Easy Oreo Brownie Cheesecake Recipe
Fudgy brownie, creamy cheesecake, and crunchy Oreos all in one. This Oreo brownie cheesecake is decadent, easy, and needs no water bath.
Servings 10 -12, approximately
Equipment
- an 8-inch (20cm) springform pan
- parchment paper
- mixing bowls
- whisk
- hand mixer
- rubber spatula
- food processor (optional)
Ingredients
For the Brownie Base
- ½ cup butter (113g)
- ¼ cup unsweetened cocoa powder (30g)
- ½ teaspoon vanilla
- ½ cup all purpose flour (63g)
- ½ teaspoon baking powder
- ¾ cups sugar (150g)
- pinch of salt
- 2 medium eggs
For the Cheesecake Filling
- 20 ounces full-fat cream cheese (567g)
- ¾ cup Greek yogurt (170g)
- ⅔ cup sugar (125g)
- 2 medium eggs
- 1 teaspoon vanilla
- 10 whole Oreo cookies (with filling), roughly chopped
For the Oreo Whipped Cream
- 2 whole Oreo cookies (with filling)
- ¾ cup plus 4 teaspoons heavy whipping cream (200ml)
- ½ teaspoon vanilla
- 1½ tablespoons powdered sugar
Instructions
Make the Brownie Base
- Preheat the oven to 350°F / 180°C.
- Lightly butter the springform pan and line the bottom and sides with parchment paper. Set aside.
- Melt the butter in a microwave-safe bowl in 10-second increments, stirring between each or melt it on the stove top.½ cup butter
- Add the cocoa powder and vanilla and whisk to combine. Set it aside to cool.¼ cup unsweetened cocoa powder, ½ teaspoon vanilla
- In a bowl, whisk the flour and baking powder together. Set aside.½ cup all purpose flour, ½ teaspoon baking powder
- In another large bowl, beat the eggs, sugar, and salt on high speed for about 5-8 minutes, until it's thick and pale.¾ cups sugar, 2 medium eggs, pinch of salt
- Add the cooled cocoa mixture to the egg mixture and beat until smooth.
- Gently fold in the dry ingredients until you don't see any more white streaks. Don't overmix.
- Pour the batter into the prepared pan, spreading it evenly. Bake for about 15 minutes, until it's just set (it shouldn't be fully cooked). It might deflate as it cools, but this is normal.
- Let it cool, then chill in the fridge while you make the filling.
Make the Cheesecake Filling
- Roughly chop 8 whole Oreo cookies. Set aside.
- In a large bowl, beat the cream cheese until it's creamy (about 1 minute).20 ounces full-fat cream cheese
- Add the sugar and mix until just combined.⅔ cup sugar
- Mix in the Greek yogurt, eggs, & vanilla and beat until it's well-combined and smooth.¾ cup Greek yogurt, 2 medium eggs, 1 teaspoon vanilla
- Fold in the chopped Oreo cookies.
- Pour the filling over the cooled brownie base and smooth the top.
- Chop the remaining 2 Oreo cookies and sprinkle them over the surface.
- Bake for 35-40 minutes or until the edges are lightly browned. The center should still jiggle slightly when you shake the pan. Don’t overbake.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
- Remove the cheesecake from the oven, let it come to room temperature, then refrigerate for at least 3 hours or overnight to fully set.
- After chilling, run a knife around the edges, release the springform ring and parchment, then transfer the cheesecake to a serving plate.
Make the Oreo Whipped Cream (Before Serving)
- Finely grind the Oreos (cookies and filling) in a food processor, or place them in a zip-top bag and crush them with a rolling pin. Finer crumbs make a smoother topping and won't clog the pastry tip.2 whole Oreo cookies (with filling)
- In a cold bowl, whip the heavy cream, vanilla, and powdered sugar to stiff peaks.¾ cup plus 4 teaspoons heavy whipping cream, ½ teaspoon vanilla, 1½ tablespoons powdered sugar
- Sprinkle the finely ground Oreos evenly over the whipped cream before folding, so they don't clump in one spot. Then gently fold them in with a rubber spatula.
- Transfer the whipped cream topping to a piping bag and pipe swirls on top of the cheesecake, or simply spread it over with the back of a spoon.
- Slice, serve, and enjoy!
Notes
- Line the pan with parchment paper for easy removal.
- If the cheesecake begins to brown too quickly while baking, cover with foil.
- Crush Oreos finely for piping; large crumbs may clog the tip.
- For neat slices, dip a sharp knife in hot water and wipe it clean between cuts.
