Experience the ultimate dessert indulgence with our delightful No Bake Cookie Dough Cheesecake Bars. Combining the irresistible flavors of edible sugar cookie dough with creamy cheesecake, all atop a crunchy graham cracker crust, these bars are a true treat for your taste buds. Whether you’re hosting a party or simply craving a sweet delight, this recipe promises to satisfy your dessert cravings with every heavenly bite.
Ingredients:
Crust:
- 13 graham crackers (or 2 1/4 cups crumbs)
- 1/2 cup melted butter
- 1/2 cup brown sugar
Cookie Dough:
- 3/4 cup cake mix (Funfetti recommended)
- 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
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:
- Prepare the Crust: Begin by crushing the graham crackers into fine crumbs. Mix the crumbs with melted butter and brown sugar until well combined. Press this mixture firmly into an 8×8-inch pan, ensuring an even layer. Place the pan in the freezer to set while you prepare the remaining layers.
- Make the Cookie Dough: In a mixing bowl, combine cake mix, heat-treated flour, cornstarch, and salt. In another bowl, cream together room temperature butter, granulated sugar, and light brown sugar until light and fluffy. Add pasteurized egg whites and mix until incorporated. Gradually add the dry ingredients to the wet mixture and fold in the sprinkles until evenly distributed. Chill three-fourths of the cookie dough mixture, while keeping the remaining portion at room temperature.
- Prepare the Cheesecake Filling: Using a hand or stand mixer, beat the cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until fully incorporated. Gradually add powdered sugar, followed by the thawed whipped topping, and continue mixing until smooth and creamy. Gently fold in the chilled cookie dough pieces and sprinkles until evenly distributed.
- Assemble the Bars: Retrieve the prepared crust from the freezer and spread the cheesecake mixture evenly over the top. Take the remaining portion of the chilled cookie dough and crumble it over the cheesecake layer, ensuring even distribution. Sprinkle additional sprinkles on top for added color and flavor.
- Chill and Serve: Place the assembled bars in the freezer for at least an hour to set. Once firm, transfer them to the refrigerator and allow them to thaw for about 30 minutes before slicing. For a softer texture, you can alternatively chill the bars in the refrigerator for at least 2 hours before serving.
- Storage Tips: Store any leftover bars in an airtight container in the refrigerator for up to 3 days, or freeze them for up to a month for longer preservation.
Serving and Storage Tips:
- Serving Suggestions:
- For an extra touch of indulgence, serve each slice of No Bake Cookie Dough Cheesecake Bars with a dollop of whipped cream or a drizzle of chocolate sauce.
- Consider garnishing with additional sprinkles or cookie crumbs for added visual appeal.
- Pair these decadent bars with a cup of hot coffee or a glass of cold milk for the perfect dessert experience.
- Storage Recommendations:
- Store any leftover No Bake Cookie Dough Cheesecake Bars in an airtight container in the refrigerator to maintain their freshness and flavor.
- Ensure the bars are properly covered to prevent them from absorbing any odors or flavors from other foods in the refrigerator.
- These bars can also be frozen for longer-term storage. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or resealable plastic bag. They can be stored in the freezer for up to a month.
- When ready to enjoy frozen bars, allow them to thaw in the refrigerator overnight before serving. This will help them retain their texture and flavor.
Variations:
- Chocolate Lover’s Delight:
- Substitute the graham cracker crust with a chocolate cookie crust for an extra chocolatey twist.
- Add 1/4 cup of cocoa powder to the cookie dough mixture for a richer chocolate flavor.
- Drizzle melted chocolate over the top of the assembled bars before chilling for added decadence.
- Nutty Crunch Addition:
- Stir chopped nuts such as almonds, pecans, or walnuts into the cookie dough mixture for added texture and flavor.
- Sprinkle chopped nuts on top of the cheesecake layer before adding the remaining cookie dough crumbles.
- Seasonal Fruit Infusion:
- Incorporate seasonal fruits such as strawberries, raspberries, or blueberries into the cheesecake filling for a burst of freshness.
- Layer slices of fresh fruit on top of the cheesecake layer before adding the final cookie dough crumbles.
- Caramel Swirl Sensation:
- Drizzle caramel sauce over the cheesecake layer before adding the final layer of cookie dough crumbles.
- Swirl the caramel sauce into the cheesecake layer using a knife for a marbled effect.
- Peanut Butter Paradise:
- Add 1/4 cup of creamy peanut butter to the cookie dough mixture for a delicious peanut butter flavor.
- Sprinkle crushed peanut butter cups on top of the cheesecake layer before adding the final cookie dough crumbles.
- Gluten-Free Option:
- Use gluten-free graham crackers or gluten-free cookie crumbs for the crust to make the recipe suitable for those with gluten sensitivities.
- Substitute the all-purpose flour in the cookie dough with a gluten-free flour blend to ensure the entire recipe is gluten-free.
FAQs
- Can I use store-bought cookie dough instead of making my own?
- Absolutely! You can save time by using pre-made cookie dough for this recipe. Just make sure it’s safe to eat raw if you’re planning to incorporate it into the cheesecake filling.
- Can I make these bars ahead of time for a party?
- Yes, you can prepare these bars ahead of time and store them in the refrigerator until you’re ready to serve. They actually taste better after being chilled for a few hours.
- How long do these bars need to freeze before serving?
- It’s recommended to freeze the bars for at least an hour to allow them to set properly. This helps them hold their shape when slicing.
- Can I use different types of sprinkles for the cookie dough?
- Absolutely! Feel free to get creative with your sprinkles. You can use traditional rainbow sprinkles, chocolate sprinkles, or even themed sprinkles to match the occasion.
- Can I substitute the Cool Whip with homemade whipped cream?
- Yes, you can use homemade whipped cream instead of Cool Whip. Just make sure it’s whipped to a similar consistency for the best results.
- How do I know if my flour is heat-treated for safe consumption in raw cookie dough?
- If you’re unsure whether your flour is heat-treated, you can heat it in the microwave or oven until it reaches 160°F (71°C) to kill any potential bacteria. Alternatively, look for heat-treated or pasteurized flour at your grocery store.
- Can I use a different size pan if I don’t have an 8×8-inch pan?
- Yes, you can use a similar-sized pan such as a 9×9-inch pan for slightly thinner bars, or a 7×11-inch pan for slightly thicker bars. Just adjust the ingredient quantities accordingly.
With its luscious layers of creamy cheesecake, edible cookie dough, and crunchy graham cracker crust, these No Bake Cookie Dough Cheesecake Bars are a dessert lover’s dream come true. Perfect for any occasion, from family gatherings to special celebrations, this recipe is sure to become a favorite among friends and family alike. Treat yourself to a slice of bliss with these indulgent bars today!