Description
Rich and indulgent no-bake cheesecake bars layered with buttery graham cracker crust, safe-to-eat cookie dough, and a smooth, creamy cheesecake topping loaded with chocolate chips.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated
- 1/2 cup mini chocolate chips
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (for topping)
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides. Lightly grease the parchment.
- In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until combined. Press firmly into the bottom of the pan. Refrigerate while preparing the next layer.
- For the cookie dough, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
- Mix in the milk and vanilla extract. Gradually add the heat-treated flour until a dough forms.
- Fold in the mini chocolate chips. Spread the cookie dough evenly over the chilled crust, pressing gently to smooth.
- Beat the cream cheese until smooth. Add powdered sugar and vanilla extract and mix until creamy and lump-free.
- Spread the cheesecake filling evenly over the cookie dough layer and smooth the top.
- Sprinkle the remaining mini chocolate chips over the top, pressing them in lightly.
- Cover and refrigerate for at least 4 hours, or until fully set.
- Lift out using the parchment overhang and cut into bars before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 410
- Sugar: 26g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg