Oreo Cheesecake Brownies

Name: Oreo Cheesecake Brownies
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1/2 cup (1 stick) butter, melted; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 tsp salt; 1/4 tsp baking powder; 16 oz (two blocks) cream cheese, softened (don’t skip the softening part, trust me); 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/4 cup sour cream; 20–24 Oreos (about 1 sleeve), divided; Extra Oreos for topping because we’re not animals

By Tyla | Last modified on Oct 22, 2025

Featured in: Desserts

Listen, I’m about to ruin your life in the best way possible. These Oreo Cheesecake Brownies are the unholy trinity of dessert: fudgy brownies on the bottom, creamy cheesecake in the middle, and crushed Oreos everywhere because why the hell not? It’s like someone looked at a brownie, a cheesecake, and a sleeve of Oreos and said “yes, all of you, get in there.” The result? A ridiculously decadent, Instagram-worthy dessert that makes people lose their minds at potlucks. Fair warning: you will be asked for this recipe. Repeatedly. And people will judge you if you show up without them after making them once.

Why You’ll Love This Recipe

Three desserts in one. Brownies + cheesecake + Oreos. Efficiency at its finest.

Looks fancy, is not fancy. Like, at all. But no one needs to know that.

Perfect ratio of fudgy to creamy. The texture game is chef’s kiss.

Oreos make everything better. This is just science.

Makes a whole pan. Great for feeding a crowd or, you know, just yourself over three days. No judgment.

Stores like a dream. Tastes even better the next day, which is saying something.

The Good Stuff You’ll Need

For the Brownie Layer:

1/2 cup (1 stick) butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder

For the Cheesecake Layer:

16 oz (two blocks) cream cheese, softened (don’t skip the softening part, trust me)
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream

For the Oreo Situation:

20–24 Oreos (about 1 sleeve), divided
Extra Oreos for topping because we’re not animals

Let’s Do This

Step 1: Prep Like a Pro

Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides (makes it way easier to get these bad boys out later). Grease that paper too.

Step 2: Make the Brownie Base

In a medium bowl, whisk together melted butter and sugar until combined.

Beat in eggs and vanilla until smooth and slightly fluffy.

Sift in cocoa powder, flour, salt, and baking powder. Fold it together gently — don’t overmix or your brownies will be sad and cakey instead of fudgy.

Pour the brownie batter into your prepared pan and spread it evenly. Set aside while you work on the cheesecake.

Step 3: Whip Up the Cheesecake Layer

In a large bowl (or stand mixer), beat the softened cream cheese until smooth and creamy — no lumps allowed.

Add sugar and beat until fluffy, about 2 minutes.

Mix in eggs one at a time, then vanilla and sour cream. Beat until silky smooth.

Roughly chop or crush about 10–12 Oreos and fold them into the cheesecake batter.

Step 4: Layer It Up

Pour the cheesecake mixture over the brownie batter. Use a spatula to spread it evenly.

Crush another 8–10 Oreos and sprinkle them generously over the top. Press them in lightly so they stick.

If you’re feeling extra, break a few Oreos in half and press them into the top for that bakery look.

Step 5: Bake and Chill

Bake for 40–45 minutes. The edges should be set, but the center can still have a slight jiggle — it’ll firm up as it cools.

Let it cool in the pan for at least 30 minutes, then refrigerate for at least 2–3 hours (or overnight if you can wait that long, which I never can).

Step 6: Slice and Serve

Use the parchment overhang to lift the whole thing out of the pan.

Use a sharp knife (wipe it clean between cuts) to slice into squares.

Try not to eat three pieces while you’re “testing” them.

Serving Suggestions

Serve these cold, straight from the fridge — the cheesecake layer is best when it’s nice and firm.

Drizzle with chocolate or caramel sauce if you want to be absolutely ridiculous.

Pair with a glass of cold milk or a strong coffee to balance the sweetness.

Switch It Up

Go Double Stuff: Use Double Stuf Oreos because more is more.

Add Chocolate Chips: Fold mini chocolate chips into the brownie layer for extra fudginess.

Try Different Oreos: Birthday cake Oreos, mint Oreos, peanut butter Oreos — they all work.

Make It Thicker: Use a 8×8-inch pan for taller, more dramatic layers.

Swirl It: Don’t fully mix the Oreos into the cheesecake — leave them in bigger chunks for pockets of cookie goodness.

Make-Ahead Tips

These actually taste better after sitting overnight — the flavors meld and the texture gets even creamier.

Store covered in the fridge for up to 5 days (lol, like they’ll last that long).

You can freeze individual squares wrapped in plastic wrap for up to 2 months. Thaw in the fridge before serving.

Questions People Actually Ask

Q: Can I use a different size pan?
A: Sure. A 9×13 will make thinner bars (bake for 35–40 min). An 8×8 makes thicker ones (bake for 45–50 min).

Q: My cream cheese has lumps. Help?
A: Let it sit at room temp for at least an hour before mixing. Cold cream cheese = lumpy cheesecake = sad times.

Q: Can I skip the sour cream?
A: You can use Greek yogurt instead, or just use an extra 1/4 cup of cream cheese. But sour cream adds a nice tang that balances the sweetness.

Q: Do I really have to refrigerate them?
A: Yes. The cheesecake layer needs to set properly. Warm cheesecake brownies are a melty mess (albeit a delicious one).

Q: Can I make these gluten-free?
A: Swap the flour for a 1:1 gluten-free baking flour. The Oreos are the real problem though — you’d need gluten-free sandwich cookies.