Oreo Cream Cheese Brownies – Delishar


Fudgy dark chocolate brownie with a beautiful crackling top, filled with oreo cookies, a layer of cream cheese sits sandwiched in the middle, then topped with more oreo chunks. The combination is a match made in heaven! Sinful, yes… but oh so good!

Yes, it was worth every count of extra calories. Do not even think of using cheap chocolate when making brownies, because the main ingredient in brownie is the chocolate. And you are going through the trouble to make it, why not treat yourself to some good chocolate?

I can’t stress this enough, when working with flour, make sure not to overmix. We are making brownies, not kueh. Do allow the brownie to cool down and chill so that the cream cheese layer sets before cutting and serving. Keep in an air-tight container, and refrigerated after cutting. These brownies will last 7-10 days that way, if it not all gone the next day of course. 🙂

Cookies and Cream Brownies


Makes a 8×8 pan


  • 15 pieces oreo cookies cut into smaller pieces
  • 3/4 cup all purpose flour
  • 2/3 cup sugar
  • 170 g dark chocolate 60/70% couverture
  • 1/2 cup butter softened
  • 2 large eggs
  • pinch of salt
  • 1 tbsp vanilla extract
  • 1 tsp instant expresso powder

Cream Cheese layer

  • 1 block 8oz cream cheese room temp
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract
  • Preheat oven to 175C.

  • Line pan with aluminium foil and lightly grease pan.

  • On a bain marie / double boiler, melt chocolate and butter. Whisk until smooth.

  • Allow to cool for 5-10 minute.

  • In a clean mixing bowl, melt cream cheese and sugar over a bain marie.

  • Whisk till cheese is smooth, remove from heat, then whisk in vanilla extract until combined.

  • Now your chocolate mixture should be cool enough. Add eggs, espresso powder, vanilla extract, salt, and sugar. Whisk until very well combined

  • Add flour, and 3/4 of the oreo pieces. Mix till just combined. Careful not to overmix!!

  • Pour half of the brownie mixture into the pan. Use a spatula to carefully spread it out evenly.

  • Next, slowly pour in the cream cheese mixture and even out the top as much as you can.

  • Pour in the remaining half of the brownie mixture, and sprinkle the reserved oreo pieces over the top.

  • Bake for 30-35 minutes until top of the brownie is set.

  • Allow to cool completely in pan.

Cover pan with aluminium foil and chill for at least 1 hour before cutting, this ensures that the cream cheese filling is set. We don’t want a gooey cream cheese mess now do we? Do not cut the brownie when it is still hot/warm.
Serve with a glass of milk and enjoy!

Adapted from averiecooks

Bon appetit!!

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Oreo Chocolate Cheesecake Cookies – Delishar

 I have a box of Oreo cookies laying in my pantry begging me to used them, so I’ve been quite obsessed about baking with Oreo lately. Initially, I wanted to make Oreo cuppies, but I only had 2 eggs, which was not enough for me to make the Swiss Meringue Buttercream to frost the cuppies. And yes, I was too lazy to walk to the supermarket to get more eggs.

So there was a change of plans! I needed to bake something badly to destress as work has been pretty hectic. And these cookies were easy to make and they taste great! My co-worker gets to share some of my stressors because I bring my bake goods to share with them at work. They often kid that they should stress me more so that they get to enjoy more goodies.

 I love the pairing of Oreo and cream cheese. They are a pair made in heaven, and with mini chocolate chips in the tangy, sweet, buttery, and chewy cookies to boot? What’s not to love?


Ingredients (makes about 30-35 cookies) adapted from tablefortwo

  • 1 cup plain flour
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese
  • 2/3 cup castor sugar
  • 1 tsp vanilla bean paste/vanilla extract
  • pinch of salt
  • 1/2 cup mini chocolate chips
  • 10 oreo cookies, cream removed & crushed


  1. Preheat oven to 190C.
  2. Line baking sheet with parchment paper.
  3. In your mixer beat butter and cream cheese until combined.
  4. Add sugar, salt, and vanilla extract and beat until combined.
  5. Then gently mix in flour and fold in chocolate chips.
  6. Roll about 1-1/2 tbsp of dough into a ball.
  7. Then coat it with oreo crumbs, and place it on cookie sheet. Continue until all the dough is rolled and coated.
  8. Bake for 12-15 minutes until edges starts to brown.
  9. Let cook on tray for 5 minutes, then transfer to cool completely on cooling rack.
  10. Store in airtight container for up to 5 days.
  11. Serve with a glass of milk!



Bon appetit!!

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