No Bake Cookie Dough Cheesecake Bars: A Sweet Indulgence

Indulge in the decadent layers of these No Bake Cookie Dough Cheesecake Bars. Featuring a crunchy graham cracker crust, creamy cheesecake, and edible sugar cookie dough pieces, these bars are a perfect treat for cookie dough lovers. 🎉

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)
• 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:

Prepare the Crust:

1. Blend graham crackers into crumbs. Mix with melted butter and brown sugar.
2. Press the mixture firmly into an 8×8-inch pan. Freeze while preparing the other layers.

Make the Cookie Dough:

1. In a bowl, whisk together cake mix, heat-treated flour, cornstarch, and salt.
2. In another bowl, cream the butter with granulated sugar and light brown sugar. Add pasteurized egg whites and mix until smooth.
3. Gradually add the dry ingredients to the wet, mixing until combined. Fold in the sprinkles.
4. Chill 3/4 of the dough for folding into the cheesecake layer. Keep the remaining dough at room temperature for topping.

Prepare the Cheesecake:

1. Beat the cream cheese until smooth. Add granulated sugar and vanilla extract, mixing well.
2. Fold in powdered sugar and whipped topping until light and fluffy.
3. Mix in the chilled cookie dough pieces and sprinkles.
4. Spread the cheesecake mixture over the prepared crust. Top with the reserved cookie dough and additional sprinkles.

Chill and Serve:

1. Freeze the assembled bars for at least 1 hour. Before serving, thaw in the fridge for 30 minutes.
2. Slice with a hot knife for clean edges. Alternatively, chill in the fridge for at least 2 hours before serving.

Tips:

• Use a 9×9-inch pan for a thinner crust.
• Ensure flour is heat-treated for safe cookie dough consumption.
• Store the bars in an airtight container in the fridge for up to 3 days or freeze for up to a month.

Enjoy these delightful No Bake Cookie Dough Cheesecake Bars, a perfect fusion of creamy cheesecake and irresistible cookie dough. 🍪🍰✨

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