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–+ servings

Slutty Cheesecake Bars

Delicious Slutty Cheesecake Bars with layers of cheesecake and cookie dough
A delightful dessert mash-up of cookie and cheesecake with layers of Oreos that are perfect for any gathering.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours 20 minutes
Serving Size 16 bars

Ingredients

For the Cookie Base

  • 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

For the Cheesecake Layer

  • 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

Toppings

  • 24 Oreo cookies (regular) Can substitute with double-stuff for extra creaminess.
  • Caramel sauce (optional, for drizzling) Enhances the dessert when served.

Instructions

Preparation

  • Preheat the oven to 350°F. Line a 9x13-inch pan with parchment paper, leaving an overhang, or spray it with non-stick spray.
  • In a large bowl, beat the cookie mix, softened butter, and large 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.
  • Arrange the 24 whole Oreos in a single layer over the cookie dough.

Cheesecake Filling

  • In another 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 large eggs one at a time, mixing just until each is incorporated.
  • Fold in 2/3 cup of the chopped Oreos by hand.

Baking

  • Spread the cheesecake mixture evenly over the Oreos in the pan. Sprinkle the remaining 2/3 cup chopped Oreos on top.
  • Bake for 35–40 minutes, or until the cheesecake is just set. The center should register around 150°F on an instant-read thermometer.
  • Remove from the oven and cool on a wire rack at room temperature.
  • Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to fully chill and firm up.

Serving

  • Use the parchment overhang to lift the slab from the pan. Cut into squares and drizzle with caramel sauce if desired before serving.

Notes

Best served cold or at room temperature. Store in an airtight container in the fridge for up to 4 days. These bars can be frozen for up to 2 months.