gooey, no cakey brownie here. They’re intensely chocolatey and indulgent and sure to become your favorite brownies.
- Simple and quick. Prep time takes less than 15 minutes.
- They do need to spend some time in the refrigerator after baking, so they are a fantastic make ahead dessert. They get even fudgier in the fridge.
- The cheesecake swirl is light, creamy, and tangy.
- Chopped Oreos are in the brownie batter and scattered over the top.
All purpose flour
Cocoa powder – Dutch processed or natural works here. I like using Dutch processed because it is darker and has a deeper flavor.
Fine sea salt
Espresso powder (optional) – Espresso adds depth to the brownies but also enhances and balances flavors.
Chopped chocolate/Chocolate chips – Bittersweet is preferred, but semi sweet will also work for this recipe.
Light brown sugar
Eggs – room temperature
Oreos – Or any chocolate cream sandwich cookies, for the brownie batter and also for topping.
Cream cheese – Use the cream cheese that comes in blocks, not the cream cheese in a tub. They tend to have additives to keep the cream cheese soft and are more liquid.
Cornstarch – helps to stabilize the cheesecake mixture and also prevents the cheesecake from cracking
Before beginning the recipe, line a 8x8 square pan with two sheets of parchment paper, making sure the parchment extends over the sides of the pan to form a "sling". Secure the sides with binder clips if you would like. Preheat the oven to 350F.
- Beat the cream cheese and sugar until smooth and creamy.
- Beat in the egg, cornstarch and vanilla.
- Whisk together the flour, cocoa powder and salt.
- On low heat, melt together the butter and espresso powder. Remove from the heat.
- Whisk in the chocolate until melted.
- Whisk in the granulated sugar and brown sugar.
- Whisk in the eggs, one at time, and the vanilla.
- Fold the flour mixture into the batter. Stir in the chopped Oreos.
- Remove ¼ cup of the batter to swirl in with the cheesecake.
- Spread the batter evenly into the prepared pan.
- Pour the cheesecake mixture on top of the brownie batter and use a spatula to even it out. Dollop the reserved chocolate batter on top and swirl the batters together with a toothpick.
- Sprinkle chopped Oreos on top of the batter.
- Bake the brownies until the edges start to turn golden and the brownies no longer jiggle in the center. Cool to room temperature then chill in the fridge for at least 1 hour.
Substitutions and Variations
Any flavor Oreos you like can be used. These are especially good with chocolate hazelnut, chocolate, peanut butter and mint chip.
For more Oreo flavor, put a layer of Oreos on top of the brownie batter before adding the cheesecake batter.
Up to ⅓ cup of add ins, like chocolate chips, nuts and M&Ms can be mixed into the batter.
- Use a good quality cocoa powder and chocolate. No need to choose anything super pricy, just use a brand you enjoy eating. I like to use Ghirardelli, Guittard, or Cacao Barry.
- Make sure all the ingredients for the cheesecake are at room temperature. Too cold ingredients can cause lumpy or broken cheesecake batter.
- Do not over bake the brownies. Over baking can cause the brownies to be tough and the cheesecake layer rubbery.
- Don’t over mix the batter. Before adding the Oreos to the batter, scrape down the sides and bottom with a spatula once to be sure everything is well combined. Then fold in the Oreos.
Storage and Freezing
Oreo Cheesecake Brownies should be stored in the refrigerator. Refrigerate leftovers for up to 5 days. If you’re making these in advance, cut them into squares before serving.
Baked and cooled brownies can also be frozen. Store the brownies in an airtight container, in an even layer, using parchment paper or wax paper to separate the layers so the brownies don't stick together. Thaw overnight in the refrigerator before serving.
The brownies should begin to pull away from the sides of the pan and start to turn golden around the edges. Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs. The brownies will continue cooking in the pan after being removed from the oven. Don’t over bake.
These brownies are the easiest to slice when they are cold. At the very least, they should be completely cool before cutting into them.
Use a sharp knife, like a chef’s knife, not serrated. Slice into the brownies downwards, then carefully pull the knife out. Wipe the knife off on a hot, damp towel between slices for the neatest cuts. You can also spray the knife with a very light coating of cooking spray between cut for clean cuts and no sticking.
Yes, you can double the recipe and make it in a 9x13 pan, but you will need to adjust the baking time accordingly.
- Did you make this recipe? Share it with us! Tag @littlevintagebaking on Instagram and leave a star rating below if you LOVED this recipe. For more baking and decorating ideas follow me on Pinterest.
More Brownie Recipes To Try
Oreo Cheesecake Brownies
- 1 cup cream cheese, room temperature
- ¼ cup granulated sugar
- 1 teaspoon cornstarch
- 1 large egg, room temperature
- ½ teaspoon pure vanilla extract
- ¾ cup all purpose flour
- 1 tablespoon cocoa powder
- ½ teaspoon fine sea salt
- ½ cup unsalted butter
- 1 teaspoon espresso powder (optional)
- ¾ cup chocolate chips, bittersweet or semi-sweet
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup chopped Oreos, divided (or any chocolate cream sandwich cookies)
- Preheat the oven to350F. Line an 8x8 square pan with two sheets of parchment paper, making sure the parchment extends over the sides of the pan to form a "sling". Secure the sides with binder clips if you would like.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar until smooth and creamy, stopping to scrape the bowl often.1 cup cream cheese, room temperature, ¼ cup granulated sugar
- Beat in the egg, cornstarch and vanilla until thoroughly combined.1 teaspoon cornstarch, 1 large egg, room temperature, ½ teaspoon pure vanilla extract
- In medium bowl, whisk together the flour, cocoa powder and salt. Whisk to break up any lumps in the cocoa powder.¾ cup all purpose flour, 1 tablespoon cocoa powder, ½ teaspoon fine sea salt
- In a medium saucepan over low heat, melt the butter and espresso powder. Remove from the heat.½ cup unsalted butter, 1 teaspoon espresso powder
- Stir in the chocolate chips until fully melted and smooth. If there is chocolate that hasn’t melted, put back on low heat and stir until melted.¾ cup chocolate chips, bittersweet or semi-sweet
- Whisk in the granulated sugar and brown sugar.¾ cup granulated sugar, ¼ cup light brown sugar, packed
- Whisk in the eggs, one at a time, and the vanilla3 large eggs, room temperature, 1 teaspoon pure vanilla extract
- Fold in the flour mixture, stirring until just combined. Scrape down the sides and bottom of the bowl to ensure everything is fully mixed.
- Fold in half of the chopped Oreos.1 cup chopped Oreos, divided
- Reserve ¼ cup of brownie batter. Spread the remaining brownie batter into prepared pan in an even layer.
- Pour the cheesecake batter on top of the brownie batter and smooth with an offset spatula.
- Dollop spoonfuls of the reserved brownie batter over the cheesecake batter. Create swirls with the batters with a toothpick.
- Sprinkle the remaining Oreos on top of the brownies.
- Bake for 28-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, and the edges are starting to turn a light golden.
- Cool the brownies to room temperature, then place in the refrigerator to chill for at least an hour. Serve chilled or room temperature.