Name: Oreo Cheesecake Brownies
Prep time: 20 min
Cook time: 25 min
Total time: 285 min
Ingredients: 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); 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))

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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.

Oreo Cheesecake Brownies by Tessie's Table. — Photo Credit: Tessie’s Table.

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

Super Easy, No-Fuss Layers:
This one looks layered and fancy, but it’s super easy. You’ve got a quick brownie base, and the cheesecake part is no-bake — just mix it up and spread it on top. Once it chills, it’s ready to go. No water bath, no messing around.
Cookies and Cream Lovers’ Dream:
There’s Oreos baked into the brownies and crushed into the cheesecake, so every bite has that cookies and cream vibe. You can even throw a few extra on top if you’re feeling wild. It’s rich, creamy, chocolatey, and crunchy all at once.
Perfect for Sharing (or Not!):
These slice up into neat little bars that are perfect for parties, potlucks, or stashing in the fridge for whenever you need something sweet. They travel well, and they taste just as good the next day — if they last that long.

Close-up of an Oreo cheesecake brownie with a thick fudgy base, creamy cookies and cream topping, and a mini Oreo on top.

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.

Ingredients for Oreo Cheesecake Brownies.

How to make Oreo Cheesecake Brownies

**For more detailed instructions, please refer to the printable recipe card below.**

Melted butter with granulated and brown sugar in a saucepan on a marble counter.

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.

Two eggs just added to a saucepan of melted butter and sugar with a whisk resting inside.

Whisk in the eggs and vanilla until the mixture looks glossy and smooth.

Cocoa powder and flour added to the wet brownie mixture before stirring.

Stir in the cocoa powder, flour, and salt until just combined.

Roughly chopped Oreo cookies sitting on top of the mixed brownie batter in the pot.

Fold in the chopped Oreos.

Brownie batter spread evenly into a parchment-lined square baking pan.

Spread the batter evenly in the prepared pan and bake for 22 to 25 minutes.

Smooth cream cheese mixture in a glass bowl, ready for the whipped cream.

Beat the softened cream cheese, granulated sugar, and vanilla in a bowl until smooth and creamy.

Whipped cream in a white mixing bowl, ready to fold into the cream cheese base.

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.

Finished Oreo cheesecake layer spread on top of baked brownie base in the pan.

Stir in the crushed Oreos, then spread the mixture over the cooled brownie base.

Mini Oreos arranged on top of the cookies and cream cheesecake layer in a parchment-lined brownie pan before chilling.

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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Stacked Oreo cheesecake brownies with rich chocolate brownie bases and fluffy Oreo cheesecake layers, topped with mini Oreos.

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.

More Brownie Bites

FAQ

Can I use store-bought brownie mix instead?
Yes! If you’re short on time, you can bake your favorite boxed brownie mix in the 8×8 pan, let it cool completely, and then continue with the cheesecake layer as written.
Can I make these ahead of time?
Absolutely. They’re a great make-ahead dessert. Just prep them the day before and keep them chilled until you’re ready to serve.
Can I use a 9×9-inch pan?
You can, but the layers will be thinner and may bake a bit faster. Keep an eye on the brownie base and start checking it a few minutes early.
What’s the best way to crush the Oreos?
Toss them in a zip-top bag and give them a few good whacks with a rolling pin. You want small chunks for the brownie layer and finer crumbs for the cheesecake.
Do I need to remove the Oreo filling?
Nope — use the whole cookie. The filling adds flavor and helps bind everything together in the cheesecake layer.
Can I use whipped topping instead of heavy cream?
You can substitute thawed Cool Whip if you like, but the texture won’t be quite as fluffy and light as freshly whipped cream.
Can I leave out the Oreos?
You could, but then you’re basically making cheesecake brownies — still delicious, but not cookies and cream! You might want to try a different add-in like crushed graham crackers or another favorite cookie.
How do I keep the cheesecake layer from being too soft?
Make sure the whipped cream is fully whipped and fold it gently into the cream cheese. Chill the bars for at least 4 hours before slicing — longer is even better.