Description
These No-Bake Cookie Dough Cheesecake Bars combine a rich, buttery cookie dough base with a creamy cheesecake layer, topped with mini chocolate chips. Perfectly sweet and indulgent, these bars require no baking and set quickly in the refrigerator, making them an easy and delicious dessert to enjoy any time.
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 mixing bowl, cream together the softened butter, brown sugar, granulated sugar, milk, and vanilla extract until the mixture is smooth and creamy.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a smooth dough forms without any lumps.
- Fold in Chocolate Chips: Gently fold in 1/2 cup of mini chocolate chips evenly throughout the cookie dough. Then, press this dough firmly into the base 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 the mixture is smooth and creamy with no lumps remaining.
- Fold in Whipped Cream: Carefully fold the whipped cream or whipped topping into the cream cheese mixture until combined, creating a light and fluffy cheesecake layer. Spread this mixture evenly over the pressed cookie dough layer in the baking dish.
- Add Topping and Chill: Sprinkle the remaining 1/2 cup of mini chocolate chips over the cheesecake layer. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the bars are firm and chilled.
Notes
- Make sure the butter and cream cheese are softened for easy mixing and a smooth texture.
- If you prefer, substitute mini chocolate chips with chopped nuts or your favorite mix-ins.
- For easier cutting, chill the bars overnight to allow them to set completely.
- Store leftovers covered in the refrigerator for up to 4 days.
- Using whipped cream instead of whipped topping makes the cheesecake layer lighter and fluffier.
