Prepare to be enchanted by the ultimate dessert fantasy with these No Bake Cookie Dough Cheesecake Bars. This recipe combines the joy of edible cookie dough with the creamy bliss of cheesecake, all resting on a buttery graham cracker crust. It’s a no-bake wonder that promises to be the star of any gathering, or the perfect indulgent treat to enjoy at home. Let’s dive into how you can create this delightful dessert, layer by layer.
Ingredients:
For the Crust:
- 13 graham crackers (or 2 1/4 cups crumbs)
- 1/2 cup butter, melted
- 1/2 cup brown sugar
For the Cookie Dough:
- 3/4 cup cake mix (Funfetti recommended for a festive touch)
- 1/2 cup + 2 tbsp heat-treated all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp kosher salt
- 6 tbsp butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tbsp pasteurized egg whites
- 1/4 cup sprinkles
For the Cheesecake:
- 2 (8-ounce) packages cream cheese, room temperature
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/2 container (4 ounces) thawed whipped topping (like Cool Whip)
- 1/3 cup sprinkles
Directions:
1. Crust Preparation:
Begin by blending the graham crackers into fine crumbs. Mix these crumbs with melted butter and brown sugar until well combined. Press the mixture firmly into the bottom of an 8×8-inch pan and place it in the freezer to set. This creates a solid base for your cheesecake layers.
2. Cookie Dough Creation:
In a bowl, combine the cake mix, heat-treated flour, cornstarch, and salt. In another bowl, cream together the butter, granulated sugar, and light brown sugar until smooth. Mix in the pasteurized egg whites. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in the sprinkles, then chill 3/4 of the dough for later use. Keep the remaining dough at room temperature for the topping.
3. Cheesecake Mixture:
Beat the cream cheese with granulated sugar and vanilla extract until smooth. Gently fold in the powdered sugar and whipped topping. Cut the chilled cookie dough into small pieces and fold these, along with 1/3 cup of sprinkles, into the cheesecake mixture. Spread this mixture over your prepared crust, then dot the top with small pieces of the remaining cookie dough and extra sprinkles for decoration.
4. Setting the Cheesecake:
Freeze the assembled cheesecake for at least an hour to set firmly. For a softer texture, you can alternatively chill it in the refrigerator for at least 2 hours. Before serving, thaw the cheesecake in the fridge for 30 minutes if frozen, and slice with a hot knife for clean cuts.
Expert Tips:
- Pan Size: For a thinner crust and cheesecake layer, you can opt for a 9×9-inch pan.
- Heat-Treated Flour: Ensure your flour is heat-treated to kill any bacteria, making the cookie dough safe to eat.
- Storage: Store the cheesecake bars in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Thaw in the fridge before enjoying.
Conclusion:
These No Bake Cookie Dough Cheesecake Bars are a dream come true for dessert lovers. They combine the best of both worlds: the rich, creamy texture of cheesecake and the sweet, nostalgic taste of cookie dough. Perfect for celebrations, special occasions, or a luxurious treat just because, these cheesecake bars are sure to impress. Dive into the delicious layers of this no-bake dessert and enjoy the ultimate indulgence without even turning on your oven!
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No Bake Cookie Dough Cheesecake Bars
Description
Prepare to be enchanted by the ultimate dessert fantasy with these No Bake Cookie Dough Cheesecake Bars. This recipe combines the joy of edible cookie dough with the creamy bliss of cheesecake, all resting on a buttery graham cracker crust. It’s a no-bake wonder that promises to be the star of any gathering, or the perfect indulgent treat to enjoy at home. Let’s dive into how you can create this delightful dessert, layer by layer.
Ingredients
For the Crust:
- 13 graham crackers (or 2 1/4 cups crumbs)
- 1/2 cup butter, melted
- 1/2 cup brown sugar
For the Cookie Dough:
- 3/4 cup cake mix (Funfetti recommended for a festive touch)
- 1/2 cup + 2 tbsp heat-treated all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp kosher salt
- 6 tbsp butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tbsp pasteurized egg whites
- 1/4 cup sprinkles
For the Cheesecake:
- 2 (8-ounce) packages cream cheese, room temperature
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/2 container (4 ounces) thawed whipped topping (like Cool Whip)
- 1/3 cup sprinkles
Instructions
1. Crust Preparation:
Begin by blending the graham crackers into fine crumbs. Mix these crumbs with melted butter and brown sugar until well combined. Press the mixture firmly into the bottom of an 8×8-inch pan and place it in the freezer to set. This creates a solid base for your cheesecake layers.
2. Cookie Dough Creation:
In a bowl, combine the cake mix, heat-treated flour, cornstarch, and salt. In another bowl, cream together the butter, granulated sugar, and light brown sugar until smooth. Mix in the pasteurized egg whites. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in the sprinkles, then chill 3/4 of the dough for later use. Keep the remaining dough at room temperature for the topping.
3. Cheesecake Mixture:
Beat the cream cheese with granulated sugar and vanilla extract until smooth. Gently fold in the powdered sugar and whipped topping. Cut the chilled cookie dough into small pieces and fold these, along with 1/3 cup of sprinkles, into the cheesecake mixture. Spread this mixture over your prepared crust, then dot the top with small pieces of the remaining cookie dough and extra sprinkles for decoration.
4. Setting the Cheesecake:
Freeze the assembled cheesecake for at least an hour to set firmly. For a softer texture, you can alternatively chill it in the refrigerator for at least 2 hours. Before serving, thaw the cheesecake in the fridge for 30 minutes if frozen, and slice with a hot knife for clean cuts.