Description
These No-Bake Cookie Dough Cheesecake Bars combine the rich creaminess of cheesecake with the nostalgic taste of chocolate chip cookie dough, all layered over a buttery graham cracker crust. Perfectly chilled and easy to make, this dessert is ideal for any occasion where you want a delicious treat without baking.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cookie Dough Layer
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated
- 1/2 cup mini chocolate chips
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 cup heavy whipping cream
Topping
- 1/2 cup mini chocolate chips
Instructions
- Prepare the crust: Line an 8×8-inch pan with parchment paper. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the pan to form an even crust. Place in the refrigerator to chill while you prepare the other layers.
- Make the cookie dough layer: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add milk and vanilla extract, mixing well. Gradually stir in the heat-treated flour and 1/2 cup mini chocolate chips until fully combined. Set aside.
- Prepare the cheesecake layer: In a separate bowl, beat the cream cheese and powdered sugar until smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well incorporated.
- Assemble the bars: Spread half of the cheesecake mixture evenly over the chilled crust. Dollop the cookie dough mixture over the cheesecake layer and gently press or spread it into a smooth, even layer. Spread the remaining cheesecake mixture over the cookie dough layer, smoothing the top with a spatula.
- Add the topping: Sprinkle the remaining mini chocolate chips evenly over the top layer of cheesecake.
- Chill: Refrigerate the assembled bars for at least 4 hours or until firm.
- Serve: Once set, cut into 16 bars and serve chilled for a rich, no-bake dessert treat.
Notes
- Heat-treat the flour by microwaving it for 1 minute or baking at 350°F (177°C) for 5 minutes to eliminate any risk of bacteria.
- These bars are quite rich, so consider smaller portions for serving.
- Ensure cream cheese and butter are softened to room temperature for smoother mixing.
- Use parchment paper to make removal and slicing easy and clean.
