The Ultimate Oreo Cheesecake Brownies

Ingredients

• Oreos are used in the brownie crust and top layer. You’ll need a total of 26 regular cookies.
• The black cocoa double chocolate brownie layer is adapted from my salted caramel espresso brownie recipe. I recommend Ghirardelli or Scharffen Berger chocolate, if possible.
• Black cocoa is an ultra-Dutch processed cocoa which gives it the darkest color and rich unsweetened chocolate-like flavor. That black cocoa in the photo is from The Cocoa Trader.
• The cream cheese topping swirled into the brownie layer is adapted from my blackberry cheesecake brownies. You can’t go wrong with Philadelphia cream cheese, whether for cheesecake or a cream cheese pie crust.

Variations and substitutions

• Sub other chocolate cookies or 2 cups of chocolate cookie crumbs for the Oreo crust.
• Have fun with all the different Oreo flavors, though I might suggest not using Wasabi Oreos in this recipe.
• Substitute traditional cocoa for the black cocoa. Your brownies just won’t be as dark or as rich.

Recipe tips and tricks

These Oreo cheesecake brownie bars have four distinct layers, so making them takes a bit more effort than everyone’s favorite peanut butter chocolate chip cookies. It’s worth it, I promise!

The first step is to prepare the pan by greasing it or lining it with the parchment and then buttering the parchment. A parchment sling lets you lift out the Oreo cheesecake brownies so you can cut your brownie bars without scratching your pan.

Combine pulverized Oreo cookies and melted butter in a bowl or food processor, then press the Oreo cookie crust into the prepared pan. Partially baking this Oreo crust gives you a crisp textural layer underneath the fudgy brownie.

Don’t forget to remove the binder clips!

While the brownie cheesecake bottom crust is baking and cooling, melt the chocolate and butter for the brownie layer in a double boiler. Set that aside to cool a bit.

Sift or whisk together your brownie dry ingredients in a small bowl and set that aside as well. I recommend sifting if your cocoa is clumpy.

In a medium to large mixing bowl, beat together the sugar and two eggs until the mixture is lightened. Add one teaspoon of vanilla and beat to incorporate.

Gradually beat in the cooled chocolate and butter mixture.

Then add in the dry ingredients, mixing on low speed until just incorporated. Set the bowl of brownie batter aside while you make the cream cheese topping for the brownies.

In another small to medium mixing bowl, beat the softened cream cheese for a few minutes, then add the egg and teaspoon of vanilla and beat until smooth. Add the flour and salt and beat for another minute.

As long as the pan with the Oreo crust is no longer hot to touch, go ahead and scoop in the brownie layer. You don’t need to make the layer perfectly flat, but do make sure it covers the entire pan somewhat equally.

Pour on the cream cheese topping and use a knife or spatula to swirl the cheesecake and brownie layers together. Be careful not to go all the way down to the Oreo crust.

For more details on how to create the swirl, check out the instructions in my Nutella swirl blondies.

Sprinkle the chopped Oreos across the top of the cheesecake brownie and press them down gently with the palm of your hand.

Bake for 30 minutes, then cover the pan loosely with foil to prevent browning. Bake for about 10 minutes more, until a toothpick inserted into the Oreo cheesecake brownies comes out with only a few moist crumbs.

Recipe FAQs

Related bar cookie recipes

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