Loaded with Oreo cookies and chocolate chips, these Oreo cheesecake brownies are easy to make and extra fudgy. From the rich brownie base to the creamy cheesecake on top, every bite is bliss!
For those days when you can’t decide between cheesecake and brownies, these Oreo cheesecake brownies are here for you!
They’re easy to make and soooo decadent. If you’re a fan of all things cookies and cream, you can’t go wrong with a batch. . .or two :).
Why you’ll love these Oreo cheesecake brownies:
- They start with a box of brownie mix, so even if you don’t bake regularly they’re really simple and straightforward to make
- Both the brownies and the cheesecake topping are full of chopped Oreos
- You probably have most (or all!) of the ingredients in your kitchen right now and all of the ingredients are readily available at the grocery store
How to make cheesecake brownies
- Mix together the brownie mix and the ingredients listed on the box
- Add chopped Oreos
- Fold to combine
- Beat together cream cheese, sugar, and a few other ingredients
- Add chopped Oreos
- Stir to combine
- Pour the brownie batter into a baking dish
- Dollop the cheesecake mixture over it and swirl lightly with a butter knife to combine
- Bake for about 30 minutes
Then just let your brownies cool and they’re ready to eat!
Recipe notes and tips
- You can really use any brand of brownie mix here, just be sure the box is roughly 18.4 ounces. A little more or less is totally fine.
- Most brownie mixes call for a little water—I always substitute coffee for the water. You really can’t taste the coffee but it helps deepen the brownies’ flavor. If you prefer to use water that’s fine though!
- Make sure your cream cheese is fully at room temperature before starting on your cheesecake layer. Cream cheese will take anywhere from 30 to 60 minutes to come up to temp depending on how warm your kitchen is.
- Be sure to beat your cheesecake layer thoroughly. (Lumps in your cheesecake before it bakes will mean lumps in the cheesecake after it bakes too.)
- If you want, you can reserve a few chunks of Oreo when you fold the chopped cookies into the cheesecake and sprinkle those chunks on top along with the chocolate chips.
- I line my baking dishes with foil when I make brownies (be sure to spray the foil with cooking spray!) so I can lift the brownies out of the pan to slice them. This isn’t necessary, but it’s helpful if you want to slice your brownies into really neat squares
Storing your brownies
Because of the cheesecake layer, these brownies need to be refrigerated. Uneaten brownies can be stored in the fridge, covered, for 2 or 3 days.
You can also freeze your brownies, layered with wax paper, in airtight containers for about 2 months.
I actually enjoy eating the brownies right out of the freezer but you can defrost them in the fridge overnight, or let them sit on the counter for an hour or so before eating if you’re not a fan of frozen desserts.
Can I use low-fat cream cheese?
Unfortunately I don’t recommend low-fat or non-fat cream cheese for this recipe. The cheesecake topping won’t set up properly unless you use full fat.
Can I use a smaller baking dish?
I don’t recommend it. Although you can bake box mixes of brownies in smaller pans, once you add the cheesecake layer it’s hard to get the brownies to bake all the way through in dishes smaller than 13 by 9 inches.
A few more recipes you might enjoy
Oreo Poke Cake
Oreo Fudge
Pineapple Cheesecake
Chocolate Raspberry Cheesecake
Did you make these Oreo cheesecake brownies? Hooray! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
Oreo cheesecake brownies are a rich, fudgy treat packed with chopped cookies. They're easy to make and they're a hit with everyone who tries them.
- 1 18.4-ounce box brownie mix*
- Ingredients listed on box**
- 10 Oreos chopped
- 8 ounces full fat cream cheese at room temperature
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 5 Oreos chopped
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees (or as directed on box). Spray a 13- by 9-inch baking dish with cooking spray and set aside.
- Mix brownies according to package directions, folding in the chopped Oreos once the brownie mix is smooth. Scrape batter into the prepared baking dish, smooth the top, then set aside and make the cheesecake layer.
- Combine the cream cheese, sugar, egg, vanilla, and salt in a large bowl. Beat with an electric mixer on medium until very smooth; this will take several minutes. Scrape down the sides and bottom of the bowl as necessary while you’re mixing.
- Fold in the chopped Oreos. Dollop the cheesecake mixture over the brownie batter and use a kitchen knife to swirl the two together a little. Sprinkle the chocolate chips evenly over the cheesecake layer.
- Bake 30 to 40 minutes, until the top is light golden brown and the brownies are mostly set if you tap the side of the pan. Cool completely on a wire rack before slicing and serving.
- Uneaten brownies can be stored in the fridge, covered, for 2 or 3 days. They can also be frozen, layered with wax paper, in airtight containers for about 2 months.
- *I used Betty Crocker Milk Chocolate brownie mix but if there’s a brand you prefer it’s fine to substitute; just be sure your mix is roughly 18.4 ounces. (A little more or less is fine.)
- **I like to substitute coffee for water in brownie mixes to deepen the chocolate flavor but if you don’t like coffee then water is totally fine.
- Be sure to beat your cheesecake layer thoroughly. (Lumps in your cheesecake before it bakes will mean lumps in the cheesecake after it bakes too.)
- If you want, you can reserve a few chunks of Oreo when you fold the chopped cookies into the cheesecake and sprinkle those chunks on top along with the chocolate chips.
- I line my baking dishes with foil when I make brownies (be sure to spray the foil with cooking spray!) so I can lift the brownies out of the pan to slice them. This isn’t necessary, but it’s helpful if you want to slice your brownies into really neat squares. (The brownies need to be fully cooled and it’s best if they’re chilled to get them out of the pan intact.)
sherry says
i love a squidgy brownie and these look great. i guess it’s a bit faster to use a packet mix but it’s so easy to make them from scratch…