Description
These No-Bake Cookie Dough Cheesecake Bars are a delightful dessert that combines the flavors of creamy cheesecake with edible cookie dough. With a graham cracker crust, a layer of chocolate chip cookie dough, and a luscious cheesecake topping, these bars are a perfect treat for any occasion.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cookie Dough Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated
- 2 tablespoons milk
- 1 cup mini chocolate chips, divided
Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
Instructions
- Prepare the Graham Cracker Crust: Line an 8×8-inch baking pan with parchment paper. Combine graham cracker crumbs, melted butter, and granulated sugar. Press into the bottom of the pan and refrigerate.
- Make the Cookie Dough Layer: Beat together softened butter, brown sugar, and vanilla. Add heat-treated flour and milk, then mix in 1/2 cup mini chocolate chips.
- Prepare the Cheesecake Layer: Beat cream cheese until smooth, then add powdered sugar and vanilla. Fold in whipped cream.
- Assemble: Spread half of the cheesecake mixture over crust. Crumble cookie dough over it, then top with remaining cheesecake mixture. Sprinkle with mini chocolate chips.
- Chill: Refrigerate for at least 4 hours before slicing into bars.
Notes
- Heat-treat the flour to 165°F before using it in the cookie dough.
- Store bars in the refrigerator and consume within 5 days.
- For easier slicing, chill bars overnight.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
