Description
When creamy cheesecake meets soft chocolate chip cookie dough, dessert magic happens. These layered no-bake cookie dough cheesecake bars are rich, dreamy, and loaded with texture. With double the servings and a few extra twists (hello espresso and sea salt!), they’re the ultimate make-ahead treat for parties, potlucks, or straight-from-the-fridge indulgence.
Ingredients
COOKIE DOUGH LAYER
4 sticks (2 cups) butter, softened
1 ½ cups granulated sugar
1 ½ cups brown sugar
2 tsp vanilla extract
2 tbsp water
2 tsp salt
2 tsp baking soda
4 ½ cups all-purpose flour
2 cups mini chocolate chips
Optional Twist: 1 tsp espresso powder (boosts chocolate flavor)
CHEESECAKE FILLING
4 ½ cups heavy whipping cream
32 oz (4 blocks) cream cheese, softened
1 ⅓ cups granulated sugar
4 tsp vanilla extract
1 tsp salt
Optional Twist: ½ tsp lemon zest (for a hint of brightness)
Instructions
Make the Dough: Beat butter, sugars, vanilla, water, salt, baking soda (and espresso powder if using) until fluffy. Slowly add flour, then stir in chocolate chips. Divide dough in half. Press one half firmly into a parchment-lined 9×13” pan. Chill.
Make the Cheesecake: Beat cream cheese with sugar, salt, and vanilla until smooth. In a separate bowl, whip cream to stiff peaks. Fold whipped cream into cream cheese until fully combined.
Assemble: Spread cheesecake mixture over the cookie dough base. Crumble remaining dough over the top and gently press down.
Chill: Refrigerate at least 4 hours, or overnight for clean slices.
- Prep Time: 30 minutes
- Chill Time: 4+ hrs
Nutrition
- Calories: 350 per Bar
- Sugar: 24g per Bar
- Sodium: 280mg per Bar
- Fat: 22g per Bar
- Saturated Fat: 14g per Bar
- Carbohydrates: 30g per Bar
- Protein: 3g per Bar