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Slutty Cheesecake Bars

January 6, 2013 By Naomi Robinson | Bakers Royale 61 Comments

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, these, these 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

Slutty Cheesecake Bars

Yield: Makes one 8x8 pan

Ingredients

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

Topping

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

Instructions

Preparation

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.

Notes

*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).

© Naomi Robinson | Bakers Royale
Category: Bars and Cookie Bars

Filed Under: Bars and Cookie Bars, Sweet

« Kit Kat Cheesecake Bars
Chocolate and Butterscotch Mousse Cake »

Comments

  1. Katrina @ Warm Vanilla Sugar says

    January 6, 2013 at 11:24 am

    Umm…these are absolutely amazing!!

  2. Leslie says

    January 6, 2013 at 1:41 pm

    Ohhhhh, I like Slutty food! I feel soooo naughty eating it!

  3. Cassie | Bake Your Day says

    January 6, 2013 at 2:06 pm

    I am down for some slutty food today. These look incredible, Naomi!

  4. Izy says

    January 6, 2013 at 4:39 pm

    These look so indulgent and amazing; Another awesome cheesecake bar recipe, Naomi!

  5. Aikko @ Bake Happy says

    January 6, 2013 at 4:44 pm

    Thanks for the recipe Naomi! Oreos, more Oreos and crushed Whoppers? Slutty indeed!

  6. [email protected] pineapple and coconut says

    January 6, 2013 at 4:49 pm

    Seriously love your versions of slutty food! Can’t wait to see what tops this – can’t even begin to imagine what it could be!

  7. Averie @ Averie Cooks says

    January 6, 2013 at 7:07 pm

    Loving these! There is something about stuffing Oreos inside desserts and inside cookies or bars that just takes them to the next level. And love the EASE of preparation of this one. Decadence in a hurry!

  8. Liz @ Tip Top Shape says

    January 6, 2013 at 7:47 pm

    Oh man, I have been meaning to make these for ages. I want to make them just for the name so that when I offer them to people I can say, “Hey, you want a slutty cheesecake bar?”. I’m sort of embarrassed by how much enjoyment I’d get out of that. lol

  9. Laura (Tutti Dolci) says

    January 6, 2013 at 9:44 pm

    All I need is one of these bars to make my Sunday complete!

  10. tracy {pale yellow} says

    January 6, 2013 at 4:00 pm

    Thank you for being outrageous! I look forward to making some slutty cheesecake bars in the very near future!

  11. Trish says

    January 7, 2013 at 1:25 am

    Oh. My. Gosh. I love slutty food!
    Trish

    http://www.jellybonesblog.blogspot.com

  12. Ala says

    January 7, 2013 at 5:11 am

    Geez louise, girl–I would give my dignity (and jean size) up to these any day. Who cares about compromising the metaphysical!

  13. Gosia says

    January 7, 2013 at 2:23 pm

    This name made me laugh, I think I like slutty food too 🙂

  14. Annie @ Annie's Noms says

    January 7, 2013 at 2:41 pm

    Oh my word, these look delicious!!! I need them in my life like now! 🙂

  15. Amanda @ The Dormestic Goddess says

    January 7, 2013 at 4:06 pm

    It’s probably totally unnecessary to tell you how sinful these look! And it would probably be just as unnecessary to add a drizzle of salted caramel sauce to them…but it just might have to be done!

  16. vanillasugarblog says

    January 7, 2013 at 5:20 pm

    I am not making these!
    No way!
    Dangerous

  17. Julie @ Table for Two says

    January 7, 2013 at 6:33 pm

    These look outrageous!

  18. Marian (Sweetopia) says

    January 7, 2013 at 6:40 pm

    Mmmm, they look AH MAY zing!!

  19. Gaby says

    January 7, 2013 at 6:40 pm

    O.M.G. These look amazing. Need them in my life STAT!

  20. Lori @ RecipeGirl says

    January 7, 2013 at 6:44 pm

    YOU are brilliant.

  21. Maria says

    January 7, 2013 at 6:49 pm

    I want the entire pan!

  22. Jenny Flake says

    January 7, 2013 at 6:49 pm

    Love 🙂

  23. Spery says

    January 7, 2013 at 9:20 pm

    Delicious!!! Well done, dear!

  24. Loretta | A Finn In The Kitchen says

    January 7, 2013 at 9:49 pm

    Yowza, these look crazy!

  25. teri olson says

    January 7, 2013 at 9:53 pm

    They MUST be deelicious..judging from your second photo! I will definitely make these! They look fantastic, I love the simple ingredients, and the name is hilarious! A real conversation starter!

  26. Heather Christo says

    January 7, 2013 at 10:27 pm

    These are completely out of control Naomi (In a GOOD way!) Amazingly indulgent and drool inducing…

  27. Aimee @ Simple Bites says

    January 8, 2013 at 12:35 am

    You Didn’t! (you totally did.)

    Please send ASAP…

  28. Mandy {Baking with Blondie} says

    January 8, 2013 at 2:23 am

    Holy SMOKES, woman! This is deliciously overboard – and I can’t wait 🙂

  29. marla says

    January 8, 2013 at 12:13 pm

    These bars are quite the lookers!!!! All this great stuff in one slutty bar? Bring it.

  30. katie says

    January 10, 2013 at 10:13 pm

    These look amazing and oh-so slutty!

  31. Kevin (Closet Cooking) says

    January 11, 2013 at 3:12 pm

    Those cheesecake bars look so good!

  32. Tasha Zee says

    January 11, 2013 at 3:42 pm

    Loooooove! These are a must make. Yum

  33. William Traylor says

    January 11, 2013 at 6:13 pm

    Can you use the whipped, spreadable cream cheese instead of reguar cream cheese?

  34. Naomi says

    January 11, 2013 at 7:29 pm

    Hi Willaim – I’m not sure how that would turn out. But if you give it a go, please come back and tell the rest of us!

  35. Brandon @ Kitchen Konfidence says

    January 13, 2013 at 9:26 pm

    Hehe, I definitely did a double take with that name! *blushing*

  36. Jocelyn (Grandbaby Cakes) says

    January 16, 2013 at 12:32 am

    These are so dangerous, in the best way possible. I can’t stop looking at the screen. This is a problem.

  37. Vespa Woolf says

    January 18, 2013 at 12:11 pm

    These sound slutty and decadent! I’m sure they’re impossible to ignore and I can’t wait to sink my teeth into one. Thanks!

  38. Leah says

    January 18, 2013 at 6:43 pm

    My name is Leah Rodrigues and I am a contributing editor on Foodista.com. We featured your recipe for Cheesecake Bars on our website. The post included a photo (crediting Baker’s Royale) with a link to your website for recipe instructions. I did not see a copyright disclosure on the blog. If for any reason you would like me to delete the post, let me know as soon as possible.

    Thank you,

    Leah

  39. [email protected] a Cookie! says

    February 12, 2013 at 2:22 am

    O.M.G. That is all.

  40. Alyssa says

    February 17, 2013 at 1:30 am

    Is it better to make these the day before I plan on serving them
    Or the morning of?

  41. Alyssa says

    February 17, 2013 at 2:01 am

    Is it better to make this recipe the day you are serving it or the day before?

  42. Ros Bayes says

    March 3, 2013 at 11:12 pm

    Whoppers? Lost in translation. Here in the UK the only place you can buy Whoppers is Burger King, and I wouldn’t want them on my cheesecake!

  43. Liz says

    March 5, 2013 at 3:26 pm

    These are highly addictive… wonderful recipe, thanks for sharing!
    http://thesugarlump.blogspot.co.uk/2013/03/slutty-cheesecake-bars.html

  44. Liz says

    March 5, 2013 at 3:27 pm

    Hi, I did a quick search and found that whoppers are pretty much identical to Maltesers- that’s what I used

  45. LauraLee says

    March 28, 2013 at 11:31 am

    Wow, these look absolutely delicious! I am going to make these for my sister’s b-day! I can’t wait to tell her the name of them lol! She does not like whoppers though, any suggestions for a substitution??? thanks a bunch! Can’t wait to see the next slutty food 🙂

  46. Karen says

    April 24, 2013 at 7:38 pm

    Can’t wait to make these for a party on Sunday- what kind of cookie dough is best for the crust? The photo doesn’t really look like a regular sugar cookie dough. Thanks!

  47. Naomi says

    April 24, 2013 at 11:42 pm

    Karen – The crust is chocolate chip cookie dough not a sugar cookie

  48. Karen says

    April 25, 2013 at 4:47 am

    Thanks! As soon I clicked back to the page, the first thing I noticed was “chocolate chip cookie crust” in the description above the pic! Duh!

  49. Kelsey says

    June 14, 2013 at 3:52 pm

    What size pan did you use and what is a foil sling? Thanks! Looking forward to making these!

  50. www.foodonthefood.com says

    June 18, 2013 at 6:02 pm

    You can easily store bricks of Mozzarella for 3-6 months in your
    freezer. The instructions for the Apple brie Cheese Omelette recipe are pretty straightforward, even a mere
    male such as I am able to follow it, and even make it a tasty dish.
    This is my favorite scenic drive in wa & the road
    winds through sections of tall trees which create a canopy over
    the road with filtered, speckled sunlight, entering through the car windows.

  51. Des @ Life's Ambrosia says

    June 22, 2013 at 8:24 pm

    Oh my god. I. Can’t. Even.

  52. Carley says

    June 26, 2013 at 11:24 am

    These look amazing and I’m clarifying… do you bake the cookie layer until crisp, add the cream cheese topping to the top then bake the whole thing again for 30-40 minutes? Or do you need to bake the cookies, bake the topping, then add them together? Thanks! 🙂

  53. Carley says

    June 29, 2013 at 6:06 am

    These are amazing!! fyi I used Hershey’s cookies and cream drops instead of woppers and they are wonderful!! thank you for the great recipe!!

  54. Shantelle says

    July 2, 2013 at 6:42 pm

    I am wondering that too….I used sugar cookie and it got really crunchy on the bottom layer. Also, wait until the base layer is cool, otherwise your Oreos will melt. They are still so so so good, even with all my mistakes, how long approx should you bake the base layer (cho chip cookie part?)

  55. Anna says

    August 4, 2013 at 10:19 am

    These look mind-bendingly amazing and I have to have them in my mouth as soon as possible! But I have a question – we don’t really have the cult of cookie dough in the same way in the UK, do you have a suggestion of a recipe that would make the perfect kind of cookie dough for these? Thanks 🙂

  56. Kathy says

    January 24, 2014 at 7:32 am

    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!

  57. Stephanie says

    January 24, 2014 at 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.

  58. Kristina Johnston says

    February 12, 2014 at 9:05 am

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

  59. O says

    March 1, 2014 at 2:52 pm

    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?

    Tanks!

  60. Scott says

    July 3, 2014 at 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!

  61. Mandy says

    November 24, 2014 at 2:05 am

    What size pan do I use?

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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