Oreo Cheesecake Brookies
If you’ve ever struggled to choose between brownies, cheesecake, and cookies—this recipe is your solution. These Oreo cheesecake brookies bring together the best of all three worlds in a single bar. With a chewy cookie base, a layer of tangy cream cheese filling studded with Oreos, and a rich, crinkly-topped brownie layer, every bite is a party.
Why You’ll Love It
- Triple dessert threat: brownie + cookie + cheesecake = heaven.
- Texture goals: gooey, fudgy, chewy, creamy—check, check, check.
- Perfect for sharing: (or not, we won’t judge).
- Customizable: Mix in your favorite candies, flavored Oreos, or even swirl in peanut butter or Nutella.
Customize It
Feel free to mix it up with:
- Different Oreo flavors (like golden, mint, or birthday cake)
- Swaps: Add chopped nuts, use dark chocolate chunks, or a swirl of dulce de leche
- Toppings: Sprinkle sea salt on top, add extra mini Oreos, or drizzle with melted chocolate after baking
The Crinkly Brownie Secret
Want that shiny, crackly brownie top? It all starts with whisking your sugars into the egg thoroughly. Whisk until light, frothy, and you don’t feel sugar granules between your fingers when rubbed. This step dissolves the sugar and creates that classic brownie crust when baked.
Bake Time Tips
I bake mine for about 45 minutes, but every oven is different. Start checking around 35 minutes. Insert a toothpick into the center—if it comes out with just a few moist crumbs, you’re golden. If it’s wet, give it a little more time.
Let It Cool
Resist the urge to dig in right away! Letting your brookies cool in the pan completely before slicing helps them set properly. The layers firm up and slice more cleanly, giving you perfect bars with clean lines (and no cheesecake lava sliding out).
Oreo Cheesecake Brookies
Ingredients
Brownie Layer
- 90 g unsalted butter melted
- 160 g chocolate for melting
- 60 g all purpose flour
- 25 g cocoa powder
- 90 g granulated sugar
- 40 g brown sugar
- 1 g salt
- 1 egg large
Cookie Layer
- 113 g unsalted butter melted
- 120 g brown sugar
- 60 g granulated sugar
- 2 eggs
- 1 tsp vanilla
- 160 g all purpose flour
- 1/4 cup chocolate chips
Cheesecake Layer
- 16 oz cream cheese softened
- 2 eggs
- 1/4 cup granulated sugar
- 1 tsp vanilla
- oreos and chocolate chunks for additional topping
Instructions
- Preheat your oven to 338°F (170°C). Line a 9×9-inch pan with parchment paper.
- Make the cookie layer: In a bowl, whisk together melted butter, brown sugar, and granulated sugar until a thick paste forms. Add eggs and vanilla, whisk to combine. Fold in flour and chocolate chips. Set aside.
- Make the cheesecake filling: In a separate bowl, whisk softened cream cheese, eggs, sugar, and vanilla until smooth. Set aside.
- Make the brownie layer:
- Melt butter and chocolate together over a double boiler until smooth.
- In another bowl, whisk granulated sugar, brown sugar, and eggs together until light and frothy—this is key for shiny tops. Test by rubbing a bit between your fingers—if smooth, you’re good.
- Add melted chocolate mixture and vanilla.
- Sift in flour, cocoa powder, and salt. Fold until just combined.
- Assemble:
- Spread about ⅔ of the cookie dough evenly on the bottom of the pan.
- Pour in the cheesecake mixture.
- Press whole Oreos into the cheesecake layer.
- Gently spread brownie batter over the top.
- Dot the top with remaining cookie dough and add extra Oreos and chocolate chunks.
- Bake for 35–55 minutes, checking with a toothpick for moist crumbs (not wet batter).
- Cool completely in the pan before slicing for clean layers.
