Slutty Cheesecake Bars

There’s a reason these are called Slutty Cheesecake Bars. Hello, look at the piling going on: chocolate chip cookie crust, cheesecake filling stuffed with Oreos and then topped with more Oreos and crushed Whoppers. So, yeah, we are pretty much looking at a bar that contains, 2 types of cookies, cheesecake and candy—slutty for sure.

Slutty Cheesecake Bars via Bakers Royale

Slutty Cheesecake Bars

And you know what?  I like slutty food. I like food though, so anything that can incorporate a few things into one easily and deliciously—I’m there.

These are so outrageous, but damn they are good. And stay tuned because if you haven’t noticed I’m on a cheesecake bar roll – remember: these, these, thesethese and these. And since I’m always trying to top myself, the next is gonna be craz-ay!

Slutty Cheesecake Bars from Bakers Royale

Slutty Cheesecake Bars_Bakers Royale

Slutty Cheesecake Bars via Bakers Royale 210x260

this recipe

Slutty Cheesecake Bars

Yield: Makes one 8x8 pan


  • 8oz. cookie dough (ready-made or homemade)
  • 16 Oreos
  • 12 oz. cream cheese, room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla


  • 3 oz. Whoppers, chopped
  • 5 Oreos, chopped



Heat oven to 350 degrees F.  Line pan with a foil sling.

  1. Roll out or using your fingers, press cookie dough to an 1/8 inch thickness. Place pan in oven and bake at 350 degrees F for about 20 minutes or  until crisp. Remove from oven and place on a wire rack to cool. In mean time, prepare the cheesecake filling. Place cream cheese, sugar, egg and vanilla in a bowl and beat until blended. Place whole Oreos on top of slightly baked cookie crust. Pour cheesecake mixture over Oreos. Sprinkle chopped Oreos and Whoppers on top. Bake at 350 degrees for about 35-40 minutes. Remove from oven and cool completely before cutting.

*This can be prepared 3 days in advance and kept in the refrigerator tightly covered. Remove from refrigerator 20-30 minutes prior to serving. (Cut while cold for bars with nice clean edges).

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  1. Avatar for Naomi RobinsonKathy says

    Has anyone actually made these yet? Wondering if the cookie crust gets over cooked with baking it for 20 min and then another 40 min. I am sure it doesn’t but it just seems like a long time (for the crust)! We make layered brownies, in a bakery I work at, and we bake it all at the same time but it has a brownie top not cheesecake. Just curious. Thanks!

    • Avatar for Naomi Robinson

      Stephanie replied: — January 24th, 2014 @ 1:04 pm

      I actually made these and was concerned about the cookie crust as well but to my surprise it turned out perfect even after all that baking. These were a big hit each time I’ve made them.

    • Avatar for Naomi Robinson

      Scott replied: — July 3rd, 2014 @ 6:31 pm

      I made these for the past two super bowls. Your worry was confirmed on last years batch. Just too crunchy, and I followed the times to a T! This year, I baked the Cookie only half way, and then added the rest. They were unbelievably chewy and everyone loved em!

  2. Avatar for Naomi RobinsonKristina Johnston says

    What kind of pre-made cookie dough crust do you use? the Phillsbury chocolate chip cookie dough?

  3. Avatar for Naomi RobinsonO says

    Hi! These look easy enough even for me to do and beautiful enough to parade around the office! thank you for the recipie!

    Because there is not Whoopers where I live, do you think that Maltesers will be a good substitude?