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No-Bake Cookie Dough Cheesecake Bars Recipe

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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.

Ingredients

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)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides. Lightly grease the parchment.
  2. In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until combined. Press firmly into the bottom of the pan. Refrigerate while preparing the next layer.
  3. For the cookie dough, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
  4. Mix in the milk and vanilla extract. Gradually add the heat-treated flour until a dough forms.
  5. Fold in the mini chocolate chips. Spread the cookie dough evenly over the chilled crust, pressing gently to smooth.
  6. Beat the cream cheese until smooth. Add powdered sugar and vanilla extract and mix until creamy and lump-free.
  7. Spread the cheesecake filling evenly over the cookie dough layer and smooth the top.
  8. Sprinkle the remaining mini chocolate chips over the top, pressing them in lightly.
  9. Cover and refrigerate for at least 4 hours, or until fully set.
  10. Lift out using the parchment overhang and cut into bars before serving.

Notes

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.

Nutrition