This post may contain affiliate links. Please see our disclosure policy.
These Slutty Cheesecake Bars are what happens when you can’t decide between cookies, Oreos, and cheesecake, so you just make ALL THREE! They start with a buttery graham cracker crust, followed by a thick layer of chocolate chip cookie dough, whole Oreos, and creamy Oreo cheesecake. And just when you think things couldn’t get any better, there’s a luscious layer of Nutella on top. Whew! Honey, these bars are dangerously good!
For more cheesecake goodness, try my Strawberry Cheesecake Bars and Biscoff Cheesecake next!
Now listen, I love a classic Chocolate Chip Cheesecake, but sometimes you just gotta do the absolute most with dessert! My version takes the original slutty cheesecake bars up a notch with a buttery graham cracker crust and chocolate hazelnut topping. It’s rich, chocolatey, creamy, a little crunchy, and absolutely worth sharing. Although, I wouldn’t blame you for keeping a few squares for yourself!
Slutty Cheesecake Bars Recipe Overview
- ⭐ Difficulty: Easy
- 🕒 Prep Time: 20–25 minutes
- 🍰 Bake Time: 42 minutes, including baking the crust
- ⏳ Chill Time: 3–4 hours
- 🧑🍳 Total Time: 4½–5½ hours, including cooling time
- 👪 Serves: 9 large bars, or 16 smaller squares
- 🍪 Made With: Graham crackers, chocolate chip cookie dough, Oreos, cream cheese, heavy cream, sour cream, and Nutella
- 🍫 Why This Recipe is the Best: These cheesecake bars have FIVE delicious layers! A buttery graham cracker crust, chewy chocolate chip cookie dough, crunchy Oreos, rich vanilla cheesecake with Oreo pieces, and a smooth Nutella topping. Store-bought cookie dough keeps preparation easy, while sour cream and heavy cream give the cheesecake its creamy texture.
Table of contents
Key Ingredients
(The full list of ingredients and measurements can be found in the recipe card below.)
- Graham crackers and salted butter: Create a buttery, slightly crisp crust. I like baking the crust first so it’s firm enough to support the cookie dough and cheesecake.
- Chocolate chip cookie dough: Store-bought refrigerated cookie dough makes this recipe so much easier. Use dough intended for baking, not ready-to-eat edible cookie dough. You can make your own, of course. Just use my small batch chocolate chip cookies recipe instead of store-bought cookie dough batter.
- Oreos: We’re using 20 whole Oreos between the cookie dough and cheesecake, then crushing five more into the filling. Because one layer of Oreos is never enough!
- Full-fat cream cheese: The star of the cheesecake filling! Bring it to room temperature so it mixes smoothly without lumps.
- Heavy cream and sour cream: These add richness and a subtle tang that helps balance all the sweetness. Make my loaf pan basque cheesecake with any leftovers!
- Nutella: My little finishing touch! This optional chocolate hazelnut topping adds extra richness and a delicious nutty flavor.
Variations
- Switch up the topping. Not a Nutella fan? Try melted Biscoff cookie butter, peanut butter, or a drizzle of salted caramel sauce or chocolate sauce instead!
- Add some crunch. Sprinkle chopped pecans, peanuts, or almonds over the Nutella before chilling. Because why stop at five layers, honey?
How To Make Slutty Cheesecake Bars
Step 1: Make the graham cracker crust. Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper, leaving some overhang. Blend graham crackers and sugar into fine crumbs, then mix in melted butter until the mixture resembles wet sand. Press firmly into the pan and bake for 12 minutes. Let cool slightly and reduce the oven temperature to 325°F.
Step 2: Spread the cookie dough evenly. Press the cookie dough into a uniform layer over the graham cracker crust, making sure there aren’t any thick spots. This helps the cookie dough bake more evenly underneath the cheesecake filling.
Step 3: Add the oreo layer. Arrange 20 whole Oreos in a single layer on top.
Step 4: Prepare the cheesecake filling. Beat softened cream cheese until smooth, then mix in the sugar and vanilla. Add the eggs one at a time, followed by the heavy cream, sour cream, cornstarch, and salt. Mix just until combined. Britney’s Tip: Once the eggs are added, don’t overmix! Too much air can cause the cheesecake to puff up and crack.
Step 5: Fold crushed oreos into the cheesecake filling.
Step 6: Bake and chill. Pour the Oreo cheesecake filling over the cookie layer and smooth into an even layer. Bake at 325°F until the edges are set and the center has a slight jiggle, rather than looking wet or liquid. Make sure the cookie dough underneath is fully baked. Cool for 30 minutes, then refrigerate for 3–4 hours until completely set.
Step 7: Add the Nutella topping. Warm the Nutella in 15-second microwave intervals until spreadable. Gently smooth it over the chilled cheesecake and refrigerate for another 20 minutes. Lift the bars from the pan using the parchment, slice, and enjoy!
Britney’s Baking Tips
- Use room-temperature ingredients. Softened cream cheese, eggs, sour cream, and heavy cream blend together more easily for a smooth cheesecake filling without lumps.
- Don’t overmix the cheesecake. Once you add the eggs, mix just until combined. This helps prevent excess air bubbles and cracking.
- Press the crust firmly. Use the bottom of a measuring cup to pack down the graham cracker crumbs. A sturdy crust makes these thick bars easier to remove and slice.
- Chill before slicing. I know it’s tempting to dig right in, but these bars need time to set! A thorough chill gives you that creamy but sliceable cheesecake texture.
- Use a warm knife for clean cuts. Dip a sharp knife into hot water, wipe it dry, and clean it between slices. You’ll get those beautiful, defined layers!
Storage and Freezing
Store leftover slutty cheesecake bars in an airtight container in the refrigerator for up to 4–5 days. Keep them chilled until you’re ready to serve. To freeze: Once fully chilled, slice the bars and wrap them individually before placing them in a freezer-safe container. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before serving.
Make-ahead tip: These bars are perfect for preparing the day before a party. The extra time in the refrigerator helps the cheesecake firm up and makes cutting them even easier.
Slutty Cheesecake Bars Recipe FAQs
Slutty cheesecake bars are an over-the-top layered dessert inspired by slutty brownies. They typically combine chocolate chip cookie dough, Oreo cookies, and cheesecake filling. My version adds a graham cracker crust and a Nutella topping for extra flavor and texture.
I recommend chilling these bars for at least 3–4 hours, or until completely set. If you have the time, chilling them overnight makes them even easier to slice. That cheesecake needs time to firm up, honey!
Of course! You can leave the Nutella off entirely or finish the chilled cheesecake with a drizzle of chocolate sauce or caramel. The bars are already loaded with chocolate chip cookie dough and Oreos, so they’re delicious either way.
These cheesecake bars are perfect for making ahead because they need time to chill and set. I recommend preparing them the day before serving and refrigerating them overnight. This gives the cheesecake plenty of time to firm up, making those thick, delicious layers easier to slice. Just keep them covered in the refrigerator until you’re ready to serve!
More Cheesecake and Dessert Bar Recipes
Want more delicious recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make these Slutty Cheesecake Bars, please leave a star rating on the recipe card and a comment below! You can also tag @BritneyBreaksBread on Instagram and use #britneybreaksbread so I can see your beautiful creations.
Happy baking, y’all!
Slutty Cheesecake Bars
Equipment
- Handheld Mixer
Ingredients
Graham Cracker Crust
- 12 Graham Cracker Sheets
- 2 tbsp Sugar
- 5 tbsp (71 g) Salted Butter, (melted)
Cheesecake Filling
- 16 oz (454 g) Cream Cheese, (room temperature)
- 1/2 cup (100 g) Sugar
- 1 1/2 tsp (1.5 tsp) Vanilla Extract
- 2 Eggs
- 1/4 cup (60 ml) Heavy Cream, (room temperature)
- 1/4 cup (60 g) Sour Cream, (room temperature)
- 1 tbsp Cornstarch
- 1/4 tsp (0.25 tsp) Kosher Salt
- 16.5 oz (468 g) Prepared Chocolate Chip Cookie Dough, (store bought)
- 25 Oreos
- 1/2 cup (150 g) Nutella
Instructions
- Preheat the oven to 350 degrees F. Line a 9×9 baking pan with parchment, leaving about 1 inch overhang on the sides (this will make it easier to remove from the pan).
- Add graham crackers and sugar to a food processor and blend until uniform crumbs form. Add melted butter and continue to mix until the texture resembles wet sand.
- Add the graham cracker mixture to the prepared baking pan and press along the bottom of the pan into an even layer. Bake for 12 minutes, then set aside to cool.
- Reduce the oven temperature to 325 degrees F.
- Add cream cheese to a large bowl. Use an electric mixer and mix for 15-20 seconds, until fluffy. Then add sugar and vanilla extract and continue to mix until just combined, about 30 seconds. Scrape down the sides of the bowl.
- Begin adding eggs, one at time, then add the sour cream, heavy cream, cornstarch, and kosher salt. Mix until just combined, about 30-40 seconds.
- Once the graham cracker crust has cooled slightly, add the chocolate chip cookie dough and gently press into an even layer so that the graham cracker crust is completely covered.
- Then place 20 of the oreos on top. Crush the remaining 5 oreos in a small bowl and pour into the cheesecake mixture.
- Pour the cheesecake mixture on top of the oreos. Smooth into an even layer, then bake for 25-30 minutes, until the center of the cheesecake is slightly jiggly.
- Allow the bars to cool for about 30 minutes, then place into the refrigerator to set for 3-4 hours.
- Once the bars are set, place nutella into a microwave safe bowl. Microwave in 15 second increments until the nutella is a spreadable consistency. Smooth on top of the cheesecake and return to the refrigerator to set for another 20 minutes.
Notes
- Bake until the center of the cheesecake has a slight jiggle!
- Line your square pan with parchment paper! This is key to being able to lift the bars out of the pan!
- When cutting the bars, use a hot knife to get a nice clean cut.
- Use room temperature ingredients here – this includes the cookie dough, cream cheese, heavy cream, eggs etc. Room temperature ingredients are easier to work with, more spreadable, and allow the cheesecake batter to come together without breaking or becoming lumpy. Simply leave everything out for about 30 minutes to an hour prior to baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very very decadent but in the best way. I made these for Halloween last year and revisited the recipe again for my company meeting. Both times were a hit but you definitely can only have a small piece because they’re quite rich. All in all, the flavor is great and I will be keeping the recipe whenever I need to bake something that’s going to be a conversation piece.