Rich and indulgent no-bake cheesecake bars layered with buttery graham cracker crust, safe-to-eat cookie dough, and a smooth, creamy cheesecake topping loaded with chocolate chips.
For the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup brown sugar
For the Cookie Dough:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
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
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips (for topping)
Heat-treating the flour makes the cookie dough safe to eat.
For clean slices, wipe the knife between cuts.
Bars are best served chilled.
Full-fat cream cheese provides the best texture.