No-Bake Cookie Dough Cheesecake Bars
Alright, picture this: a creamy cheesecake layered with chunks of soft, sweet cookie dough, all without turning on the oven—doesn’t that sound like a dream come true? These no-bake cookie dough cheesecake bars blend the best of both worlds—smooth, tangy cheesecake and that iconic nostalgic cookie dough flavor everyone secretly loves. Trust me, once you take that first forkful, the rich cream cheese mixed with the chewy dough bits will have you hooked. Plus, they’re surprisingly easy to whip up, even if you’re new to no-bake desserts. Let’s dive into this creamy, dreamy bar you’ll want to make again and again!
Quick Facts
- Yield: Serves 12
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 25 minutes (including chilling)
Ingredients
For the Main Dish:
- 2 cups graham cracker crumbs (about 16 full sheets)
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream, cold
- 3/4 cup edible cookie dough chunks (recipe below or store-bought)
For the Cookie Dough Chunks (If making homemade):
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated for safety)
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
How I Make It
Step 1:
We’ll start by making the crust. Mix together graham cracker crumbs, melted butter, and sugar in a bowl until everything feels like damp sand. Press this mixture firmly into an 8×8-inch pan to form an even layer. Pop it in the fridge while you prepare the filling to help it set.
Step 2:
Next up, whip the cream cheese until it’s completely smooth and silky. This is key for a creamy cheesecake texture, so don’t rush it! Beat in the powdered sugar and vanilla extract until combined.
Step 3:
In a separate bowl, whip the cold heavy cream to stiff peaks. This means when you lift the whisk out, the cream holds sharp, firm peaks without drooping. Gently fold the whipped cream into the cream cheese mixture to keep that light, airy feel inside your bars.
Step 4:
Now for the fun part—fold in the cookie dough chunks. Distribute them evenly throughout the cheesecake batter but be careful not to overmix and break them down too much.
Step 5:
Pour the creamy mixture over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight if you can wait that long (I know it’s tough!).
Step 6:
When ready, slice into squares and serve chilled. If you want to dress it up, top with a drizzle of chocolate sauce or a few extra cookie dough bits for good measure.
Variations & Tips
- Use chocolate graham crackers or chocolate sandwich cookies for a different crust flavor.
- Swap cookie dough chunks for mini peanut butter cups for a nutty twist.
- If you don’t have heavy cream, substitute with thick Greek yogurt—though it’ll be less airy.
- Beat cream cheese and sugar on medium speed to avoid air bubbles that cause cracks.
- Make sure all ingredients are cold except the cream cheese to ensure proper whipping.
- Heat-treat the flour when making homemade cookie dough to keep it safe to eat raw.
How I Like to Serve It
These bars are perfect for a sunny weekend gathering or a last-minute party dessert. I love serving them with a big glass of cold milk or a lightly brewed coffee to balance the richness. During summer, they’re a fantastic no-oven option to keep the kitchen cool. And honestly, any time you want to impress without too much fuss, these bars steal the show.
Notes
- Store bars covered in the refrigerator for up to 4 days. They don’t freeze well due to the whipped cream texture.
- If your bars seem too soft, pop them in the freezer for 15-20 minutes before slicing—it firms them up nicely.
Closing: Once you get the hang of this no-bake cheesecake, you’ll see why it’s my go-to dessert whenever I want something creamy, dreamy, and effortlessly delightful.
