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Slutty Cheesecake Bars

Slutty Cheesecake Bars

Decadent Slutty Cheesecake Bars made with a soft chocolate-chip cookie base, chocolate sandwich cookies, creamy cheesecake filling, and a generous caramel drizzle. These indulgent dessert bars are perfect for parties, potlucks, holidays, and serious sweet cravings.
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Prep Time 25 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Servings: 16 Bars
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • For the Cookie Base:
  • ½ cup unsalted butter melted
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • For the Cookie Layer:
  • 16 –18 chocolate sandwich cookies
  • For the Cheesecake Layer
  • 16 ounces full-fat cream cheese softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 6 chocolate sandwich cookies roughly crushed
  • For the Topping:
  • 8 –10 chocolate sandwich cookies roughly crushed
  • ¼ cup caramel sauce
  • Optional Garnishes:
  • 2 tablespoons chocolate chips
  • Chocolate drizzle
  • Flaky sea salt

Method
 

  1. Prepare the Pan
  2. Preheat the oven to 350°F (175°C).
  3. Line a 9 × 9-inch baking pan with parchment paper, leaving some parchment over the sides for easy removal.
  4. Make the Cookie Base
  5. In a bowl, whisk together the melted butter, granulated sugar, and brown sugar.
  6. Add the egg and vanilla extract and mix until smooth.
  7. In a separate bowl, whisk together the flour, baking soda, and salt.
  8. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  9. Fold in the chocolate chips.
  10. Press the cookie dough evenly into the bottom of the prepared pan.
  11. Add the Cookie Layer
  12. Arrange the chocolate sandwich cookies in a single layer over the cookie dough.
  13. Break a few cookies into pieces if necessary to fill gaps between the whole cookies.
  14. Prepare the Cheesecake Layer
  15. Beat the softened cream cheese until smooth and creamy.
  16. Add the sugar and mix until combined.
  17. Add the eggs one at a time, mixing just until incorporated.
  18. Mix in the vanilla extract and sour cream.
  19. Fold in the roughly crushed chocolate sandwich cookies.
  20. Pour the cheesecake mixture over the cookie layer.
  21. Smooth the top gently with a spatula.
  22. Bake
  23. Bake for approximately 35–40 minutes, or until the cheesecake layer is set around the edges and has a slight jiggle in the center.
  24. Remove from the oven and allow the bars to cool completely at room temperature.
  25. Chill
  26. Cover the pan and refrigerate for at least 2 hours, preferably longer, until the cheesecake layer is firm.
  27. Add the Topping
  28. Remove the chilled bars from the pan using the parchment paper.
  29. Drizzle the caramel sauce over the top.
  30. Sprinkle with crushed chocolate sandwich cookies.
  31. Add chocolate drizzle or flaky sea salt if desired.
  32. Cut into 16 squares and serve chilled.

Notes

  • Make sure the cream cheese is fully softened before preparing the cheesecake layer.
  • Don't overmix the cheesecake batter after adding the eggs.
  • Avoid overbaking. The center should have a slight jiggle when the bars come out of the oven.
  • Allow the bars to cool completely before refrigerating.
  • Chilling is important because it helps the cheesecake layer firm up and makes the bars easier to cut.
  • For cleaner slices, wipe your knife between cuts.