Name: Slutty Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 200 min
Ingredients: 17.5 oz chocolate chip cookie mix (one standard box) (Use your favorite brand or gluten-free mix if needed.); 1/2 cup salted butter, softened (Can use salted or unsalted butter.); 1 large egg; 16 oz cream cheese (two 8-oz blocks), softened (Ensure it is at room temperature for easy mixing.); 1 1/3 cups powdered sugar; 1 tablespoon cornstarch (Helps stabilize the cheesecake.); 2/3 cup sour cream (Greek yogurt can be substituted.); 2 large eggs (Add one at a time to prevent overmixing.); 1 1/3 cups roughly chopped Oreos (about 10–12 cookies), divided; 24 Oreo cookies (regular) (Can substitute with double-stuff for extra creaminess.); Caramel sauce (optional, for drizzling) (Enhances the dessert when served.)

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I’ve made these over-the-top dessert bars more times than I can count — they’re the perfect mash-up of cookie, Oreo, and creamy cheesecake that disappears at potlucks and weeknight treats alike. Slutty Cheesecake Bars are basically a chocolate chip cookie crust topped with whole Oreos and a rich Oreo-studded cheesecake layer. They’re crowd-pleasing, easy to scale, and great when you want something indulgent without fussing over complicated techniques. If you love playful mash-ups (or want a showstopper for dessert night), this is the recipe to keep on hand — and it pairs especially well with caramel-drizzled coffee or a scoop of vanilla ice cream after dinner. For another caramel-forward cheesecake bar idea, see this caramel apple cheesecake bars recipe I reference when swapping fall flavors.

Why you’ll love this dish

These bars hit three textural notes in one bite: chewy cookie, crunchy Oreo, and silky cheesecake. They’re also:

Fast to assemble — the cookie mix keeps prep under 15 minutes.
Kid-approved and party-ready — everyone recognizes the Oreo + cookie combo.
Flexible — you can swap mix-ins, add swirls, or top with sauce.
Great for transport — they slice into bars that travel well to potlucks.

“I brought these to a family gathering and they were gone within an hour — gooey center, crisp Oreo bites, and a caramel drizzle made them unforgettable.”

If you like experimenting with layered dessert bars, you might also enjoy this caramel apple cheesecake bars for a seasonal twist.

The cooking process explained

Before you start, here’s the quick plan so you know what to expect: mix a chocolate chip cookie base, press it into a 9×13 pan, layer whole Oreos, pour a whipped cheesecake filling that includes chopped Oreos, bake until the cheesecake is just set, chill thoroughly, then slice and serve with optional caramel. Total hands-on time: ~20 minutes. Hands-off chilling: at least 3 hours.

If you want a similarly simple layered method but with a spice-and-fruit profile, check this caramel apple cheesecake bars idea for inspiration.

Gather these items

17.5 oz chocolate chip cookie mix (one standard box)
1/2 cup (1 stick) salted butter, softened
1 large egg
24 Oreo cookies (regular)
16 oz cream cheese (two 8-oz blocks), softened
1 1/3 cups powdered sugar
1 tablespoon cornstarch
2/3 cup sour cream
2 large eggs
1 1/3 cups roughly chopped Oreos, divided (about 10–12 cookies)
Caramel sauce (optional, for drizzling)

Ingredient notes and substitutions:

Cookie mix: use your favorite brand or swap to a gluten-free mix if needed. If you prefer scratch, use a chilled cookie dough recipe — same technique applies.
Oreos: double-stuff for extra creaminess or use other sandwich cookies for different flavors.
Sour cream: Greek yogurt (full-fat) can be a 1:1 swap but will give a slightly tangier filling.
Cornstarch helps stabilize the cheesecake; don’t skip it for a firm, clean slice.

Step-by-step instructions

Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper leaving an overhang, or spray it well with non-stick spray. The parchment makes lifting the bars easier.
In a large bowl, beat the cookie mix, softened butter, and 1 egg with a hand mixer until combined and slightly sticky.
Press the cookie dough firmly into the bottom of the prepared pan in an even layer. Use a piece of parchment or your hands to make a compact crust.
Arrange the 24 whole Oreos in a single layer over the cookie dough. Cover the surface evenly.
In a clean large bowl, beat the softened cream cheese, powdered sugar, and cornstarch on medium speed until light and fluffy, about 2–3 minutes.
Add the sour cream and mix until smooth.
Add the 2 eggs one at a time, mixing just until each is incorporated — avoid overbeating.
Fold in 2/3 cup of the chopped Oreos by hand.
Spread the cheesecake mixture evenly over the Oreos in the pan. Smooth the top gently.
Sprinkle the remaining 2/3 cup chopped Oreos across the cheesecake layer.
Bake 35–40 minutes, or until the cheesecake is just set — the center should register around 150°F on an instant-read thermometer and will look slightly jiggly.
Remove from oven and cool on a wire rack to room temperature.
Cover with plastic wrap and refrigerate at least 3 hours, preferably overnight, to fully chill and firm up.
Use the parchment overhang to lift the slab from the pan. Cut into squares and drizzle with caramel sauce if desired before serving.

What you’ll need (shopping-friendly recap)

Cookie mix, butter, eggs
Oreos (whole + chopped)
Cream cheese, powdered sugar, cornstarch, sour cream
Optional caramel for serving

For another bar-style cheesecake you can compare techniques with, see this caramel apple cheesecake bars take.

How to plate and pair

Serve each bar with a light caramel drizzle and a dollop of whipped cream or a scoop of vanilla bean ice cream.
For brunch or coffee service, pair with a medium roast coffee or a milk-forward latte — the biscuit and chocolate notes echo the cookie base.
Garnish with extra chopped Oreos or a sprinkle of flaky sea salt if you use salted butter to highlight the sweet-salty contrast.

Storage and reheating tips

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Keep slices in a single layer or separate layers with parchment.
Freeze: Wrap the cooled slab tightly in plastic then foil and freeze up to 2 months. Thaw overnight in the refrigerator before slicing.
Reheat: These are best served cold or at room temperature. If you want a slightly warmed bite, microwave a single bar for 8–10 seconds — don’t overdo it or the cheesecake will soften too much.

Helpful cooking tips

Soften cream cheese to room temperature for a lump-free cheesecake batter. If it’s cold, beat longer at the start but avoid overheating.
Don’t overbake: the cheesecake will continue to set as it cools. Aim for about 150°F center for the right texture.
Press the cookie crust firmly to avoid crumbling when slicing.
Chill completely before cutting for clean slices — warm bars will smear.
If you want cleaner slices, run your knife under hot water, dry it, and then slice; wipe the blade between cuts.

For a seasonal spin that swaps Oreos for apple spice notes, try adapting ideas from this apple cider cheesecake approach.

Creative twists

Brownie base: swap the cookie mix for boxed brownie batter for a fudgier bottom layer.
Peanut butter: fold mini peanut butter cups into the cheesecake layer and use peanut butter cookie mix for the base.
Gluten-free: use a certified gluten-free chocolate chip cookie mix and gluten-free sandwich cookies.
Mini version: bake in a 9-inch square pan for thicker bars, or use muffin tins for mini tarts (reduce baking time).
Chocolate swirl: drizzle melted dark chocolate over the top before chilling for a glossy finish.

Common questions

Q: How long do these need to chill?
A: At least 3 hours, but overnight chilling gives the cleanest slices and best texture.

Q: Can I make these ahead for a party?
A: Yes — make them up to 2 days ahead and keep refrigerated. For longer storage, freeze and thaw in the fridge the day before serving.

Q: My cheesecake cracked — what happened?
A: Cracking often comes from overbaking or rapid temperature changes. Remove from oven when the center is just set and cool gradually at room temperature before refrigerating.

Q: Can I use low-fat cream cheese or yogurt?
A: Low-fat tweaks can affect texture and stability — full-fat cream cheese yields the creamiest, most stable result. Greek yogurt can replace sour cream, but avoid subbing cream cheese with a softer cheese.

Q: Are there nut-free or dairy-free options?
A: For nut-free, omit any nut-based toppings. For dairy-free, use dairy-free cream cheese and butter substitutes plus a compliant cookie mix and sandwich cookies; texture will be slightly different.

Conclusion

These Slutty Cheesecake Bars are a dependable showstopper — easy to assemble, endlessly adaptable, and guaranteed to disappear at gatherings. For a different Oreo-cheesecake angle and technique comparison, check this Best Oreo Cheesecake Bars Recipe. If you want the original layered inspiration and variations, see the classic Slutty Cheesecake Bars – Tornadough Alli.