No-Bake Cookie Dough Cheesecake Bars Recipe

If you’re hunting for a treat that’s as fun to make as it is to devour, look no further than these No-Bake Cookie Dough Cheesecake Bars. This dreamy layered dessert features a buttery graham cracker crust, a luscious layer of edible chocolate chip cookie dough, and a pillowy no-bake cheesecake filling, all topped off with a sprinkle of mini chocolate chips. No oven required, just pure creamy, chocolate-studded bliss in every chilled slice — the ultimate excuse to indulge your sweet tooth with ease!

this Recipe

Ingredients You’ll Need

Gather just a handful of kitchen staples to make these bars shine! Each component plays a vital role: from the golden crunch of the crust to the crave-worthy sweetness of the cookie dough, every ingredient adds something special to the final No-Bake Cookie Dough Cheesecake Bars.

• Graham cracker crumbs: The ultimate start for any cheesecake bar, giving you a toasty, buttery base that holds everything together.
• Brown sugar: Adds richness and a subtle caramel note to both the crust and cookie dough layers.
• Unsalted butter: Melts into the crust for binding, and brings creaminess to the cookie dough—plus, it helps the flavors pop.
• Granulated sugar: Sweetens both the cookie dough and cheesecake filling to perfection.
• Milk: A splash adds moisture and helps the cookie dough come together smoothly.
• Vanilla extract: Just a teaspoon infuses these bars with cozy, familiar flavor in every bite.
• All-purpose flour (heat-treated): Heat-treating is key for safe, edible cookie dough you can enjoy worry-free!
• Mini chocolate chips: Deliver pops of melty chocolate in both the dough and as a cheerful finishing touch.
• Cream cheese: The heart of the cheesecake layer, it brings tang and richness that perfectly balances the sweetness.
• Heavy whipping cream (cold): Whipped to stiff peaks, it makes the cheesecake filling airy, light, and irresistibly fluffy.
• Extra mini chocolate chips for topping (optional): Because you can never have too much chocolate, right?

How to Make No-Bake Cookie Dough Cheesecake Bars

Step 1: Prepare Your Pan and Crust

Line an 8×8-inch baking dish with parchment paper, making it easy to lift your bars out later. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter until everything is well mixed and looks like wet sand. Press this mixture firmly into the bottom of your pan to form an even crust. Pop it in the fridge to chill while you tackle the fillings—no need to bake, and the cold helps the crust set beautifully!

Step 2: Make the Cookie Dough Layer

In a medium bowl, cream together the softened butter with the brown sugar and granulated sugar until it looks fluffy and pale. Beat in the milk and vanilla extract, then gradually add the heat-treated flour. Stir until you have a smooth dough, then fold in the mini chocolate chips. This dough is safe to eat straight from the bowl, but resist the urge—its real destiny is tucked inside these No-Bake Cookie Dough Cheesecake Bars!

Step 3: Whip Up the Cheesecake Filling

Grab a large bowl and beat together the softened cream cheese with granulated sugar and vanilla extract until the mixture is glossy and lump-free. In another bowl, whip the cold heavy cream to stiff peaks (this means when you lift your whisk, the peaks stand straight up). Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate all those lovely air bubbles. You’ll be left with a filling that’s cloud-like and luxurious—just what these bars deserve.

Step 4: Layer and Assemble

Spread half of the cheesecake mixture evenly over the chilled crust. Drop generous spoonfuls of cookie dough over the cheesecake base, lightly pressing them in and flattening to create a second, delightful layer. Finish with the remaining cheesecake mixture, smoothing the top. For a final touch, shower the surface with extra mini chocolate chips—presentation and chocolate-lovers approved!

Step 5: Chill and Slice

Cover your pan and refrigerate for at least 4 hours, or until everything is firm and set. This wait may test your patience, but it’s crucial for those clean slices! Once the anticipation becomes too much, lift your bars from the pan and cut into squares. Now comes the best part: serve chilled and share (if you must)!

How to Serve No-Bake Cookie Dough Cheesecake Bars

Garnishes

For a playful finishing touch, sprinkle extra mini chocolate chips on each slice just before serving. A drizzle of chocolate sauce or a light dusting of cocoa powder also elevates the visual wow-factor and intensifies the chocolatey appeal. If you’re feeling fancy, a dollop of freshly whipped cream alongside each bar never hurt!

Side Dishes

Pair your No-Bake Cookie Dough Cheesecake Bars with fresh seasonal berries or a cool fruit salad to balance the richness. A hot cup of coffee, sweet iced latte, or a tall glass of cold milk is the kind of classic duo these bars adore—trust me, it’s a memorable combination.

Creative Ways to Present

Go mini by cutting the bars into bite-sized pieces and nestling them in little cupcake liners—perfect for parties or dessert platters. Or, for a show-stopping summer treat, freeze the sliced bars and serve them cold on a hot day! You could even stack them in layers on a cake stand for a whimsical, cheesecake-meets-cookie-dough “bar cake.”

Make Ahead and Storage

Storing Leftovers

Leftover No-Bake Cookie Dough Cheesecake Bars will keep beautifully for up to five days when stored in an airtight container in the fridge. The layers stay delicious and maintain their texture, so you can sneak a bar whenever your sweet tooth strikes.

Freezing

If you want to stretch out the enjoyment even longer, these bars freeze like a dream! Slice them first, then wrap each piece individually in plastic wrap and pop them into a freezer-safe bag or container. They’ll keep for up to two months. Thaw in the fridge overnight before serving for best results.

Reheating

No need to reheat—these bars are best enjoyed chilled, straight from the fridge or thawed from the freezer. If you do let them sit at room temperature for a few minutes before serving, the flavors tend to intensify and the texture gets extra creamy, which is a delicious little bonus!

FAQs

Can I use store-bought cookie dough instead?

You could, but the homemade cookie dough layer in these No-Bake Cookie Dough Cheesecake Bars is specifically formulated to be safe and just sweet enough for this no-bake treat—plus, it only takes a few minutes to mix up!

How do I heat-treat flour for edible cookie dough?

To make raw flour safe, microwave it in a bowl for one minute, stirring halfway through, or bake at 350°F for about 5 minutes. Let it cool before adding to your dough. This step is key for making edible cookie dough that everyone can enjoy with peace of mind!

Can I use low-fat cream cheese or whipped topping?

Full-fat cream cheese ensures the best creamy texture and rich flavor in your bars, but you can substitute lower-fat versions or stabilized whipped topping in a pinch. Just know the result may be a little softer and less decadent.

Do No-Bake Cookie Dough Cheesecake Bars need to be kept refrigerated?

Yes, keep them chilled right up to serving time so the layers hold together perfectly and remain pleasantly creamy. They taste best cold and will soften if left out at room temperature for too long.

Can I double this recipe for a larger crowd?

Absolutely! Just double all the ingredients and use a 9×13-inch pan. You might need to chill a little longer to ensure the centers set fully, but more bars means more joy to share.

Final Thoughts

These No-Bake Cookie Dough Cheesecake Bars are the kind of irresistible, crowd-pleasing treat that disappears fast and leaves everyone asking for the recipe. I hope you’ll give them a try and make some sweet memories along with every silky, cookie dough–studded bite!

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