Cheesecake with brownies & Oreo cookies
5 (2)

Brownies, Oreos, and cheesecake too, a dessert that’s sure to woo.


Difficulty: Needs attention
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Cheesecake with brownies and Oreo cookies is a heavenly dessert that combines the rich flavors of chocolate and creamy cheesecake. The brownie layer at the bottom provides a dense and fudgy texture, while the Oreo cookies add a delicious touch. This dessert is perfect for special occasions or anytime you want to indulge in a decadent treat!


  • Brownie base:
  • Dark chocolate 130 grams

  • Butter (room temperature) 130 grams

  • Powdered sugar 150 grams

  • Eggs 2 pieces

  • Wheat flour 70 grams

  • Filling:
  • Oreo cookies 15 pieces

  • Cream Cheese (e.g., Philadelphia) 800 grams

  • Eggs 4 pieces

  • Powdered sugar 175 grams

  • Cream (min 30%) 200 ml

  • Vanilla essence 1 tsp.

  • Dark chocolate 50 grams

  • Decoration:
  • Cream (min 30%) 300 ml

  • Powdered sugar 3 tbsp


  • Brownie dough:
  • Melt the chocolate.
  • Beat butter with sugar.
  • Add eggs one at a time, beating well after each.
  • Add chocolate and beat again.
  • Add flour and knead into a smooth smooth dough, set aside.
  • Filling:
  • Melt the chocolate.
  • Carefully mix cream cheese with cream, vanilla essence and sugar until smooth by hand (do not use the mixer!!).
  • Add eggs one at a time, mixing well after each.
  • Separate a third of the cheese mass and add melted chocolate to it, mix well (the chocolate must be cooled to room temperature).
  • Layering:
  • Pour the brownie dough into a buttered springform pan.
  • Lay a layer of cookies on top.
  • Pour in half of the remaining white cheese mass.
  • Gently lay the chocolate mass on top.
  • Add the crumbled remains of the Oreo cookies to the remaining white cream and mix.
  • Lay the final white layer on top of the chocolate layer.
  • Put the form in an oven preheated to 160 degrees, put a container with boiling water on the bottom.
  • Bake the cheesecake for about 60-90 minutes depending on the oven. If only the center of the cheesecake quivers slightly when tapped on the side of the mold, it is ready.
  • Let the cheesecake stand for 30 minutes in a closed oven, then remove and cool to room temperature on the counter.
  • Place in the refrigerator overnight or at least for 4 hours.
  • Decoration:
  • After the cheesecake cooled down, whip the cold cream with powdered sugar into a stable foam.
  • Spread 3 tablespoons of the mix to the top of the cheesecake.
  • Transfer the rest of the cream to a pastry bag fitted with a nozzle and decorate the cheesecake.

Tips & Tricks

  • The best way to melt chocolate is on the stovetop using a double boiler. A double boiler is simply a heat-proof bowl (think glass, ceramic, or metal) placed on top of a saucepan of simmering water.
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