Oreo Brookie Cheesecake

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This Oreo brookie cheesecake has a chewy brownie base topped with a smooth cheesecake filling that is packed with chocolate chip cookies. The whole thing is topped with fluffy chocolate Oreo whipped cream. Get your forks out, everyone.

Decadent Oreo Brownie Cheesecake

A cheesecake that combines all the best of chocolate chip cookies, brownies, and Oreos? Does it get any better? As you may know, I am a cheesecake fiend. There is something so delightful about these smooth, sweet, tangy desserts that gets me every time. It has been my mission to help my favorite desserts find their way into cheesecake form.

This recipe takes the concept of a brookie (basically a combo of a chocolate chip cookie and a brownie) and turns it into a cheesecake. I used a rich brownie batter as the “crust” for this recipe and a chocolate chip cookie loaded cheesecake for the filling. It needed a little something extra, so I decided to whip up a chocolate whipped cream, spread it on top, and cover the whole thing with my favorite cookie, Oreos. It’s absolutely divine. And if you are looking for an even more Oreo-centric cheesecake, check out my Best Oreo Cheesecake.

A slice of Oreo Brookie Cheesecake with a bite removed on a gray plate

What Is A Brookie?

A brookie is somewhere between a chocolate chip cookie and a brownie. Generous hunks of chocolate chip cookie dough are dropped throughout brownie batter before the whole, delightful combination is baked to perfection. The result is a dessert bar of soft, chewy brownies and perfect chocolate chip cookies all in one bite. Sounds good right? Now imagine it in cheesecake form.

Recipe Ingredients

Here is a list of ingredients needed to make this dreamy Oreo brookie cheesecake. Make sure to scroll to the recipe below for details on measurements, etc.

Brownie bottom 

  • Unsalted butter – The butter will need to be melted in order to mix properly into the brownie batter.
  • Sugar – Granulated sugar is best.
  • Vanilla extract
  • Eggs – Large in size.
  • All-purpose flour – Gluten intolerant? Feel free to use your favorite 1:1 gluten-free flour instead.
  • Natural unsweetened cocoa – You can use Dutch processed cocoa powder instead for a richer, slightly more bitter chocolate flavor.
  • Baking powder
  • Salt – To accent the flavors in the brownie. Don’t leave it out.

Cookie cheesecake filling

  • Cream cheese – It is important that the cream cheese is at room temperature. It will incorporate more easily into the other ingredients leading to a smoother filling.
  • Brown sugar – Light brown sugar is best here. It will lend a richness of flavor that you won’t get from granulated sugar.
  • All-purpose flour – You can use your favorite 1:1 gluten-free flour instead.
  • Sour cream – Like the cream cheese, the sour cream will incorporate more smoothly with the other ingredients if it is at room temperature.
  • Vanilla extract
  • Eggs – Allow the eggs to come to room temperature before using. They will incorporate more smoothly than their cold counterparts.
  • Chopped chocolate chip cookies – Make your own (try my Chewy Chocolate Chip Cookies) or grab your favorite store-bought version.
  • Chocolate chips – Semi-sweet are my favorites, but feel free to play with dark or milk chocolate chips instead.

Oreo whipped cream

  • Heavy whipping cream – The heavy whipping cream must be cold otherwise it will not hold volume properly.
  • Powdered sugar – Do not try to use a different kind of sugar here. This helps stabilize the whipped cream.
  • Natural unsweetened cocoa – Feel free to use Dutch processed cocoa powder instead for a deeper chocolate flavor.
  • Vanilla extract
  • Oreo crumbs – You could use chocolate chip cookie crumbs instead, but you would no longer have an “Oreo” brookie cheesecake.
  • Chopped oreos – Feel free to use vanilla Oreos or another favorite cookie here instead.
Overhead view of an Oreo Brookie Cheesecake on a metal cake stand

How to Make Oreo Brookie Cheesecake

This is a three-part recipe. You will be making a rich, chewy brownie base, a chocolate chip cookie cheesecake filling, and a chocolate Oreo whipped cream topping. I will briefly walk you through the steps here. Scroll to the recipe below for more detailed instructions

For the brownie bottom

  • Prep. Preheat oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper. Grease the sides of the pan.
  • Combine the dry ingredients. Mix together the flour, cocoa, baking powder, and salt.
  • Combine the wet ingredients. Cream together the butter, sugar, and vanilla extract before adding the eggs and mixing to combine.
  • Put it all together. Add the dry ingredients to the wet ingredients and mix until smooth.
  • Bake. Spread the batter in the bottom of the prepared pan and bake for 20-25 minutes.
  • Cool. Allow the brownie bottom to cool for about 10 minutes.
  • Get ready for the filling. Reduce the oven temperature to 300°F and remove the sides of the springform pan. Wash the sides, regrease, and reattach to the pan.

For the cookie cheesecake filling 

  • Cream. Cream together the cream cheese, sugar, and flour on low speed until smooth.
  • Add. Mix. Add. Mix. Add the sour cream and vanilla extract and mix on low speed to combine before adding the eggs one at a time, mixing slowly until smooth.
  • Fold in the chocolate chip cookies and the chocolate chips.
  • Prepare to bake. Pour the filling over the brownie base, wrap the outside of the pan with aluminum foil, and place the pan in a water bath.
  • Bake. Bake for 1 hour before turning the oven off and allowing the cheesecake to sit in the oven for about 30 minutes. Next, crack the oven door and allow the cheesecake to sit for an additional 30 minutes.
  • Chill. Remove the cheesecake from the water bath. Wrap the whole thing in saran wrap and place it in the refrigerator for at least 5 hours.
  • Prepare for the topping. Remove the springform pan and place the cheesecake on a serving platter.

To finish it off

  • Make the chocolate Oreo whipped cream. Beat the heavy cream, powdered sugar, cocoa, and vanilla extract on high speed until stiff peaks form. Fold in the Oreo crumbs and chopped Oreos.
  • Pipe. Starting with the outside edge, pipe swirls of whipped cream, moving toward the center until the whole top of the cake is covered.
  • Top with chopped Oreos and chocolate chip cookies.
  • Chill. Pop the cheesecake in the refrigerator until ready to serve. See my notes on proper storing below.

Tips for Success

Cheesecakes take a little bit of finesse but if you follow a couple of simple tips and tricks, you should end up with a dessert as close to perfection as you could dream of. Here they are. Interested in diving deeper? Check out my post on How to Make a Perfect Cheesecake.

  • Start with room-temperature ingredients. When making the cheesecake filling, it is important that the cream cheese, sour cream, and eggs are all at room temperature, If they are too cold, they will not incorporate properly, leaving you with a lumpy filling.
  • Don’t over-mix. Over-mixing the cheesecake filling will incorporate too much air. This can give you a cracked top. So mix slowly and not too much.
  • Use a water bath: It might be tempting to skip the water bath. Don’t do it. Sure it’s a bit of a hassle, but it will ensure that your cheesecake cooks more evenly and stays moist.
  • Leak-proof your springform pan. Don’t forget to wrap the springform pan in aluminum foil before placing it in the water bath. If you don’t, water will leak into the cheesecake and you will end up with a soggy mess.
  • Re-grease the springform pan. After baking the brownie bottom, remove the sides of the pan, wash, reattach, and re-grease with cooking spray. This will help ensure that the cheesecake separates from the springform after baking.
  • Give it a jiggle. Immediately upon removing the cheesecake from the oven, jiggle it gently, but thoroughly to loosen things up. This will help prevent the cheesecake from sticking to the pan.
A slice of Oreo Brookie Cheesecake next to a silver fork on a gray plate

Can This Be Made In Advance?

Yes! In fact, cheesecake is often best a day or two after you’ve made it. I suggest completing the recipe through the point of chilling the cheesecake (just the cheesecake without the whipped cream topping). Once the dessert has chilled, Wrap it in 2 layers of saran wrap and store it in the fridge for up to 3 days. When you are ready to enjoy, whip up the chocolate Oreo whipped cream, top the cake, and dig in.

How to Store

After chilling the completed dessert, transfer it to a cake carrier or wrap it in a couple of layers of saran wrap before storing it in the refrigerator. You can use toothpicks to prop the saran wrap away from the cake in order to avoid smudging any decorations.

Not enough space for a whole cake? Go ahead and slice the Oreo brookie cheesecake, seal the slices in an airtight container (use parchment paper to separate layers if applicable), and store in the refrigerator. Regardless of your method, this delicious confection will be happy in the fridge for 4-5 days.

An Oreo Brookie Cheesecake with a slice removed on a metal cake stand

Can I Freeze This Homemade Cheesecake?

You absolutely can. Flash-freeze the completed cheesecake (place it in the freezer for several hours) to give it a chance to firm up. Next, wrap the dessert in a couple of layers of saran wrap and place it in the freezer. Alternatively, you can slice the cheesecake and wrap the individual slices in saran wrap before placing them in the freezer.

Whether you slice the cheesecake or freeze the whole thing, you can keep the properly stored cheesecake in the freezer for up to 3 months. When it comes time to enjoy, transfer the cake or slices to the refrigerator to thaw overnight.

Watch How To Make This Cheesecake

Read Transcript

More Oreo Cheesecake Recipes

Oreos and cheesecake. Two of my favorite things. It’s not shocking that I have put some good time into creating desserts that combine them. Here are some more Oreo cheesecake recipes that I am certain you will enjoy.

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A slice of Oreo Brookie Cheesecake next to a silver fork on a gray plate

Oreo Brookie Cheesecake

  • Author: Lindsay Conchar
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 2 hours 30 min
  • Total Time: 3 hours and 50 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Heart-stopping layers of chewy brownie, chocolate chip cookie cheesecake filling, and rich chocolate Oreo whipped cream come together in this decadent Oreo brookie cheesecake. 


Brownie bottom 

  • 10 tbsp (140g) unsalted butter, melted
  • 1 cup (207g) sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 3/4 cup (98g) all purpose flour
  • 6 tbsp (43g) natural unsweetened cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Cookie cheesecake filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (225g) brown sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 3 large eggs, room temperature
  • 1 1/2 cups (128g) chopped chocolate chip cookies
  • 3/4 cup (128g) chocolate chips

Oreo whipped cream

  • 2 cups (480ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1/2 cup (57g) natural unsweetened cocoa
  • 1 1/2 tsp vanilla extract
  • 1/2 cup Oreo crumbs
  • 56 chopped oreos


For the brownie bottom

  1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. In a medium sized bowl, combine the flour, cocoa, baking powder and salt. Set aside.
  3. In a large bowl, combine the butter, sugar and vanilla extract.
  4. Add the eggs and mix until well combined.
  5. Add the dry ingredients to the egg mixture and mix until well combined.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
  8. When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and allow to cool for about 10 minutes.
  9. Remove the sides of the springform pan, wash, respray with non-stick spray and reattach to the springform pan bottom, with the brownie still on it. You can skip this step, but I find that the edges of the final cheesecake look best if you wash the sides of the pan before adding the cheesecake filling.

For the cookie cheesecake filling 

  1. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  2. Add the sour cream and vanilla extract and mix on low speed until well combined.
  3. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  4. Stir in the chocolate chip cookies and chocolate chips.
  5. Pour the cheesecake batter evenly over the brownie.
  6. Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  7. Bake for 1 hour. The center should be set, but still jiggly.
  8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
    10. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. I like to gently jiggle the cheesecake around inside the pan to loosen it from the edges of the pan before I put it into the fridge. It can help the pan sides be removed later. Once completely cool and firm, remove from the springform pan sides and place on a serving plate.

To finish it off

  1. To make the whipped cream, add the heavy whipping cream, powdered sugar, cocoa and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
  2. Stir in the Oreo crumbs and chopped Oreos.
  3. Pipe swirls of the whipped cream around the outside edge of the cheesecake. Because of the chunks in the whipped cream, it’s best to use a round tip. I used Ateco 808.
  4. Fill in the center of the cheesecake with the remaining whipped cream and top with additional chopped Oreos and chocolate chip cookies.
  5. Refrigerate cheesecake until ready to serve. Cheesecake lasts best for 3-4 days when well covered and refrigerated.


  • Serving Size: 1 slice
  • Calories: 566
  • Sugar: 38.9 g
  • Sodium: 250.3 mg
  • Fat: 36.5 g
  • Carbohydrates: 52.2 g
  • Protein: 10.9 g
  • Cholesterol: 160.6 mg


About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29