The Ultimate Oreo Cheesecake Brownies

These Oreo Cheesecake Brownies are made with four layers of Oreo cookie crust, dark cocoa brownie batter, a creamy cheesecake layer, and crushed Oreo cookies. They’re the black tie, red-carpet-ready version of Oreos, if Oreo cookies had dreams of Hollywood glamor.

Read on to learn all about baking with your favorite cookie and the tips and tricks for this recipe. Or just grab your Oreos, hit that Jump to Recipe button, and let’s make some Oreo Cheesecake Brownies!

sixteen cut oreo cheesecake brownies with one showing layers on its side.
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Ingredients

oreos, chocolate, black cocoa, cream cheese, and other ingredients on a countertop.

 

Please see the recipe card below for complete information on ingredients and quantities.

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!

Oreo cookie bottom crust pressed into a square parchment-lined baking pan.

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.

large glass bowl with bubbly  whitish liquid batter.

Gradually beat in the cooled chocolate and butter mixture.

glass bowl with brown batter.

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.

glass bowl with thick dark brownie batter.

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.

glass bowl with unbaked cream cheese topping.

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.

parchment lined square baking pan filled with black brownie batter.

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.

parchment lined pan filled with Oreo brownie cheesecake-swirled batter.

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

parchment lined square baking pan with chopped Oreos sprinkled atop a cheesecake swirled brownie batter.

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.

parchment lined pan with baked Oreo cheesecake brownies.

Let cool completely in the pan, then lift out the parchment, and cut into 16 Oreo cheesecake brownie bars. Store leftovers in an air-tight container in the refrigerator.

16 cut Oreo cheesecake brownie bars on parchment paper on a black cutting board.

Recipe FAQs

How should I store Oreo cheesecake brownie bars?

Because of the cream cheese topping, you should store these Oreo Cheesecake Brownies in an airtight container in the refrigerator.

Can I freeze cheesecake brownies?

You can freeze these brownies, though this might change the texture of the cheesecake layer a bit.

Can I use a boxed brownie mix instead of the black cocoa brownie described here?

Sure, you could substitute that if you have one and don’t want to make the brownie layer from scratch.

What’s your favorite recipe for Oreo cookies?

Joanne Chang’s recipe for homemade Oreos from the Flour cookbook is the best I’ve found so far.

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.

Recipe

Oreo Cheesecake Brownies

4.25 from 4 votes
Category: Cookies
Cuisine: Unspecified
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 16 brownies
Calories: 388kcal
These Oreo Cheesecake Brownies are made with four layers of Oreo cookie crust, dark cocoa brownie batter, a creamy cheesecake layer, and crushed Oreo cookies. They're the black tie, red-carpet-ready version of Oreos, if Oreo cookies had dreams of Hollywood glamor.
Print Recipe

Equipment

  • 1 8 or 9 inch square baking pan

Ingredients

Oreo cookie crust and fudgy brownie layers

  • 13 tablespoons (184 grams) unsalted butter softened, divided, plus more for greasing the pan
  • 26 Oreo cookies divided
  • 5 ounces (142 grams) bittersweet chocolate
  • 1 cup (125 grams) all purpose flour
  • ¼ cup (30 grams) black cocoa
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs room temperature
  • cup (250 grams) granulated sugar
  • 1 teaspoon vanilla extract

Cream cheese topping

  • 8 ounces (227 grams) cream cheese softened
  • ¼ cup (50 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon all purpose flour
  • teaspoon salt

Instructions

Oreo cookie crust

  • Melt 5 tablespoons of the butter and set it aside to cool a bit while you prepare the pan.
    13 tablespoons (184 grams) unsalted butter
  • Heat your oven to 350℉ and butter your baking pan. Or line your pan with parchment paper and butter the paper.
  • Add 22 of the 26 Oreos to a food processor or a large bowl, and pulverize them to a powder. Then, with the motor running, add the melted butter through the feed tube until fully mixed.
    26 Oreo cookies
  • Press the Oreo cookie crumbs into the prepared pan as firmly as you can. Remove any clips you might have used to hold the parchment in place and bake for 10 minutes. Remove the pan to let cool but leave the oven on.

Fudgy brownie batter

  • While the Oreo crust is cooking, melt the remaining 8 tablespoons of butter with the chocolate in a double boiler or heat-proof bowl over a small pot of water. Set aside to cool.
    5 ounces (142 grams) bittersweet chocolate, 13 tablespoons (184 grams) unsalted butter
  • In a small bowl, sift or whisk together your cup of flour, black cocoa, baking powder, and salt. Set this aside as well.
    1 cup (125 grams) all purpose flour, ¼ cup (30 grams) black cocoa, ½ teaspoon baking powder, ¼ teaspoon salt
  • In a medium to large size mixing bowl, beat together the sugar and two eggs until the mixture is lightened. Add one teaspoon of vanilla and beat to incorporate.
    2 large eggs, 1¼ cup (250 grams) granulated sugar, 1 teaspoon vanilla extract
  • Gradually beat in the cooled chocolate and melted 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.

Cream cheese topping

  • In 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.
    8 ounces (227 grams) cream cheese, ¼ cup (50 grams) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
  • Add the flour and salt and beat for another minute.
    1 tablespoon all purpose flour, ⅛ teaspoon salt

Oreo cheesecake brownies

  • When the pan with the Oreo crust is no longer hot, add in the brownie layer, making sure it covers the entire Oreo crust .
  • Pour the cream cheese topping over the brownie layer 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.
  • Chop the remaining four Oreos, sprinkle them across the top of the cheesecake brownie, and press them down gently with the palm of your hand.
    26 Oreo cookies
  • Bake for 30 minutes, then cover the pan loosely with foil. Bake for about 10 minutes more, until a toothpick inserted into the Oreo cheesecake brownies comes out with only a few moist crumbs.
  • Let cool completely in the pan, then lift out the parchment, and cut into 16 Oreo cheesecake brownie bars.

Notes

Making a parchment sling lets you lift out your Oreo cheesecake brownies so you can cut the brownie bars without scratching your pan.
Sub Oreo cookie crumbs for the pulverized Oreos. You’ll need 2 cups of crumbs to equal 22 regular sized Oreo cookies.
Partially baking the Oreo bottom crust gives you a crisp textural layer underneath the fudgy brownie.
Covering the pan loosely with foil after it’s partially baked will prevent the cheesecake layer from browning and splitting. It is always better to under-bake brownies than over-bake.
These Oreo cheesecake brownies should be stored in an air-tight container in the refrigerator because of the cream cheese layer.

Nutrition

Calories: 388kcal | Carbohydrates: 45g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 199mg | Potassium: 155mg | Fiber: 2g | Sugar: 31g | Vitamin A: 509IU | Calcium: 40mg | Iron: 4mg
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4 Comments

  1. 2 stars
    The oreo crust gets too hard, even when I tried not baking the crust first the second time I made these. I think it’s because of how much extra time the brownie part needs to cook. The cheesecake top was the best part. Too sweet, but can be fixed by adding less sugar. Not making these again.

    1. Hi Violet – I’m sorry you didn’t find this recipe to your taste. The contrast in textures between the firm cookie base and the rest of the brownie was one of the things my taste testers like most about these Oreo brownies. Thanks for giving it a try (twice even).

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