Chocolate Oreo Cheesecake Brownie Trifle Recipe

Introduction

This Chocolate Oreo Cheesecake Brownie Trifle combines rich fudgy brownies, creamy cheesecake, crunchy Oreos, and smooth chocolate pudding in one impressive layered dessert. Perfect for special occasions or when you want to indulge in something truly decadent. Despite its multiple layers, the hands-on preparation takes less than an hour, making it easier than it looks.

Ingredients

• 1 box (18.3 oz) fudge brownie mix
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 teaspoon vanilla extract (optional)
• 16 oz cream cheese, softened (can substitute with 1/3 less fat cream cheese)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups whipped topping (like Cool Whip), divided
• 24 Oreo cookies, crushed (try mint Oreos for a twist)
• 12 additional Oreos, roughly chopped
• 2 packages (3.9 oz each) instant chocolate pudding mix
• 3 cups cold milk
• Remaining whipped topping (about 1 cup) for garnish
• Chocolate shavings or mini chocolate chips for garnish
• 6 Oreo cookies, halved for garnish

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal. In a large bowl, mix brownie mix, eggs, oil, water, and vanilla extract until just combined.
2. Step 2: Pour the batter into the pan and spread evenly. Bake for 22-25 minutes or until a toothpick comes out with a few moist crumbs. Cool completely on a wire rack before cutting into 1-inch squares.
3. Step 3: Beat the softened cream cheese until smooth and fluffy. Add powdered sugar and vanilla extract, beating well. Gently fold in 1 cup of whipped topping until no streaks remain. Set aside.
4. Step 4: In a separate bowl, whisk pudding mix with cold milk for 2 minutes. Let set for 5 minutes until thick but pourable.
5. Step 5: Crush 24 Oreos into a mix of fine crumbs and small chunks. Roughly chop the remaining 12 Oreos into quarters.
6. Step 6: In a large trifle dish or clear bowl, layer the brownies first, followed by 1/3 of the crushed Oreos. Spread half the cheesecake mixture over the Oreos, then half the pudding. Add a layer of chopped Oreos. Repeat with remaining brownies, Oreos, cheesecake, and pudding. Top with the last 1/3 of crushed Oreos.
7. Step 7: Top the trifle with the remaining whipped topping around the edges. Sprinkle chocolate shavings or mini chocolate chips and arrange Oreo halves decoratively.
8. Step 8: Cover and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to meld and layers to set.

Tips & Variations

• For a lighter version, use reduced-fat cream cheese and sugar-free pudding mix with skim milk.
• Try mint Oreos or Oreo Thins for a different flavor and fewer calories.
• Replace traditional brownies with black bean brownies for added fiber and protein.
• Fold whipped topping gently into the cheesecake to keep it airy.
• Vary Oreo texture by crushing some finely and chopping others roughly to add interest.
• Serve in individual clear glasses for an elegant presentation.

Storage

Store the assembled trifle tightly covered in the refrigerator for up to 3 days. For best appearance, add the final whipped topping and garnishes just before serving. This dessert does not freeze well due to texture changes in the cream cheese and whipped topping layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the components ahead of time?

Yes, bake and cool the brownies, prepare the cheesecake mixture, and crush the Oreos up to 2 days ahead. Make the pudding no more than 24 hours before assembling to maintain its texture.

Can I use homemade brownies instead of boxed mix?

Absolutely! Homemade fudgy brownies will work wonderfully in this trifle and can add a personalized touch.

Chocolate Oreo Cheesecake Brownie Trifle Recipe

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★★★★★

4.8 from 148 reviews

• Author: Ella
• Total Time: 4 hours (including chilling time)
• Yield: 12 servings 1x

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Description

A decadent layered dessert combining fudgy brownies, creamy cheesecake, crunchy Oreo cookies, and silky chocolate pudding, all assembled into a stunning trifle that’s perfect for special occasions and dessert lovers.

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Ingredients

Scale 1x2x3x

Brownie Layer

• 1 box (18.3 oz) fudge brownie mix
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 teaspoon vanilla extract (optional for enhanced flavor)

Cheesecake Layer

• 16 oz cream cheese, softened (can substitute with 1/3 less fat cream cheese)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups whipped topping (like Cool Whip), divided

Oreo Layers

• 24 Oreo cookies, crushed (try mint Oreos for a refreshing twist)
• 12 additional Oreos, roughly chopped for texture

Chocolate Pudding Layer

• 2 packages (3.9 oz each) instant chocolate pudding mix
• 3 cups cold milk

Garnish

• Remaining whipped topping (about 1 cup)
• Chocolate shavings or mini chocolate chips
• 6 Oreo cookies, halved

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Instructions

1. Prepare the Brownie Base: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal. In a large bowl, combine brownie mix, eggs, oil, water, and vanilla extract. Mix until just combined to avoid toughness.
2. Bake the Brownies: Pour the brownie batter into the prepared pan and spread evenly. Bake for 22-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely on a wire rack before cutting into 1-inch squares.
3. Prepare the Cheesecake Mixture: Beat softened cream cheese until smooth and fluffy, about 2 minutes. Add powdered sugar and vanilla extract, continuing to beat until well combined. Gently fold in 1 cup of whipped topping until no streaks remain. Set aside.
4. Make the Chocolate Pudding: Whisk instant chocolate pudding mix and cold milk for 2 minutes until thickened. Let stand for 5 minutes to fully set. The pudding should be thick but pourable.
5. Crush the Oreos: Crush 24 Oreo cookies using a rolling pin in a resealable bag to get a mix of fine crumbs and small chunks. Roughly chop 12 additional Oreos into quarters for texture in layers.
6. Assemble the Trifle: Place a layer of brownie squares at the bottom of a large trifle dish. Sprinkle 1/3 of crushed Oreos over brownies. Spread half of the cheesecake mixture over Oreos, then half of pudding. Add chopped Oreo pieces. Repeat with remaining brownies, Oreos, cheesecake, and pudding. Top with the final 1/3 of crushed Oreos.
7. Final Garnish: Pipe or spoon remaining whipped topping around the trifle edge. Sprinkle chocolate shavings or mini chocolate chips and arrange Oreo halves decoratively for presentation.
8. Chill to Perfection: Cover the dessert with plastic wrap and refrigerate at least 3 hours, preferably overnight, to meld flavors and set layers.

Notes

• Allow brownies to cool completely before assembling to prevent melting cheesecake layer.
• Fold whipped topping gently into cream cheese mixture to maintain airiness.
• Chill for at least 3 hours, ideally overnight, for best flavor integration.
• Use the back of a spoon to evenly spread each layer to edges.
• Vary Oreo texture by crushing some and chopping others.
• Assembled trifle keeps well refrigerated up to 3 days; add final garnishes just before serving.
• Pudding layer should be prepared no more than 24 hours before assembly.
• This dessert does not freeze well due to texture changes.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Oreo Cheesecake Brownie Trifle, layered dessert, brownies, cheesecake, Oreo, chocolate pudding, party dessert, indulgent dessert