These delicious Oreo Cheesecake Brownies have a layer of fudgy brownie and are topped with a creamy, rich oreo cheesecake.
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Oreo Cheesecake Brownies- if I could have a never-ending supply of these bad boys, I would have already signed up.
Maybe we can make that a thing? A weekly subscription box to cheesecake bars? I'll work on it.
If you love chocolate and cheesecake, then this is the perfect recipe for you. It has a combination of a fudgy brownie bottom and a creamy, rich cheesecake top with Oreos throughout. It truly doesn't get better than that.
Ingredients needed for these Oreo Cheesecake Brownies
These are just notes on a few ingredients, please see the full ingredient list in the recipe card below-
- Unsalted butter- I always use unsalted butter while baking, but if you only have salted just omit the salt that the recipe calls for (in the brownies).
- Unsweetened cocoa powder- try and use high-quality unsweetened cocoa powder- unsweetened is key.
- Oreos- I used regular Oreos for this recipe, but you could try a flavored one or even double stuffed!
- Cream cheese- I like using blocks of cream cheese, not the tubs. Whichever you choose, just make sure it's regular cream cheese, not whipped! Also, room-temperature cream cheese makes all the difference in this recipe, especially if you don't have an electric mixer.
Step by Step Instructions:
step 1: Combine butter, sugar, cocoa powder, and salt. Stir in the vanilla, as well as both eggs (one at a time). Mix until very well blended. Add flour and mix until well blended again. Spread into prepared pan.
step 2:Bake brownies for 15 minutes, or until just set. Let them cool for about 10 minutes and then stick them in the fridge while you make the cheesecake layer. They go back in to cook with the cheesecake for a while so don't worry if they don't seem fully cooked, they shouldn't be!
step 3: Crush your oreos. I do this the old school way- put the oreos in a plastic bag and use something to break them up (a glass, a rolling pin, or even your hand). You could also use a food processor, just make sure not to crumble them too much. Set these aside.
step 4: In a large bowl, use an electric mixer to beat the room temperature cream cheese and sugar together until smooth. Add in the eggs, flour, and salt until well combined. Fold in the crushed oreos. Pour this batter over the cooled brownies.
step 5: Bake at 325° for 50 minutes, or until the cheesecake is set. Cool to room temperature before chilling in the fridge for at least 2 hours. These bars are best served cold (I know it's hard to wait for them to chill, but it's worth it).
Frequently Asked Questions
I have not tested it, but you could double the ingredients and it should fit in a 13x9 pan. You might need to add 5-10 more minutes to the baking time or as much time as needed for them to be fully baked.
No! You are only baking the brownies for about 15 minutes so they will not be fully baked. When you add the cheesecake layer, it'll take as long as it takes to cook the cheesecake layer for the brownie to set as well.
Tips & Tricks
- Line your pan with parchment paper- I always advise doing this because it makes taking out your cheesecake brownies and cleaning up SO much easier.
- Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Don't overmix the brownie batter- make sure when mixing the dry ingredients into the batter to not overmix. You ideally want to only mix until you no longer see streaks of flour/cocoa powder in the bowl. Overmixing can lead to dense brownies.
- Let them cool in the pan- these oreo cheesecake brownies will continue to bake after you take them out of the oven, so allow them to cool completely in the pan, then stick the pan in the fridge for them to chill. They cut into squares much easier if chilled properly.
Storing & Freezing
These cheesecake brownies can be stored in an airtight container in the fridge for 4-5 days. They can also be frozen for up to 3 months. To defrost, allow them to sit in the fridge overnight.
More brownie recipes to try:
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📖 Recipe
Oreo Cheesecake Brownies
Ingredients
Brownies:
- ½ cup unsalted butter , melted (1 stick)
- 1 cup granulated sugar
- 1 cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- ½ cup all-purpose flour spooned and leveled
Oreo Cheesecake:
- 12 whole oreos, crushed
- 2 packages of cream cheese (8 oz each), at room temperature
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
Instructions
For the brownies:
- Preheat oven to 325°. Line an 8x8 or 9x9 baking pan with parchment paper, leaving a little overhang for easy removal after. Set aside.
- In a large bowl, combine melted butter, sugar, cocoa powder, and salt (dough should be thick). Mix in the vanilla, as well as both eggs (one at a time). Mix until very well blended. Add flour and mix until well blended again. Spread into prepared pan.
- Bake brownies for 15 minutes, or until just set. Let them cool for about 10 minutes and then stick them in the fridge while you make the cheesecake layer. You can leave the oven on 325° while doing this.
For the cheesecake:
- Crush your oreos. I do this the old school way- put the oreos in a plastic bag and use something to break them up- a glass, a rolling pin, or even your hand. You could also use a food processor, just make sure not to crumble them too much. Set these aside.
- In a large bowl, use an electric mixer to beat the room temperature cream cheese and sugar together until smooth. Add in the eggs, flour and salt until well combined. Fold in the crushed oreos. Pour this batter over the cooled brownies.
- Bake at 325° for 50 minutes, or until the cheesecake is set. Cool to room temperature before chilling in the fridge for at least 2 hours. These bars are best served cold!
Notes
- Line your pan with parchment paper- I always advise doing this because it makes taking out your cheesecake brownies and cleaning up SO much easier.
- Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Don't overmix the brownie batter- make sure when mixing the dry ingredients into the batter to not overmix. You ideally want to only mix until you no longer see streaks of flour/cocoa powder in the bowl. Overmixing can lead to dense brownies.
- Let them cool in the pan- these oreo cheesecake brownies will continue to bake after you take them out of the oven, so allow them to cool completely in the pan, then stick the pan in the fridge for them to chill. They cut into squares much easier if chilled properly.
Robert says
If using salted butter you leave salt out of the brownies and cheescake or just the brownies?
Kelly Hamilton says
I would just omit it from the brownies!
Tami Schmidt says
Kelly,
These Oreo Cheesecake Brownies are delicious! I made two batches and brought one to a party, they were a huge hit! I referred them all to your blog to get the recipe!
Mrs. Schmidt
Kelly Hamilton says
Thanks so much for trying this recipe, Mrs. Schmidt! So happy to hear you enjoyed them. & thanks for spreading the word about my blog ☺️
Michelle says
I am the most novice of bakers (usually make everything from a box) but Kelly’s instructions and clear step by step pictures made it so easy! They were delicious and such a hit!
Kelly Hamilton says
So happy to hear you loved this recipe, Michelle! 🥰