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No-Bake Cookie Dough Cheesecake Bars Recipe

No-Bake Cookie Dough Cheesecake Bars Recipe
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5.2 from 9 reviews

These No-Bake Cookie Dough Cheesecake Bars combine the best of both worlds – creamy, rich cheesecake and everyone’s favorite cookie dough flavor. Perfect for when you want a show-stopping dessert without turning on the oven, these bars deliver maximum indulgence with minimal effort. The recipe features a buttery graham cracker crust, a layer of safe-to-eat cookie dough, and a silky smooth cheesecake topping that’s studded with mini chocolate chips.

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar

For the Cookie Dough:

  • 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, heat-treated
  • 1/2 cup mini chocolate chips

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips (for topping)

Instructions

  1. Prepare the Pan: Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment with cooking spray.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly into the bottom of your prepared pan, creating an even layer. Refrigerate while preparing the next layer.
  3. Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Beat in the milk and vanilla extract until well combined. Gradually mix in the heat-treated flour until a dough forms. Fold in the mini chocolate chips. Spread the cookie dough evenly over the chilled crust, pressing gently to create a smooth layer.
  4. Make the Cheesecake Layer: In a clean mixing bowl, beat the softened cream cheese until smooth and fluffy, about 3-4 minutes. Gradually add the powdered sugar, beating until well incorporated. Mix in the vanilla extract until smooth. Spread the cheesecake mixture evenly over the cookie dough layer, smoothing the top with an offset spatula.
  5. Final Assembly: Sprinkle the remaining mini chocolate chips evenly over the top of the cheesecake layer, gently pressing them in slightly. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until completely set.
  6. Serve: Using the parchment overhang, lift the bars from the pan. Cut into 16 squares using a sharp knife, wiping the blade clean between cuts for neat edges.

Notes

  • Flour Safety: The heat-treated flour step is crucial for food safety when consuming raw cookie dough. Never skip this step, as it eliminates potential E. coli bacteria present in raw flour.
  • Substitutions: You can substitute the graham cracker crust with crushed chocolate cookies, vanilla wafers, or even crushed Oreos for different flavor profiles. The cookie dough can be customized with different mix-ins like white chocolate chips, butterscotch chips, or chopped nuts.
  • Make-Ahead: These bars actually taste better after sitting overnight in the refrigerator, as the flavors meld together and the texture becomes perfectly firm yet creamy.

Nutrition

Find it online: http://bitezly.com/no-bake-cookie-dough-cheesecake-bars-recipe/