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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Oreo Cheesecake Brownies

These Oreo cheesecake brownies are everything you could want in a brownie and more! From its Oreo cookie crust to its Oreo cheesecake swirls, these brownies are absolutely decadent.
Ingredients
Oreo Cookie Crust
- 1 1/2 cups crushed Oreo cookies - about 18 whole cookies (200g)
- 1/4 cup salted butter, melted (56g)
Brownie Layer
- 2 large eggs, room temperature (112g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed light brown sugar (100g)
- 1/2 cup or 1 stick salted butter, room temperature (113g)
- 2 tsp vanilla extract (8g)
- 1/2 cup all-purpose flour (65g)
- 1/3 cup unsweetened baking cocoa (33g)
- 1/4 tsp baking powder
Oreo Cheesecake Layer
- 1 cup (8 oz.) cream cheese, room temperature (283g)
- 2/3 cup granulated sugar (133g)
- 1 tsp vanilla extract (4g)
- 1 large egg, room temperature (56g)
- 1/2 cup chopped Oreo cookies - about 6 whole cookies (70g)
Instructions
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 1 1/2 cups of crushed Oreo cookie crumbs with 1/4 cup melted butter. Press into the prepared pan and smooth using the back of a large spoon.
- Bake for 8 minutes, then remove from the oven. Leave the oven while you make the brownie and cheesecake batter.
Brownie Batter
- Place 2 large eggs, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar in a large bowl and mix on high for a minute with a hand mixer or stand mixer. The mixture should get lighter in color and look creamy.
- Add 1/2 cup room temperature butter and 2 tsp vanilla extract to the egg mixture. Mix on a medium speed until combined and smooth.
- Sift 1/2 cup all-purpose flour, 1/3 cup cocoa powder and 1/4 tsp baking powder into the egg mixture and mix on a low speed. The batter should be somewhat thick at this point. Set aside.
Oreo Cheesecake
- In a medium-sized bowl beat 8 oz. or 1 cup of room temperature cream cheese on a medium-high speed with a hand mixer or stand mixer fit with a whisk attachment for a minute until it's creamy and smooth.
- Gradually mix in 2/3 cup of sugar and 1 tsp of vanilla. Mix on a medium-low speed until incorporated.
- Then mix in 1 egg on a medium-low speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula. At this stage the cheesecake batter should look silky smooth.
- Fold in 1/2 cup of roughly chopped Oreos. Mix until they're evenly distributed throughout the batter.
- Alternate spoonfuls of brownie batter and cheesecake filling on top of the cooled Oreo crust. Use a butter knife or small offset spatula to swirl the batter together.
- Bake at 350 F / 175 C for 40-45 minutes or until the edges of the brownies look 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 towards the end of the baking process, place a piece of foil over the pan.
- Remove the pan from the oven and cool fully before cutting. You can accelerate the cooling process by popping the pan in the freezer for about an hour. I like these best when they're chilled and straight out of the fridge!
Notes
Making These Oreo Cheesecake Brownies in Advance
These brownies last 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.
Doubling this Recipe
If you want to double this recipe, go for it! Simply double the ingredients and follow the directions in, the recipe card above.
Bake a double batch in a 9 x 13-inch pan at 350 F / 175 C for 40-50 minutes.
How to Make the Best Oreo Cheesecake Brownies
- Be sure the ingredients are at room temperature. It helps them mix together better.
- Properly measure your four! 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 have to 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 fully 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.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 546Total Fat 27gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 14gCholesterol 59mgSodium 352mgCarbohydrates 73gFiber 2gSugar 47gProtein 6g
Madeline
Friday 28th of April 2023
Made these today. Doubled the recipe and they are delicious, however 40 minutes was too long in the oven.
Chelsweets
Sunday 30th of April 2023
Hi Madeline,
So happy to hear they turned out delicious!
How long did you bake yours for? Did the top of the cheesecake start browning at 40 minutes? What type of pan did you use? In my oven when I use a metal 9x13 inch pan and it takes about 42 minutes. The cheesecake portion does start to brown at that point. Hopefully we'll be able to figure out what caused difference!
Renata Joseph
Tuesday 18th of April 2023
Hi chels by chance do u have a dairy free choc cake recipe? Some of my family cant eat cake with dairy. If u dont plz consider doing one thanks :)
Chelsweets
Sunday 23rd of April 2023
Hi Renata,
Sadly I don't, but I def need to work on that!! Adding it to my list now!
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