If you love rich, fudgy brownies and creamy cheesecake, this decadent mash-up is your dream dessert. These Cookies‘ n Cream Cheesecake Brownies feature a luscious cream cheese layer swirled with crushed Oreos, all atop a gooey, crackly-topped chocolate brownie made with browned butter and two kinds of chocolate. The flavors and textures blend beautifully—meltingly soft in the middle, with a crunchy cookie bite and a velvety tang from the cheesecake. They’re indulgent, impressive, and shockingly easy to make. Perfect for bake sales, birthdays, or any moment that calls for something special.

Iram Mansoor

Cookies ‘n Cream Cheesecake Brownies

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Prep Time 30

Cook Time 55

Cooling Time 5

Total Time 6 30

Servings: 16 Squares Brownies

Ingredients Method Video Notes

Ingredients

US CustomaryMetric

8 oz cream cheese, softened
1 large egg, at room temperature
3 tbsp granulated sugar
2 tbsp sour cream, room temperature
1 tsp cornstarch
1 tsp vanilla extract or vanilla bean paste
10 Oreo cookies, roughly crushed + extra for topping

For the Brownie Layer:

1 cup unsalted butter
1/2 cup natural unsweetened cocoa powder
3 tbsp olive oil or neutral oil
1 tsp vanilla extract or vanilla bean paste
1/2 cup light brown sugar, packed
1-3/4 cups powdered sugar, sifted
3/4 cup semi-sweet chocolate chips
1/3 cup semi-sweet chocolate, chopped
3 large eggs, room temperature
1/2 cup all-purpose flour
Pinch of sea salt

Method

Prep the Pan:

Preheat your oven to 350°F (175°C).Grease and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.

Make the Cream Cheese Layer:

In a medium bowl, whisk the cream cheese, egg, granulated sugar, sour cream, cornstarch, and vanilla until smooth and creamy.
Fold in the crushed Oreos. Set aside 2–3 tablespoons (about 30g) of this mixture for swirling later.

Brown the Butter:

In a saucepan over medium heat, melt the butter.
Continue cooking, stirring constantly, until the milk solids at the bottom turn golden brown and the butter smells nutty (about 4–6 minutes).
Immediately transfer to a heatproof mixing bowl to prevent burning.

Build the Brownie Base:

To the browned butter, add cocoa powder, chopped chocolate, oil, and vanilla. Stir until smooth.
Let cool slightly(15–20 minutes).

Whip the Eggs & Sugar:

In a separate bowl, vigorously whisk the eggs and light brown sugar for 4–6 minutes, until pale and fluffy (this helps create a glossy, crinkled top).
Add powdered sugar and whisk another 1–2minutes until dissolved.

Combine Wet Ingredients:

Add the cooled chocolate mixture to the whipped eggs and sugar.
Stir until fully incorporated.

Add Flour & Chips:

Fold in flour, salt, and chocolate chips using a spatula.
Mix just until no streaks remain. Do not over mix.

Layer & Swirl:

Pour half the brownie batter into the prepared pan and smooth the top.
Spread the remaining cream cheese mixture evenly over the brownie layer.
Add the remaining brownie batter on top.
Dollop the reserved 2–3 tbsp cream cheese mixture and gently swirl with a toothpick or knife.
Top with extra crushed Oreos for crunch.

Bake:

Bake for 50–55 minutes, or until the edges are set and the center has just a slight jiggle. Do not over bake, this keeps the center fudgy.

Cool:

Let cool completely at room temperature, then refrigerate for at least 5–6 hours before slicing for clean edges.

Video

Notes

Crackly Top Secret: Whipping the eggs and sugar properly, then incorporating warm fat, is key to that glossy crackled brownie top.
Room Temperature Ingredients are essential for a smooth cheesecake layer.
Chill Before Cutting: Patience pays off! Cooling fully before slicing helps everything set perfectly.
You can double the recipe and bake in a 9×13-inch pan for larger batches (adjust bake time accordingly).