Oreo Cheesecake Brownies combine a rich, fudgy brownie base with whole Oreo cookies, a creamy cheesecake layer, and plenty of chocolate. Crushed Oreos and white chocolate chips on top make every layer even better.
These combine three desserts my family loves—brownies, cheesecake, and Oreos—all in one pan. I especially like the layer of whole Oreos hidden between the brownie and cheesecake.
Why I Love This Recipe
About the Ingredients ⭐
- Brownie Batter: Butter, semi-sweet chocolate chips, sugar, eggs, vanilla, flour, cocoa powder, and salt create the rich chocolate brownie base.
- Oreos: Whole Oreos create a cookie layer in the center, with crushed Oreos added on top.
- Cream Cheese: Use softened cream cheese so the cheesecake layer mixes smooth and creamy.
- Chocolate Chips: Semi-sweet chocolate chips add more chocolate to the cheesecake layer, while white chocolate chips finish the top.
Be sure to check out the full recipe and ingredient list below
How to Make Oreo Cheesecake Brownies
Prepare the Pan: Preheat the oven to 350°F. Spray an 8×8-inch baking pan with nonstick cooking spray or line it with parchment paper, leaving an overhang for easy removal.
Make the Brownie Batter: Melt the butter and chocolate chips together, then cool for about 10 minutes. Mix the flour, cocoa powder, and salt separately. Whisk the sugar, eggs, and vanilla into the chocolate mixture, then stir in the dry ingredients. Spread the batter evenly in the prepared pan.
Add the Oreos: Arrange 16 whole Oreos over the brownie batter.
Make the Cheesecake Layer: Mix the softened cream cheese, sugar, vanilla, and semi-sweet chocolate chips until smooth. Spoon over the Oreos, leaving a little space around the edges. Sprinkle with crushed Oreos and white chocolate chips.
Bake and Chill: Bake for 40–45 minutes. Cool on a wire rack for about 1½ hours, then refrigerate for 3–4 hours to finish setting before slicing.
Tips I Found Helpful 💙
- Cool the Chocolate: Let the melted chocolate and butter cool before adding the eggs.
- Soften the Cream Cheese: Room-temperature cream cheese makes a smoother cheesecake layer.
- Use Parchment Paper: Leave an overhang so you can easily lift the brownies from the pan.
- Chill Before Cutting: Refrigerate for at least 3–4 hours so the cheesecake sets and the bars slice cleanly.
Questions Readers Ask Most
How do I know when Oreo Cheesecake Brownies are done?
The edges should look set while the cheesecake center may still have a slight jiggle. It will continue to set as it cools and chills.
Do Oreo Cheesecake Brownies need to be refrigerated?
Yes. Because of the cheesecake layer, keep the brownies covered in the refrigerator.
Can I freeze Oreo Cheesecake Brownies?
Yes. Freeze them in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
More Desserts I Love
The World's Best Oreo Cheesecake Brownies
Oreo Cheesecake Brownies combine fudgy chocolate brownies, whole Oreo cookies, and a creamy chocolate chip cheesecake layer.
Ingredients
Brownie Batter
- - ½ cup butter
- - ½ cup semi-sweet chocolate chips
- - ¾ cup granulated sugar
- - 2 large eggs, room temperature
- - 1 teaspoon vanilla extract
- - ¾ cup all-purpose flour
- - 2½ tablespoons cocoa powder
- - ¼ teaspoon salt
- - 16 Oreos
Cheesecake Layer
- - 12 ounces cream cheese, softened
- - ½ cup granulated sugar
- - 1½ teaspoons vanilla extract
- - ¼ cup semi-sweet chocolate chips
Topping
- - ¼ cup white chocolate chips
- - 4–5 Oreos, crushed
Instructions
- Preheat the oven to 350°F. Spray an 8x8-inch baking pan with nonstick cooking spray or line it with parchment paper.
- Melt the butter and ½ cup chocolate chips together, stirring until smooth. Set aside to cool for about 10 minutes.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Whisk the sugar into the cooled chocolate mixture. Add the eggs one at a time, followed by the vanilla.
- Stir in the dry ingredients until combined. Spread the brownie batter evenly in the prepared pan.
- Arrange the 16 whole Oreos over the brownie batter.
- Mix the softened cream cheese, sugar, vanilla, and ¼ cup semi-sweet chocolate chips until smooth.
- Spoon the cheesecake mixture over the Oreos, leaving a little space around the edges.
- Sprinkle the crushed Oreos and white chocolate chips over the top.
- Bake for 40–45 minutes.
- Cool on a wire rack for about 1½ hours, then refrigerate for 3–4 hours before slicing.
Notes
For clean slices, let the brownies chill completely before cutting. Store leftovers covered in the refrigerator.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 512Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 89mgSodium: 349mgCarbohydrates: 58gFiber: 2gSugar: 40gProtein: 6g
And so … this has been bookmarked for making tonight!