If you’re looking for a dessert that combines the nostalgia of cookie dough with the creamy indulgence of cheesecake, look no further than these No-Bake Cookie Dough Cheesecake Bars: a dreamy, decadent treat that’s as easy to make as it is impossible to resist. Every bite layers the familiar chew of chocolate chip cookie dough beneath a cloud of rich, tangy cheesecake, all without ever turning on your oven. Whether you’re prepping for a special celebration or just want something sweet for a cozy night in, these bars are guaranteed to steal the spotlight.
Ingredients You’ll Need
With just a handful of pantry staples and a few fridge favorites, you’ll be amazed at how effortlessly these bars come together. Each ingredient plays a special role, from building the soft, cookie dough base to whipping up a luscious cheesecake topping.
- Unsalted butter (1/2 cup, softened): The creamy heart of your cookie dough, lending richness and flavor.
- Brown sugar (1/2 cup): Adds a deep, caramel-like sweetness to the dough.
- Granulated sugar (1/4 cup + 1/2 cup): Sweetens both the dough and the cheesecake layer for perfect balance.
- Milk (2 tablespoons): Brings moisture and helps everything blend into a soft dough.
- Vanilla extract (2 teaspoons total): Warm, fragrant, and essential for both layers.
- All-purpose flour (1 cup): Gives the cookie dough structure—just be sure to heat-treat it for safety!
- Salt (1/4 teaspoon): A pinch sharpens every flavor note.
- Mini chocolate chips (1/2 cup + 1/2 cup): The star mix-in, ensuring chocolate in every bite and a pretty finish on top.
- Cream cheese (16 ounces, softened): The base for the ultra-creamy, tangy cheesecake layer.
- Whipped cream or whipped topping (1 cup): Adds lightness and a silky finish to the cheesecake.
How to Make No-Bake Cookie Dough Cheesecake Bars:
Step 1: Prepare the Cookie Dough Layer
Start by creaming together your softened butter, brown sugar, granulated sugar, milk, and vanilla extract in a large bowl. You’re looking for a smooth, fluffy mixture that already smells like a classic cookie dough. This base sets the stage for our bars!
Step 2: Mix in the Dry Ingredients
Gradually add the all-purpose flour and salt to your wet mixture, stirring until everything is just combined and no streaks of flour remain. Don’t forget, it’s best to heat-treat your flour in the microwave or oven to make it safe for no-bake treats like these No-Bake Cookie Dough Cheesecake Bars:
Step 3: Fold in the Chocolate Chips and Press into the Pan
Gently fold in the mini chocolate chips, making sure they’re evenly distributed throughout the dough. Then, press the mixture firmly and evenly into the bottom of a lined 9×9-inch baking dish, creating a deliciously thick cookie dough base.
Step 4: Whip Up the Cheesecake Layer
In a separate bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until super smooth and fluffy. This is where the bars get their signature cheesecake tang—take a moment to admire the creamy texture!
Step 5: Make It Light and Spreadable
Fold the whipped cream or whipped topping gently into the cream cheese mixture. This step ensures your cheesecake layer is light, airy, and perfectly spreadable. Carefully spread this luscious mixture over the cookie dough base, smoothing it out with a spatula.
Step 6: Sprinkle and Chill
Finish off your bars by generously sprinkling the remaining mini chocolate chips over the cheesecake layer. It’s not just for looks—those extra chips add the perfect chocolatey crunch. Pop the entire dish into the fridge and let it chill for at least 4 hours, or until firm enough to slice.
How to Serve No-Bake Cookie Dough Cheesecake Bars:
Garnishes
For a truly irresistible finish, try adding a drizzle of chocolate sauce, a sprinkle of flaky sea salt, or even a few extra mini chocolate chips just before serving. The extra touches make your No-Bake Cookie Dough Cheesecake Bars: look as inviting as they taste.
Side Dishes
These bars are rich, so they pair beautifully with fresh berries or a scoop of vanilla ice cream. The brightness of fruit or the coolness of ice cream balances the creamy, cookie-laden layers for a perfect dessert plate.
Creative Ways to Present
Cut the bars into bite-sized cubes for a party platter, stack them tall for a dramatic dessert display, or serve them in cupcake liners for easy, mess-free sharing. No-Bake Cookie Dough Cheesecake Bars: are endlessly adaptable for every occasion, from potlucks to picnics.
Make Ahead and Storage
Storing Leftovers
Store any leftover bars in an airtight container in the refrigerator. They’ll keep fresh and delicious for up to 5 days, making them perfect for prepping ahead or enjoying as a sweet snack throughout the week.
Freezing
If you want to save some for later, these bars freeze beautifully! Just wrap individual squares in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.
Reheating
No need to reheat—these bars are best enjoyed chilled, straight from the fridge or after a few minutes at room temperature. Their creamy texture and cookie dough flavor shine when cold!
FAQs
Can I use store-bought cookie dough for the base?
You can, but the homemade version in this recipe is designed to be safe and perfectly soft for No-Bake Cookie Dough Cheesecake Bars:. Store-bought dough may be firmer and could contain raw eggs, so always check the label for safety.
What’s the best way to heat-treat flour for no-bake desserts?
Spread the flour on a baking sheet and bake at 350°F for 5 minutes, or microwave in a bowl in 30-second bursts until it reaches 165°F throughout. This step ensures your flour is safe to eat raw.
Can I substitute the whipped cream with homemade whipped cream?
Absolutely! Freshly whipped cream (whipped to soft peaks, unsweetened or lightly sweetened) works perfectly and gives the cheesecake layer a lovely airy texture.
What if I don’t have mini chocolate chips?
Chop regular chocolate chips or a chocolate bar into small pieces for a similar effect. Mini chips distribute more evenly, but any chocolate will be delicious in these bars.
How do I cut clean squares without sticking?
For neat slices, run a sharp knife under hot water, wipe it dry, and slice. Clean the knife between cuts, and your No-Bake Cookie Dough Cheesecake Bars: will look bakery-perfect!
Final Thoughts
If you’re craving something sweet, fun, and completely irresistible, don’t wait another minute to try these No-Bake Cookie Dough Cheesecake Bars:. They’re a guaranteed crowd-pleaser and just the thing to bring a little extra joy to your kitchen—happy no-baking!
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No-Bake Cookie Dough Cheesecake Bars: Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
No-Bake Cookie Dough Cheesecake Bars combine rich, creamy cheesecake with sweet, buttery cookie dough and chocolate chips for an irresistible dessert that requires no oven time. Perfectly layered and chilled to set, these bars deliver a delightful, indulgent treat with a smooth cheesecake finish and a chewy cookie dough base.
Ingredients
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
Topping
- 1/2 cup mini chocolate chips
Instructions
- Prepare the Cookie Dough Layer: In a large mixing bowl, cream together the softened butter, brown sugar, granulated sugar, milk, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, stirring continuously until the dough is smooth and uniform in texture.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips, making sure they are evenly distributed throughout the dough.
- Press into Baking Dish: Transfer the cookie dough mixture into a lined or greased baking dish and press it evenly into the bottom to form the base layer.
- Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy.
- Fold in Whipped Cream: Carefully fold in the whipped cream or whipped topping to the cream cheese mixture, ensuring it remains light and airy.
- Spread Cheesecake Layer: Evenly spread the cheesecake mixture over the cookie dough layer in the baking dish.
- Add Topping: Sprinkle the remaining mini chocolate chips over the cheesecake layer for added texture and flavor.
- Chill: Refrigerate the assembled bars for at least 4 hours, or until firm, to allow the layers to set and flavors to meld.
Notes
- Make sure the cream cheese and butter are fully softened at room temperature to ensure smooth mixing.
- Use gluten-free flour if you want a gluten-free version, but check that other ingredients are compliant.
- Keep the bars refrigerated and consume within 3-4 days for best freshness.
- For an extra indulgent touch, drizzle melted chocolate on top before chilling.
- If you don’t have mini chocolate chips, chop regular chocolate chips into smaller pieces.
Nutrition
- Serving Size: 1 bar (approx. 1/16 of recipe)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
