Oreo Cheesecake Brownies Recipe — Fudgy Oreo Swirl Brownies

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These super fudgy Oreo Cheesecake Brownies are a dream for Oreo fans. Each square has a rich chocolate brownie base studded with crushed Oreos, a creamy cheesecake layer, and more Oreo pieces on top. Expect intense chocolate and Oreo flavor with a silky cheesecake swirl and a glossy, crackly brownie top.

These brownies are rich, fudgy, and easy to make. The recipe requires only a few bowls and simple tools — no stand mixer needed. The brownie batter is full of Oreo pieces and finished with a cheesecake layer for a delightful contrast of textures. They satisfy any chocolate craving and are perfect for gatherings or an indulgent treat at home.

This Oreo cheesecake brownie is so tempting you’ll be glad you made an extra pan to share.

WHY THIS RECIPE WORKS

• Loaded with Oreos: Crushed cookies are folded into the batter and scattered on top for maximum Oreo flavor.
• Fudgy texture: The brownies remain dense and moist with a perfect crackly top.
• Simple to prepare: Minimal equipment and easy steps make this a reliable crowd-pleaser.

INGREDIENT NOTES

Below are notes on the key ingredients. For exact amounts, see the recipe card at the end of this post.

• Oreos: Use regular Oreos; some are crushed into the batter and extra pieces are reserved for topping.
• Butter: Melted and combined with dark chocolate for a rich base.
• Eggs: Bring to room temperature before mixing for better incorporation.
• Semi-sweet chocolate: Choose a dark chocolate that’s not overly bitter — around 54–60% cocoa works well.
• Cornstarch: Helps produce a tender, fudgy crumb by softening the flour’s gluten.
• Cocoa powder: Use a good-quality Dutch-processed cocoa for deeper chocolate flavor.

STEP-BY-STEP INSTRUCTIONS

This recipe is straightforward and doesn’t require an electric mixer — two bowls, a whisk, and a spatula are all you need. The full ingredient list and measurements are in the recipe card below.

Preheat the oven to 160°C / 325°F (conventional). Line a 20×20 cm (8×8 in) square pan with parchment paper.

STEP 1 — Cheesecake filling: In a bowl, whisk together 200 g cream cheese, 50 g granulated sugar, and 1 teaspoon cornstarch until smooth. Add 1 room-temperature large egg and 1 teaspoon vanilla extract; whisk until fully combined. Set aside.

STEP 2 — Brownie base: Melt 125 g butter with 125 g dark chocolate chips until smooth, either over a double boiler or in short bursts in the microwave, stirring between intervals. In a separate bowl, combine 125 g brown sugar and 100 g granulated sugar, then pour in the melted chocolate mixture and whisk until smooth.

STEP 3 — Incorporate eggs: Add 2 room-temperature large eggs one at a time, mixing each in before adding the next. After all eggs are added, whisk vigorously for 1–2 minutes to help develop a shiny, crackly top and create a smooth batter.

STEP 4 — Finish the brownie batter: Add 2 teaspoons vanilla, then gently whisk in 150 g all-purpose flour, 2 tablespoons cocoa powder, and 1/4 teaspoon salt until just combined. Crush 7 Oreos into varied-sized pieces and fold them into the batter with a spatula.

STEP 5 — Layer and swirl: Spread about 3/4 of the brownie batter into the prepared pan and level it. Pour the cheesecake filling over the brownie layer and smooth it. Drop spoonfuls of the remaining brownie batter over the cheesecake layer, then use a toothpick to gently swirl the batters together. Top with five additional Oreos broken into pieces and sprinkle leftover crumbs over the top.

STEP 6 — Bake and chill: Bake for 50–55 minutes, until the center shows moist crumbs on a toothpick (not wet batter). Cool on a wire rack for 30 minutes, then refrigerate for at least 1 hour before slicing. Chilling helps the brownies set and makes slicing cleaner.

EXPERT BAKING TIPS

• Weigh ingredients: Metric measurements are more accurate — use a kitchen scale for consistent results.
• Don’t overmix: Fold gently once the dry ingredients are added to avoid a tough crumb. Use a spatula for a final gentle mix.
• Choose pan color wisely: Light-colored aluminum pans bake more gently than dark pans, which can create a darker crust and drier edges.

FAQ

STORAGE

Store leftover brownies in an airtight container in the refrigerator for up to 5 days. Chilled slices are firmer and more fudgy, so refrigerating overnight before serving is recommended if you want clean slices and a denser texture.

Other Brownie Recipes To Try

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Oreo Cheesecake Brownie

Fudgy brownies with a creamy cheesecake layer, crushed Oreos folded into the batter, and extra Oreo pieces on top. Rich, chocolatey, and perfect for Oreo lovers.

Prep Time
20 mins

Cook Time
50 mins

Total Time
1 hr 10 mins

Equipment

• 20×20 cm baking pan
• Parchment paper

Ingredients

CHEESECAKE FILLING

• 50 g granulated sugar
• 1 teaspoon cornstarch
• 200 g cream cheese (full fat, room temperature)
• 1 teaspoon vanilla extract
• 1 large egg (room temperature)

BROWNIE

• 125 g butter
• 125 g dark chocolate chips
• 125 g brown sugar
• 100 g granulated sugar
• 2 large eggs (room temperature)
• 2 teaspoon vanilla extract
• 150 g all-purpose flour
• 2 tablespoon cocoa powder
• ¼ teaspoon salt
• 7 Oreo cookies (crushed into varied sizes)
• 5 Oreo cookies (broken into pieces for topping)

Instructions

CHEESECAKE FILLING

1. Preheat oven to 160ºC / 325ºF (conventional). Line a 20×20 cm (8×8 in) pan with parchment paper.
2. Whisk together 50 g granulated sugar and 1 teaspoon cornstarch.
3. Add 200 g cream cheese and whisk until smooth.
4. Mix in 1 large egg and 1 teaspoon vanilla extract until combined. Set aside.

BROWNIE BATTER

1. Melt 125 g butter with 125 g dark chocolate chips and stir until smooth.
2. In a bowl, combine 125 g brown sugar and 100 g granulated sugar. Pour in the melted chocolate and whisk together.
3. Add 2 eggs one at a time, whisking well after each. Continue whisking 1–2 minutes to develop a shiny top.
4. Stir in 2 teaspoons vanilla extract.
5. Gently whisk in 150 g flour, 2 tablespoons cocoa powder, and ¼ teaspoon salt until combined.
6. Fold in 7 crushed Oreos.
7. Spread ¾ of the brownie batter in the pan. Pour the cheesecake filling over it and smooth. Drop spoonfuls of remaining brownie batter on top and swirl with a toothpick. Scatter 5 broken Oreos over the top.
8. Bake 50–55 minutes. Cool 30 minutes on a wire rack, then refrigerate at least 1 hour before slicing.

Nutrition

Calories: 313kcal
Carbohydrates: 38 g
Protein: 4 g
Fat: 16 g

Servings 16 slices

Calories 313 kcal

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