If ever there was a dessert that could win over the hearts of kids and adults alike, it’s these No-Bake Cookie Dough Cheesecake Bars. Imagine every decadent bite: a reassuringly familiar graham cracker crust supports a dreamy layer of eggless cookie dough, all finished off with a cloud-like cheesecake topping. And the best part? You don’t even need to fire up the oven. This is the kind of treat that brings friends together, sparks nostalgia, and makes any occasion feel a little more special. Trust me, once you try these No-Bake Cookie Dough Cheesecake Bars, you’ll wonder how you ever lived without them!

No-Bake Cookie Dough Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised at how effortlessly these ingredients come together into pure dessert magic. Each one deserves its place—offering that perfect hint of crunch, creaminess, or richness that makes these bars shine!

Graham cracker crumbs: The classic foundation that gives these bars their signature crunch and comforting, buttery flavor.
Brown sugar: Adds a caramel-like sweetness and a little chewiness to both the crust and the cookie dough layer.
Unsalted butter (melted & softened): Melted for the crust and softened for the cookie dough, this brings richness and helps all the layers hold together beautifully.
Granulated sugar: Brings clean, sweet notes and helps create the perfect texture in both the cookie dough and cheesecake layers.
Milk: Just a touch to soften up the cookie dough and mimic that classic doughy taste.
Vanilla extract: Infuses all three layers with warmth and depth, truly tying everything together.
All-purpose flour (heat-treated): Safe for your no-bake cookie dough and gives it the unmistakable doughy bite we all crave.
Mini chocolate chips: The star of the cookie dough layer, sprinkled throughout for little bursts of chocolate in every bite.
Cream cheese (softened): The secret to that creamy, tangy cheesecake layer—make sure it’s room temp for the smoothest filling!
Heavy whipping cream (cold): Whipped to lofty peaks for an airy, cloud-like cheesecake.
Extra mini chocolate chips (optional): Because you can never have too much chocolate, a sprinkle on top looks as good as it tastes.

How to Make No-Bake Cookie Dough Cheesecake Bars

Step 1: Prep Your Pan

Start off by lining an 8×8-inch baking dish with parchment paper, making sure to leave extra hanging over the sides for easy lifting later. This step will save you from any sticky mess and make cutting the bars a breeze.

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until everything looks like damp sand—don’t be shy with your hands here! Press this mixture firmly into the bottom of your prepared pan, then slip it into the fridge to set while you tackle the next layers. The crust needs a good chill so each bite holds together perfectly.

Step 3: Whip Up the Cookie Dough Layer

For cookie dough heaven: cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Stir in the milk and vanilla extract, blending until smooth. Carefully mix in the heat-treated flour (no eggs, so it’s safe to eat!), then fold in those delightful mini chocolate chips. Set this bowl of edible cookie dough joy aside for just a bit.

Step 4: Prepare the Cheesecake Layer

In a large bowl, beat the cream cheese, sugar, and vanilla extract until the mixture is silky and lump-free. Take a separate bowl and whip the cold heavy cream to stiff, beautiful peaks—it should hold its shape well. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the airiness you’ve worked so hard to achieve. The result? A cheesecake layer that’s lighter than a cloud.

Step 5: Layer and Assemble

Now, spread half of your cheesecake mixture over the chilled crust. Drop spoonfuls of the cookie dough over the top, dotting the surface generously, and lightly press to flatten (no need for perfection, rustic looks great here!). Smooth the remaining cheesecake mixture over the cookie dough, spreading edge to edge. If chocolate is your love language, add an extra sprinkle of mini chocolate chips on top. This is where the No-Bake Cookie Dough Cheesecake Bars start to look irresistible.

Step 6: Chill and Set

Cover your masterpiece and refrigerate for at least 4 hours, though overnight is even better if you’ve got the patience! The chilling helps the layers firm up so you can slice perfectly neat bars. Once set, lift out of the pan using the parchment and cut into twelve generous squares. Serve cold, straight from the fridge!

How to Serve No-Bake Cookie Dough Cheesecake Bars

Garnishes

While these bars are dreamy all on their own, a few thoughtful garnishes take them over the top. Try a sprinkle of extra mini chocolate chips for a playful look, a dusting of cocoa powder for elegance, or even a dollop of whipped cream to make each bar feel like its own mini dessert event!

Side Dishes

If you want to create a full dessert spread, pair your No-Bake Cookie Dough Cheesecake Bars with a fresh fruit salad or a bowl of berries for a pop of color and a light, juicy contrast. A tall glass of cold milk or a mug of hot coffee also makes the perfect partner, balancing out the richness of each bite.

Creative Ways to Present

Try serving these bars on a cake stand at your next gathering, or use cupcake liners for grab-and-go treats at parties. For an extra-special touch, slice them into smaller bites and arrange on a platter for a cookie dough cheesecake “flight”—watch your guests swoon!

Make Ahead and Storage

Storing Leftovers

These bars are champions when it comes to leftovers. Store any extras in an airtight container in the fridge, where they’ll keep beautifully for up to 5 days. They’ll taste just as delicious chilled as the day you made them, maybe even more so after the flavors mingle.

Freezing

If you want to stash some away for a later sweet craving, these bars freeze like a dream. Wrap each bar in plastic wrap and then a layer of aluminum foil, or pop them in a freezer-safe container with parchment between layers. They’ll keep for up to 2 months—just thaw in the fridge overnight before serving.

Reheating

No need to reheat! These No-Bake Cookie Dough Cheesecake Bars are best enjoyed cold from the fridge or just slightly softened at room temperature. If frozen, let them thaw in the refrigerator for the best texture—no baking or microwaving required.

FAQs

Do I really have to heat-treat the flour for the cookie dough layer?

Yes, it’s important to heat-treat flour when making edible cookie dough, since raw flour can sometimes contain harmful bacteria. Just pop it in the microwave or the oven as directed for safe and delicious results.

Can I use a different type Dessert

Absolutely! While a classic graham cracker crust is hard to beat, you can swap in chocolate wafer cookies, digestive biscuits, or even oreo crumbs for a fun twist. Just be sure to keep the butter-sugar ratio roughly the same for a sturdy base.

Is there a way to make this recipe gluten-free?

You bet! Substitute certified gluten-free graham crackers for the crust and use a gluten-free flour blend for the cookie dough layer—just make sure to heat-treat that flour too. Everything else stays the same, so the magic is just as good.

Can I make these bars a day ahead?

Making No-Bake Cookie Dough Cheesecake Bars a day ahead is actually ideal! The flavors meld and the bars firm up even more, making them easier to slice and serve. Just keep them well-covered in the fridge until you’re ready to wow your guests.

What’s the best way to cut these bars cleanly?

For picture-perfect slices, run a sharp knife under hot water, wipe it dry, then cut the bars, wiping the blade clean between each cut. This keeps the layers looking pristine and prevents sticking.

Final Thoughts

Every time I make these No-Bake Cookie Dough Cheesecake Bars, they disappear in no time and get requests for the recipe before the last crumb is gone. If you’re looking for a fun, crowd-pleasing dessert that feels a little special but doesn’t require turning on the oven, give these bars a try. You’ll love how easy they are—and your friends and family will love you for sharing!

No-Bake Cookie Dough Cheesecake Bars Recipe

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4.5 from 15 reviews

Author: admin
Total Time: 4 hours 30 minutes
Yield: 12 bars 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful combination of cookie dough and cheesecake with these easy no-bake bars. A graham cracker crust is topped with a layer of creamy cheesecake, a generous spread of chocolate chip cookie dough, and finished with a sprinkle of mini chocolate chips for added sweetness.

Ingredients

Scale

Crust:

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

Cookie Dough Layer:

1/2 cup unsalted butter, softened
1/4 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

Cheesecake Layer:

2 packages (8 oz each) cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold

Extra mini chocolate chips for topping (optional)

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Instructions

Prepare the Crust: Line an 8×8-inch baking dish with parchment paper. Mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the pan and chill.
Make the Cookie Dough Layer: Cream butter with sugars, milk, and vanilla. Stir in heat-treated flour and chocolate chips.
Prepare the Cheesecake Layer: Beat cream cheese, sugar, and vanilla until smooth. Whip cream separately and fold into the cream cheese mixture.
Assemble: Spread half the cheesecake mixture over the crust. Add spoonfuls of cookie dough, then top with remaining cheesecake mixture. Sprinkle with chocolate chips.
Chill and Serve: Refrigerate for at least 4 hours. Slice into bars and serve cold.