Slutty Cheesecake Bars
I first made these Slutty Cheesecake Bars for a holiday potluck and they disappeared before I could hand out the recipe. Think fudgy cookie on the bottom, a full layer of Oreos in the middle, and a creamy Oreo-studded cheesecake on top — rich, nostalgic, and dangerously easy to assemble. If you like desserts that feel over-the-top but come together without fuss, this is a keeper (and yes, it travels well — I once brought them to a picnic alongside my favorite caramel apple cheesecake bars for variety).
Why you’ll love this dish
These bars hit that sweet-spot between a cookie, brownie and cheesecake. They’re:
- Quick to throw together using a boxed chocolate chip cookie mix (no scratch dough needed).
- Kid-approved and crowd-pleasing — familiar flavors (Oreos + cream cheese) that appeal to all ages.
- Great for make-ahead occasions since they chill and slice cleanly.
When to make them: potlucks, bake sales, after-dinner treats, or any time you want a dessert that feels indulgent without elaborate technique.
“Hands down the best ‘cheat’ dessert I’ve made — looks like you spent hours but takes under an hour active time.” — a regular at my recipe testing group
I also like pairing them on dessert tables with light fruit options to balance the richness; try pairing with a simple fruit salad like this caramel apple cheesecake bars recipe for variety.
Step-by-step overview
Before you dive into the ingredients, here’s how the recipe comes together in plain terms:
- Make a sticky cookie dough from a boxed mix and press it into a 9×13 pan for the base.
- Layer whole Oreos over the cookie base for the classic sandwich effect.
- Whip a smooth cream cheese filling, fold in chopped Oreos, and spread it over the whole-Oreo layer.
- Bake until the cheesecake layer is set, cool completely, then chill for at least 3 hours.
- Slice into bars and drizzle with caramel if you like.
This overview helps you pace prep: make the cookie base first, finish the filling while the base rests, then bake and chill.
What you’ll need
- 17.5 oz chocolate chip cookie mix (one standard box)
- 1/2 cup (1 stick) salted butter, softened
- 1 large egg (for the cookie base)
- 24 Oreo cookies (whole, for a full middle layer)
- 16 oz cream cheese, softened (room temperature is best)
- 1 1/3 cups powdered sugar
- 1 tablespoon cornstarch (helps stabilize the cheesecake)
- 2/3 cup sour cream
- 2 large eggs (for the cheesecake layer)
- 1 1/3 cups roughly chopped Oreos (folded into the cheesecake)
- Caramel sauce (optional, for drizzling)
Notes and substitutions:
- If you prefer a gluten-free version, use a gluten-free cookie mix and gluten-free Oreos.
- For a less sweet cheesecake, reduce powdered sugar to 1 cup and taste.
- If you want a darker base, swap the chocolate chip cookie mix for double chocolate cookie mix.
Step-by-step instructions
- Preheat your oven to 350°F. Line a 9×13-inch pan with parchment, leaving an overhang to lift the bars out later.
- In a large bowl, combine the chocolate chip cookie mix, softened butter, and 1 large egg. Stir until the dough is sticky and holds together.
- Press the cookie dough evenly into the bottom of the prepared pan, forming a compact base. Use the bottom of a measuring cup to smooth it.
- Arrange the 24 whole Oreos in a single layer over the cookie base, covering it end-to-end.
- In a separate bowl, beat the softened cream cheese with powdered sugar and cornstarch until light and fluffy. Scrape the bowl as needed.
- Mix in the sour cream until smooth. Add the two eggs one at a time, mixing until just combined — don’t overbeat.
- Fold the roughly chopped Oreos into the cheesecake mixture.
- Spread the cheesecake filling gently and evenly over the whole-Oreo layer. Smooth the top with an offset spatula.
- Bake in the preheated oven for 35–40 minutes, or until the center is set but still has a slight jiggle. The edges should be slightly puffed and golden.
- Cool the pan on a rack to room temperature, then refrigerate for at least 3 hours (overnight is even better).
- Lift the bars from the pan using the parchment overhang. Cut into squares with a sharp knife, wiping the knife between cuts for clean edges. Drizzle with caramel if desired and serve chilled.
Best ways to enjoy it
Serve chilled on a dessert platter. A few pairing ideas:
- A small scoop of vanilla ice cream alongside each bar.
- Fresh berries or a bright fruit salad to cut through the richness — try the lighter flavors in this berry fruit cheesecake salad.
- For a party, cut into smaller “bite” squares and set near coffee and espresso for an afternoon crowd.
Storage and reheating tips
- Refrigerator: Store bars in an airtight container for up to 4–5 days. Keep them chilled; the cheesecake layer softens at room temperature.
- Freezer: Wrap the pan tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before slicing.
- Reheating: These are best served cold. If you prefer them slightly less chilled, let a slice sit at room temperature for 10–15 minutes before serving. Avoid microwaving — it can make the crust greasy and the cheesecake grainy.
Food safety note: because the recipe contains eggs and dairy, keep refrigerated and discard after 4–5 days.
Helpful cooking tips
- Soften the cream cheese fully at room temperature — cold cream cheese will make the filling lumpy.
- Don’t overmix once the eggs are added; overbeating incorporates air and can cause cracking or a spongy texture.
- Use a serrated knife dipped in hot water and wiped dry to slice smooth bars.
- If the top browns too fast, tent loosely with foil for the last 10–15 minutes of baking.
- For clean lines, chill fully before cutting; warm cheesecake won’t slice neatly.
Creative twists
- Peanut butter twist: fold 1/2 cup creamy peanut butter into the cookie base or swirl into the cheesecake layer.
- Mint Oreo: use mint Oreos and add 1/2 teaspoon peppermint extract to the filling for a holiday spin.
- Salted caramel: drizzle salted caramel and sprinkle flaky sea salt right before serving.
- Mini version: bake in a muffin tin for portable single-serve bars (adjust bake time to 18–22 minutes).
- Lower-sugar option: use a reduced-sugar cookie mix and swap powdered sugar for a granulated sugar substitute suitable for baking — texture will vary.
Your questions answered
Q: How long does prep and total time take?
A: Active prep is about 20–30 minutes. Bake 35–40 minutes, plus at least 3 hours chilling — plan for about 4 hours total with chilling time.
Q: Can I make these ahead for a party?
A: Yes — they actually benefit from chilling. Make them the day before and slice the morning of the event.
Q: Can I use homemade cookie dough instead of the boxed mix?
A: Absolutely. Use about 2 cups of prepared cookie dough (or a comparable amount) pressed into the pan. Keep the same oven temp and watch for a slightly different bake time.
Q: How do I know the cheesecake is done?
A: The center should be mostly set with a tiny jiggle. It will firm as it cools; avoid overbaking which can dry it out.
Q: Are there allergy-friendly swaps?
A: For dairy-free, use dairy-free cream cheese and sour cream alternatives and check Oreos (some varieties are accidentally vegan). Use a gluten-free cookie mix and certified gluten-free Oreos for gluten-free versions.
Conclusion
If you’re searching for a show-stopping yet easy dessert, these Slutty Cheesecake Bars deliver layered texture and nostalgic flavor with minimal fuss. For more inspiration on Oreo-style cheesecake bars, see the Best Oreo Cheesecake Bars Recipe and the original layered version at Slutty Cheesecake Bars – Tornadough Alli.
Slutty Cheesecake Bars
Ingredients
Method
- Preheat your oven to 350°F. Line a 9×13-inch pan with parchment, leaving an overhang to lift the bars out later.
- In a large bowl, combine the chocolate chip cookie mix, softened butter, and 1 large egg. Stir until the dough is sticky and holds together.
- Press the cookie dough evenly into the bottom of the prepared pan, forming a compact base. Use the bottom of a measuring cup to smooth it.
- Arrange the 24 whole Oreos in a single layer over the cookie base, covering it end-to-end.
- In a separate bowl, beat the softened cream cheese with powdered sugar and cornstarch until light and fluffy. Scrape the bowl as needed.
- Mix in the sour cream until smooth. Add the two eggs one at a time, mixing until just combined — don’t overbeat.
- Fold the roughly chopped Oreos into the cheesecake mixture.
- Spread the cheesecake filling gently and evenly over the whole-Oreo layer. Smooth the top with an offset spatula.
- Bake in the preheated oven for 35–40 minutes, or until the center is set but still has a slight jiggle. The edges should be slightly puffed and golden.
- Cool the pan on a rack to room temperature, then refrigerate for at least 3 hours (overnight is even better).
- Lift the bars from the pan using the parchment overhang. Cut into squares with a sharp knife, wiping the knife between cuts for clean edges. Drizzle with caramel if desired and serve chilled.
