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    Home » Recipes » Brownies and Bars

    Oreo Cheesecake Brownies

    Published: Jun 29, 2023 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Epically fudgy brownies on the bottom, creamy cheesecake on top and loads of Oreo cookies mixed in - what's not to love?! These easy Oreo Cheesecake Brownies are the ultimate layered dessert bar.

    A close up of an Oreo cheesecake brownie with a bite taken out of it. The brownie layer is gooey and fudgy while the cheesecake layer is creamy.
    Jump to:
    • Why you'll love these brownies
    • Equipment
    • Ingredient Notes for the Brownie Layer
    • Ingredient Notes for the Cheesecake Layer
    • How to Make Oreo Cheesecake Brownies
    • Expert Tips
    • Substitutions and Variations
    • Storage Tips
    • FAQs
    • Oreo Cheesecake Brownies

    Why you'll love these brownies

    • Fun layered dessert bar - I love a layered dessert bar! Look at my Brookies or my Paradise Pie Blondies for some of my faves. These Oreo Cheesecake Brownies are right up there with the best layered dessert bars on offer! Brownie on the bottom and cheesecake on top, where can you go wrong?
    • Cookies and Cream at its finest - gooey and rich brownies packed with cream cheese morsels, topped with an Oreo cookie filled creamy cheesecake.
    • Easy recipe with minimal equipment - you'll need a few mixing bowls, a whisk and a spatula. There's no need for blenders or electric beaters.
    • 8" square pan bake - no special pans needed here, just your old faithful square baking tray.

    Equipment

    • 8" square baking pan - you can make this in other pans, but the timings will vary.
    • Mixing bowls - depending on how inclined you are to rewash mixing bowls during the making of this recipe, you can get away with just 1 bowl! Though you might want to have 2 on hand.
    • Whisk - just a standard balloon whisk works best here. Wipe it down or wash it off between making your brownie layer and the cheesecake layer to prevent brownie batter streaks in the cheesecake filling.
    • Spatula - I like to use a large rubber spatula. This will help stir the thick brownie batter and is the best way to scrape your mixtures into the pan.
    • Sieve - to sift your dry ingredients into the wet ingredients for the brownie batter. Honestly this isn't 100% required and I've certainly made this without sifting before. But, for best results and the avoidance of any powdered sugar lumps in your batter, I recommend sifting.
    • Parchment paper - for lining your baking tray. A lot like the sieve, this isn't absolutely required and you can certainly successfully bake these bars without parchment. However, the liner will make it a lot easier to serve the cheesecake brownies when the time comes and will reduce stress around getting the slices out of the pan!

    Ingredient Notes for the Brownie Layer

    For the brownie layer, you'll need:

    • Eggs - large eggs, ideally at room temperature for baking.
    • Oil - a flavorless oil such as sunflower oil or canola oil work best here. You can substitute with olive oil, but this will lend a flavor to the overall bake.
    • Water - just a couple of tablespoons of tap water.
    • Vanilla extract
    • Flour - all purpose flour or plain flour.
    • Cocoa powder - I like to use dutch-processed for the richest brownie results.
    • Sugar - granulated sugar or caster sugar.
    • Powdered sugar - sometimes called icing sugar or confectioner's sugar.
    • Salt
    • Cream cheese morsels - these a little cream cheese flavoured chips. They're usually available in the aisle with the chocolate chips and other morsels, or online. If you aren't able to find them, substituting with white chocolate chips will also work here for a similar effect.
    Overhead shot of small bowls containing the ingredients to make brownies with cream cheese chips.

    Ingredient Notes for the Cheesecake Layer

    To make the cheesecake layer, you'll need:

    • Cream cheese - this recipe has been developed using soft spreadable cream cheese from a tub. This should be full fat and does not need to be specially drained or brought to room temperature, it can be used straight from the fridge. If you only have block cream cheese available, you can use it in this recipe, but you will need to soften it at room temperature first. You will also notice that block cream cheese takes longer to beat smooth.
    • Sugar - granulated sugar or caster sugar.
    • Sour cream - this will give your cheesecake a bit of a punchy tang, typical of New York style cheesecakes.
    • Vanilla extract
    • Egg - a large egg at room temperature.
    • Oreos - standard stuffed Oreo cookies broken up roughly into small pieces. I crush these with my hands.
    Overhead shot of small bowls containing the ingredients to make Oreo cheesecake.

    This recipe doesn't need any specialist equipment - you don't even need an electric beater! All you'll need:

    How to Make Oreo Cheesecake Brownies

    This recipe is fundamentally divided into two parts - the brownie layer and the cheesecake layer. You'll want to start off with the brownies on the base of these gooey dessert bars.

    Brownie Layer

    1. Begin by lining your baking pan with parchment paper and preheating your oven to 325°F (165C/145C Fan).
    2. In a large mixing bowl, whisk together the eggs, oil, water and vanilla until emulsified. This takes only about a minute (image 1 below).
    3. Then, sift the flour, cocoa powder, salt, sugar and powdered sugar into the wet ingredients.
    4. Using a spatula, stir this together until just combined into a thick glossy batter (image 2 below).
    5. Finally add the cream cheese morsels and stir to distribute (image 3 below).
    6. Pour this batter into your baking pan and spread gently into the edges and corners so that you have an even brownie layer (image 4 below). Set this aside while you prepare the cheesecake portion.
    Overhead shot of a large glass mixing bowl with a yellow liquid in the base of the bowl. The liquid is the wet ingredients for brownie batter, which have been whisked together.
    1. Wet ingredients whisked together.
    Overhead shot of a large glass mixing bowl. Inside the bowl is brownie batter being mixed together with a spatula.
    2. Adding the dry ingredients.
    Overhead shot of a glass mixing bowl with brownie batter in it. There are cream cheese chips added on top of the batter and a rubber spatula in the bowl preparing to mix the chips in.
    3. Adding the cream cheese chips.
    Overhead shot of a square baking pan lined with parchment paper overhanging the sides. Inside the lined pan is brownie batter, spread evenly to the edges of the pan.
    4. Spread in the base of the lined pan.

    Cheesecake Layer

    1. In a large mixing bowl, whisk together the soft cream cheese and sugar until smooth, this can take a couple of minutes.
    2. Add the egg and vanilla, whisking to incorporate and then add the sour cream (image 5 below).
    3. Crush up about 6 standard stuffed Oreos (cookies and filling all together) and add to the cheesecake batter. Stir this through with a spatula to distribute (image 6 below).
    4. Pour the cheesecake filling on top of your brownie layer and gently spread into an even layer (image 7 below).
    5. Crumble the remaining Oreos into pieces over the top (image 8 below).
    6. Bake in the centre of your preheated oven for about 35-40 minutes, until the cheesecake is set.
    7. Remove and allow to cool completely. Chill thoroughly before cutting and serving.
    Overhead shot of a glass mixing bowl holding a creamy mixture of cream cheese and sugar. There is an egg and vanilla that have been added to the mixture and a balloon whisk in the bowl waiting to beat it together.
    5. Whisking egg and vanilla into cream mixture.
    Overhead shot of a glass mixing bowl filled with a cheesecake filling mixture. Crumbled Oreo cookies have been added on top of the batter.
    6. Adding crumbled Oreos.
    Overhead shot of a square baking pan with a parchment paper lining. Inside the pan is brownie batter with a cheesecake filling on top of it, there is a spatula preparing to spread the cheesecake mixture evenly over the brownie batter.
    7. Spreading over brownie layer.
    Overhead shot of a square baking pan lined with parchment paper. The pan is full of Oreo cheese brownies with Oreo pieces sprinkled on top. This is ready to go in the oven.
    8. Ready for the oven.

    Expert Tips

    • I highly recommend lining your baking pan with a couple of pieces of parchment paper. This will make your life a lot easier when it comes time to slicing and serving, since you'll be able to quickly and lift the full pan's worth of brownies out onto a cutting board or serving tray.
    • When spreading the cheesecake layer over the brownie mixture, do so carefully. Due to the crumbled pieces of Oreo, the batter will have large chunks of cookie in it. This means spreading forcefully may cause the cookie pieces to mix with the brownie batter, disturbing the fudgy brownie layer.
    • When baking these dessert bars, you're looking for the cheesecake layer to be set. This is usually a jiggle test. Lightly jiggle the pan - if the centre of the cheesecake wobbles slightly it's done. If it appears too wet or loose, keep baking. The top of the cheesecake may go lightly golden, but avoid letting it brown. You can also test using a toothpick, but this will leave a hole in your cheesecake brownie.
    • Wait until the cheesecake is chilled before trying to slice. For the cleanest slices, you'll need to use a long sharp knife. Press straight down and avoid dragging the knife through the Oreo cheesecake topped brownies. Wipe the knife well between each cut.
    • Serving these chilled is best for the flavours and textures of the cheesecake and brownie.
    Close up overhead image of sliced Oreo Cheesecake brownies.

    Substitutions and Variations

    • Different pans - you can bake this recipe in a 9" square pan easily, just keep in mind that the larger the pan, the thinner the layers. You could also make this in a 7", 8" or 9" round pan easily. Do just keep in mind that a different size (or shape) pan will also impact baking times, so you'll need to keep an eye on it!
    • No cream cheese morsels - I've been able to get the morsels (a lot like chocolate chips) in my grocery store. But, I'm aware that these aren't always easy to find! If you can't find them, or prefer not to use them, there are other options here! You can easily substitute with white chocolate chips, semi-sweet or dark chocolate chips.
    • Different flavor Oreos - a super simple way to impose some personal style into this recipe is by changing up the Oreos in the recipe. The recipe has been developed using standard stuffed basic Oreos. You could use any Oreo in this recipe to receive similar results. Just keep in mind a flavoured Oreo will impart flavour to the overall recipe, so be sure to work with flavours that go well with the fudgy brownie base!

    Storage Tips

    These Oreo Cheesecake Brownies need to be kept in the refrigerator. For best results, keep them in an airtight container or cover with plastic wrap.

    They'll stay good for a few days if well wrapped. If left open to the refrigerator, the cheesecake layer will become a bit rubbery after a day or two.

    FAQs

    Can I make brownies with Oreo cheesecake on top?

    The answer is a resounding yes! This recipe gives you a step by step guide to make creamy Oreo cheesecake topped fudgy brownies with cream cheese chips. Never have to make the choice between cheesecake and brownie again, just make these! The BEST Oreo Cheesecake Brownies!!

    How long do Oreo Cheesecake Brownies keep?

    These cheesecake brownies with Oreos will last for about 3 days refrigerated in an airtight container or well wrapped.

    Can I freeze these cheesecake brownies?

    Yes! Cheesecake brownies like these Oreo ones will keep well in the freezer. In order to freeze, follow the recipe steps as written, allowing the brownies to chill and the cheesecake to set. Then slice and place on a lined baking sheet or freezer safe plate. Flash freeze this until the brownies are solid (usually a few hours) before transferring to a freezer safe bag or container. This process of flash freezing make the brownies easier to stack and store more efficiently.

    Allow the brownies to defrost in the refrigerator before serving.

    Looking for more Oreo? Try one of these recipes:

    • Cookies and Cream Cinnamon Rolls
    • Mini Oreo Cheesecakes
    A close up of an Oreo cheesecake brownie with a bite taken out of it. The brownie layer is gooey and fudgy while the cheesecake layer is creamy.

    Oreo Cheesecake Brownies

    Liz Mincin
    Gooey Oreo cheesecake brownies! These are the ultimate cookies and cream treat. A super fudgy brownie packed with cream cheese baking chips and topped with a tangy Oreo cheesecake.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Chilling 4 hours hrs
    Course Dessert
    Cuisine American
    Servings 16 brownies
    Calories 279 kcal

    Equipment

    • 8" square baking tray
    • whisk
    • spatula
    • large mixing bowl
    • Sieve

    Ingredients
     
     

    Ingredients for Brownie Layer

    • 2 large eggs ideally at room temperature
    • ½ cup flavorless oil such as canola oil or sunflower oil
    • 2 tablespoon water tap water
    • 1 teaspoon vanilla extract
    • ⅔ cup all purpose flour or plain flour
    • ⅔ cup cocoa powder dutch processed
    • ½ cup granulated sugar or caster sugar
    • ½ cup powdered sugar
    • ½ teaspoon salt
    • 4 oz cream cheese baking chips or white chocolate chips

    Ingredients for Cheesecake Layer

    • 8 oz soft spreadable cream cheese full fat cream cheese from a tub (see note)
    • ¼ cup granulated sugar or caster sugar
    • 1 large egg ideally at room temperature
    • 1 teaspoon vanilla extract
    • 2 tablespoon sour cream
    • 10 Oreo cookies standard stuffed, broken into pieces

    Instructions
     

    Instructions for the Brownie Layer

    • Begin by lining an 8" square baking pan with parchment paper and preheating the oven to 325℉ (165C/145C Fan).
    • In a large mixing bowl, whisk together the eggs, oil, water and vanilla until emulsified. This takes only about a minute.
    • Then, sift the flour, cocoa powder, salt, sugar and powdered sugar into the wet ingredients.
    • Using a spatula, stir this together until just combined into a thick glossy batter.
    • Finally add the cream cheese morsels and stir to distribute.
    • Pour this batter into your baking pan and spread gently into the edges and corners so that you have an even brownie layer. Set this aside while you prepare the cheesecake portion.

    Instructions for the Cheesecake Layer

    • In a large mixing bowl, whisk together the soft cream cheese and sugar until smooth, this can take a couple of minutes.
    • Add the egg and vanilla, whisking to incorporate and then add the sour cream.
    • Crush up about 6 standard stuffed Oreos (cookies and filling all together) and add to the cheesecake batter. Stir this through with a spatula to distribute.
    • Pour the cheesecake filling on top of your brownie layer and gently spread into an even layer.
    • Crumble the remaining Oreos into pieces over the top.
    • Bake in the centre of your preheated oven for about 35-40 minutes, until the cheesecake is set.
    • Remove and allow to cool completely. Chill thoroughly before cutting and serving.

    Notes

    You don't need to let spreadable cream cheese come to room temperature to soften and you don't need to drain this in any special way for this recipe. You can substitute with block cream cheese, but you will need to let the block soften and will find it a bit more difficult to beat the filling smooth initially.

    Nutrition

    Calories: 279kcalCarbohydrates: 30gProtein: 4gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 47mgSodium: 166mgPotassium: 131mgFiber: 2gSugar: 21gVitamin A: 247IUVitamin C: 0.05mgCalcium: 41mgIron: 2mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Reader Interactions

    Comments

    1. Ann Lewis

      July 16, 2023 at 5:40 pm

      5 stars
      These are absolutely delicious! 😋😍

      Reply
      • Liz Mincin

        July 17, 2023 at 2:42 pm

        So glad you all enjoyed them!!

        Reply
    5 from 2 votes (1 rating without comment)

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

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