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No Bake Cookie Dough Cheesecake Bars

No Bake Cookie Dough Cheesecake Bars

These delicious No Bake Cookie Dough Cheesecake Bars combine a creamy cheesecake layer with edible cookie dough, all sitting on a simple graham cracker crust. Perfect for a quick dessert that doesn't require any baking!
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Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x9-inch square baking dish
  • multiple mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 set measuring cups and spoons
  • 1 parchment paper

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter Melted for crust, softened for cookie dough layer.
  • ¼ cup granulated sugar
  • 8 oz cream cheese Softened for cheesecake layer.
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping Thawed.
  • ½ cup brown sugar Packed.
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour Heat-treated.
  • ½ cup mini chocolate chips
  • a pinch of salt salt

Instructions
 

  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
  • Press the mixture evenly into the bottom of the 9x9-inch baking dish to form the crust. Place in the refrigerator to set while you prepare the cheesecake layer.
  • In a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until completely incorporated.
  • Fold in the whipped topping gently until no streaks remain. Spread the cheesecake mixture evenly over the chilled crust.
  • In another bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy. Add in the vanilla extract and mix until combined.
  • Gradually add the heat-treated flour and pinch of salt to the mixture, mixing until smooth. Stir in the mini chocolate chips until evenly distributed.
  • Drop spoonfuls of the cookie dough mixture over the cheesecake layer and gently spread out to cover.
  • Refrigerate the bars for at least 2-3 hours until fully set.
  • Once set, lift the bars out of the baking dish using the parchment paper, and cut into squares.

Notes

Make sure to heat-treat the flour by baking it at 350°F (175°C) for about 5 minutes to kill any harmful bacteria.
These bars can be stored in the refrigerator for up to a week, making them a great make-ahead dessert.