If you’re looking for the ultimate treat that combines two classic desserts, then No-Bake Cookie Dough Cheesecake Bars are your match made in dessert heaven! These ultra-creamy, dreamy bars have a base of buttery graham cracker crust, a thick layer of tangy cheesecake swirled with safe-to-eat chocolate chip cookie dough, and a shower of extra chocolate chips for that perfect finish. The best part: No oven required — just mix, chill, and slice! Whether you’re making these for a summer get-together or just to satisfy weeknight cravings, No-Bake Cookie Dough Cheesecake Bars are destined to be your new go-to recipe.

No-Bake Cookie Dough Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

Gather these simple but essential staples — each one works its magic by giving you that rich, creamy, and perfectly sweet bite every single time. Don’t skip or skimp: every ingredient, from the crust to the final sprinkle, plays its part in the texture, flavor, or look of these crowd-pleasing No-Bake Cookie Dough Cheesecake Bars.

Graham cracker crumbs: These crumbs make the foundation for a sturdy, buttery crust that balances out all the sweetness.
Unsalted butter (melted and softened): Melted butter binds your crust, while softened butter keeps the cookie dough soft and luscious.
Brown sugar: Brown sugar adds warmth and a hint of molasses—use it in both the crust and the cookie dough for extra depth.
Granulated sugar: A must for classic cookie dough sweetness and smooth texture.
Milk: Just enough to soften your cookie dough to that irresistible, scoopable consistency.
Vanilla extract: Don’t skimp on vanilla — it ties together the flavors in both cookie dough and cheesecake layers.
All-purpose flour (heat-treated): Heat-treat your flour for safety, then fold it in for a classic cookie dough bite without the risk.
Mini chocolate chips: The small size ensures every piece is dotted with pockets of melty chocolate.
Cream cheese (softened): Essential for a tangy, creamy cheesecake layer that blends beautifully with the cookie dough.
Powdered sugar: Adds sweetness to the cheesecake without any grittiness, keeping your bars silky-smooth.
Whipped topping or whipped cream: This lightens up the cheesecake filling, making it truly no-bake and wonderfully airy.
Additional chocolate chips: Sprinkle on top for a bakery-worthy finishing touch!

How to Make No-Bake Cookie Dough Cheesecake Bars

Step 1: Prepare Your Pan

Start by lining an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy lifting later. This simple move means smooth, frustration-free removal once your bars are chilled and ready to devour!

Step 2: Make the Crust

In a medium bowl, stir together the graham cracker crumbs, melted butter, and 1/4 cup brown sugar. Don’t be shy about pressing it tightly into the bottom of your pan—this creates that cookie-like foundation. Pop the pan into the fridge while you whip up the filling so the crust sets up nice and firm.

Step 3: Mix Edible Cookie Dough

Grab a mixing bowl and cream together the softened butter, granulated sugar, 1/4 cup packed brown sugar, milk, and vanilla extract until everything’s light and fluffy. Next, gently stir in the heat-treated flour and mini chocolate chips. You’ll have a dough that’s perfectly sweet and safe to eat raw — try not to steal too many spoonfuls!

Step 4: Make the Cheesecake Filling

Using a large bowl and an electric mixer, beat the softened cream cheese until completely smooth. Add the powdered sugar and vanilla extract, then mix again until velvety. Gently fold in the whipped topping or whipped cream, taking care not to deflate all that airy goodness.

Step 5: Assemble and Layer

Divide your cookie dough mixture in half. Fold one half of the dough into your cheesecake filling, creating beautiful pockets of chocolatey, cookie-dough goodness. Spread the mixture evenly over the chilled crust. Then, crumble the rest of the cookie dough on top, pressing it down lightly so you get that perfect top-and-bottom dough experience. Don’t forget to sprinkle on extra mini chocolate chips for an irresistible finish.

Step 6: Chill and Slice

Pop the pan back into the fridge and let it chill for at least 4 hours, or until the bars are completely firm. This patience pays off — your layers will slice cleanly and hold together perfectly. Once set, lift the bars from the pan with the parchment, cut into 16 squares, and get ready to fall in love with every bite of your No-Bake Cookie Dough Cheesecake Bars.

How to Serve No-Bake Cookie Dough Cheesecake Bars

Garnishes

These bars feel extra special with just a little flourish: a handful of mini chocolate chips, a dusting of powdered sugar, or even a drizzle of melted chocolate make them bakery-case gorgeous. If you really want to impress, a few mini chocolate chip cookies on top are always a crowd-pleaser!

Side Dishes

Balance all that creamy, sweet cookie dough goodness with something refreshing on the side. A bowl of fresh strawberries, raspberries, or a fruit salad is lovely. For parties, try serving alongside iced coffee, cold brew, or a tall glass of milk for pure nostalgia.

Creative Ways to Present

Want to make your No-Bake Cookie Dough Cheesecake Bars the centerpiece? Stack cut bars on a cake stand, serve in cupcake wrappers for grab-and-go fun, or turn them into an easy dessert tray with an assortment of small bites. They’re also perfect for gifting — boxed up with a handwritten note, they’ll make anyone’s day a little sweeter!

Make Ahead and Storage

Storing Leftovers

Simply cover the bars tightly with plastic wrap or store in an airtight container in your refrigerator — they’ll stay fresh and delicious for up to 5 days. If you’re stacking them, place a layer of parchment between to keep them camera-ready!

Freezing

No-Bake Cookie Dough Cheesecake Bars freeze beautifully. Cut into individual pieces, wrap each tightly in plastic wrap, and tuck into a freezer-safe bag or container. They’ll keep for up to two months. Just let them thaw in the fridge for a few hours before serving for the best texture.

Reheating

These bars are at their best cold, so no reheating needed! If you’ve stashed them in the freezer, simply transfer them to the fridge to thaw. For softest bites, let chilled bars sit at room temperature for about 10 minutes before serving.

FAQs

Can I make No-Bake Cookie Dough Cheesecake Bars gluten-free?

Yes! Just swap in gluten-free graham crackers for the crust and use a certified gluten-free all-purpose flour for the cookie dough layer. You’ll get the same delicious layers without any gluten.

Is it safe to eat the raw flour in the cookie dough?

Absolutely! The recipe calls for heat-treated flour, which means microwaving it for 1 minute or baking at 350°F for about 5 minutes to eliminate any bacteria. Let it cool before using, and your cookie dough will be perfectly safe to enjoy.

Can I use homemade whipped cream instead of store-bought whipped topping?

Definitely. Freshly whipped cream gives you a softer, more luxurious texture in the cheesecake layer. Just whip heavy cream with a little sugar until medium peaks form and fold it in as directed — it’s a lovely upgrade!

How can I make these bars even more chocolatey?

Try doubling up on the mini chocolate chips in both the dough and the topping, or swirl in some melted chocolate to the cheesecake layer before assembling. A chocolate cookie crust is also a fun twist for a cocoa-lover’s dream.

Can I make No-Bake Cookie Dough Cheesecake Bars ahead of time for a party?

Yes, these are perfect for making in advance! Since they need a solid chill anyway, you can make them a day or two before serving. Just keep them tightly covered in the fridge and slice before you’re ready to serve for the freshest presentation.

Final Thoughts

Whether you’re a cheesecake fanatic, a cookie dough lover, or just someone who adores easy, crowd-pleasing desserts, you need to try No-Bake Cookie Dough Cheesecake Bars. Their creamy, chocolate-studded layers are sure to delight every guest — and maybe make you a dessert legend among your friends and family!

No-Bake Cookie Dough Cheesecake Bars Recipe

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4.8 from 10 reviews

Author: admin
Total Time: 4 hours 20 minutes
Yield: 16 bars 1x
Diet: Non-Vegetarian

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Description

Indulge in these decadent No-Bake Cookie Dough Cheesecake Bars that combine the rich flavors of cookie dough with creamy cheesecake in a delightful dessert treat.

Ingredients

Scale

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
1/4 cup granulated sugar
1/4 cup brown sugar, packed
2 tablespoons milk
1/2 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 cup whipped topping or whipped cream
Additional chocolate chips for garnish

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Instructions

Prepare the Crust: Line an 8×8-inch baking pan with parchment paper. Mix graham cracker crumbs, melted butter, and 1/4 cup brown sugar. Press into the pan to form a crust; refrigerate.
Make the Cookie Dough: Cream together softened butter, granulated sugar, brown sugar, milk, and vanilla. Add heat-treated flour and chocolate chips to form cookie dough.
Prepare the Cheesecake Filling: Beat cream cheese until smooth, add powdered sugar and vanilla. Fold in whipped topping.
Assemble: Mix half of the cookie dough into the cheesecake filling. Spread over the crust. Crumble remaining cookie dough on top and press lightly. Sprinkle with chocolate chips.
Chill: Refrigerate for 4 hours before slicing.