Name: Oreo Cheesecake Brownies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 200 grams / 7 ounces butter, cubed; 220 grams / 1 cup light brown sugar; 2 large eggs; 106 grams / 2/3 cup plain flour; 83 grams / 3/4 cup cocoa powder, sifted; 1/2 teaspoon sea or kosher salt; Oreo cheesecake; 250 grams / 8.8 ounces cream cheese, room temperature; 50 grams / 1/4 cup superfine/caster sugar; 100 grams / 3.5 ounces Oreo’s, roughly broken; Additional Oreos for topping, roughly broken

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When you think of decadence this Oreo Cheesecake Brownies recipe might just be on the list of things because these are fudgy, swirled with cheesecake and Oreos. Think of this as chocolate and cookies and cream in every bite.

Why you'll love this

Super chocolatey

Despite relying completely on cocoa powder, these taste exactly what you hope for in a brownie with that chocolate flavor center stage!

Creamy cheesecake

The creamy cheesecake has chunks of Oreos throughout and adds a lightness to the fudgy base.

Ingredients and substitutions for Oreo Cheesecake Brownies

Butter: Butter helps create that silky texture we love about brownies whilst also helping them rise. You could sub with non dairy butter, though I have not tried this. I do not recommend subbing oil in equal measure as it will likely make your brownies denser.
Brown sugar: The brown sugar helps to make the brownies fudgy, however, you could substitute in equal measure with superfine or caster sugar which will result in a chewier final brownie. This also helps give your topping a caramelized flavor that wouldn’t be the same with superfine or caster sugar.
Eggs: As well as adding structure to the brownies, the eggs bind everything together so are essential. You could substitute with vegan ingredients such as chia eggs or apple sauce, however, they have not been tested so might impact the dense texture of the brownies.
Plain flour: Plain flour or all purpose is best because it helps give the brownies their texture without making them cakey or firm like bread if you use cake or bread flour. You also don’t want to overwork the dough so you don’t make these too stiff so only mix until you can see no more dry portions in your bowl.
Salt: Without salt the chocolate flavors will be dull so it is essential to adding dimension to the brownies. Sea salt is best, but rock or kosher salt also works well.
Cocoa Powder: The star ingredient here so you’ll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
Cream cheese: The core of our creamy cheesecake layer is room temperature cream cheese, this helps give us a light cheesecake that is easy to mix until smooth.
Oreos: Plain Oreos complete this with 1 packet being used for the dish. Substitute with any of your favorite cream filled cookies here - make these your own!

See recipe card for quantities.

Equipment needed to make this

Greaseproof paper: Lining your baking tin will make getting those brownies out a breeze.

Small saucepan: To melt your butter you need a double boiler.

Sieve: Sifting the cocoa powder helps ensure your brownie batter is smooth without any lumps.

Whisk: It’s easiest to make your brownies with a large whisk to create a smooth batter.

Hand or stand mixer: To whip the cream cheese until it’s nice and smooth is easiest with an electric mixer, though you could do this by hand.

Mixing bowl: A medium mixing bowl is needed for the brownie.

Square tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.

More chocolate recipes you'll enjoy

Fudgy Brownies

Caramelized White Chocolate Brookies

Buttermilk Chocolate Cake

How to make Oreo Cheesecake Brownies:

Preheat your oven to 160C/350F and line a baking tin with greaseproof paper.

Place the butter and sugar in a double boiler on medium heat until the butter is beginning to melt.

Whisk to combine and help the sugar and butter mix evenly, continue whisking to help dissolve the sugar for at least 1 minute.

Remove from the heat and allow to cool for 2 minutes.

Add in one egg and whisk until well combined, repeat with the remaining egg until the mixture is smooth.

Whisk in flour, salt and cocoa powder until the brownie batter is combined and smooth.

Meanwhile, beat the cream cheese on medium with an electric beat until smooth, approximately 1 minute.

Add in the sugar and beat until well combined.

Toss in the Oreo’s and stir to combine.

Pour ⅔’s of the brownie into your prepared tin.

Pour half the cheesecake over the top and spoon the remaining brownie batter and pour in the remaining cheesecake mixture.

Smooth out and swirl with a skewer.

Press the roughly broken Oreos onto the top and place in the oven to bake until no longer jiggly and slightly golden, approximately 45 minutes.

Remove and allow to cool to room temperature before transferring to the fridge for 30 minutes.

Slice up and serve.

Enjoy!