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Out of this world Oreo Cheesecake brownies with an Oreo base, chocolate brownie with an Oreo cheesecake swirl… over the top but insane! 

This is possibly one of the most delicious cheesecake brownies that you will ever try… and I am in love. Chocolatey, indulgent and absolutely scrumptious!

Biscuit Base

So I decided to up the level on this recipe straight away, by adding a biscuit base. I know it may seem a little over the top, but when I was developing this recipe I was also making my Oreo millionaires again, so the inspiration was immediate. 

The oreos are blitzed into a fine crumb, I do this in the food processor, and then I mix in melted butter. I keep the creme filling inside the oreo, as I am far too lazy to take it out. 

You can crush the biscuits to a super fine crumb in a bowl or a bag with a rolling pin, but you do need it to be as fine as possible. Then mix all the melted butter in, and press it into the base of a lined 9″ square tin

Brownie Mix

When it comes to the brownie mixture for these beautiful oreo cheesecake brownies, I stuck to what I know and made a delicious fudge like brownie mix. 

  • Butter – I tend to float between using actual butter, a baking spread or anything like that – they all work well. 
  • Chocolate – Always use dark chocolate for a brownie mixture – you need the cocoa content for best results. I use and recommend 70%+ cocoa content.
  • Eggs – I tend to use medium eggs, so I use four, but if you have large, use three. 
  • Sugar – I like using light brown soft sugar, as well as caster sugar, and either work well here. 
  • Flour – ALWAYS use plain flour, you don’t want any raising agents in brownies. 
  • Cocoa – I use strong cocoa powder (100%!) but you can use any good quality cocoa powder. I would avoid hot chocolate powder, however. 

Cheesecake 

The cheesecake brownies that are already on my blog are out of this world, and I adore them. The cheesecake mixture itself is pretty simple, and it’s the same in this recipe. 

  • Cream cheese – so any full-fat soft cheese will work here. You don’t want to use a low-fat one. 
  • Sugar – caster sugar is best here, but if you are using light brown sugar in the brownies, you can get away with it in the cheesecake mixture also. 
  • Egg – one medium egg is best, but using one large egg won’t hurt it. 
  • Vanilla – I love the flavour addition from the vanilla. 

This sort of cheesecake mixture is much runnier compared to a no-bake cheesecake mixture, so don’t worry that it’s thinner. I crush some oreos slightly and then mix them into the cheesecake mix. 

Oreos

When it comes to the oreos, there are obviously tonnes in this recipe. 450g oreos in total, which is a lot, so you can leave various parts out if you wish. You don’t have to do the oreo base, or you can leave it out of the cheesecake mixture or topping. 

I use the classic oreo as they are arguably my favourite, but you can use any flavour you fancy – and it’ll help change up the flavour of the traybake as well. 

Tips & Tricks 

  • This recipe will last covered in the fridge for 4-5 days, or you can freeze them for up to 3 months!
  • Any dark chocolate is fine to use in the brownie mixture, providing it is at least 70% cocoa.
  • I use this 9″ square masterclass tin
  • I use this baking parchment
  • I use this Dark Chocolate
  • I use this cocoa powder
  • You can leave out the base if you don’t fancy it 

Oreo Cheesecake Brownies!

Out of this world Oreo Cheesecake brownies with an Oreo base, chocolate brownie with an Oreo cheesecake swirl... over the top but insane! 
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Category: Traybakes
Type: Brownies
Keyword: Cheesecake, Oreos
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 6 hours
Total Time: 6 hours 55 minutes
Servings: 16 brownies
Author: Jane's Patisserie

Ingredients

Oreo Base

  • 300 g oreos (finely crushed)
  • 90 g unsalted butter (melted)

Brownie Mix

  • 200 g unsalted butter
  • 200 g dark chocolate chips
  • 275 g light brown soft sugar/caster sugar
  • 4 medium eggs
  • 100 g plain flour
  • 50 g cocoa powder

Cheesecake Mix

  • 250 g full fat cream cheese
  • 100 g caster sugar
  • 1 medium egg
  • 1/2 tsp vanilla extract
  • 100 g oreos (chopped)

Topping

  • 50 g oreos (chopped)

Instructions

  • Preheat the oven to 180ºC/160ºC fan and line a 9″ square baking tray with parchment paper.
  • Mix the finely crushed oreos with melted butter and press into the base of the lined tin.
  • Melt together the unsalted butter and dark chocolate in a heatproof bowl over a pan of boiling water, or in the microwave in short bursts until melted.
  • Leave to the side to cool to room temperature.
  • In a new bowl, whisk together the eggs and caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs and sugar
  • When whisked, pour the cooled chocolate mix over your egg and sugar mix and fold together carefully
  • Add the cocoa powder and plain flour on top of the chocolate mix and then fold together again
  • Pour the brownie mixture over the oreo base
  • In a new bowl, beat the cream cheese until loose, and add the caster sugar and vanilla and beat again until combined.
  • Gradually beat in the egg until combined. Then stir through the oreos
  • Pour the cheesecake mixture on top of the brownie mixture, and swirl slightly. Sprinkle over some extra oreos if you fancy.
  • Bake in the oven for 25-30+ minutes, until there is a slight wobble in the middle! Once baked, leave to cool in the tin completely, and then in the fridge for 4-5+ hours, but preferably overnight.

Notes

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

16 Comments

  1. Tabitha on February 23, 2024 at 9:36 pm

    5 stars
    Made these today and turned out great; everyone loved them. Took a little longer baking but only about 37 minutes overall.

  2. Roisin Murphy on November 26, 2023 at 3:32 pm

    Really stupid question incoming – with the cheesecake being baked, are these able to sit out on a counter display or do they need to be refrigerated still? Cannot wait to try these!!

    • Jane's Patisserie on December 1, 2023 at 11:41 am

      It’s still a cold product that needs to be kept in the fridge x



  3. Haifa on November 22, 2023 at 4:05 pm

    5 stars
    Would i be able to cook these in an air fryer or no?

    • Jane's Patisserie on November 24, 2023 at 11:01 am

      Unfortunately I have never tested this as a 9″ tin doesn’t fit in my air fryer x



    • Agnes Hall on May 23, 2024 at 9:47 am

      Hi. I cooked mine in the air fryer, I think I double the cooking time- bake 160 degrees in the end and then left it to cool down. You may have to only make half of the quantity depending on the size of your air fryer. Mine is a speedy ninja and half is perfect size



  4. Angie Q on October 28, 2023 at 3:11 pm

    5 stars
    Can I make this gluten free? If so, what would I need to do?
    Love your recipes!! Get excited when I have a notification that you have posted something!

    • Jane's Patisserie on November 7, 2023 at 2:49 pm

      Simply switch all ingredients to gluten free alternatives (don’t forget about the oreos!) x



  5. Kylie S on September 11, 2023 at 10:43 am

    These brownies are amazing but came out super gooey – like they weren’t cooked enough. Any suggestions? Making them again today and don’t want to mess them up! Thanks

    • Jane's Patisserie on September 26, 2023 at 8:45 am

      You might just need longer baking x



  6. Eve on June 20, 2023 at 5:40 pm

    Silly question but I have to ask… when doing the base, are you scraping the filling out? If so, are you using it for anything else? I do use your recipes as a go to when I want to do something special, works ALL THE TIME! So thank you!

    • Jane's Patisserie on June 23, 2023 at 10:00 am

      Hiya! No I am not, if I do I will say on the recipes! x



  7. Nicole Robertson on May 18, 2023 at 7:03 pm

    Big fan of this recipe and the three parts are worth it!!!

    My cheesecake mix was runny but was fine after cooking. The brownies were still VERY gooey after 30 minutes in the oven and fridge overnight but I’m good with this.

  8. Brooke on April 5, 2023 at 8:22 pm

    Is there any way I could adapt this without eggs? 🫠Promised it as an Easter treat for my boyfriend but there’s an egg shortage and can’t find them anywhere! TIA Xx

  9. Joanne Mullett on March 28, 2023 at 8:09 pm

    Hi Jayne, could I leave out the cheesecake part and just make an oreo brownie?

    • Jane's Patisserie on March 29, 2023 at 11:28 am

      Hiya! Take a look at my mint oreo brownie recipe, just leave out the mint parts. Hope this helps! x



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