Oreo Brookie Cheesecake

This Oreo Brookie Cheesecake recipe is made with a chewy brownie bottom, chocolate chip cookie cheesecake filling and Oreo whipped cream! This recipe is FULL of chocolate and so addicting!

If you love Oreo cheesecake, you’ve got to try my Best Oreo Cheesecake recipe, and for a simple no bake option, this easy No Bake Oreo Cheesecake. They will not disappoint!

Oreo Brookie Cheesecake Recipe

angled view of decorated Easy Oreo Cheesecake

One of my Favorite Oreo Cheesecakes

It’s hard to believe that 4 weeks from today, we will be welcoming our twins into the world. We have delivery scheduled, unless they come on their own sooner. It’s a little bit surreal and borderline overwhelming to think of all that we’d like to get done before then and all that will change afterwards.

I’d like to say that I’m still going strong and baking my butt off, but there’s no doubt I’ve slowed down. This belly has gotten quite large and the perinatologist has instructed less activity and more calories (mostly protein). So I’m pretty much a baby incubator right now. 😉

I’m powering through pretty well though. The kitchen isn’t completely closed yet, I’m just really slow and take lots of breaks. I don’t get as much done as I normally would in the same amount of time. And since I’m supposed to be eating protein, rather than empty calories, I’m pretty sure I need to bake some protein powder into a cake or cookies or something. 🙂

forward view of slice of cheesecake with bite on forkEasy Oreo Brownie Cheesecake with serving removed

Especially since I’d really rather eat delicious things like this cheesecake. Oh. Em Gee. The combination of brownie, Oreos and chocolate chip cookies is one that I’ve been a fan of for some time now. I’ve shared an Oreo Brookie Layer Cake, Ore Brookie Ice Cream Cake and even a fun Oreo Brookie Tiramisu. Now today, I’ve got everything in cheesecake form.

How to Make this Oreo Cheesecake

If you’ve made my Kahlua Coffee Brownie Cheesecake (and you really should), then you’ll find that the brownie bottom of this cheesecake is made with the same method. Bake the brownie in the same springform pan you’ll use for the cheesecake. Then before adding the cheesecake filling, wash off the sides of the pan, respray with non-stick spray and reattach it to the bottom of the pan. It helps things stay in place once the cheesecake is baked and you want to remove the sides of the pan without it messing up the sides of the cheesecake.

The middle layer is the cheesecake filling and it’s full of chocolate chips and chocolate chip cookies. To die for! Probably my favorite of the three layers. SO so good! After the filling is added on top of the brownie, the cheesecake it baked.

Another quick tip for making sure the sides of your cheesecake stay nice is to jiggle it around (slowly and carefully!) when you remove it from the oven. Just kind of roll it to the sides to loosen the cheesecake from the edges of the pan. This loosens things up to again try and make sure you get lovely looking sides at the end after cooling.

The top layer is where the Oreos come in and they are mixed into a tasty chocolate whipped cream that’s added after the cheesecake has completely cooled. Easy to make and a great way to top off the cheesecake. Add a few cookies and crumbs to the top for decoration and you are ready to go!

This cheesecake is a total masterpiece – both in it’s fun-ness and how delicious it is. I’ve been loving chocolate lately and it totally hit the spot. For something fun and different, this is an awesome cheesecake to enjoy!

Oreo Cheesecake Recipe slice showing layers

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Recipe

Oreo Brookie Cheesecake

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

Description

Oreo Brookie Cheesecake made with a chewy brownie bottom, chocolate chip cookie cheesecake filling & Oreo whipped cream! A chocolate dessert dream!


Scale

Ingredients

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

Instructions

TO MAKE THE BROWNIE:

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.

TO MAKE THE 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 OFF THE CHEESECAKE:

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.

Keywords: how to make cheesecake, brookie recipe, oreo dessert, oreo cheesecake, oreo cheesecake recipe, chocolate cheesecake, easy cheesecake

Enjoy!

Oreo Brookie Cheesecake - a layer of brownie, chocolate chip cookie cheesecake and Oreo whipped cream!

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Recipe rating

64 Comments
  1. Julie-Anne

    In the video there is 4 bricks of cream cheese (32 oz) and in the recipe is says 24 oz cream cheese that is only 3 bricks of 8oz cream cheese. How many should I use?

    1. Lindsay

      As long as you’re adding the powdered sugar and cocoa powder, I can’t imagine why it would wilt. Both of those should stabilize it.

  2. Hayden

    These can’t be good for me, but I don’t care lol! I am going to make these tonight. Thanks for sharing!

  3. Jackie

    Hi Lindsay!

    This cheesecake looks amazing and I am going to try it for my brother’s birthday next week. He requested an oreo brownie cheesecake or reeses, so I was wondering if you think it would work to substitute the chips ahoy cookies for chopped up reeses peanut butter cups or if the texture might be a problem? Or if I just used all oreos instead of chips ahoy?

    I may just have to make it just like you have it because it looks/sounds amazing, but trying to accommodate his bday request haha.

    Last question – is this cheesecake really sweet? I feel like the cheesecake may balance out the sweetness, but not sure?

    Thank you!
    Jackie

    1. Lindsay

      I haven’t tired reese’s in this recipe, but you could try it. Another option is to use the brownie bottom and oreo whipped cream from the Oreo Brookie Cheesecake and the oreo cheesecake filling and oreo mousse from my Ultimate Oreo Cheesecake recipe. I hope that helps!

  4. Sarah

    This recipe was the inspiration for a cheesecake I made for my blog. Although I changed it up a bit, thank you so much! I sourced you as the inspiration!
    I admire your blog and your creativity! Thank you again!

    1. Lindsay

      Hmm, it would turn out thinner and you’d need to adjust baking times, but it might be ok. I haven’t tried it, but I might consider doubling it.

  5. Sarah

    This!! I have created a recipe similar to this one as a result of how amazing this one looks! Such a show stopped. You are very creative! Brownie bottom cheesecakes are now my favorite!

  6. Leonie

    I’ve never made cheesecake before. This recipe looked amazing, I thought I’d take the plunge. WOW, WOW, WOW!!! It truly is delicious. Thanks so much, I’m following you now on FB and my next recipe is mini chocolate cheesecakes. My sides didn’t come out as smooth as I’d like, and I didn’t do the foil properly. (thank goodness for my Nordicware springform pan) , but, I’d say it looks pretty darn good for my first time. No cracks! Thank you for your easy to follow recipe! Here’s a link to my IG, where I also gave you props! Thanks again! https://www.instagram.com/p/Bm8xfFsHfNq2_w3bqfbiMs844Xhe6h3kU9VuJc0/?taken-by=leonievanpuymbroeck

  7. Shoushana

    Could I do these as individual (minis) cheesecakes in a cupcake tin? If so what would you suggest for baking time? 

  8. Denise Larson

    Hi Lindsay! I love this recipe and have made it a couple of times and it’s always a crowd pleaser. I was thinking of freezing it for a special occasion I have coming up. My thought was to add the whipped cream and cookie garnish after it has thawed before serving. I would appreciate your thoughts and suggestions.

    Thank you!

    1. Lindsay

      I *think* that would be ok. One question in my mind is how the brownie would do and if moisture from thawing would affect it. Probably not, but possibly. Otherwise, it should be fine and yes, I’d add the garnish on top after thawing.

  9. Rita Jeanette Hasanova

    Hi Lindsey!
    Absolutely love your blog! And your cakes look insane???? I think I need to move in with you???? 
    In the recipe for Chocolate/peanut butter mousse cake, you say to use peanut butter chips. Can they be substituted by regular peanut butter? We don’t have the chips in Norway…

    1. Lindsay

      I’m so glad you’ve enjoyed the blog! The peanut butter wouldn’t work, I’m sorry. The consistency would be quite different.

  10. Neelam

    Hello
    In the recipe you say to use 24 oz of cream cheese but in your video it looks like you are using 4 blocks of cream cheese … each block is normally 8oz so should I be using 32 oz of cream cheese or is there a brand that sells 6oz blocks?
    Thank you!

      1. Lindsay

        I usually run my 9 inch offset spatula underneath it to help loosen it and then it just slides right off with the parchment paper.

    1. Lindsay

      That should be fine. I’d guess you’d bake it according to the package instructions. Perhaps you only need half of it?

      1. Tracy

        If you wrap the outside of you spring form pan with a slow cooker liner it will keep the water from leaking in

  11. Iria monge

    Quick question, if you bake the brownie and then bake it again with the cheesecake make the brownie mix hard ? Aren’t we overbaking the brownie?

  12. Brittany

    Am I baking this for an hour, then turning the oven off and leaving it in for 30 minutes, then opening it for 30 minutes, for a total of two hours? 

      1. Milena

        Hi Lindsay, is there a substitute for the sourcream? I cannot find it here…
        Tks, milena

  13. Jennifer

    I see you leave the brownie underneath the cheesecake layer to bake again.  Doesn’t this dry out the brownie layer?  I was going to take the brownie layer off and then reassemble later, until I read the instructions.  Please let me know if this is accurate?  I’ve never seen this process before.  

      1. Jennifer

        Holy WOWSAS!!!!!  That was incredible!  I’m so glad I found this recipe.  Will definitely be making again!  Thank you!

  14. Jeannette Eades

    Lindsey, so happy for you! I just saw a pic of you pregnant. I am hope all is well. When I have time, I will read more.
    Just wanted you to know I made the nutella cake and get an excellent review on it from a client. He wants me to make an event cake for 40 people! Suggestions on the best way to do that. I am just a home baker. No schooling. Thanks!

    1. Lindsay

      Thanks so much Jeanette! Glad to hear the Nutella Chocolate Cake was a hit! As for the event cake, it all depends on what he’s looking for. Here’s a little guide from Craftsy on generally how many servings you get from your average cake pans. It would look like it’s suggesting a 12 inch round, if you’re doing a round cake. You’d likely need to double a recipe – or so. You might need to play with it a bit to make sure you’ve got the right amount of cake/batter. Also, for 12 inch pans you might want to consider something like a heating core. It helps the cake bake more evenly so the edges don’t cook way before the center of the cake.

  15. Thelma

    I am anxious to try the Oreo Brookie Cheesecake. It’s another gorgeous “showstopper.” I love all your cheesecake recipes and I have no doubt it will be one of the best I’ve ever tasted. Your recipes are pretty much the only ones I use because the taste and presentation are phenomenal. I never ever have to make adjustments with ingredients or instructions. They always turn out exactly like your pictures. When I serve one of your cheesecakes, I always hear ooze/awes! Thank you for making me look so good! You are exceptional and at the top of the game!! I am so glad I found your website. Don’t ever stop posting your recipes.

  16. Anndze Tan

    This looks so sinful ! Love all your posts. I must give it a try. Can I divide the recipe by half if I use a 5″ round cake tin?

    1. Lindsay

      I haven’t made a 5 inch cheesecake before to say for sure, but that sounds like it’d be fine.

      Glad to hear you enjoy the posts! Thanks! 🙂

  17. Michelle McCorkle

    Lindsay, there are actually some tasty things you can make with protein powder! It bakes especially well into cheesecake! And if it was peanut butter cheesecake, you’d get an even bigger protein boost! No pressure though ????

  18. LIzzy

    Hey Lindsay, you didn’t say what the unit of measurements were for the whipped topping powdered sugar and cocoa, it just says 1/2 for each without a cup or tsp or Tbsp.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12