OREO® Cheesecake Brownie Cups

Recipe Ingredients

Ready to make OREO® Cheesecake Brownie Cups? It’s both quick and easy:

Cheesecake Baking Mix: Using Betty Crocker™ OREO® Baked Cheesecake Mix makes these OREO® Cheesecake Brownie Cups easy to prepare. It includes brownie mix, cheesecake mix, and OREO® Cookie pieces—all in one box.

Cream Cheese: Softened cream cheese gives the cheesecake its smooth, creamy texture and subtle tang, adding richness to every bite.

Eggs: Eggs help bind ingredients, add moisture, and provide lift, creating the texture for both the brownie base and cheesecake filling.

Butter: Butter adds richness and moisture to the brownie base, creating a tender texture and enhancing the dessert's flavor. You can also use margarine or a spread with at least 60% vegetable oil as a substitute.

Water: Just a small amount of water is needed in the brownie base to give the batter the correct consistency, helping create that fudgy, soft texture.

Cookware You’ll Need

Before we start baking, let’s take a quick look at the simple tools you’ll need to ensure amazing results:

Cupcake Liners: Choose regular-sized paper baking cups for a standard muffin pan. They prevent sticking, make removal easy, and come in a variety of fun styles like paper, parchment, and foil to add a special touch to your treats. Nonstick silicone baking cups can also be used. 

Muffin Pan: For this recipe, you'll need a standard 12-cup muffin pan. While we like to use an aluminum pan, if you use a dark or nonstick one, lower the oven temperature to 325°F since they bake faster. If using a silicone cupcake pan and baking it on a cookie sheet, you will need to add a few minutes to the bake time.

Resealable Food-Storage Plastic Bag: A resealable bag is needed to crush the OREO® Cookie pieces, providing an easy way to break them up without making a mess.

Rolling Pin: A rolling pin helps crush the OREO® Cookie pieces into smaller bits, but if you don’t have one on hand, you can also use a heavy object like the bottom of a small skillet or a meat mallet.

Medium and Large Mixing Bowls: You’ll need both sizes for this recipe—use a medium bowl for the brownie batter and a large bowl for the cheesecake filling.

Spoon and Spatula: A spoon is needed to mix the brownie batter, while a spatula is key for scraping down the sides of the bowl to ensure everything is well combined. If you have a silicone or rubber spatula, it can easily do both jobs.

Measuring Spoons: A measuring tablespoon helps ensure the right amount of brownie batter and cheesecake filling in each cup, keeping everything even so each cup bakes at the same time. Use a 1/2 teaspoon measuring spoon for sprinkling the OREO® Cookie pieces on top.

Electric Hand Mixer: An electric hand mixer quickly beats the cream cheese and cheesecake mix until smooth and creamy, saving time. If mixing by hand, use a spoon to beat the softened cream cheese smooth before adding the cheesecake mix and egg.

Skewer or Toothpick: To swirl the cheesecake mixture with the brownie batter, use a skewer or toothpick to gently pull through the 2 layers.

Cooling Rack: A cooling rack helps the cups cool properly before transferring them to the refrigerator. It promotes even cooling and prevents sogginess.

How to Make OREO® Cheesecake Brownie Cups

Making these OREO® Cheesecake Brownie Cups is easier than it looks. Here’s a quick overview of the steps:

1. Crush OREO® Cookie Pieces

Before you get started, take a moment to crush the OREO® Cookie pieces. The bag they come in is a bit too small to roll and crush with a rolling pin, so using a larger bag makes it much easier. Smaller cookie pieces work well for sprinkling on the muffin cups since they have a smaller surface area. Set aside what you’ll need for the topping, and place the rest in the medium bowl. While you're at it, measure out your ingredients, gather everything you'll need, and line your muffin pan with cupcake liners. Don’t forget to heat your oven, too!

2. Make Brownie Batter

Melt 1/2 stick (1/4 cup or 4 tablespoons) of butter in the microwave or on the stovetop. In a bowl, stir together the brownie mix, melted butter, water, and 1 egg, along with the crushed OREO® Cookie pieces. The remaining egg will be used for the cheesecake filling. Stir the brownie ingredients until the batter is nice and smooth, with no dry lumps left.

3. Fill Muffin Cups

Once your brownie batter is ready, take a generous tablespoon—the batter should be slightly mounded on top, not level with the edge of the spoon—and fill each lined cup with batter. Using a tablespoon ensures each cup gets the same amount of batter. A small mini spatula to help scrape the batter off the spoon makes the process quicker and easier.

4. Make Cheesecake Mixture

Make sure your cream cheese is softened before starting. The easiest way is to let it sit at room temperature for 30 minutes to an hour. To check if it’s softened, press your finger into the block—if it leaves an indentation, it’s ready. If you're in a hurry, microwave it unwrapped on a microwave-safe plate in 10-second intervals, checking the texture and temperature each time. Be careful—microwaves vary, and it can turn into a puddle quickly. Once softened, place the cream cheese in your mixing bowl with the cheesecake mix and second egg. Beat with an electric mixer on low, then medium speed for about 1 minute. The mixture might be a little lumpy, but don’t worry—that’s totally normal and will bake up just fine.

5. Add Cheesecake Mixture to Cups and Swirl

Grab your tablespoon (or rinse it off if you used it for the brownie batter) and spoon 2 tablespoons of the cheesecake mixture on top of the brownie batter in each cup. A 1/8 cup measuring cup also works and makes the process a bit quicker. Once each cup is filled, use a skewer or toothpick to gently swirl the layers by drawing a circle 2 to 3 times. The brownie layer might not seem to “swirl” right away, but don’t worry—it’ll pop through as it bakes. The cups will be full, and the tops may look a little lumpy, but that's fine. Finally, sprinkle the crushed OREO® Cookie pieces you set aside over the tops of each cup for that extra crunch and flavor.

6. Bake and Cool

Place the pan on the middle rack in the oven, and bake for about 23 minutes, or until a toothpick inserted into the center of the cheesecake cup comes out clean. The edges should look set, meaning they’ve firmed up and are lightly golden brown around the edges. To be sure they’re all baked, test a few by inserting the toothpick into the centers of different cups. Ovens can have hot spots, so it’s a good idea to check a few. Once the cups are baked, let them cool in the pan for about 30 minutes. This helps them firm up, making it easier to remove them from the pan. Use a small icing spatula or fork to gently lift each one out and place them on a cookie sheet. They’re not quite ready yet—pop them in the refrigerator for at least 1 hour before serving. This extra chill time helps them set into that creamy cheesecake texture we all love.

Storing your OREO® Cheesecake Brownie Cups

First, make sure your baked cups are completely cool and have been refrigerated for at least an hour before storing. If they’re not fully chilled, moisture can form on top when stored. Here’s how to keep them at their optimum:

Refrigerator Storage

Place the cups in a container, cover loosely with its lid or aluminum foil, and store in the fridge for up to 3 days. Enjoy them straight from the refrigerator, or let them come to room temperature for about 30 minutes to bring out their top flavor.

Freezer Storage

Freeze the cups uncovered on a cookie sheet for about an hour, then transfer to a covered food storage container or a resealable freezer bag for up to 2 months.

Thawing

Thaw the cups in the refrigerator overnight before eating.

More OREO® Desserts

Love that creamy filling and cookie crunch? These Betty Crocker™ OREO® recipes are easy to make and irresistibly delicious, blending everything you love about baking with the iconic OREO® flavor:

Cream Cheese OREO® Cookies Swirl Brownies: This indulgent treat features fudgy Betty Crocker™ Brownies, chopped OREO® Cookies, swirls of cream cheese, and a rich frosting drizzle for the ultimate cookies-and-cream experience.

Birthday Cake Lush: Celebrate any day with this fun and tasty treat. A yellow cake-mix bar base is topped with a creamy frosting layer, pudding, crushed OREO® Cookies, and sprinkles for a festive twist on classic dessert.

Peanut Butter Cup and OREO® Cookies Cake: Love OREO® Cookies and REESE’S PEANUT BUTTER CUPS but can’t decide between the two? Now you don’t have to choose. This indulgent chocolate pudding cake is layered with smooth peanut butter frosting, chopped OREO® Cookies, and topped with more OREO® Cookies and REESE’S PEANUT BUTTER CUPS for the ultimate treat.

OREO® Cookies-Shamrock Cupcakes: These green-colored cupcakes, inspired by the shamrock shake, are topped with mint-flavored frosting and a piece of thins mint flavor creme OREO® Cookies for the perfect minty twist.