If you have a serious sweet tooth and a love for creamy, dreamy desserts, you simply have to try this No-Bake Cookie Dough Cheesecake Bars Recipe. It takes all the best parts of cookie dough and cheesecake and marries them into one irresistibly rich and indulgent treat. Perfectly crumbly graham cracker crust, velvety cheesecake filling studded with soft cookie dough chunks, and a hint of chocolate chips make every bite spectacular. No oven needed, which means less fuss and more time enjoying these bars with your favorite people!
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet incredibly important for creating the perfect balance of texture, flavor, and richness in the bars. Each one plays a unique role, from the buttery crust that provides structure to the luscious cream cheese filling that melts in your mouth.
- 1 1/2 cups graham cracker crumbs: This forms the crispy, buttery crust base that holds everything together.
- 6 tablespoons unsalted butter (melted): Adds richness and helps bind the crust perfectly.
- 1/4 cup brown sugar: Adds depth and a slight caramel flavor to the crust.
- 1/2 cup unsalted butter (softened): The creamy base for the cookie dough, giving it that authentic texture.
- 1/2 cup brown sugar (packed): Sweetens the cookie dough with a rich molasses hint.
- 1/4 cup granulated sugar: Balances the sweetness for the cookie dough.
- 2 tablespoons milk: Helps bring the cookie dough ingredients together smoothly.
- 1 teaspoon vanilla extract: Elevates both cookie dough and cheesecake with warm, inviting flavor.
- 1 cup all-purpose flour (heat-treated): Keeps the cookie dough safe and perfectly textured.
- 1/2 cup mini chocolate chips: Adds irresistible chocolate bursts throughout the cookie dough.
- 8 ounces cream cheese (softened): The luscious, tangy foundation of the cheesecake layer.
- 1/2 cup powdered sugar: Sweetens and smooths the cheesecake filling.
- 1 cup heavy whipping cream (cold): Whipped to fluffy perfection for a light, airy cheesecake texture.
- Extra chocolate chips for topping (optional): A fun finishing touch to amp up chocolatey goodness.
How to Make No-Bake Cookie Dough Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by lining an 8×8-inch baking pan with parchment paper, leaving a little overhang to make removing the bars a breeze later on. Mix the graham cracker crumbs, melted butter, and 1/4 cup of brown sugar in a bowl until everything is evenly combined. Press this mixture firmly into the bottom of your prepared pan—this crust will give your bars that satisfying crunch and buttery base that perfectly complements the creamy filling. Pop it in the fridge to chill while you work on the filling.
Step 2: Make the Cookie Dough
In a mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is nice and creamy. Add the milk and vanilla extract next, stirring until smooth and well incorporated. Then gently fold in the heat-treated flour—this step is crucial to keep the cookie dough safe to eat without baking. Don’t forget the mini chocolate chips, which add those sweet pockets of melty chocolate throughout each bite. Set the cookie dough aside for now.
Step 3: Whip Up the Cheesecake Filling
In another bowl, beat together the softened cream cheese and powdered sugar until the mixture becomes silky smooth. Meanwhile, whip your cold heavy cream until stiff peaks form—this will give your cheesecake that perfect fluffy texture. Slowly fold the whipped cream into the cream cheese mixture, being careful to keep the airiness intact. Finally, fold in half of your prepared cookie dough chunks to infuse the cheesecake layer with soft, chewy bites of cookie dough.
Step 4: Assemble the Bars
Spread the cheesecake mixture evenly over your chilled crust, smoothing it out with a spatula. Now it’s time for the fun part—crumble or gently press the remaining cookie dough over the top of the cheesecake layer. Sprinkle extra chocolate chips on top if you want to add another level of chocolatey deliciousness. Return the pan to the refrigerator and chill for at least 4 hours, or until the bars are firm enough to slice cleanly.
Step 5: Slice and Enjoy
Once your bars have set, use the parchment overhang to carefully lift them from the pan. Slice into 12 generous bars and serve cold for that perfect combination of creamy, chocolatey, and sweet cookie dough delight. These bars are guaranteed to be a crowd-pleaser at any gathering or a delightful treat whenever you crave something special.
How to Serve No-Bake Cookie Dough Cheesecake Bars Recipe
Garnishes
For a little extra flair, top your bars with a drizzle of chocolate sauce or a dusting of cocoa powder. Fresh berries or a sprinkle of sea salt can also add an unexpected pop of flavor to balance the sweetness and enhance the overall presentation.
Side Dishes
While these bars are rich and satisfying all on their own, pairing them with a scoop of vanilla ice cream or a dollop of freshly whipped cream can make your dessert feel even more luxurious. A hot cup of coffee or a cold glass of milk is always a welcomed companion, soothing and complementing the rich flavors.
Creative Ways to Present
Serving these bars in individual clear cups layered with whipped cream and crushed graham crackers turns them into elegant parfaits perfect for parties. You can also pop them on a dessert platter garnished with mint leaves and chocolate shards, making an inviting centerpiece that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Keep any leftover No-Bake Cookie Dough Cheesecake Bars Recipe covered tightly in the refrigerator. They will stay fresh for up to 4 days, maintaining their perfect texture and flavor. Just be sure to keep them chilled to avoid melting the creamy layers.
Freezing
If you want to save these bars for longer, they freeze beautifully. Wrap them tightly in plastic wrap and foil or store in an airtight container, and freeze for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge for the best texture and taste.
Reheating
This dessert is best served cold, so no reheating is necessary. Simply take the bars out of the fridge or freezer and serve once they have softened slightly at room temperature for about 10-15 minutes, giving you that irresistible creamy texture.
FAQs
Is the flour safe to eat in this No-Bake Cookie Dough Cheesecake Bars Recipe?
Yes! The important step is to heat-treat the flour before use, either by microwaving or baking, which eliminates any potential bacteria and makes it safe to consume without baking.
Can I make these bars gluten-free?
Absolutely! Swap the graham cracker crumbs for gluten-free crumbs and use gluten-free all-purpose flour that can also be heat-treated. This will keep everyone happy without compromising flavor.
Can I use a different type of chocolate instead of mini chocolate chips?
Definitely! You can use chopped chocolate chunks, white chocolate chips, or even butterscotch chips for a different but equally delicious twist on the bars.
How long do these bars need to chill?
Chilling for at least 4 hours is essential to let the cheesecake set properly and allow the flavors to meld beautifully. Overnight chilling is even better for a firmer texture.
Can I double the recipe to make a bigger batch?
Yes, doubling the recipe is straightforward—just use a larger pan and follow the same steps. Just adjust your chilling time accordingly as thicker or bigger pans might need a little longer to set.
Final Thoughts
There really is something magical about this No-Bake Cookie Dough Cheesecake Bars Recipe that feels like a warm hug in dessert form. It’s easy enough to whip up after a busy day but special enough to impress guests. If you’re looking for a dessert that combines the best of cookie dough and cheesecake with zero oven time, these bars are exactly what you need. Give them a try and get ready to fall in love with every single bite.
Print
No-Bake Cookie Dough Cheesecake Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
These No-Bake Cookie Dough Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake layer swirled with safe-to-eat cookie dough chunks and mini chocolate chips. This easy-to-make, eggless dessert requires no baking and is perfect for satisfying your sweet tooth with a delightful combination of textures and flavors.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
Cookie Dough
- 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 Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream, cold
Topping (optional)
- Extra chocolate chips
Instructions
- Prepare the crust: Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup brown sugar. Mix until well combined, then firmly press the mixture into the bottom of the prepared pan. Chill the crust while preparing the filling.
- Make the cookie dough: In a separate bowl, beat the softened butter with both brown and granulated sugars until creamy and smooth. Add milk and vanilla extract, mixing until fully incorporated. Stir in the heat-treated flour, then fold in mini chocolate chips. Set aside.
- Prepare the cheesecake mixture: In another bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. In a separate chilled bowl, whip the heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Combine layers: Fold half of the cookie dough chunks into the cheesecake filling, reserving some chunks for topping if desired. Spread the cheesecake mixture evenly over the chilled crust.
- Add topping and chill: Crumble or press the remaining cookie dough pieces on top of the cheesecake layer and sprinkle with extra chocolate chips if using. Refrigerate the bars for at least 4 hours or until firm.
- Serve: Use the parchment paper overhang to lift the set bars out of the pan. Slice into 12 bars and serve chilled for best taste and texture.
Notes
- To heat-treat flour, microwave it in a bowl for 1–2 minutes, stirring every 30 seconds, or bake at 350°F for 5 minutes, to eliminate any bacteria for safe raw consumption.
- Store the bars in the refrigerator to maintain firmness and freshness.
- These bars can be frozen for longer storage; thaw them in the refrigerator before serving.
- For best results, ensure the heavy cream is very cold before whipping to stiff peaks.
