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
Scale
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.
