No-Bake Cookie Dough Cheesecake Bars
Intro
This recipe is a dream for cookie dough lovers! It’s got three delicious layers:
A cookie crust base.
A smooth, fluffy cheesecake filling (no baking required).
Chunks of safe-to-eat cookie dough throughout.
The best part? It’s completely no-bake, so you can make it ahead for parties, holidays, or a weekend treat. Each bite tastes like a mix of cookie dough and cheesecake — rich, creamy, and irresistible!
Cookie Dough: 10 minutes
Crust: 5 minutes + 15 minutes chilling
Cheesecake Filling: 10 minutes
Assembly: 10 minutes
Chill Time: 4 hours
Total: ~4 hrs 50 minutes (mostly inactive time)
Ingredients
For the Cookie Dough (Edible & Safe):
½ cup unsalted butter (softened)
½ cup brown sugar
¼ cup granulated sugar
2 tbsp milk
1 tsp vanilla extract
1 cup all-purpose flour (heat-treated, see note)
½ tsp salt
½ cup mini chocolate chips
For the Crust:
2 cups crushed graham crackers (or Digestive biscuits)
½ cup unsalted butter (melted)
2 tbsp sugar
For the Cheesecake Filling:
16 oz (450g) cream cheese (softened)
¾ cup powdered sugar
1 tsp vanilla extract
1 ¼ cups heavy whipping cream (cold, whipped to stiff peaks)
Instructions
Make Safe-to-Eat Cookie Dough (10 minutes)
Heat-treat flour: Spread flour on a baking sheet, bake at 350°F (175°C) for 5 minutes, or microwave in a bowl for 1 minute to kill bacteria. Cool completely.
In a bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
Mix in milk and vanilla.
Stir in heat-treated flour, salt, and chocolate chips.
Roll into small chunks/balls. Refrigerate while preparing other layers.
Prepare the Crust (5 minutes + chilling)
Mix crushed graham crackers, melted butter, and sugar until combined.
Press mixture firmly into the bottom of a parchment-lined 9×9-inch pan.
Refrigerate for 15 minutes to set.
Make the Cheesecake Filling (10 minutes)
Beat softened cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in whipped cream until light and fluffy.
Assemble (10 minutes)
Spread half the cheesecake filling over the chilled crust.
Sprinkle half of the cookie dough chunks over it.
Add the remaining cheesecake filling, smoothing the top.
Top with more cookie dough pieces (press lightly so they stick).
Chill & Set (4 hours or overnight)
Cover and refrigerate for at least 4 hours (overnight for best results).
Slice into bars and serve chilled.
Serving Suggestions
Drizzle bars with melted chocolate or caramel for extra indulgence.
Sprinkle with mini chocolate chips before serving.
Store leftovers covered in the fridge for up to 5 days (or freeze up to 1 month).