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Three irresistible layers in one epic dessert. Slutty Cheesecake Bars are layers of chocolate chip cookies, Oreos and a layer of creamy Oreo cheesecake. This is a perfect dessert to enjoy with a big glass of milk.
The Best Slutty Cheesecake Bars
Just one look at these: I am in absolute heaven and maybe a sugar coma, but let’s just forget about that, shall we?
For these Slutty Cheesecake Bars, I took the chocolate chip cookie layer from my brookie bars, added some Oreos and then topped it with Oreo cheesecake.
Most of the time when I see these bars, they have a layer of plain cheesecake on top, but I’ve never been one to do things plain and simple, so I added a bunch of crushed Oreos to the cheesecake filling and sprinkled some more on top.
The Oreos soften to a cake-like texture but in the middle and in the cheesecake, so every bite is so soft, it just melts in your mouth.
Why Are These Called Slutty Bars?
I sure didn’t make up the name and don’t much care for it, but here we are. If you’ve had a brookie bar which is a layer of brownie and chocolate chip cookie, and you add Oreos in between, it becomes “slutty”. For this cheesecake bar, the layer of brownie is replaced with a layer of cheesecake.
What You’ll Need
Don’t let this list overwhelm you, you probably have most of this in your pantry already.
Chocolate Chip Cookie Layer
- Unsalted butter– this only needs about 20 minutes on the counter before it’s ready
- Light brown & granulated sugar
- Egg & egg yolks– the extra yolk leaves these cookies tender and soft
- Pure vanilla extract
- All-purpose flour, baking soda, and salt
- Chocolate chips– use your favorite ones
- Oreo– one package of your favorite Oreos
The cream cheese, eggs and sour cream should be brought to room temperature.
- Full-Fat Cream Cheese
- Granulated Sugar
- Pure Vanilla Extract
- Sour Cream
- Oreo Cookies: roughly crushed with the filling included.
How to Make Slutty Cheesecake Bars
There may be 3 different layers here, but it’s relativity easy to throw this together, and after all the dishes are done, you just have to wait for these bars to cool down.
Step 1. Prep: Preheat the oven to 350°F. Grease a 9×9-inch pan then line the bottom and sides with parchment paper. Soften the butter and remove the cream cheese, eggs and sour cream from the refrigerator.
Step 2. Make the Cookie Dough: Beat the butter together with the sugars until well combined then add the eggs and vanilla, beating until incorporated. Combine together the dry ingredients, as the dough starts to come together, add the chocolate chips and beat until combined.
Step 3. Make the Layers: Press the dough into an even layer in the prepared pan. Then place a layer of Oreos cookies over top of the cookie dough. You’ll need to cut a couple of the Oreos to fit.
Step 4. Prepare the Cheesecake: Beat the cream cheese until it’s free of lumps. Then add the sour cream and vanilla extract, beating until well combined. Next add the eggs just until the mixture is combined. Fold in the crushed Oreos. Pour the cheesecake batter over top of the Oreos and cookie dough. Roughly chop 5 more Oreos to scatter on top.
Step 5. Bake: Bake at 350°F for 25-30 minutes until the centers of the cheesecake is cooked through. Remove from the oven and cool completely in the pan at room temperature.
Step 6. Chill: Refrigerate for a minimum of 3 hours prior to slicing.
How to Tell When the Cheesecake Bars are Done
Fully cooked cheesecake bars may still be slightly giggly in the center when you shake the pan. However, it should not be soupy or wet. As the cheesecake cools, it will set, giving you the perfect consistency.
Tips for Success
- Line the pan with parchment paper. Since the cookie dough is pressed into the bottom, this is the best way to ensure that the cookie layer doesn’t stick to the bottom. You’ll also be able to remove the bars from the pan in order to slice. To get the parchment paper to stick to the pan, lightly grease the pan.
- Use room temperature ingredients. In order to avoid a lumpy cheesecake layer, it’s recommended to use room temperature cream cheese, eggs and sour cream.
- Don’t overbeat the eggs. The cheesecake batter should be fully combined before adding the eggs, at which time, beat just until combined. Overbeating the eggs will cause the cheesecake layer to rise and then sink.
- Don’t overbake. The center of the cheesecake may be ever so slightly giggly. Pull it out of the oven and let is cool on the counter, it will finish setting as it cools.
- Clean the knife. For the cleanest cuts, wash and dry the knife between cuts.
Mix-in and Variation Ideas
I love Oreo cheesecake, so I mixed Oreos into the cheesecake layer, but you can customize these any way you’d like.
Use a different type of cookies. Pretty much any flavor or Oreo would work here but you could also try using. Chip Ahoy, Biscoff cookies, and even Circus Animal Cookies would be good here.
Peanut butter flavor: I love peanut butter, so I’d love to try with this a layer of Nutter Butters. You can pair this with peanut butter chips and drizzle the top with peanut butter.
Add toppings. Top with caramel or hot fudge sauce or serve with a dollop of fresh whipped cream.
How to Store
After the bars have had a chance to cool on the counter, cover them tightly with plastic wrap and place in the refrigerator to set. These should be kept covered and in the refrigerator for up to 3-4 days.
Can I Freeze These?
Finished cheesecake bars can be frozen once they have fully set, you can freeze them right in the pan. Wrap it twice in plastic wrap and then a layer of aluminum foil on the outside.
You can also freeze sliced cheesecake bars by placing them in an airtight container. Thaw in the refrigerator to enjoy.
Three irresistible layers in one epic dessert. Slutty Cheesecake Bars are layers of chocolate chip cookies, Oreos and a layer of creamy Oreo cheesecake.
For the Cookie Layer
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (165g) packed light brown sugar
- ¼ cup + 2 tablespoons (60g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- 1 ¾ cups (245g) all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup (180g) chocolate chips
- 1 package (14.3oz) Oreos
For the Cheesecake Layer
- 16 ounces (452g) full-fat cream cheese, at room temperature
- 1/3 cup (63g) granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon (15ml) Pure vanilla extract
- ½ cup (60g) sour cream, at room temperature
- 10 Oreo Cookies, roughly chopped plus 5 additional Oreos for garnish
- Preheat the oven to 350°F. Grease a 9×9-inch 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.
For the Cookie Layer
- 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.
- Place a layer of Oreos cookies over top of the cookie dough, cutting to fit as needed.
For the Cheesecake
- In a mixing bowl, beat the 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 the 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 centers of the cheesecake should be slightly giggly. Remove from the oven and cool completely in the pan. Then refrigerate for a minimum of 3 hours prior to slicing.
- How to tell when they’re done: Fully cooked cheesecake bars may still be slightly giggly in the center when you shake the pan. However, it should not be soupy or wet.
- Storing: Cool completely in the pan at room temperature. Then cover them tightly with plastic wrap and place in the refrigerator to set. These should be kept covered and in the refrigerator for up to 3-4 days.
- Freezing: Finished cheesecake bars can be frozen once they have fully set, you can freeze them right in the pan. Wrap it twice in plastic wrap and then a layer of aluminum foil on the outside. You can also freeze sliced cheesecake bars by placing them in an airtight container. Thaw in the refrigerator to enjoy.
- Category: Bars
- Method: Oven
- Cuisine: American
Keywords: cheesecake bars, Oreo cheesecake bars