Dive in and experience the wonderfully sweet, crunchy, and creamy rich flavors of these cookie dough slutty cheesecake bars! Made with layers of rich chocolate chip cookie dough, Oreos, and a fluffy softened cream cheese mixed with aromatic vanilla and dusted with sugar, these Oreo cream cheese crust bars are the best and so delicious–no sour cream!
Why This Recipe Works
Do you like sweet and creamy Oreo cheesecake? How about when it is mixed with flavors of sweet chocolate chip cookie dough and topped with a crumbled cookie topping that is drizzled with a sticky sweet caramel sauce? Mmm–these slutty cheesecake bars are everything above and then some.
Luckily, this recipe is super easy! Oreo crust cheesecake is one of my favorite desserts, but when it comes to this recipe for cheesecake bars, it may just be the best and even a strong competitor against even traditional New York-style cheesecakes!
The best part about eating what I want–when I want–is that I get to eat ALL of the easy cheesecake recipes out there! I wanted to learn how to make these slutty Oreo cheesecake bars and was VERY satisfied with the results. I think you will be, too.
What's better than a creamy cheesecake filling mixed with smooth yogurt served atop a bed of crunchy cookies? Not much!
- Chocolate Chip Cookie Dough Mix: I like to use a simple bag of chocolate chip cookie mix from the grocery store. Betty Crocker has a lot of different types in most grocery store baking aisles. The cookies are easy to make within minutes and you usually only need an egg and butter to go with it!
- Oreos: One fourteen-ounce package of traditional Oreos make this recipe for slutty cheesecake bars rich in chocolate crunchy flavors. Feel free to switch things up with different flavors. You may also have some cookies leftover from the cheesecake bars!
- Cream Cheese: Full-fat cream cheese is creamy and fluffy for the delicious, tangy cream cheese mixture. Make sure the cream cheese has been softened before you start making these Oreo bars!
- Powdered Sugar: Also known as confectioner's sugar, powdered sugar is fine textured and mixed with the cream cheese and yogurt to create a delightfully sweetened cheesecake filling.
- Greek Yogurt: You can use unsweetened or vanilla-flavored Greek yogurt. The yogurt provides extra smooth creamy textures for Oreo crust cheesecake.
- Vanilla Extract: Rich vanilla extract is a must for all of my dessert recipes. Pure is the best!
- Caramel Sauce: You can make your own homemade caramel sauce or just use an easy store bought type. I like to keep things easy and use caramel sauce from the store that has already been made! Mmm. The caramel makes things extra rich, sticky, sweet, and delicious.
How to Make This Recipe
Step One: First, we need to prepare the cookie layer for the cheesecake bars. Scoop a little bit of the cookie dough mixture with a spoon and place the cookie dough balls on a parchment-lined baking sheet. Bake two cookies in the oven until crispy and remove them once they have baked.
Next, line a nine by a nine-inch pan with parchment paper and nonstick spray. This will prevent the cookie dough layer from sticking to the pan.
Step Three: Press the dough down into an even layer to create a nice thick cookie layer.
Step Four: Once the cookie dough has been baked in a fully preheated oven for fifteen minutes, you are ready to create the Oreo crust layer. I used four rows of Oreo cookies to create an even layer. Be careful not to press the Oreos into the cookie dough too much.
Step Five: Allow the cookie layer to cool while you prepare the cheesecake filling.
Meanwhile, in a medium bowl, beat the softened cream cheese with a hand mixer until light and fluffy. Slowly add the powdered sugar, yogurt, and vanilla extract.
Step Seven: Beat the cream cheese until everything is smooth and no lumps remain.
Next, once the cookie layers have cooled, evenly spread the fluffy cream cheese mixture atop the cookie base. Make sure you get everything covered!
Step Ten: Swirl your caramel sauce over the cheesecake bars. Use a knife to swirl the sauce into the cream cheese mixture.
Finally, crumble up your baked cookies and remaining Oreos to create crumbly bits of cookies on top of the slutty bars. This will add a little bit of extra crunch and sweetness!
Place the cheesecake bars in the refrigerator or freezer for 24 hours so the bars can harden and get nice and firm.
Step Twelve: Remove the cheesecake bars from the pan by lifting the sides of the parchment paper up. With a damp knife, carefully and evenly slice the cheesecake bars into sixteen squares.
Be sure to wipe off the knife, wet it, and dab it off with water between each sliced square in order to get clean cuts! You do not want your knife super wet because the squares will be sloppy, but slightly dampen the knife with water.
Frequently Asked Questions
Yes! If you would like to enjoy these for a later time, just place them in a freezer-safe bag or container and freeze them in the freezer for up to two months. Allow the cheesecake bars to thaw in the refrigerator.
Cheesecake bars will last in the refrigerator for up to three days. If you wait too long to eat the leftovers, they may not be optimal!
Yes! Since these bars contain dairy, they should be refrigerated!
Tips and Substitutions
- Be sure to dampen the knife in between cutting each square of Oreo cheesecake so that you get nice even squares.
- For dairy-free cheesecake bars, use dairy-free cream cheese and dairy-free yogurt. Be sure to use a chocolate chip cookie dough mix that doesn't contain any eggs or dairy.
- Make sure the cookies get nice and crispy when you bake them in the oven so the bars taste the best.
- Feel free to switch things up and use a Golden Oreo and strawberry yogurt combination, drizzle the cheesecake bars with chocolate sauce rather than caramel sauce, and top the cheesecake bars with ice cream or whipped cream.
- Use snickerdoodle or sugar cookies in place of the chocolate chip cookies.
If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
Don't forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
- (1) ~18oz package of chocolate chip cookie dough mix (the powder kind like this!) + ingredients the package calls for (usually butter + eg)
- 1 package of Oreos (~14oz) divided (You may have some extras!)
- 2, 8 ounces blocks of full fat cream cheese (softened to room temp but not warm)
- 1 ¼ cups powdered sugar
- ¼ cup plain or vanilla Greek yogurt (I like to use whole milk yogurt)
- 1 teaspoon vanilla extract
- ⅓ cup caramel sauce
- Preheat oven to 350 and line a 9x9 pan with parchment paper then spray with non-stick spray (Do this in a “sling” like fashion. Have the paper go in one direction then the other so that all sides are covered)
- Prepare cookie mix according to package directions.
- Take ¼ cup of the cookie dough and make 2 balls then place on a cookie sheet.
- Now, press the remaining cookie dough into the bottom of the parchment paper lined pan in one even layer (so it’s like a crust!).
- You will bake both for 15 minutes total (Your cookies will be a bit over baked but that is good, we want them crunchy!).
- Immediately after removing your cookie crust from the oven, gently press oreo cookies into it to fully cover the top. (Do not press them down in fully! Just place them on top and give a little tap! This prevents them from sliding off the cookie base! You don’t want huge divots of deeply set cookies!) For me this was 4 rows of 4 full cookies and ½ cookies then one row of ½ cookies (see process photos for a visual!).
- Allow your cookie base to cool fully before adding the cheesecake layer. (I like to put mine in the fridge to speed it up!)
- Once your base is fully cooled you can prepare the cheesecake layer. Beat the cream cheese by itself for 1-2 minutes in a large bowl with electric beaters (or using a stand mixer)
- Next, add in the powdered sugar, greek yogurt and vanilla.
- Beat for another 2-3 minutes until totally combined and there are NO lumps.
- Spread this on top of your cookie base in one even layer.
- Now take your caramel sauce and drizzle it over the top.
- Then take a knife and swirl it in.
- To top it off take your 2 reserved chocolate chip cookies and 3 more oreos and crumble them up on top. Gentle press them in so they don’t just fall off.
- Place your cheesecake bars in the fridge for 24 hours uncovered. (Uncovered is key- it helps the cheesecake layer get nice and firm so you get nice clean cuts!
- After 24 hours cut your cheesecake bars. To do this it’s important to run a very sharp, long knife under warm water and dab it with a towel so it’s just damp, not wet. Then begin to make your cuts cutting the bars into 16 squares. You MUST wipe off your knife, wet it, and dab it off between EVERY cut in order to get nice clean cuts! You do not want your knife WET because your cuts will look sloppy, just keep it ever so slightly damp!
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 120mgCarbohydrates: 16gFiber: 0gSugar: 14gProtein: 2g
Nutrition info is provided for Google. You get to determine what your portion size is each and every day. There is no right or wrong.