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Slutty Cheesecake Brownies are rich, layered dessert bars made with a chewy cookie dough base, a full Oreo layer, and a thick, creamy cheesecake topper. Finished with crushed Oreos and a caramel drizzle, these bars are bold, indulgent, and designed for clean slicing and easy sharing.
About these Slutty Cheesecake Brownies
These slutty cheesecake brownies are a true three-layer dessert bar: soft cookie dough on the bottom, whole Oreos pressed into the center, and a creamy cheesecake layer on top, finished with more Oreo pieces for texture and contrast.
Texture is the entire point of this recipe. The cookie dough base bakes soft and chewy, the Oreo layer adds crunch, and the cheesecake brings smooth, tangy richness from sour cream and vanilla.
These layered dessert bars are designed to feed a crowd. Bake once in a 9×9 pan, chill, slice, and serve. They travel well, plate beautifully on holiday trays, and hold up at potlucks and bake sales. You can use store-bought cookie dough for ease or swap in your favorite homemade batch.
From parties to holiday cookie trays, this is one of those party dessert bars that always disappears first.
Why You’ll Love This Recipe
- Big, bakery-style layered dessert bars made in one pan
- Easy make-ahead dessert for parties and holidays
- Easy shortcut with store-bought cookie dough
- Balanced richness from tangy cheesecake + chocolate
- Customizable with any Oreo flavor
ingredients
Pre-made cookie dough. Use refrigerated cookie dough to make things easier on yourself. If you prefer homemade, your favorite chocolate chip cookie dough works here.
Oreos. You will use whole Oreos for the middle layer and roughly chopped Oreos for the top. For variety, swap in flavored Oreos to change the overall flavor profile.
Cream cheese. Use full-fat cream cheese for the richest texture. Place cream cheese on the counter to fully soften before mixing to avoid lumps and ensure a smooth cheesecake layer. If you forget, cut it into cubes to help it soften faster.
Powdered sugar. Blends easily into the cream cheese, keeping the cheesecake silky.
Cornstarch. Cornstarch helps stabilize the cheesecake layer, allowing it to slice cleanly. It also prevents excess moisture from making the bars too soft in the center.
Sour cream. Sour cream adds tang and balances the sweetness from the cookie and Oreo layers. Use full-fat sour cream for the creamiest consistency.
Vanilla extract. Use pure vanilla extract for the best flavor.
Eggs. Use large eggs. Add them one at a time and mix just until incorporated to prevent cracks.
Caramel sauce. Drizzle over the finished bars for a salty-sweet finish, if desired.
this recipe’s must-haves
A 9×9-inch baking pan is key for proper layering and even baking.
Parchment paper makes removal simple and keeps edges clean. Lift the entire slab out of the pan before slicing.
A stand mixer or hand mixer helps create a smooth, lump-free cheesecake layer. Mixing bowls, measuring cups, and a rubber spatula make assembly easy, while a sharp knife ensures clean slices once chilled.
how to make Slutty Cheesecake bars
Preheat
Preheat oven to 350˚F. Line a 9×9-inch baking pan with parchment paper or spray with nonstick cooking spray.
Press & layer
Press cookie dough evenly into the bottom of the prepared pan. Arrange whole Oreo cookies on top, gently pressing them into the cookie crust.
Beat
In a large mixing bowl, beat cream cheese, powdered sugar, and cornstarch until smooth and fluffy. Mix in sour cream and vanilla until combined.
Add
Add eggs one at a time, mixing just until incorporated. Fold in half of the chopped Oreos.
Spread
Pour the cream cheese mixture over the top of the Oreos and spread evenly. Sprinkle the remaining chopped Oreos on top of the cheesecake layer.
Bake
Bake 35-40 minutes, until the center is just set with a slight jiggle.
Chill
Cool completely, then refrigerate at least 3 hours before slicing. Drizzle with caramel sauce if desired.
Tips for Success
- Let the cream cheese fully soften to guarantee a smooth cheesecake layer.
- Avoid overbeating the eggs to reduce the risk of cracks.
- A slight jiggle in the center means the cheesecake layer is set but still creamy. It will firm fully as it chills.
- Chill completely before slicing for clean, sharp edges.
- Use parchment paper for easy removal from the pan.
- Slice with a sharp knife and wipe the blade between cuts.
slutty cheesecake brownies variations
Swirl peanut butter directly into the cheesecake layer before baking. The nutty richness pairs well with the cookie dough base.
If you love salted caramel, drizzle caramel sauce over the chilled bars and finish with flaky salt.
Use sugar cookie dough instead of a cookie dough with chocolate chips for something new!
To make a mint version, use mint Oreos and add a small amount of peppermint extract to the cheesecake mixture for a cool finish.
For a holiday version, use seasonal Oreos like peppermint, pumpkin spice, or red velvet to match your celebration.
If you love delicious bars like these Slutty Cheesecake Brownies, try these next: Snickerdoodle Bars I Snickers Caramel Cheesecake Bars I Blueberry Pie Crumb Bars I Double Chocolate Chip Cookie Bars
faqs
How do I know when the cheesecake layer is done?
The center should have a slight jiggle but should not look wet or runny.
Do these need to be refrigerated?
Yes. Because of the cheesecake layer, keep them chilled until ready to serve.
Can I make these ahead of time?
Absolutely. They are even better after chilling overnight.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
what to serve with slutty Cheesecake Brownies
Serve these brownies with hot Irish coffee or espresso drinks for a balanced pairing. Cold brew also cuts through the richness and makes these baked cheesecake bars feel lighter.
Milk or oat milk keeps things classic, especially for casual gatherings. For an elevated option, pair them with some oreo ice cream or espresso martinis for a plated dessert moment.
They also work beautifully as part of a fruit board, party dessert spread, or holiday cookie tray where guests can sample multiple treats.
how to store
Store. Refrigerate in an airtight container for up to 5 days.
Reheat. Best served chilled or slightly cool. If you prefer them softer, let them sit at room temperature for about 20 minutes before serving.
Freeze. Place sliced bars into the freezer for up to 2 months. Thaw overnight in the refrigerator for the best texture.
more of Our Favorite Cheesecake Recipes
If you love these Slutty Cheesecake Brownies and other Oreo cheesecake bars, you should also try this Lemon Blueberry Cheesecake. It’s bright, fresh, and makes a beautiful addition to holiday dessert spreads or spring gatherings when you want something lighter but still rich and creamy.
For a chocolate-forward option, this Toblerone Cheesecake is a great choice. It brings bold chocolate flavor and works especially well on party dessert tables or as a standout celebration dessert.
If you are looking for something a little different in texture, this Strawberry Cheesecake Mousse offers a lighter, spoonable option. It pairs perfectly with cookie trays and makes a nice contrast to dense baked cheesecake bars.
Finally, if you make this slutty cheesecake brownies recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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everyday seasonal cookbook
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Slutty Cheesecake Brownies
equipment
- parchment paper
- rubber spatula
ingredients
- 1 16.5 oz package pre-made cookie dough or make your own homemade batch!
- 24 Oreos
- 16 ounces cream cheese softened two 8-ounce packages
- 1 1/3 cup powdered sugar
- 1 Tbsp cornstarch
- 2/3 cup sour cream
- 1 1/2 tsp vanilla extract
- 2 large eggs
- Pinch of salt
- 1 cup Oreos rough chopped, divided
- Caramel sauce optional
instructions
- Preheat the oven to 350˚F. Line a 9×13-Inch baking pan with parchment paper or spray it with non-stock cooking spray.
- Begin by pressing the cookie dough into the bottom of the prepared pan in an even layer.
- Place the Oreos evenly over the top of the cookie dough, slightly pressing them into the dough.
- In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese, powdered sugar, and cornstarch until light and fluffy, about 3 minutes.
- Add the sour cream and vanilla extract, beating until smooth.
- Add in the eggs, one at a time, beating until just incorporated after each addition.
- Use a spatula to fold in 1/2 cup of the chopped Oreos.
- Pour the cheesecake mixture on top of the Oreo layer in the pan. Spread it evenly on top.
- Sprinkle the remaining chopped Oreos in an even layer on top of the cheesecake layer.
- Bake fore 35 to 40 minutes, until the cheesecake layer is just set. It will have a little jiggle to it, but it will no longer be runny.
- Remove from the oven and place the pan on a wire rack to cool to room temperature.
- Once it is at room temperature, cover tightly with plastic wrap. Place in the refrigerator to chill for at least 3 hours.
- Remove bars from the pan and cut them into squares. Drizzle with caramel sauce, if desired.
notes
- For the cleanest layers, press the cookie dough slightly up the edges of the pan to create a subtle border before adding the Oreos and cheesecake layer.
- Tap the pan gently on the counter before baking to release any trapped air bubbles in the cheesecake mixture.
- If the top begins browning too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
- Allow the bars to cool gradually at room temperature before refrigerating to prevent condensation from forming on the surface.
- For ultra-defined slices, trim a thin strip off the outer edges before cutting into squares for serving.
- When doubling the recipe for a larger crowd dessert recipe, bake in two separate pans rather than one oversized pan to maintain proper layer thickness and texture.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
