Creamy No-Bake Cookie Dough Cheesecake Bars
A sensational dessert that combines the rich, velvety texture of cheesecake with the nostalgic flavor of cookie dough.
Equipment
- Mixing Bowl
- 9x9-inch Baking Dish
- Electric Mixer
Ingredients
Crust
- 1.5 cups Graham Cracker Crumbs For the crust.
- 0.5 cup Unsalted Butter Melted, for binding the crust.
Filling
- 16 ounces Cream Cheese Softened to room temperature.
- 0.75 cup Granulated Sugar For sweetness.
- 0.5 cup Sour Cream Adds tanginess.
- 1 teaspoon Vanilla Extract For flavor.
Cookie Dough
- 0.5 cup All-Purpose Flour For structure in cookie dough.
- 0.75 cup Brown Sugar Packed, for moisture.
- 1 cup Mini Chocolate Chips For added sweetness and texture.
- 1 cup Whipped Topping To lighten the cheesecake filling.
Instructions
- In a mixing bowl, combine graham cracker crumbs with melted butter. Press into the bottom of a 9x9-inch baking dish and refrigerate.
- Beat cream cheese until smooth. Add sugar, sour cream, and vanilla; mix until creamy.
- In another bowl, mix flour and brown sugar. Add chocolate chips and combine.
- Fold cookie dough mixture into cheesecake filling gently.
- Spoon cheesecake filling over the crust and spread evenly. Refrigerate for at least 4 hours.
- Cut into squares and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.