Description
Delicious no-bake cookie dough cheesecake bars combining a rich, buttery cookie dough base with a creamy cheesecake topping studded with mini chocolate chips. Perfect for a sweet treat without turning on the oven, these bars set in the refrigerator to create a firm, indulgent dessert that’s easy to prepare and sure to impress.
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 unsalted butter, brown sugar, granulated sugar, milk, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Gradually blend in the all-purpose flour and salt, mixing until the dough is smooth and homogeneous without any flour streaks.
- Incorporate Chocolate Chips and Form Base: Fold in the mini chocolate chips evenly, then press the cookie dough firmly into the bottom of a prepared baking dish to form an even layer.
- Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy, ensuring there are no lumps.
- Combine with Whipped Cream: Gently fold the whipped cream or whipped topping into the cream cheese mixture until fully incorporated and light, then spread this cheesecake layer evenly over the pressed cookie dough base.
- Add Topping: Sprinkle the remaining mini chocolate chips over the cheesecake layer to add texture and visual appeal.
- Chill Until Firm: Refrigerate the assembled bars for at least 4 hours, or until the cheesecake layer is fully set and firm, making them easy to cut and serve.
Notes
- Use softened butter and cream cheese to ensure smooth mixing and texture.
- Make sure the cookie dough layer is pressed firmly to prevent crumbling.
- Whipped cream can be homemade or store-bought whipped topping.
- Chill time is essential for the bars to firm up properly.
- Store leftover bars in the refrigerator for up to 3 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend safe for no-bake cookie dough.
