These Loaded Oreo Cream Cheese Brownies are the ultimate indulgence: rich, fudgy chocolate brownies swirled with a creamy cheesecake layer, studded with white chocolate chips, and loaded with chunks of Oreo cookies. Each bite is an over-the-top chocolate explosion!
Why You Will Love This Recipe
- Decadent and ultra-rich.
- Perfect balance of creamy, fudgy, and crunchy.
- Gorgeous dessert for parties and holidays.
- Easy to make with simple ingredients.
- Stays fresh and delicious when chilled.
Loaded Oreo Cream Cheese Brownies
Get ready to fall hard for these Loaded Oreo Cream Cheese Brownies. If you’ve ever found yourself torn between a fudgy brownie, a rich cheesecake, and a handful of cookies—you don’t have to choose anymore. This recipe brings all three together in one show-stopping dessert.
The base is a dark, bittersweet chocolate brownie made with real melted chocolate and a hint of espresso to deepen the cocoa notes. It’s gooey, rich, and deeply chocolatey without being cloying.
Then comes the cream cheese layer—light, tangy, and sweet—with swirls of white chocolate chips mixed in for creamy contrast. This luscious topping adds the perfect counterpoint to the dense brownie layer below.
And just when you thought it couldn’t get any better—there’s the grand finale: big, satisfying chunks of Oreo cookies and semisweet chocolate chips scattered generously on top. As the brownies bake, the cookies soften slightly, merging into the cheesecake and brownie layers while keeping their signature crunch.
These brownies are surprisingly easy to make. A few bowls, some gentle folding, and a bit of swirling are all it takes. The hardest part is waiting for them to chill before cutting—but trust me, it’s worth the patience.
Perfect for holidays, bake sales, or any time you want to impress a crowd, these brownies always steal the spotlight. Serve them chilled for a firm bite or slightly warmed for a gooey center.
They’re rich enough to be a dessert centerpiece but simple enough for a weekday baking project. And if you’ve got Oreo lovers in your life—well, prepare to be their new favorite person.
Make a batch, slice them thick, and prepare for chocolate bliss in every bite.
Servings: 12
Time:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Cooling + Chill Time: 4 hours
- Total Time: 5 hours 5 minutes
Ingredients
Brownie Layer:
- 1/2 cup unsalted butter
- 6 oz dark or bittersweet chocolate, chopped
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp brewed coffee (optional)
- 1 tsp instant espresso powder (optional)
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 tsp salt
Cream Cheese Topping:
- 8 oz brick-style cream cheese, softened
- 1 large egg
- 1/4 cup sugar
- 1 cup white chocolate chips
Toppings:
- 12 Oreo cookies, chopped into chunks
- 1/2 cup semisweet chocolate chips
Instructions
- Prep Oven: Preheat to 350°F. Line an 8-inch square baking pan with foil, leaving overhang. Lightly grease or spray with cooking spray.
- Make Brownie Base: In a large microwave-safe bowl, melt butter and chocolate together in 30-second bursts. Stir smooth. Let cool slightly.
- Add Sugar and Eggs: Whisk in sugar, vanilla, optional coffee, and espresso powder. Beat in eggs until glossy.
- Finish Batter: Stir in flour and salt just until combined. Spread batter evenly in pan.
- Mix Cheesecake Layer: In another bowl, beat cream cheese, egg, and sugar until smooth. Stir in white chocolate chips.
- Assemble Layers: Drop cheesecake mixture by large spoonfuls over brownie batter. Gently swirl with a knife or spatula to create a marbled effect.
- Add Toppings: Scatter chopped Oreos and semisweet chocolate chips on top.
- Bake: Bake for 43–45 minutes until edges are set and center is just slightly jiggly. Cool completely on a wire rack.
- Chill: Cover and refrigerate for at least 3–4 hours (preferably overnight) before slicing.
Tips
- For clean cuts, use a warm knife and wipe between slices.
- Store in fridge for up to 1 week or freeze up to 2 months.
- Let brownies sit out 10 minutes before serving for ideal texture.
- Use full-fat cream cheese for best results.
Loaded Oreo Cream Cheese Brownies
Ingredients
Brownie Layer:
- 1/2 cup unsalted butter
- 6 oz dark or bittersweet chocolate chopped
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp brewed coffee optional
- 1 tsp instant espresso powder optional
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 tsp salt
Cream Cheese Topping:
- 8 oz brick-style cream cheese softened
- 1 large egg
- 1/4 cup sugar
- 1 cup white chocolate chips
Toppings:
- 12 Oreo cookies chopped into chunks
- 1/2 cup semisweet chocolate chips
Instructions
- Prep Oven: Preheat to 350°F. Line an 8-inch square baking pan with foil, leaving overhang. Lightly grease or spray with cooking spray.
- Make Brownie Base: In a large microwave-safe bowl, melt butter and chocolate together in 30-second bursts. Stir smooth. Let cool slightly.
- Add Sugar and Eggs: Whisk in sugar, vanilla, optional coffee, and espresso powder. Beat in eggs until glossy.
- Finish Batter: Stir in flour and salt just until combined. Spread batter evenly in pan.
- Mix Cheesecake Layer: In another bowl, beat cream cheese, egg, and sugar until smooth. Stir in white chocolate chips.
- Assemble Layers: Drop cheesecake mixture by large spoonfuls over brownie batter. Gently swirl with a knife or spatula to create a marbled effect.
- Add Toppings: Scatter chopped Oreos and semisweet chocolate chips on top.
- Bake: Bake for 43–45 minutes until edges are set and center is just slightly jiggly. Cool completely on a wire rack.
- Chill: Cover and refrigerate for at least 3–4 hours (preferably overnight) before slicing.
Notes
- For clean cuts, use a warm knife and wipe between slices.
- Store in fridge for up to 1 week or freeze up to 2 months.
- Let brownies sit out 10 minutes before serving for ideal texture.
- Use full-fat cream cheese for best results.
