Slutty Cheesecake Brownie Bars

When it comes to choosing a decadent and sinful dessert, I know I can rely on my Slutty Cheesecake Brownies with a layer of fudgy brownies, creamy cheesecake, chocolate ganache, and lots of Oreos and Snickers bars. It is one of the best combinations one could wish for, while still being an approachable and easy-to-make dessert.

I always leave room for indulgent desserts in my life; it’s all about balance, but I absolutely love a rich slice of the Best Chocolate Banana Bread, to entirely devour a German Chocolate Cupcake, or to enjoy every crumb of this irresistible Chocolate Baileys Poke Cake.

I have to admit, telling people the name of these bars can be embarrassing, so I leave out the first word sometimes. But seriously, it is just a fun way to describe how delicious these brownie bars are. I am a chocolate lover, as anyone can tell by how much chocolate is in this recipe. The Oreos (32 of them!), dark chocolate ganache, brownies, and Snickers bars all come together to make this a heavenly treat.

With how fancy and delightful they are, they are the perfect party dessert. They got devoured at the last bridal shower I went to! I served them with these Bailey’s affogatos, and they went together wonderfully. The name always gets a lot of attention. All the luscious flavors and different textures in each bite take it to a whole new level of deliciousness. It is like a dream come true for anyone with a sweet tooth, and that includes me. And it only takes 30 minutes to prepare. 

Why you will love this recipe 

• Brownies, cheesecake, cookies, and candy in one dessert: It is easy to tell that a chocolate lover designed this recipe. Other recipes may have some chocolate candy and cookies in them, but mine has four layers of chocolate, including the Oreos, dark chocolate ganache, brownies, and Snickers. 
• These are perfect for parties and other celebrations. Just one batch of this makes a big pan of these slutty cheesecake brownie bars, and they are not only delicious but also incredibly sinful-looking. The name has been explained in so many ways. Some say it is because they are so easy, some because they are filthy delicious, and others say it is because they are shared with everyone. 
• The ingredients are easy to find: The ingredients are easy to find. In fact, many of them I already had in my house, so I only had to shop for a few things. 
• They can be made in advance: To make these in advance, prepare them and wrap them in plastic or put them in an airtight container. They can be refrigerated for up to three days before serving. 

What you will need

• Oreo cookies – I use 20 regular Oreo cookies to lay on top of the brownie batter before adding the cheesecake mixture. 
• Eggs and dairy – Using large eggs in my brownies gives them the right texture, flavor, and structure. Melted butter blooms cocoa powder, which works to enhance the flavor of brownies. It also helps to aerate the batter to make it fudgier and heats the sugar to make the crust shiny.
• Dry ingredients – White granulated sugar binds easily with water, which locks in moisture to keep brownies from drying out and inhibits the development of gluten. It also provides pure sweetness. I always use Dutch process cocoa powder for my brownies because it has a deeper flavor and tastes intensely chocolatey. Ensure it is sifted well to prevent clumping, same for all-purpose flour.
• Cheesecake layer – Only use high-quality full-fat brick-style cream cheese. Fat-free and low-fat styles will not produce the right effect and can cause the cheesecake brownie bars to be watery, or they may not set properly. I also add sugar, eggs, vanilla extract, and Oreos.
• Chocolate ganache – I prefer to use Ghirardelli baking bars because I love the rich, creamy flavor, and it melts well. To top the cake, I use chopped Oreo cookies and miniature Snickers candy bars.

How to make

Preheat and prepare: First, I preheat the oven to 350°F and place parchment paper in a 9×13-inch pan to cover the bottom and two sides for easier removal. I also like to spray the paper with baking spray to make it truly non-stick. 

Mix the eggs and sugar: Then, I beat the eggs in a bowl with a mixer on medium speed until it is fluffy and light yellow before adding the sugar to combine well. The rest of the ingredients go in next, and I mix them until just blended before pouring the mixture into the pan. Last, I placed the 15-20 Oreo cookies on top. 

Cheesecake layer: Now, I beat the vanilla, egg, sugar, and cream cheese until it is blended before spreading the batter on top of the Oreo cookies. The chopped Oreos go on top of that.

Bake:Then, I bake it for 40 to 45 minutes, rotating it after 20 minutes. The cheesecake should not be jiggly in the middle, and the sides should look golden brown.

Melt the chocolate: Afterward, I bring a medium saucepan half-filled with water to a boil and put the chocolate in a medium heat-proof bowl on top of the saucepan. I let it melt, stirring just a few times. Once it melts, pour the chocolate over the cheesecake with a spoon. 

Garnish, chill, and serve: Last, I garnish with chopped Snickers bars and crushed Oreos. After it cools to room temperature, it goes into the fridge to set for six hours before serving. 

Expert tip

Using room temperature ingredients

Sometimes people forget to use room-temperature ingredients. The cream cheese is the most essential ingredient to worry about. If I use cream cheese right out of the fridge, it is challenging to mix it into the rest of the ingredients, and there are all these little lumps. Additionally, the eggs should be at room temperature because they can reharden the fat in the cream cheese, causing it to become lumpy again. Cold eggs can also cool the batter and negatively affect the baking process. Letting them come to room temperature helps them blend more easily, resulting in a consistent texture. 

More tips to consider:

• Use the spoon and level method of measuring flour so the brownies do not end up too dry. 
• In a hurry? Use boxed brownie mix instead of making them from scratch. They may not be as delicious, but with all the other scrumptious ingredients, it will be hard to notice. 
• Speaking of brownies, be sure not to overbake them, as they will become dry. 
• To get perfect cuts, make sure the bars are chilled well and use a sharp knife, wiping it with a paper towel after each slice.
• Also, be sure to use parchment paper that hangs over the ends and sides for easier removal. 
• Make sure the bowl does not touch the boiling water when melting the chocolate to avoid overheating.

Recipe variations and add-ins:

• Cookie crust: Instead of brownies, sometimes I use a chocolate chip cookie crust. This is even easier if I use a refrigerated store-bought cookie crust. 
• Other candy: There are so many different candy combinations to use, too. I have used lots of them, but some of my favorites are Whoppers, Twix, and M&M’s.
• Different Oreo flavors: Similarly, I also like to experiment with other flavors of Oreos. There are so many, and they come out with new ones all the time. I have recently used (and enjoyed) mint, peanut butter, and golden Oreos.
• Add fruit: Other additions that taste great in this dessert are fruits. Dried fruits work best, such as cranberries, cherries, and raisins. 
• Caramel topping: Topping it with my rich and gooey caramel sauce is also a delicious way to make this treat even more incredible. My kids love this!
• Peanut butter: My husband loves it when I spread a layer of peanut butter between the brownies and the cheesecake. Any kind will do, but avoid using natural because it does not set well. 
• Marshmallow: Another sweet and decadent topping or filling for these bars would be some marshmallow fluff. Or toss some marshmallows into the brownie mixture.   

Serving suggestions:

 When I serve these at brunch with the ladies, I also like to serve my grown-up Bailey’s s’mores milkshakes—the luscious chocolate cocktail pairs perfectly with this treat. For the perfect wines to go with these slutty cheesecake brownie bars, I usually go for Cabernet Sauvignon, Merlot, or Pinot Noir. The kids and non-drinkers enjoy my brownie bars, paired with my homemade white hot chocolate, made with real cream and white chocolate chips. 

I always serve these brownies chilled, since they have the cheesecake layer, and I cut them into bars or tiny squares for when I have a larger party. Make one batch of these, and it serves 12 people. Actually, if I cut the pieces small, it can serve 24. I serve it with a bowl of my 3-ingredient Oreo ice cream. Or try my no-bake Oreo fluff instead. It is like a pudding made with Cool Whip and cream cheese that only takes 20 minutes of chill time. It is so creamy and delicious. 

How to store

• Refrigerate: Pack slutty cheesecake brownie bars in plastic and an airtight container, and they can be refrigerated for three days.  
• Freezing: Wrap in plastic and place in freezer bags for up to three months.   
• Defrost: Thaw overnight in the refrigerator for the best texture and taste.

Frequently asked questions

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