These Oreo cheesecake brownies are everything you could want in a brownie and more!

From its cookie crust to its Oreo cheesecake swirls, these brownies are absolutely decadent.

How to Make These Oreo Cheesecake Brownies

To make sure your Oreo cheesecake brownies turn out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.

Step 1: Make the Oreo Cookie Crust

Preheat the oven to 350°F / 175°C and line an 8 x 8-inch square pan with parchment paper. Set aside.

Mix the crushed Oreo cookie crumbs with melted butter. The mixture should look like moist sand.

Press into the prepared pan and smooth using the back of a large spoon or a flat-bottomed cup.

Bake for 8 minutes, then remove from the oven and set aside to cool. Leave the oven.

Step 2: Make the Fudgy Brownie Batter

Place the eggs, granulated sugar, and brown sugar in a large bowl and mix on high for 1 minute with a hand mixer or stand mixer.

The mixture should get lighter in color and look creamy.

Whipping up the sugar and eggs will help give these brownies a crinkly, shiny top.

Add the room-temperature butter and vanilla extract to the egg mixture.

Mix on a medium speed until combined and smooth.

Then sift the all-purpose flour, cocoa powder, and baking powder into the egg mixture on a low speed.

Scrape the sides and bottom of the bowl with a rubber spatula to make sure all the ingredients are properly mixed together. Set aside.

Step 3: Make the Oreo Cheesecake

In a large bowl beat the cream cheese on a medium-high speed with a hand mixer or stand mixer fit with a whisk attachment for 2 minutes.

Gradually mix in the granulated sugar and vanilla on a medium-low speed.

Then mix in the egg on a medium-low speed until incorporated.

At this stage, the cheesecake should look silky smooth.

The last step is to fold in the roughly chopped Oreos.

Mix until they’re evenly distributed throughout the batter.

Step 4: Swirl the Batter Together and Bake

Alternate spoonfuls of brownie batter and cheesecake filling on top of the baked and cooled Oreo crust.

Use a butter knife or small offset spatula to swirl the batter together.

Bake for 40-45 minutes or until the center of the brownies looks set. The toothpick test won’t work with these because of the cheesecake swirl, so I like to do a jiggle test.

The edges should be set but the center can still be a little wiggly once they’re done. In my oven, the sweet spot is 44 minutes, but every oven bakes a bit differently!

If you notice the cheesecake swirl is browning toward the end of the baking process, place a piece of foil over the pan.

Step 5: Cool Fully Before Cutting

Remove the brownies from the oven and place on a wire rack to cool. It’s important that you let the brownies cool fully before cutting them.

You can accelerate the cooling process by popping the pan in the freezer for about an hour. I like these best chilled and straight out of the fridge!

Lessons from Recipe Testing

I had to make a few batches of these Oreo cheesecake brownies before I got them just right.

It is important you truly crush the Oreo cookies for the crust into an ultra-fine crumb, almost like sand!

The best way to do this is to use a food processor or a blender. Using a knife is so much harder, and you never really get the same super fine crumb.

The cookies need to be crushed so that you can really pack them down as you prepare the Oreo crust for these brownies.

If there are large chunks of cookie it makes it super hard to press down the crumbs and get an even layer.

Substitutions & Swaps in These Cheesecake Brownie Bars

This recipe uses quite a few ingredients and I know you might not have all of them on hand.

Or if you have food allergies or restrictions, I’ve got you covered. Below are some swaps and substitutions that can be made in this recipe.

• Brown Sugar – The mix of granulated and light brown sugar gives these brownies a crispy top and a wonderful flavor. You can use light or dark brown sugar.
• Salted Butter – You can use unsalted butter plus salt if you don’t have salted butter on hand. Use 3/4 cup or 1 1/2 sticks of unsalted butter plus 1/2 tsp of salt to make the crust and brownie batter.
• Vanilla Extract – The vanilla extract adds an extra little oomph of flavor and helps enhance the chocolate in these brownies.
• All-Purpose Flour – You can use a gluten free flour blend in place of the all-purpose flour in this recipe. Just be sure to use a good blend like King Arthur’s GF flour.
• Baking Cocoa Powder – I like to use natural, unsweetened baking cocoa in this recipe. However, Dutch-processed or dark baking cocoa can also be used.
• Oreo Cookie Crumbs – If you can’t find Oreo cookies you can skip the crust in this recipe or use graham crackers in their place.
• Cream Cheese – The full-fat version that comes in a block works best in this recipe.

Doubling This Oreo Cheesecake Brownie Recipe

If you want to double this recipe, go for it! Simply double the ingredients and make as instructed.

I recommend baking a double batch in a 9 x 13-inch pan to help them bake through properly.

Bake the brownies at 350 F / 175 C for 40-50 minutes. They will be slightly thicker but just as delicious!

Making These Oreo Cheesecake Brownies in Advance

These Oreo cheesecake brownies keep in the fridge for up to a week. Store them in an airtight container to keep them fresh.

You can also freeze these brownies for up to a month! 

Freeze them uncut on a sheet pan until they are firm to the touch, then wrap them in a layer of plastic wrap and then foil.

When you’re ready to eat the brownies, place them in the fridge overnight, then unwrap and enjoy the following day.

How to Make the Best Oreo Cheesecake Brownies

• Be sure your ingredients are at room temperature. It helps them mix together better.
• Make sure you properly measure your flour! I like to use a scale, but the fluff and level method works great too.
• Bake these brownies in a metal pan, not a glass pan! Glass gets hotter than metal pans. If you must bake these in a glass pan, bake them at 325 F.
• Crush the Oreo cookies in a food processor or blender to make a nice, even crust.
• Don’t over-bake your brownies!! Unlike cake layers a toothpick inserted into the center won’t come out clean when they’re done. You’ll know they’re done when the edges have risen, and the center is still a tiny bit wiggly.
• Chill your brownies before cutting into them! It will make them much easier to cut.
• Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade clean after each cut.
• If you want to make this recipe in a 9 x 13-inch pan, double the recipe and bake at 350 F for 40-50 minutes.

Let Me Know What You Think!

If you try this recipe for Oreo cheesecake brownies, I’d love to hear what you think of it!

Please leave a rating and let me know your thoughts by sharing a comment below.

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