Slutty Cheesecake Bars
This post may contain affiliate links. For more information, please see our disclosure policy.
These Slutty Cheesecake Bars will have you thinking THOUGHTS about cheesecake! A homemade chocolate chip cookie bottom topped with Double Stuff Oreos and then topped with a light and creamy cheesecake. These bars are WOW!
What You Will ❤️ About Slutty Cheesecake Bars
- Three Desserts in One! This one dessert has chocolate chip cookies, Oreo cookies and cheesecake – all in one pan!
- BEST Reactions Ever – Let me keep this PG – but the term “slutty” certainly was fitting for some of my friend’s reactions. They really thought these cheesecake bars were REALLY delicious. BHAHAHA.
- Crunchy & Creamy – the Oreos add a nice crunch of texture but the creamy cheesecake is my fav part! I worked hard on that cheesecake topping to make sure it was light and creamy!
Ingredients for Slutty Cheesecake Bars
These Slutty Cheesecake Bars stemmed from a recipe for Slutty Brownies – which also look amazing. But we’re using homemade cookie dough and from-scratch cheesecake topper! Here’s what you’ll need:
- Chocolate Chip Cookie Crust
- Softened Butter – be sure it’s not melted butter – just softened! Leave out at room temperature for an hour or so.
- Light Brown Sugar & White Sugar
- Eggs
- Vanilla
- All Purpose Flour
- Salt & Baking Soda
- Chocolate Chips – feel free to swap with peanut butter chips if you like (my fav!)
- Oreo Cookies – you can use your faves – I – of course – went with Double Stuff!
- Cheesecake Layer
- Cream Cheese – I reco full fat – I mean – we’re indulging here!
- White Sugar
- Sour Cream
- Vanilla
- Eggs
Recipe Variations
I think these are amazing as-is – but you could make a few different tweaks if you’d like. Here are a few ideas:
- Caramel Drizzle – Drizzle a little melted caramel sauce over top of the cheesecake bars
- Brownies – Swap the cookie bottom for a brownie bottom!
- Candy Swap – swap the Oreos with other candies like Whoppers, Snickers or Butterfingers – just crush them and sprinkle between the layers and on top!
- Store-bought cookie dough – heck – they make tubs of cookie dough – you can buy that and save a few steps!
- No-bake Cheesecake – You’ll still need to bake the cookie dough – but top it with no-bake cheesecake topping to save a couple more steps!
How to make Oreo Cheesecake Cookie Dough Bars
These cheesecake bars are a little bit of work to make – but it’s not too bad. I will say it’s a bit easier with a standing mixer but you can do it with a handheld mixer. You’ll just need to rinse the bowl and beaters between the cookie dough and cheesecake mixture!
- Preheat the oven to 350°F. Grease a 9×9-inch baking pan and line the bottom and sides with parchment paper. Allow the butter to soften for at least 20 minutes. Allow cheesecake ingredients to come to room temperature.
- My pan wasn’t 9×9 but it was the equivalent – just a different shape. ๐
- For the Chocolate Chip Cookie Dough
- Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes. Next add the egg, egg yolk, and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the flour, salt, and baking soda. Slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Add the chocolate chips. Beat until incorporated.
- Press the dough into an even layer in the prepared pan for your cookie base.
- Place a layer of whole Oreos cookies over top of the cookie dough, cutting to fit as needed. Save remaining cookies for cheesecake.
- For the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.
- Next add the sour cream and vanilla extract, beating until well combined. Finally, beat the eggs just until the mixture is combined. Fold in the crushed Oreos. Pour cheesecake batter over top of the Oreos and cookie dough. Roughly chop 5 more Oreos to scatter on top.
- Bake at 350°F for 25-30 minutes. The center of the cheesecake should be slightly giggly. Remove from the oven and set on a wire rack. Allow cheesecake to cool completely in the pan. Then refrigerate for a minimum of 3 hours prior to slicing.
This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.
Tips, Tricks & FAQs
How do you store cheesecake?
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for 3-4 days.
How do you freeze cheesecake?
You can tightly cover the cheesecake with plastic wrap and then aluminum foil and keep in freezer up to three months. Because these bars are pretty rich, I wrapped and froze individual pieces. I’m dropping them off to friends as I see them!
How do you thaw frozen cheesecake?
You can leave out on the counter for 15 minutes or in the fridge overnight.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
Chocolate Chip-Filled Recipes
More Oreo Recipes
Slutty Cheesecake Bars
These Slutty Cheesecake Bars will have you thinking THOUGHTS about cheesecake! A homemade chocolate chip cookie bottom topped with Double Stuff Oreos and then topped with a light and creamy cheesecake. These bars are WOW!
Ingredients
Cookie Layer
- ¾ cup unsalted butter softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup chocolate chips
- 14 oz Double Stuff Oreos
Cheesecake Layer
- 16 ounces full-fat brick cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup full-fat sour cream at room temperature
- 1 1/2 teaspoon vanilla extract
- 2 large eggs at room temperature
Instructions
- Preheat the oven to 350°F. Grease a 9×9-inch baking pan and line the bottom and sides with parchment paper. Allow the butter to soften for at least 20 minutes. Allow cheesecake ingredients to come to room temperature.My pan wasn't 9×9 but it was the equivalent – just a different shape. ๐
- For the Chocolate Chip Cookie Dough
- Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes. Next add the egg, egg yolk, and vanilla extract and continue beating until well mixed.¾ cup unsalted butter, ¾ cup packed light brown sugar, ¼ cup granulated sugar, 1 large egg, 1 large egg yolk, 1 tablespoon vanilla extract
- In a separate bowl, combine the flour, salt, and baking soda. Slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Add the chocolate chips. Beat until mixed.1 ¾ cups all-purpose flour, ¾ teaspoon salt, ¼ teaspoon baking soda, 1 cup chocolate chips
- Press the dough into an even layer in the prepared pan for your cookie base.
- Place a layer of whole Oreos cookies over top of the cookie dough, cutting to fit as needed. Save remaining cookies for cheesecake.14 oz Double Stuff Oreos
- For the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.16 ounces full-fat brick cream cheese, 1/2 cup granulated sugar
- Next add the sour cream and vanilla extract, beating until well combined. Finally, beat the eggs just until the mixture is combined.1/2 cup full-fat sour cream, 1 1/2 teaspoon vanilla extract, 2 large eggs
- Fold in the crushed Oreos. Pour cheesecake batter over top of the Oreos and cookie dough. Roughly chop 5 more Oreos to scatter on top.14 oz Double Stuff Oreos
- Bake at 350°F for 25-30 minutes. The center of the cheesecake should be slightly giggly. Remove from the oven and set on a wire rack. Allow cheesecake to cool completely in the pan. Then refrigerate for a minimum of 3 hours prior to slicing.
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1barCalories: 540kcalCarbohydrates: 61gProtein: 6gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 109mgSodium: 354mgPotassium: 196mgFiber: 1gSugar: 40gVitamin A: 809IUVitamin C: 0.1mgCalcium: 73mgIron: 4mg
Tried this recipe?Let us know how it was!
One Comment