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Creamy Mint Chocolate Chip Cookie Dough Bars Easy No-Bake Recipe

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A no-bake cheesecake bar featuring a creamy cheesecake base with bursts of mint chocolate chip cookie dough, perfect for quick, indulgent treats without baking.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1 ¼ cups all-purpose flour (heat-treated)
  • ¼ teaspoon salt
  • ½ cup mini chocolate chips
  • 16 ounces (450 g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract (optional)
  • 1 cup heavy whipping cream, cold

Instructions

  1. Prepare the Crust (10 minutes): In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of your 8×8-inch baking pan, creating an even layer. Use the back of a spoon or a flat measuring cup to compact it well. Place the pan in the fridge to chill while you make the cookie dough.
  2. Make the Mint Chocolate Chip Cookie Dough (15 minutes): In a large bowl, beat the softened butter and brown sugar together until creamy and smooth—this usually takes about 2-3 minutes with a mixer. Add the vanilla and peppermint extracts, mixing until incorporated. Gradually add the heat-treated flour and salt, mixing on low speed until just combined. Stir in the mini chocolate chips with a spatula. The dough should hold together but still be soft and scoopable. Set aside.
  3. Prepare the Cheesecake Layer (15 minutes): In a clean bowl, beat the cream cheese until smooth and creamy with no lumps. Add powdered sugar, vanilla extract, and peppermint extract, mixing until fully combined. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
  4. Assemble the Bars (10 minutes): Take the chilled crust out of the fridge. Carefully spoon half of the cheesecake mixture over the crust and spread it evenly. Drop spoonfuls of the cookie dough over the cheesecake layer, spacing them out. Then, gently spread the remaining cheesecake mixture over the cookie dough, trying not to press them down. The cookie dough should peek through in places.
  5. Chill and Set (at least 4 hours or overnight): Cover the pan tightly with plastic wrap or foil and place it in the fridge. Let the bars chill for at least 4 hours to set properly. Overnight chilling is ideal if you can wait—it makes slicing cleaner and the flavors meld beautifully.
  6. Serving: Use a sharp knife warmed under hot water for clean slices. Cut into 12 squares and serve chilled. Keep leftovers covered in the fridge.

Notes

Heat-treat the flour before using to make raw cookie dough safe to eat. Use softened cream cheese and butter for smooth mixing. Whip cream to stiff peaks but do not overwhip. Fold gently to keep mixture airy. Chill bars at least 4 hours or overnight for best texture and clean slicing. Store bars covered in fridge up to 5 days or freeze up to 2 months.

Nutrition

Keywords: no-bake, cheesecake bars, mint chocolate chip, cookie dough, dessert, easy recipe, party dessert, creamy, mint, chocolate chips

Find it online: https://elaraeats.com/creamy-mint-chocolate-chip-cookie-dough-bars-easy-no-bake-recipe/