Oreo Cheesecake Brownies

Oreo cheesecake brownies….THIS IS SUCH A GOOD COMBINATION.

This is my new favourite brownie flavour. I do say this about every brownie I make, but I think I mean it this time.

Brownie and cheesecake is already so good together, why would it not be good you know. But the addition of the Oreos made it even better. If you like Oreos, or cheesecake, or brownies, you need to try these!

3 of the Oreo cheesecake brownies stacked on top of each other.

Video Tutorial

Ingredients for the brownie layer

Here are the ingredients you are going to need to make the brownie layer:

  • Unsalted butter – I like to use unsalted butter so I can control the amount of salt in the recipe, but salted works too. Just make sure not to add any extra salt.
  • Dark chocolate – make sure to use dark chocolate. Milk chocolate will just add unnecessary sweetness without adding enough chocolate flavour.
  • Sugar – We’re using a mixture of both brown and white sugar. The brown sugar adds moisture and fudginess, the white sugar adds some chewiness.
  • Eggs
  • Plain flour – also known as all-purpose flour.
  • Cocoa powder – unsweetened cocoa powder is best to use. 
  • Salt – this just enhances the flavours. Don’t add this is you’re using salted butter.
9 slices of the Oreo cheesecake brownie on a sheet of baking paper.

A few tips for brownie layer

Chill this layer before adding the cheesecake

Once you add the brownie batter into your prepared tin, I recommend leaving this in the fridge for at least 20 minutes. Then after, add the Oreos and cheesecake batter, then bake.

The only reason why I chill it is because this will stop the brownie and cheesecake from mixing as they bake.

It just gives you more even layers, which I like.

Aggressively whisk the sugars and butter together

The first step in making the brownie is to melt the butter and chocolate together.

Then you want to add the sugars into this warm mixture and aggressively whisk for about a minute. 

The reason for this is because this helps the sugar fully dissolve, which helps with the texture of the brownie and it also helps give the top of the brownie a crinkly shiny crust.

The top of the brownie is getting covered, so in this case the crust doesn’t matter. But it helps give a much better texture, so aggressively whisk!

The brownie batter inside of a tin before baking.
A layer of Oreos on top o the brownie batter.

Ingredients for the cheesecake layer

These are the ingredients you will need to make the cheesecake batter:

  • Cream cheese – make sure to use full fat cream cheese for this.
  • Granulated sugar – caster sugar works too.
  • Corn flour – also known as corn starch.
  • Vanilla extract – for flavour.
  • Double cream – also known as heavy cream. If you live in a place that doesn’t have this, whipping cream will work too.
  • White chocolate – this does not make the cheesecake taste like white chocolate. It is just there to help with the texture so don’t leave it out.

A few tips 

Warm your double cream

I recommend warming your cream in the microwave for about 30 seconds before adding it to the batter.
You don’t want it to come to a boil, you just want it to be warm.
Basically, the batter can be a little cold because of the cream cheese. The problem is, when you add the melted chocolate, if the batter is too cold the chocolate will set up straight away.
Then you’ll have chunks of chocolate in the batter, which is no what we want. 
So adding some warm cream will heat the batter up before you add the chocolate!

Don’t over beat the batter

When making the batter, after each step you just want to mix until the ingredients are combined, you don’t need to mix any longer.

We don’t want to whip too much air into the batter, so mix gently.

The cheesecake batter inside of the tin.
The final brownie before being baked.

Baking the brownie

When it comes to baking this Oreo cheesecake brownie, it’s a little more difficult than baking a regular degular brownie.

Well difficult is the wrong word but um….I DON’T KNOW WHAT WORD TO USE. Let me explain.

One, the brownie takes a lot longer to bake than typical. This is just because there is a cheesecake covering it, so it takes longer for the heat to reach the brownie.

Two, you can’t see the brownie, so it’s a little harder to know when it’s done.

How to check if it is baked

To check if it is baked, the best way is to insert a knife or toothpick into the centre, right to the bottom of the tin.

The toothpick should come out with a few moist crumbs, from the brownie, on it. If you see raw batter from the brownie it needs longer.

With that being said though, the toothpick might seem wet, this is just because of the cheesecake. The cheesecake will be underbaked, this is good, it will continue to to set in the fridge.

When looking at your knife or toothpick, you will clearly be able to tell what wet batter you are seeing though….one batter is brown and one is white.

But I felt like I should just give a heads up. The cheesecake will not look done, that’s fine. You just want to make sure that the brownie is done. A few moist crumbs is the goal!

A close up of the top of the brownie before it was baked.

Do I need to leave the brownie in the fridge to chill?

The last step is to leave this brownie to chill in the fridge.

Leaving it to chill for 1 or 2 hours is good. But overnight is so much better. 

The cheesecake needs some time to set, it will be too soft at first.

The reason why I think overnight is better is because the texture of the cheesecake is so much better the next.

That’s the main reason, it truly just tastes better the next day so I think you should wait, it will be worth it.

But 1-2 hours in the fridge is good enough I guess.

Here are a few more brownie recipes I think you also need to try:

Oreo Cheesecake Brownies

5.0 from 1 vote


  • 16 Oreos

  • For the brownie:
  • 140g unsalted butter

  • 85g dark chocolate

  • 120g granulated sugar

  • 120g brown sugar

  • 3 eggs

  • 60g plain flour

  • 30g cocoa powder

  • 1/4 teaspoon salt

  • For the cheesecake:
  • 300g cream cheese

  • 80g granulated sugar

  • 20g corn flour

  • 2 teaspoons vanilla extract

  • 100ml double cream, warm

  • 60g white chocolate, melted


  • Start by pre-heating your oven to 180c/350f. Also grease and line an 8 inch square cake tin.
  • Making the brownie:
  • In a pot, add the butter and chocolate. Heat this over medium heat until everything has melted and you have a smooth mixture. You could also just do this in your microwave.
  • Pour this mixture into a bowl and add both sugars into it. Aggressively whisk these together for 1 minute.
  • Now whisk in the eggs. Then add the flour, cocoa powder and salt, mix just until combined.
  • Get about 2 tablespoons of this batter and leave this aside for the swirl on top. Add the rest of the batter into your prepared tin, spread this out, then leave this in your fridge for at least 20 minutes.
  • Making the cheesecake batter:
  • In a large bowl, add the cream cheese, sugar, corn flour and vanilla. Mix all this until combined.
  • Add in the warm cream and whisk this in, then whisk in the melted white chocolate.
  • Putting everything together:
  • Once your brownie batter has chilled and the cheesecake batter has been made, you can put them together.
  • Place the Oreos on top of the brownie batter, in an even layer. Then add the cheesecake batter on top and smooth it out.
  • Add a few dollops of the brownie batter that you left aside, on top of the cheesecake. Use a knife to swirl this around.
  • Place this into your oven and bake for around 1 hour - 1 hour 10 minutes, or until a toothpick inserted into the centre comes out with no raw batter from the brownie, a few moist crumbs from the brownie is what you want to see. The cheesecake will be jiggly in the centre, it will seem not done. That's fine, it will set up in the fridge.
  • Once baked, leave to cool at room temperature for a bit, then leave it in your fridge to set for at least 2 hours, overnight is much better.
  • Once set, cut into it and enjoy!