This Slutty Cheesecake Bars recipe is full of sweet deliciousness. A layer of chocolate chip cookie dough, then Oreo cookies, and topped off with a vanilla cheesecake layer. Step-by-step photos teach you how to bake these slutty cheesecake bars.

stack of slutty cheesecake bars on a wire rack on top of a blue linen on a white marble surface

One of my sister's favorite recipes to serve at parties is my Slutty Brownies Recipe. The kids love it- I mean how could you not- chocolate chip cookie dough topped with a layer of Oreos topped with brownie batter. I know the name isn't ideal so we call them over-the-top brownies. Who doesn't love three desserts in one!

So why not swap out the brownie batter for cheesecake batter? After all, we are the cheesecake addicts in my family haha. Check out all of my cheesecake recipes here.

So when we tested this the first time we went weak at the knees. Seriously SO SOOO good!

Other recipes call for a caramel drizzling on top of the bars but I don't find it's necessary!

close up hand holding a slutty cheesecake bar

Let's get to the recipe

Ingredients

For the bars you'll need:

Unsalted Butter. The butter is used for just the cookie dough and luckily you just needed melted butter so you can microwave it or warm it on the stove.
Granulated Sugar. The sugar is needed for both the cookie dough and the cheesecake batter.
Light Brown Sugar. For the classic chocolate chip cookie dough flavor, you need the warmth of some brown sugar. This also helps the cookies have a nice chew.
Large Egg. The eggs are used for both cookies and cheesecake. They all need to be at room temperature you can do this easily by placing them in a bowl of warm water for 5-10 minutes before using.
Pure Vanilla Extract. This warm liquid flavor provides warmth to both the cookies and cheesecake. Please don't use imitation vanilla!
All-Purpose Flour. Make sure your flour is measured properly, too much or too little can drastically alter the cookies. I much prefer to weigh the flour.
Baking Soda. This chemical leavening agent helps the cookie bars rise while baking.
Salt. The salt not only balances out the sweetness but also helps the other flavor profiles shine through.
Chocolate Chips. I prefer to use callebaut chocolate callets since they are just pure chocolate, but your standard chocolate chips work just fine.
Oreo Cookies. The secret surprise star of these bars you just lay them flat out on top of the cookie dough.
Cream Cheese. I cannot emphasize enough that your cream cheese must be completely softened to room temperature. If not then the cream cheese will not mix into a lush, smooth mixture, it will have bits of cream cheese. You can do this quickly by placing the foil wrapped cream cheese blocks in a bowl of warm water for 5-10 minutes. Test it though you don't want liquid cream cheese!
Heavy Whipping Cream or Double Cream. The cream adds a bit more moisture to the cheesecake and lightens it.
Sour Cream or Greek Yogurt. The sour cream adds tang and flavor to the cheesecake batter.

You could use store-bought cookie dough or a cookie mix instead of making homemade cookies if you prefer.

If you want to be extra delicious over the top you could drizzle some warm caramel on top of the bars when you go to serve them.

Don't miss my chocolate chip cheesecake bars recipe.

Instructions

Preheat your oven to 350F/180C and line a 9X9 square pan with foil, making sure to let the foil overhang on the edges to help pull the bars out later. Make sure to grease the foil heavily. You could also use parchment paper in the baking dish.

In a large mixing bowl add the melted butter and sugars, mix until fully incorporated. Add in the egg and vanilla extra and whisk until fully combined.

butter and sugars mixed together then egg and vanilla added in a glass bowl on top of a blue linen on a white marble surface

Add the flour, baking soda, and salt, and gently use a spatula to fold into the wet ingredients. As there are a few flour streaks left add the chocolate chips and gently fold them into the batter.

dry ingredients added to wet ingredients then chocolate chips added to cookie dough in a glass bowl on top of a blue linen on a white marble surface

chocolate chip cookie dough in a glass bowl on top of a blue linen on a white marble surface

Pour the cookie dough batter into the prepared pan and press cookie dough into an even layer, then line with the whole Oreos in one single layer on top of the cookie dough. Set aside while you prepare the cheesecake filling.

In the bowl of an electric stand mixer fitted with a paddle attachment or large bowl with a handheld mixer beat cream cheese for 3 minutes at low speed. It should be smooth with no lumps. Add the granulated sugar and beat for another 2 minutes on low speed, make sure to scrape the bowl down to ensure everything is evenly incorporated.

whipped cream cheese with sugar added in a metal mixing bowl on a white marble surface with a blue linen

Add the heavy cream, sour cream, and vanilla bean paste- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined. Add in the eggs one at a time, mixing well after each addition.

heavy cream, sour crea, and vanilla bean paste added to cheesecake batter then eggs added in a metal bowl on a white marble surface with a blue linen

You should have a creamy cheesecake filling with no lumps. I tap the bowl on the counter a few times to release any air bubbles.

cheesecake batter in metal mixing bowl on a white marble surface with a blue linen

Pour cheesecake mixture on top of the Oreo layer. Now normally I bake all of my cheesecakes in a water bath to prevent cracking but this time I've found placing a 9X13 pan of hot water on the rack beneath my bars works just great!

Place pan on the middle rack and bake for 35-45 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F- but be careful when you poke.

oreos placed on top of cookie dough then cheesecake batter poured on top in a foil lined metal pan on a white marble surface

For a cheesecake not to crack it's very important you take your time while cooling them, a drastic temperature change can cause cracks. So be patient!

Turn the oven off and open the door so it is ever so slightly cracked open (you can use a wooden spoon to prop it open) let the cheesecake bars cool in the oven for 1 hour then place the pan to cool on a wire rack for another hour. Then wrap cheesecake with plastic wrap.

Let chill in the fridge overnight or for at least 6 hours. Use the foil to carefully remove the bars from the pan. To achieve clean cuts I take a large knife and dip it in hot water, wipe dry and make one cut, then I dip it in hot water again and wipe clean. This helps no excess cheesecake or cookie dough get stuck to the sides. Store leftovers in the fridge in an air-tight container for up to 5 days.

slutty cheesecake bars cut into squares on top of foil on a white marble surface

There you have it the most over-the-top bar you need, Slutty Cheesecake Bars!!!

How to freeze

These bars freeze great. Once the bars have chilled to set you can either freeze the whole slab or cut into slices then wrap in plastic wrap twice, making sure they are tightly wrapped. Then place on a flat sheet to harden in the freezer for a few hours then transfer to a freezer-safe bag or container.

To thaw take a bar out and let thaw overnight in the fridge or on the counter for a few hours, but not all day as they are cheesecake so they need to be stored in the fridge!

on top of a blue linen on a white marble surface

Check out this post on my Cookie Baking Tips

More cheesecake recipes

My brownie cheesecake bars are phenomenal as well, chocolate on chocolate baby!

Another cookie-inspired cheesecake recipe is my Biscoff Cheesecake Recipe, the base is made of Biscoff biscuits and the filling has Biscoff Spread in it! Seriously just scrumptious!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Slutty Cheesecake Bars

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5 from 1 review

Print Recipe

Total Time: 20 minutes
Yield: 16 Bars 1x

Instructions

Chocolate Chip Cookie Layer

Preheat your oven to 350F/180C and line a 9X9 square pan with foil, making sure to let the foil overhang on the edges to help pull the bars out later. Make sure to grease the foil heavily.
In a large bowl add the melted butter and sugars, mix until fully incorporated. Add in the egg and vanilla extra and whisk until fully combined.
Add the flour, baking soda, and salt, and gently use a spatula to fold into the wet ingredients. As there are a few flour streaks left add the chocolate chips and gently fold them into the batter.
Pour batter into the prepared pan and line the Oreos in one even layer on top of the cookie dough.

Cheesecake Layer

In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a hand-held electric mixer beat the cream cheese for 3 minutes at low speed. It should be smooth with no lumps. Add the granulated sugar and beat for another 2 minutes on low speed. Add the heavy cream, sour cream, and vanilla bean paste- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps, then tap the bowl on the counter to release any air bubbles. Pour into prepared the pan on top of the Oreos. Now normally I bake all of my cheesecakes in a water bath to prevent cracking but this time I've found placing a 9X13 pan of hot water on the rack beneath my bars works just great!
Bake for 35-45 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F- but be careful when you poke.
Turn the oven off and open the door so it is ever so slightly cracked open (you can use a wooden spoon to prop it open) let the cheesecake bars cool in the oven for 1 hour then place the pan to cool on a wire rack for another hour. Then wrap cheesecake with plastic wrap. Let chill in the fridge overnight or at least 6 hours. Use the foil to carefully remove the bars from the pan. To achieve clean cuts I take a large knife and dip it in hot water, wipe dry and make one cut, then I dip it in hot water again and wipe clean. This helps no excess cheesecake or cookie dough get stuck to the sides. Store leftovers in the fridge in an air-tight container for up to 5 days.