Oreo Cheesecake Brownies

Allergy-Friendly Oreo Cheesecake Brownies (Vegan, gluten free)

If you’re craving something rich, chocolatey, and loaded with cookies-and-cream vibes, you need to try these Oreo Cheesecake Brownies.

They’re vegan, gluten-free, and allergy-friendly—but you’d never know from the taste. They’re seriously fudgy, have melty chocolate chips, a cheesecake layer (that kind of disappears but tastes amazing), and crushed Oreos on top.

This recipe is for a small batch—just enough to satisfy your sweet tooth without going overboard. But don’t worry—I’ll tell you how to double it if you want more!

Ingredients (Small Batch) - this made about 4 giant brownies

(Recipe card is at bottom of post)

Brownie base

• ¾ cup + 2 tbsp gluten-free 1:1 flour

• ¼ cup cocoa powder

• ¼ cup melted vegan butter

• ⅓ cup chocolate chips

• 2 tbsp aquafaba (or non-dairy milk if you don’t have it)

• 6 tbsp sugar

• ¼ cup brown sugar

• 1 tbsp ground flax + ¼ cup brewed coffee (mix and let sit 5 min)

• ½ tsp vanilla

Cheesecake swirl

• 4 oz plant-based cream cheese (I used Philadelphia dairy free)

• ⅛ cup organic cane sugar

• 1 tsp cornstarch

• 1 tsp vanilla extract

• Crushed gluten free Oreos (note: Gluten Free Oreos contain soy. See sub ideas below recipe)

How to Make Them

1️⃣ Preheat your oven to 350°F (175°C).

2️⃣ Mix the ground flax and coffee and let it sit for 5 minutes so it thickens up.

3️⃣ In a bowl, stir together the melted vegan butter, both sugars, flax-coffee mix, vanilla, and aquafaba (or non-dairy milk).

4️⃣ Add the gluten-free flour, cocoa powder, and chocolate chips. Mix until combined.

5️⃣ In another small bowl, whisk the cream cheese, cane sugar, cornstarch, and vanilla until smooth.

6️⃣ Line or grease a small baking pan (8x8 or even a loaf pan works for thicker brownies). Spread the brownie batter evenly.

7️⃣ Dollop or swirl the cream cheese mix on top. Sprinkle on as many crushed Oreos as your heart desires.

8️⃣ Bake for about 25–30 minutes. The top should look set, and a toothpick will come out with a few fudgy crumbs.

9️⃣ Let them cool before cutting so they hold together better.

A Quick Note

The cream cheese layer kind of melts in as it bakes, so you won’t see a big dramatic swirl—but you’ll definitely taste that creamy, tangy goodness.

Can't do Oreos? You could sub with Sweet Loren's Chocolate Breakfast biscuits, Made Good Crunchy Chocolate cookies, or one of Partake's Crunchy cookies. Any cookie that is safe for you could work!

Doubling the Recipe

Want more? Just double everything!

✅ Use a 9x13 pan

✅ Bake for 35–40 minutes (check at 30 to be safe)

For the doubled version, you’ll need things like:

• 1¾ cups gluten-free flour

• ½ cup cocoa powder

• ½ cup melted vegan butter

• ⅔ cup chocolate chips

• 4 tbsp aquafaba or non-dairy milk

• ¾ cup sugar + ½ cup brown sugar

• 2 tbsp flax + ½ cup brewed coffee (let rest)

• 8 oz plant-based cream cheese, etc.

More batter = more Oreos on top!

Tips

• Aquafaba (liquid from canned chickpeas) helps give these structure, but non-dairy milk works fine for a slightly softer brownie.

• Use certified gluten-free/vegan Oreos if you need them.

• Let them cool all the way for cleaner slices (if you can wait that long).

Footnote:

I used a silicone pan for these and it worked so well! Super easy release and cleanup—highly recommend if you have one.