Oreo Cheesecake Brownies
Fudgy brownies meet creamy cheesecake in this dreamy Oreo dessert bar. These Oreo Cheesecake Brownies have a rich chocolate base loaded with chopped Oreos, topped with a no-bake cookies-and-cream cheesecake layer that’s fluffy, cool, and full of crunch. It’s the kind of dessert that checks all the boxes—easy, make-ahead, and a guaranteed hit with Oreo fans.
This is the ultimate dessert mashup. You get the deep cocoa flavor and dense texture of brownies, paired with a light and creamy cheesecake layer that doesn’t need any baking. The whole thing chills in the fridge and slices beautifully into bars, making it ideal for parties, potlucks, or when you just want something sweet waiting in the fridge. You can serve them straight from the pan or dress them up with whipped cream and extra Oreos for a fun presentation.
Why you’ll love these Oreo Cheesecake Brownies
Fudgy Brownies + Oreo Cheesecake = My Kind of Dessert
As soon as I made the first test batch of these, I had a feeling they’d disappear fast — and they did. I’m a big fan of anything with an Oreo involved, but the combo of the fudgy brownie and the creamy, fluffy no-bake cheesecake layer is honestly next level. I kept thinking, maybe they’ll be too rich, but nope… they were just the right kind of dangerous.
Ingredients Needed for Oreo Cheesecake Brownies
- Unsalted butter gives the brownie base that rich, fudgy texture. Melting it first helps everything mix together nice and smooth.
- Granulated sugar and light brown sugar add sweetness and depth. The brown sugar brings a little extra moisture and a soft chew.
- Eggs bind the brownie mixture and help give it that shiny, crackly top we all love.
- Vanilla extract goes into both layers for a little warm background flavor that ties it all together.
- Unsweetened cocoa powder brings all the chocolate flavor to the brownies. I like using a good-quality cocoa powder for the best flavor.
- All-purpose flour and a pinch of salt give structure to the brownie layer without making it too cakey.
- Oreos are the star here! You’ll chop some into the brownie batter and crush more into the cheesecake topping for that cookies and cream flavor all the way through.
- Cream cheese needs to be nice and soft so it blends up smooth with no lumps. This is the base of your cheesecake layer.
- Heavy whipping cream is what makes the cheesecake layer fluffy and light. You’ll whip it up before folding it in.
- Powdered sugar sweetens the cream and helps it hold those nice stiff peaks.
How to make Oreo Cheesecake Brownies
**For more detailed instructions, please refer to the printable recipe card below.**
Preheat the oven to 350°F. Melt the butter in a saucepan, then take it off the heat and whisk in both sugars until well combined.
Whisk in the eggs and vanilla until the mixture looks glossy and smooth.
Stir in the cocoa powder, flour, and salt until just combined.
Fold in the chopped Oreos.
Spread the batter evenly in the prepared pan and bake for 22 to 25 minutes.
Beat the softened cream cheese, granulated sugar, and vanilla in a bowl until smooth and creamy.
Whip the heavy cream and powdered sugar in a separate bowl until stiff peaks form.
Fold the whipped cream into the cream cheese mixture gently until everything is combined and fluffy.
Stir in the crushed Oreos, then spread the mixture over the cooled brownie base.
Smooth the top and add a few extra Oreos or mini Oreos if you like.
Variations
- Mint Oreo Cheesecake Brownies: Swap the regular Oreos for mint-flavored ones and add a tiny splash of peppermint extract to the cheesecake layer. You’ll get that chocolate-mint combo that’s perfect around the holidays or just if you’re into that flavor year-round.
- Peanut Butter Twist: Add a few spoonfuls of creamy peanut butter to the brownie batter and swirl a little more into the cheesecake layer before chilling. It gives that salty-sweet combo that always hits the spot.
- Double Chocolate Version: Use chocolate-stuffed Oreos and stir in a handful of mini chocolate chips to both the brownie and cheesecake layers. This one’s for the serious chocolate fans.
- Berry Oreo Bars: Fold in a small handful of freeze-dried raspberries or strawberries into the cheesecake layer. The tangy crunch works so well with the sweet cookies and rich brownie base.
- Birthday Bar Style: Use Golden Oreos and add some rainbow sprinkles into the cheesecake layer. You can even top it with more sprinkles and mini Golden Oreos for a fun, party-style version.
Serving Suggestions
- Serve chilled, straight from the fridge: These bars are best cold. That cheesecake layer stays firm and creamy, and the brownie keeps its fudgy texture. Just slice and go.
- Add a drizzle before serving: A little chocolate or white chocolate drizzle over the top can make them feel extra special, especially if you’re bringing them to a party or potluck.
- Top with whipped cream and a mini Oreo: If you want to dress them up for guests, add a swirl of whipped cream and press a mini Oreo into each slice. Simple but looks cute on a dessert plate.
- Pair with coffee or cold brew: The richness of the brownies and cheesecake is so good with a cup of strong coffee or a glass of cold brew. It balances out the sweetness perfectly.
Storage and Freezing
- How should I store Oreo Cheesecake Brownies?
Keep them in an airtight container in the fridge. They’ll stay fresh for about 4 to 5 days, and the cheesecake layer keeps its creamy texture best when chilled. You can stack them with a layer of parchment between if needed.
- Can I freeze Oreo Cheesecake Brownies?
Yes, once they’ve chilled and set fully, you can freeze them. Wrap each bar tightly in plastic wrap and pop them into a freezer-safe bag or container. They’ll keep for up to 2 months. Let them thaw in the fridge overnight or sit at room temp for about 30 minutes before serving.
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Tips & Tricks
- Use room temperature cream cheese: Cold cream cheese can leave little lumps in your cheesecake layer. Let it sit out until soft so it blends up smooth and creamy.
- Whip the cream until stiff peaks form: To get that fluffy cheesecake texture, make sure your whipped cream holds its shape before folding it in. Don’t stop at soft peaks or the topping won’t hold up.
- Let the brownie layer cool completely: If it’s still warm when you spread on the cheesecake, the layers can melt together and go a bit messy. Give it time — it’s worth it.
- Chill for at least 4 hours: This helps the cheesecake firm up so it slices cleanly. If you’re in a rush, pop the pan into the freezer for an hour or so, but the fridge is better for texture.
- Slice with a clean, sharp knife: Wipe your knife between cuts for neat bars. If the topping starts to stick, run the knife under hot water and dry it before each slice.
Recommended
More Brownie Bites
FAQ
Oreo Cheesecake Brownies
Equipment
- 8×8-inch square baking pan
- Parchment paper
- Electric hand mixer or stand mixer
- Whisk
- Saucepan
Ingredients
For the Brownie Base:
- ½ cup 1 stick unsalted butter
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 12 Oreo cookies roughly chopped
For the Oreo Cheesecake Layer:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 12 Oreo cookies crushed (plus 2–3 more for topping if desired)
Instructions
- Preheat oven to 350°F. Line an 8×8 pan with parchment paper, leaving an overhang for easy removal.
- Melt the butter in a saucepan, remove from heat, and whisk in both sugars until well combined.
- Whisk in the eggs and vanilla until the mixture looks glossy and smooth.
- Stir in cocoa powder, flour, and salt until just combined.
- Fold in the chopped Oreos, then pour the batter into the prepared pan and spread evenly.
- Bake for 22–25 minutes or until the center is set with a slight jiggle. Let cool completely in the pan.
- Beat the softened cream cheese, granulated sugar, and vanilla in a bowl until smooth and creamy.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined and fluffy.
- Stir in the crushed Oreos, then spread the mixture over the cooled brownie base.
- Smooth the top and garnish with extra Oreo pieces or mini Oreos if you like.
- Chill in the fridge for at least 4 hours before slicing into bars.
