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Indulge in decadent oreo cheesecake brownies. They have a fudgy brownie layer speckled with crushed oreos, a creamy cheesecake filling, and a colorful cookie topping. This is the perfect treat for cookies and cream lovers, vegan gifts, and cookie exchanges. Trust me when I tell you how quick and easy these are to make.

This recipe makes 9-16 oreo cheesecake brownie bars (depending how you cut them).

Table of Contents

(click the links below to skip to the section you’re looking for)

• Cheesecake Batter Recipe
• Brownie Batter Recipe
• How to Layer and Bake
• Tips and FAQ
• Ingredient Substitutions
• Kitchen Tools I Used
• Video
• Contact Me with Questions

I am a HUGE fan of brownies. I typically play it safe (and boring) and make my brownies plain or with chocolate chips added. These oreo cheesecake brownies are the opposite of playing it safe. They’re a wild night in Vegas. These are the brownies you want to bring to a work event to impress your coworkers. And unlike a lot of the recipes I make, these easy oreo cheese brownies only take 20 minutes of prep time.

Ingredients for the Cheesecake Batter

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 1 cup (227g) vegan cream cheese
• ¼ cup (60g) vegan, raw, or organic sugar
• 1 teaspoon (4g) vanilla extract
• ¼ cup (65g) vegan yogurt
• 1 tablespoon (8g) cornstarch

How to Make the Cheesecake Layer for Oreo Cheesecake Brownies

prep time: 4 min

Preheat the oven to 350ºF (175ºC).

Process the cheesecake ingredients in a food processor until smooth. Include 1 cup (227g) vegan cream cheese, ¼ cup (60g) vegan sugar, 1 teaspoon (4g) vanilla extract, ¼ cup (65g) vegan yogurt, and 1 tablespoon (8g) cornstarch. If you don’t have a food processor, mix by hand with a large spoon or spatula.

Set aside while you make the brownie batter.

Ingredients for the Brownie Batter

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 13 vegan chocolate sandwich cookies
• ¼ cup (60g) sunflower oil
• 1 cup (230g) vegan, raw, or organic sugar
• ½ cup (115g) nondairy milk
• ½ teaspoon (2g) pure vanilla extract
• 1 cup (130g) unbleached flour
• ¼ cup (25g) dutch processed cocoa powder
• 1 tablespoon (8g) baking powder
• 1 tablespoon (8g) cornstarch
• ⅛ teaspoon (1g) sea salt

How to Make the Oreo Brownie Layer for the Oreo Cheesecake Brownies

prep time: 9 min

Chop 4 Oreo cookies with a large knife. You want the cookie pieces to be different sizes. Think chunks, not crumbs. This is the method I use when I make my oreo cake as well. This only takes about 30 seconds. Save the remaining 9 cookies for decorating the top.

Mix the wet ingredients in a mixing bowl until the sugar dissolves. They are ¼ cup (60g) sunflower oil, 1 cup (230g) vegan sugar, ½ cup (115g) nondairy milk, and ½ teaspoon (2g) pure vanilla extract. You can use a stand mixer or a handheld electric mixer for this step if you prefer.

Sift the dry ingredients into the bowl with the wet ingredients. These include 1 cup (130g) unbleached flour, ¼ cup (25g) dutch processed cocoa powder, 1 tablespoon (8g) baking powder, 1 tablespoon (8g) cornstarch, and ⅛ teaspoon (1g) sea salt.

Mix together with a spatula just until you no longer see any dry ingredients. Set aside.

Fold the cookie pieces into the brownie batter gently.

How to Make Oreo Cheesecake Brownies (Layer and Bake)

prep time: 6 minutes | bake time: 40-50 minutes

Coat the sides of an oven safe pan with sunflower oil. I used an 8-inch square glass pan.

Line the pan with parchment paper.

Pour the brownie batter into the parchment-lined pan. Use a baking spatula to get every last bit out of the mixing bowl and smooth it out.

Spread the cheesecake batter over the brownie batter and smooth it out.

Decorate the top with the rest of the vegan chocolate sandwich cookies.

Add sprinkles (optional). I used about an ounce (28g) of naturally-colored vegan rainbow sprinkles.

Bake for about 40-50 minutes at 350ºF (175ºC). My oven runs hot, so I only have to bake mine for 40 minutes. If you’re not sure if they’re done, do a toothpick test. If there’s wet batter on the toothpick when you pull it out, bake it longer. If there are just crumbs on the toothpick, then it’s ready to come out of the oven.

Cool for 30 minutes on a cooling rack.

Chill in the fridge for an hour or overnight. If you’ve made cheesecake before, you know that this time in the fridge is important to help it set before cutting it.

Cut and serve.

Tips / Questions and Answers

How should I store these oreo cheesecake bars?

Refrigerate these oreo cheesecake brownies for up to a week in a tupperware. Or wrap each individually in cling wrap and keep them in a freezer ziplock bag in the freezer for up to 3 months.

Transfer them to the fridge the day before you’re ready to eat them or give them to someone so they can defrost slowly.

Can I make oreo cream cheese brownies in advance?

Cold cheesecake brownies are delicious and have a chewy, fudgy texture. Therefore, oreo cheesecake brownies are an ideal recipe to prepare in advance. Simply store them in the fridge overnight, and cut them the day you want to serve them.

Can I omit the yogurt from the cheesecake layer?

If you omit the yogurt from the cheesecake batter, omit the cornstarch as well. The first time I made these, I didn’t add the yogurt and cornstarch. The batter for the cheesecake layer ended up being thicker, so it was a little harder to spread over the brownie batter. It got a little mixed together during the spreading process. They were still just as delicious, but the cheesecake layer wasn’t as thick and the layers weren’t as distinct.

These brownie cheesecake squares are so big. Can you cut them into smaller portions?

This oreo cheesecake brownie recipe can either make 9 bars or 16 bars depending on how you cut them. If you want 16 smaller brownies, you can sprinkle cookie pieces on top instead of placing whole cookies on top. See the next picture for what I mean.

Ingredient Substitutions

• Vegan Cream Cheese: I used Miyoko’s vegan cream cheese, but you can use any brand.
• Sugar: You can use any number of sugars, as long as they’re vegan: sucanat, coconut sugar, raw sugar, organic sugar, or demurara. I would try to stick to vegan sugar or organic sugar for the cheesecake part so the color isn’t affected too much. If you’re not sure if your sugar is vegan, contact the company and ask. Or just avoid conventional white sugar or granulated sugar, and you should be ok.
• Vanilla Extract: If you want to get creative, substitute the vanilla extract with another flavor or extract. Just make sure it’s vegan!
• Vegan Yogurt: I use my homemade vegan yogurt but you can use any store-bought plain or vanilla vegan yogurt. If you want to omit the yogurt, omit the cornstarch as well. The resulting cheesecake batter will be thicker and similar to the cheesecake filling in my strawberry cheesecake cookies.
• Cornstarch: Look for organic or non-GMO cornstarch since corn is a frequently genetically modiefied crop. If you’re out of cornstarch, you can use arrowroot or potato starch in its place.
• Vegan Chocolate Sandwich Cookies: I used the Back to Nature chocolate sandwich cookies for this recipe because they were on sale for $2. However, the ones from Trader Joe’s are also inexpensive and vegan. If you worry about buying products with palm oil, Newman Os use EcoCert, RSPO, ProForest certified organic palm oil. You can also use Oreos if you’re ok with not knowing if the sugar is vegan. I personally do not buy Oreos.
• Sunflower Oil: I recommend using safflower, sunflower, avocado oil, or coconut oil for baking because those oils are for high heat. This helps you avoid transfats. However, you can use any other oil such as vegetable oil, canola oil, grapeseed oil, etc. People even bake with olive oil, but I don’t recommend it.
• Nondairy Milk: For these, I used Oatly oatmilk because it was on sale for $2.50 for a half gallon. You can use any plant milk you want. I often buy organic soymilk from Whole Foods because their 365 brand is cheap af.
• Flour: I use organic unbleached all-purpose flour. If you want to make these a little healthier, you can use whole wheat pastry flour. If you avoid gluten, or if you have friends or family who are gluten free, substitute the all-purpose flour with a gluten-free flour blend.
• Cocoa Powder: I use dutch cocoa powder because I try to find fair-trade organic cocoa whenever possible. You can use any variety of dutch-processed cocoa powder.
• Baking Powder: I use aluminum-free baking powder but you can use any kind. If you’re out, you can replace the baking powder with a teaspoon of baking soda.
• Salt: I use pink sea salt because it has trace minerals in it. You can use any salt or even omit it entirely.

Tools I Used To Make Oreo Cheesecake Brownies

• Food Processor or Electric Mixer: These will make the mixing easier. You can mix by hand using a strong large spoon or baking spatula if you don’t have a food processor, stand mixer, or handheld electric mixer.
• Mixing Bowls: You’ll want different bowls for the brownie batter and the cheesecake batter.
• Knife: Use a knife to cut up the oreo cookies, but also to cut the brownies after they cool.
• Sifter: I like to sift my dry ingredients because cocoa powder and baking soda always tend to have lumps in them. If you don’t have a sifter, you can skip the sifting and try to break up the lumps with your fingers.
• Whisk: I use a whisk to mix the wet ingredients for the brownie batter when I’m not using an electric mixer. If you don’t have a whisk, you can use a sturdy spoon.
• Baking Spatula: I always use a silicone spatula when I’m pouring the batter from the mixing bowl into the baking pan. Scraping the sides and bottom of the mixing bowl can be the difference between another bite of brownie. And who doesn’t want more brownies?
• Parchment Paper: Lining your baking pan with parchment paper will make the cheesecake brownies easier to get out of the pan once they’re baked.
• Oven Safe Pan: This recipe is the perfect quantity for a 8-inch square baking pan. However, if you want to make 18 brownies instead of 9, you can double the recipe and bake it in a lasagna pan.
• Kitchen Scale: I use a scale when I bake because it means fewer dirty dishes and it’s faster than measuring ingredients. If you use or measuring cups and spoons, I also give measurements for all my ingredients.

Video

Here’s a short video of me making these oreo cheesecake brownies.

Comments or Questions?

If you make this oreo cheesecake brownie recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

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I use mostly organic ingredients when I cook. I realize that not everyone has the disposable income to buy only organic ingredients. So, I only specify organic on the ingredients that matter: when buying the organic version is the only way to ensure that an item is vegan.

This post links to items I used when I made this recipe. If you click on the purple Buy Now button on a product page, you will go to a website (like Amazon) where you can buy the same product I used. Sometimes, the store you purchase from (Amazon, Etsy, etc.) will pay me for referring you. This costs you nothing extra, and I would never recommend a product that I don’t use. These affiliate programs help me buy the ingredients to create these recipes for you. Read more about this in my privacy policy.

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