These Oreo cheesecake brownies are everything you could want in a brownie and more! From its Oreo cookie crust to its Oreo cheesecake swirls, these brownies are absolutely decadent.

This is the type of dessert everyone wants seconds of. This recipe is adapted from Inspired Taste.

How to Make These Oreo Cheesecake Brownies

To make sure your Oreo cheesecake brownies turn out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.

Step 1: Make the Oreo Cookie Crust

Preheat your oven to 350°F (175°C) and line an 8 x 8-inch square pan with parchment paper. Set aside.

Mix 1 1/2 cups of crushed Oreo cookie crumbs with 1/4 cup melted butter. Press into the prepared pan and smooth using the back of a large spoon.

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Bake for 7 minutes, then remove from the oven.

Step 2: Make the Fudgy Brownie Batter

Place 2 large eggs, 1/2 cup of granulated sugar and 1/2 cup of brown sugar in a large bowl and mix on high for 1 minute with a hand mixer or stand mixer. The mixture should get lighter in color and look creamy.

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Add in 1/2 cup butter. Stir 1/4 tsp instant espresso powder into 2 tsp of vanilla extract until dissolved, then pour into the egg mixture. Mix on a medium speed until combined and smooth.

Sift 1/2 cup all-purpose flour, 1/3 cup cocoa powder and 1/4 tsp baking powder into the egg mixture.

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Mix the dry ingredients into the wet ingredients on a low speed. The batter should be somewhat thick. Set aside.

Step 3: Make the Oreo Cheesecake

In a medium-sized bowl whip up 10 oz. of cream cheese on a medium-high speed with a hand mixer or stand mixer fit with the whisk attachment for 2 minutes.

Slowly add 2/3 cup of granulated sugar and 1 tsp of vanilla. Mix on a medium-low speed until incorporated.

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Mix in the egg on a medium-low speed until incorporated. At this stage the cheesecake should look silky smooth.

Fold in 1/2 cup of chopped Oreos. Mix until they’re evenly distributed throughout the batter.

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Step 4: Swirl the Batter Together and Bake

Alternate spoonfuls of brownie batter and cheesecake filling on top of the Oreo crust.

Use a butter knife or small offset spatula to swirl the batter together.

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Bake for 40-45 minutes or until the center of the brownies looks set. The toothpick test won’t work with these because of the cheesecake swirl, so I like to do a jiggle test.

The edges should be set but the center can still be a little wiggly once they’re done. In my oven the sweet spot is 44 minutes, but every oven bakes a bit differently!

If you notice the cheesecake swirl is browning towards the end of the baking process, place a piece of foil over the pan.

Step 5: Cool Fully, Then Enjoy!

Remove from the oven and cool fully before cutting.

You can accelerate the cooling process by popping the pan in the freezer for about an hour. I like these best chilled and straight out of the fridge!

Lessons from Recipe Testing

I had to make a few batches of these Oreo cheesecake brownies before I got them just right.

It is important you truly crush the Oreo cookies into an ultra-fine crumb, almost like sand!

The best way to do this is to use a food processor or a blender. Using a knife is so much harder, and you never really get the same super fine crumb.

The cookies need to be crushed so that you can really pack them down as you prepare the Oreo crust for these brownies.

If there are large chunks of cookie it makes it super hard to press down the crumbs and get an even layer.

Substitutions & Swaps in These Cheesecake Brownie Bars

This recipe uses quite a few ingredients and I know you might not have all of them on hand.

Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this recipe.

• Brown Sugar – The mix of granulated and light brown sugar gives these brownies a crispy top and a wonderful flavor. You can use light or dark brown sugar.
• Salted Butter – You can use unsalted butter plus salt if you don’t have salted butter on hand. Use 3/4 cup or 1 1/2 sticks of unsalted butter plus 1/2 tsp of salt to make the crust and brownie batter.
• Vanilla Extract – The vanilla extract adds an extra little oomph of flavor and helps enhance the chocolate in these brownies. It also helps dissolve the instant coffee!
• Instant Coffee or Espresso Powder – It sounds crazy, but a little coffee really enhances the chocolate flavor in these brownies! And I promise it doesn’t make them taste life coffee. However, if you don’t have this ingredient on hand, it can be omitted.
• All-Purpose Flour – You can use a gluten free flour blend in place of the all-purpose flour in this recipe. Just be sure to use a good blend like King Arthur’s GF flour.
• Baking Cocoa Powder – I like to use natural, unsweetened baking cocoa in this recipe. However, Dutch-processed or dark baking cocoa can also be used.
• Oreo Cookie Crumbs – If you can’t find Oreo cookies you can skip the crust in this recipe or use graham crackers in their place.
• Cream Cheese – The full-fat version that comes in a block works best in this recipe.

Doubling this Oreo Cheesecake Brownie Recipe

If you want to double this recipe, go for it! Simply double the ingredients and make as instructed.

I recommend baking a double batch in a 9 x 13-inch pan to help them bake through properly.

Bake the brownies at 350 F for 40-50 minutes. They will be slightly thicker but just as delicious!

Making These Oreo Cheesecake Brownies in Advance

These Oreo cheesecake brownies keep in the fridge for up to a week. Store them in an airtight container to keep them fresh.

You can also freeze these brownies for up to a month! 

Freeze them uncut on a sheet pan until they are firm to the touch, then wrap them in a layer of plastic wrap and then foil.

When you’re ready to eat the brownies, place them in the fridge overnight, then unwrap and enjoy the following day.

How to Make the Best Oreo Cheesecake Brownies

• Be sure your ingredients are at room temperature. It helps them mix together better.
• Make sure you properly measure your flour! I like to use a scale, but the fluff and level method works great too.
• Bake these brownies in a metal pan, not a glass pan! Glass gets hotter than metal pans. If you must bake these in a glass pan, bake them at 325 F.
• Crush the Oreo cookies in a food processor or blender to make a nice, even crust.
• Don’t over-bake your brownies!! Unlike cake layers a toothpick inserted into the center won’t come out clean when they’re done. You’ll know they’re done when the edges have risen and the center is still a tiny bit wiggly.
• Chill your brownies before cutting into them! It will make them much easier to cut.
• Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade clean after each cut.
• If you want to make this recipe in a 9 x 13-inch pan, double the recipe and bake at 350 F for 40-50 minutes.

Let Me Know What You Think!

If you try this recipe for Oreo cheesecake brownies, I’d love to hear what you think of it!

Please leave a rating and let me know your thoughts by sharing a comment below.

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