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+ servings
three brownies stacked in front of a glass milk bottle with chocolate chips in front

Oreo Cheesecake Brownies

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.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 50 minutes
Servings 24
Author Kelsie


Brownie layer

  • 1 18.4-ounce box brownie mix*
  • Ingredients listed on box**
  • 10 Oreos chopped

Cheesecake layer

  • 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


Brownie layer

  1. 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.
  2. 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.

Cheesecake layer

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

  • 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.)