These deliciously thick and creamy Oreo cheesecake brownies pair intensely fudgy brownies with a silky smooth cheesecake layer loaded with Oreo pieces and dark and white chocolate chips. You’re sure to enjoy each mouthwatering bite of these rich and heavenly cheesecake brownies.
Why You’ll Love This Recipe
- Super rich and creamy cheesecake layer
- Intensely chocolatey, soft brownie layer
- Sweet Oreos and dark and white chocolate chips in every bite
Ingredients
- Oreo – the chocolatey, crunchy star of these cheesecake brownies. We like to break the Oreos into pieces with our hands (rather than using a rolling pin) to keep the pieces bigger.
- â…“ less fat cream cheese – for a rich, creamy cheesecake layer. 1/3 less fat cream cheese helps cut back on the fat content without taking away from the richness.
- Butter – adds flavor and moisture to the brownie layer and deepens the creaminess of the cheesecake layer. We use plant-based butter to cut back on the saturated fat. If you use regular butter, opt for unsalted.
- Cocoa powder – for rich chocolaty flavor. We use regular cocoa powder, but you can use Dutch process cocoa powder for even darker, more intensely chocolate brownies.
- Granulated sugar – sweetener for the brownies and cheesecake layer. Sugar liquifies when baked and gives these brownies their coveted soft, gooey centers.
- Eggs – binding agent. Eggs help create a fudgier texture in the brownies and give the cheesecake layer extra smooth and rich texture.
- Flour – we use whole wheat flour in the brownie layer to add a little extra fiber, vitamins, and minerals without affecting the texture or flavor.
- Espresso powder – to deepen the chocolate flavor of the brownie layer. This is completely optional.
- Vanilla extract – for a hint of sweet vanilla flavor in both layers.
- Salt – to bring all the flavors together.
- Dark and white chocolate chips – optional mix-in and topping for these brownies that adds more sweetness (and let’s be honest, makes these brownies look extra yummy too).
Tips for Making Oreo Cheesecake Brownies
- Use room temperature ingredients – let the eggs and cream cheese come to room temperature before making the cheesecake layer for creamier, smoother results. Tip: to quickly bring eggs to room temperature, submerge them in warm water for 5-10 minutes.
- Don’t over-bake – a common mistake when making cheesecake brownies baking them for too long. The cheesecake layer is cooked when it is lightly brown and set along the edges, but slightly wobbly in the center. A toothpick should come out with a few moist crumbs sticking to it and will not be clean. As the brownies cool, the cheesecake layer will set and thicken.
- Cool completely before cutting – cool the brownies in the pan on a cooling rack for 1 hour before moving them to the refrigerator to finish cooling completely . This will help the cheesecake layer set up properly and reduce the likelihood of cracking.
- Wipe the knife for clean edges – for clean cut brownies with sharp edges, use a sharp knife and wipe it between each cut. This keeps the creamy filling from building up on the blade.
How to Make Oreo Cheesecake Brownies
Preheat oven to 350℉. Line a 9×9 inch baking pan with parchment paper.
Brownie layer: Combine melted butter, sugar, eggs, and vanilla in a stand mixer. In a medium bowl, combine cocoa powder, flour, espresso, and salt. Add the cocoa mixture to the butter mixture. Mix until just incorporated. Fold in the chocolate chips. Pour the brownie batter into the bottom of the prepared pan and smooth with a spatula.
Cheesecake layer: Using a stand mixer with a paddle attachment, beat the cream cheese, butter, and sugar on medium-high speed until smooth and creamy, about 2 minutes. Add the flour, egg, and vanilla and beat until smooth. Fold in the pieces of 8 cookies. Pour the cheesecake layer on top of the brownie layer and smooth out with a spatula. Top the cheesecake layer with the pieces of the remaining 4 cookies and 2 tablespoons each of dark chocolate chips and white chocolate chips.
Bake cheesecake brownies for 38 to 45 minutes, or until the edges are set and lightly browned and the center is slightly wobbly. A toothpick inserted into the center should come out mostly clean with a few crumbs. If the edges start browning early, loosely tent with foil (I tend to do this about 30 minutes into baking).
Cool the brownies in the pan on a wire rack for 1 hour before transferring to the refrigerator to finish cooling. Allow the brownies time to cool completely before cutting.
How to Store
Store leftover Oreo cheesecake brownies in an airtight container in the refrigerator for up to 7 days. Bring cheesecake brownies to room temperature up to 1 hour prior to serving. We do not recommend freezing these brownies.
Frequently Asked Questions
Yes. Because these cheesecake brownies contain cream cheese they will need to be refrigerated to prevent spoiling. Bring them out up to 1 hour before serving to allow them to warm to room temperature, if desired.
These cheesecake brownies are good up to 1 week in the refrigerator.
Our recipe is written for scratch brownies and we have not tested these Oreo cheesecake brownies with a box brownie mix and therefore cannot recommend using boxed brownies.
Check out our other brownie recipes
- Pumpkin cheesecake brownies
- Avocado brownies
- Healthy pumpkin brownies
- Brownie crinkle cookies
- Quinoa walnut brownie bliss bites
Let us know what you think about our recipe for Oreo cheesecake brownies by dropping a comment, star rating, and/or sharing on Pinterest/social media! We really appreciate your help in sharing and rating our recipes, as it allows us to continue to bring delicious and healthy recipes to our community!
Oreo Cheesecake Brownies
Equipment
- Stand mixer with paddle attachment
- 9×9 inch baking dish
Ingredients
Brownie Layer
- ½ c butter, melted (we like plant-based butter)
- ¾ c granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ c cocoa powder
- ½ c white or regular whole wheat flour
- 1 tsp espresso powder
- ¼ tsp salt
- ¼ c milk or dark chocolate chips
Oreo Cheesecake Layer
- 1 8 oz brick â…“ less fat cream cheese, room temperature
- 2 Tbsp butter
- ½ c granulated sugar
- 2 Tbsp flour
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 12 Oreo or chocolate sandwich cookies, broken into pieces, divided
- 2 Tbsp milk or dark chocolate chips
- 2 Tbsp white chocolate chips
Instructions
- Preheat oven to 350℉. Line a 9×9 inch baking pan with parchment paper.
- Brownie layer: Combine melted butter, sugar, eggs, and vanilla in a stand mixer. In a medium bowl, combine cocoa powder, flour, espresso, and salt. Add the cocoa mixture to the butter mixture. Mix until just incorporated. Fold in the chocolate chips. Pour the brownie batter into the bottom of the prepared pan and smooth with a spatula.
- Cheesecake layer: Using a stand mixer with a paddle attachment, beat the cream cheese, butter, and sugar on medium-high speed until smooth and creamy, about 2 minutes. Add the flour, egg, and vanilla and beat until smooth. Fold in the pieces of 8 cookies. Pour the cheesecake layer on top of the brownie layer and smooth out with a spatula. Top the cheesecake layer with the pieces of the remaining 4 cookies and 2 tablespoons each of dark chocolate chips and white chocolate chips.
- Bake cheesecake brownies for 38 to 45 minutes, or until the edges are set and lightly browned and the center is slightly wobbly. A toothpick inserted into the center should come out mostly clean with a few crumbs. If the edges start browning early, loosely tent with foil (I tend to do this about 30 minutes into baking).
- Cool the brownies in the pan on a wire rack for 1 hour before transferring to the refrigerator to finish cooling. Allow the brownies time to cool completely before cutting.