These No Bake Cookie Dough Cheesecake Bars are the perfect blend of creamy cheesecake and indulgent cookie dough. With a buttery cookie crust, a smooth cheesecake filling, and chunks of edible cookie dough, these bars are a dream dessert that requires no oven!
📋 Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs 🍪
- 1/4 cup sugar 🍬
- 1/2 cup unsalted butter, melted 🧈
For the Cheesecake Filling:
- 16 oz cream cheese, softened 🧀
- 1 cup powdered sugar 🍬
- 1 cup heavy cream 🥛
- 1 teaspoon vanilla extract 🌿
- 1 tablespoon lemon juice 🍋
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 1/4 cups all-purpose flour (heat-treated) 🌾
- 1/2 cup mini chocolate chips 🍫
📝 Instructions:
1. Prepare the Crust:
- Mix the crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press into the pan:
- Line an 8×8-inch baking dish with parchment paper. Press the graham cracker mixture evenly into the bottom of the dish to form the crust. Place in the fridge to chill while you prepare the filling.
2. Make the Cookie Dough:
- Cream butter and sugar:
- In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add milk and vanilla:
- Add the milk and vanilla extract and mix well.
- Mix in flour and chocolate chips:
- Stir in the heat-treated flour (to eliminate any bacteria) and mini chocolate chips. Set aside the cookie dough mixture for later.
3. Make the Cheesecake Filling:
- Beat the cream cheese:
- In a separate large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Add vanilla and lemon juice:
- Add the vanilla extract and lemon juice, mixing until combined.
- Whip the cream:
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
4. Assemble the Bars:
- Layer the cheesecake filling:
- Pour the cheesecake filling over the chilled crust, spreading it out evenly.
- Top with cookie dough:
- Break off small pieces of the cookie dough and scatter them over the top of the cheesecake layer. Press them lightly into the cheesecake.
5. Chill and Serve:
- Chill the bars:
- Refrigerate the cheesecake bars for at least 4 hours or overnight to allow them to set properly.
- Cut and serve:
- Once set, lift the bars out of the pan using the parchment paper and cut them into squares. Serve and enjoy!
⏱️ Preparation Time: 20 minutes
⏱️ Chilling Time: 4 hours (or overnight)
⏱️ Total Time: 4 hours 20 minutes
🍽️ Servings: 12 bars
🔥 Calories: Approximately 300-350 kcal per bar
These No Bake Cookie Dough Cheesecake Bars are a perfect no-bake dessert, combining the creamy richness of cheesecake with the indulgent goodness of cookie dough in every bite! 🍪🍫🍰