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Slutty Cheesecake Bars are cheesecake bars taken up a notch (or two)! These bars have a graham cracker crust, a layer of chocolate chip cookie dough, then a layer of oreo cookies, creamy cheesecake filling, and a thin layer of nutella on top for the ultimate dessert! They’re indulgent, decadent, and have the perfect balance of sweetness and richness with the peak of nutella shining through! You won’t be able to resist these treats!
For more cheesecake recipes, key lime pie bars and chocolate chip cheesecake!
I don’t make the rules! I don’t know where the name comes from but these Slutty Cheesecake Bars are absolutely insane! They’re a take on slutty brownies, except you swap brownie batter for a luscious cheesecake layer on top. I also added nutella for good measure – because nutella is amazing, right?!
So, what makes my take on slutty cheesecake bars a little different? The bottom layer is a graham cracker crust – because what’s cheesecake without the graham cracker crust?
On top of the graham cracker crust, there’s chocolate chip cookie base, layers of oreo cookies, and then I crush up some more oreos and add them to the cheesecake layer. If you thought I was done, wait, there’s more! After the cheesecake bars are fully set, I add a layer of nutella on top of the cheesecake.
Like what?! It gets no better than this. They’re just insanely delicious and will soothe any sweet tooth. A real treat for your taste buds.
Key Ingredients
(Full recipe and list of ingredients can be found in the recipe card)
Graham Crackers – for the graham cracker layer, these crackers are the base of the bars. They add a nice crunch of buttery crisp goodness. It’s a must!
Full-Fat Cream Cheese – this is the base for the cheesecake layer.
Heavy Cream and Sour Cream – these come together to give the cheesecake layer a nice creamy texture. Make sure both are at room temperature. Make my loaf pan basque cheesecake with any leftovers!
Cookie Dough Base – I used store bought nestle toll house for the chocolate chip cookie dough layer. This keeps things simple and easy and cuts down on prep time. You can make your own, of course. Just use my small batch chocolate chip cookies recipe instead of store-bought cookie dough batter.
Oreo cookies – we’re using whole oreos for the oreo cookie layer and then crushing a few oreos to add into the cheesecake layer.
Nutella – this is totally optional but boy does it add a delicious take on these dessert bars with the addition of nutty chocolate hazelnut flavor. SO good.
Variations
- Take it up even further and top with salted caramel sauce or chocolate sauce!
- If you don’t want to use nutella, you can use peanut butter or biscoff like how I did with my biscoff cheesecake. Melt it in the microwave in 15-second increments until it’s nice and melty and smooth.
- Add a sprinkle of nuts on top for added crunch. Candied pecans, peanuts, or almonds would be great choices!
How to make Slutty Cheesecake Bars
Step 1: Preheat oven to 350 degrees F. Line a 9×9 baking pan with parchment paper, Add the graham cracker mixture to the prepared 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.
Step 2: Once the graham cracker crust has cooled slightly, press cookie dough on top of graham cracker crust so that all of it is covered.
Step 3: Then place 20 of the oreos on top of the cookie dough in a single layer. Crush the remaining oreos in a small bowl.
Step 4: Add cream cheese to a large mixing bowl. Use an electric mixer or handheld mixer and mix for 15-20 seconds on low speed, until fluffy. Then add sugar and vanilla extract and continue to mix until just combined, about 30 seconds. 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.
Step 5: Add crushed oreos into the batter and fold together.
Step 6: 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.
Step 8: 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.
Expert Tips
- 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.
Recipe FAQs
Cheesecake bars are done when the edges are set and lightly golden, but the center is still slightly jiggly when shaken. They will continue to set as they cool, so avoid overbaking to prevent a dry texture.
Yes, you can freeze cheesecake bars. Wrap them tightly in plastic wrap and aluminum foil or store them in an airtight container to prevent freezer burn, and they can be kept in the freezer for up to 2-3 months.
The name “slutty brownies” is a playful and cheeky term that reflects their indulgent and decadent, over-the-top dessert. The term “slutty” is used to humorously describe the dessert’s excessive and unapologetically indulgent combination of ingredients.
More Dessert Bar Recipes
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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.