Description
These No-Bake Cookie Dough Cheesecake Bars combine the irresistible flavors of classic cookie dough with a creamy cheesecake layer. Easy to make and perfect for any occasion, these bars are chilled until firm, resulting in a rich, smooth dessert with delightful chocolate chip bursts in every bite.
Ingredients
Scale
Cookie Dough Layer
- 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
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Cheesecake Layer
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream or whipped topping
- 1/2 cup mini chocolate chips (for topping)
Instructions
- Prepare the Cookie Dough Layer: In a large bowl, cream together the softened butter, brown sugar, granulated sugar, milk, and vanilla extract until the mixture is smooth and creamy.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour and salt into the creamed mixture, mixing until a smooth cookie dough forms without any dry spots.
- Fold in Chocolate Chips: Gently fold in the 1/2 cup of mini chocolate chips to distribute them evenly throughout the cookie dough. Then evenly press this cookie dough mixture into the bottom of a prepared baking dish to form the base layer.
- Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract together until completely smooth and free of lumps.
- Fold in Whipped Cream: Carefully fold the whipped cream or whipped topping into the cream cheese mixture to lighten the texture. Spread this cheesecake layer evenly over the cookie dough base in the baking dish.
- Add Topping and Chill: Sprinkle the remaining 1/2 cup mini chocolate chips evenly over the cheesecake layer. Place the dish in the refrigerator and chill for at least 4 hours until the bars are firm and set.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easier mixing and a smoother texture.
- Do not substitute the all-purpose flour with raw flour; use heat-treated flour if possible to avoid any health risks.
- For a firmer texture, chill the bars overnight.
- These bars can be stored covered in the refrigerator for up to 5 days.
- To serve, cut into squares and use a warm knife for clean cuts.
