No Bake Cheesecake Bars (Printable Version)
Two classics collide in this incredible treat. Layers of creamy cheesecake and chunks of edible cookie dough sit on a cookie crust, topped with extra cookie dough for a crowd-pleasing finish.
# Ingredients:
→ Edible Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
2 tablespoons cold heavy cream
03 -
¾ cup packed light brown sugar
04 -
1 ¾ cups all-purpose flour
05 -
½ cup granulated sugar
06 -
¼ teaspoon salt
07 -
1 ½ teaspoons vanilla extract
08 -
1 ¼ cups mini chocolate chips
→ No Bake Cheesecake
09 -
1 ½ teaspoons vanilla extract
10 -
24 ounces cream cheese, softened (three 8-ounce blocks)
11 -
1 ¼ cups ice-cold heavy cream
12 -
1 ½ cups powdered sugar, sifted (1 cup mixed with the cream cheese and ½ cup with the heavy cream)
→ Topping
13 -
2 tablespoons small semi-sweet chocolate chips
14 -
8 ounces whipped topping (check Stabilized Whipped Cream tips)
15 -
10 cookie dough balls, made with the edible dough above
# Steps:
01 -
Start by preheating your oven to 300°F (150°C). Lay some parchment paper over a baking sheet and spread out the flour evenly. Warm it in the oven for 5-7 minutes but keep an eye on it so it doesn’t scorch. Let it cool fully once done. Ensure the flour reaches 160°F (71°C); that way, it’s safe to eat raw in cookie dough.
02 -
In a big bowl, combine the butter, both sugars, and mix on medium-high with a handheld mixer until fluffy (about 1–2 minutes). Add the heavy cream, vanilla, and salt, then mix again until smooth. Pour in the cooled, treated flour, and stir on low until combined. Stir in mini chocolate chips until they’re evenly spread throughout the dough batter.
03 -
Spray a springform pan with non-stick spray lightly. Press 2 cups of cookie dough into a flat layer at the bottom of the pan. Chill the pan in the fridge while you prepare the next steps.
04 -
Take the remaining dough and use a tablespoon to scoop out 10 balls for garnishing. Roll these between your palms until smooth, then use the rest of the dough to create teaspoon-sized balls for the filling. Place them all on parchment-lined sheets and chill in the fridge.
05 -
Get a large bowl and combine the softened cream cheese with 1 cup powdered sugar. Use a hand mixer to whip them together until fluffy and lump-free. This should take 1–2 minutes. Set it aside for now.
06 -
In another bowl, whip heavy cream, ½ cup powdered sugar, and vanilla. Start slowly, gradually building up to high speed. Beat for about 4-6 minutes until the peaks hold their shape.
07 -
Using a spatula, carefully fold the whipped heavy cream into the cream cheese mixture. Stir gently until smooth. Add the small refrigerated cookie dough balls to the batter and fold evenly.
08 -
Grab your springform pan from the fridge. Spread the cheesecake mixture evenly over the chilled cookie dough crust layer.
09 -
Loosely cover the pan with plastic wrap. Refrigerate for at least 6 hours (or up to overnight) so the cheesecake firms up completely.
10 -
Once the cheesecake has fully set, run a small knife along the edges to loosen it gently. Open the springform clasp and lift the ring off slowly.
11 -
Pipe whipped topping into 10 swirls on the cheesecake, spacing evenly. Add the mini chocolate chips over the top. Put the 10 cookie dough balls on top of the whipped swirls. Finally, slice and serve.
# Notes:
01 -
Safely eating raw dough starts with heat-treating the flour.
02 -
Refrigeration allows the cheesecake to stabilize and firm properly.