Oreo Cheesecake Brownies

Oreos. Cheesecake. Brownies. Probs three of the most delicious desserts ever. This recipe is UHHMAZING. The brownie layer is like straight-up fudge and then it’s topped with a thick and creamy cheesecake layer, smashed full of Oreos?! Hell yeah. Also, these Oreo Cheesecake Brownies are suuuuper easy to make! Win-win.

My mom used to make “cream cheese brownies” from this old Nestlé Toll House recipe book, and that’s where I got my inspiration from this recipe. I wanted the brownie layer to be extra fudgy, so I compared the original recipe with my all-time favorite Fudgy Brownie recipe by Dessert Queen Claire Saffitz. By reducing the amount of flour and upping the butter a smidge, the brownies get denser and fudgier. Then, I replaced some of the chocolate chips with baking cocoa so that the chocolate flavor would be really deep and luscious. I made the cheesecake layer a lot more simple, and since I wanted it to be equally as thick as the brownie layer, I upped the cream cheese. And of course, added hella Oreos for that delicious cookies and cream flavor.

The original recipe just called for chocolate chips—BOOORINNGGG! Obviously Oreos are the most delicious store-bought cookie on the planet but when they’re mixed with this creamy cream cheese layer… something happens. The cookie part gets soft and the vanilla creme is somehow pronounced—it’s just REALLY freaking good.

Ingredients You’ll Need

For the Brownie Layer

• All purpose flour
• Unsweetened baking cocoa
• Salt
• Semisweet chocolate chips
• Butter
• Eggs
• White sugar
• Brown sugar
• Vanilla extract

For the Oreo Cheesecake Layer

• Full-fat cream cheese (You can use low-fat but c’mon, we’re already making a super decadent dessert here. Just go all the way, you won’t regret it.)
• White sugar
• Egg
• Vanilla extract
• Oreos!! I recommend using Double Stuf Oreos but you can use whatever you want. Maybe even get creative and use a flavored Oreo, like the mint ones!

How to Make Oreo Cheesecake Brownies

First, we mix up the dry ingredients—flour, cocoa, and salt—and set aside. Then we melt the chocolate & butter together. The reason that we melt the butter with the chocolate (instead of creaming softened butter with the sugar) is because this makes the brownies more dense, like fudge. In a separate bowl, we’ll whisk together the eggs, sugars, and vanilla, then pour in the chocolate & butter mixture and whisk until smooth. Yummmm.

Add the dry ingredients and mix until just combined, then pour into a greased foil-lined 9×9 pan. Lining with foil makes the brownies easy to lift out of the pan to chill. Set aside for now.

We’ll make the Oreo cheesecake layer next. It’s so easy. Warm two blocks of cream cheese in the microwave until easily mixable. Add an egg, sugar, and vanilla, and whisk until smooth. Then fold in a bunch of roughly chopped Oreos (not pulverized to crumbs!) and pour the whole thing over the top of the brownie layer.

Bake that baby in the oven at 325° for 50–60 minutes. The top should brown slightly in places and the middle will still be a little jiggly. Honestly, I made these brownies 4 times before the recipe was perfected (much to my husband’s delight), and the one that I underbaked was still absolutely phenomenal. So, better to underbake than overbake.

The ONLY sad thing about these brownies is that you have to wait to eat them. They gotta cool for at least 45 minutes before you can even TRY them (just to make sure they aren’t poison) otherwise they’ll probably fall apart all over the place. The cheesecake needs to settle! After they cool, they need to go in the fridge for at least 2 hours before serving. It’s worth the wait, I promise.

Helpful Tools

• Whisk: To help mix up the batter! You can always use a fork to whisk in a pinch.
• Mixing bowls: These ones are super cute! You’ll need 2–3 mixing bowls to make this recipe.
• Silicone spatula: Maybe my favorite thing in my kitchen, a silicone spatula will help you scrape everryyyy last drop of batter out of the bowl. Absolutely essential!!
• 9×9-inch baking pan: This one even has a lid! This is what we’ll bake our Oreo Cheesecake Brownies in.

Leftovers, Storage, & Freezing

Since this recipe has dairy in it, it needs to be stored in the fridge. It should be eaten within 3–5 days… I don’t think you’ll have a problem with that!

You could freeze these brownies for a month or two, solid or cut into squares. Defrost by placing them in the fridge the day before eating.

Can’t get enough of dessert? Try these recipes!

• No-Bake Crispy Oatmeal Peanut Butter Bars with Chocolate
• Giant Fudgy Mocha Brownie Cookies
• Toffee with Dark Chocolate & Honey-Roasted Peanuts

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