Ingredients
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Cooking spray
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1 (16 oz) pkg chocolate chip cookie dough, at room temperature
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1 (24 oz) pkg no bake cheesecake filling
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1 cup semisweet chocolate chips
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2 tsp vegetable oil
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1 (6 oz) pkg raspberries
Steps
1
Preheat oven to 375°F. Coat a 9x9-inch baking pan with the cooking spray. Press the cookie dough into prepared pan. Bake 25–30 min., until golden brown. Let cool completely.
2
Once cookies have cooled, top with the cheesecake filling. Spread into an even layer. Refrigerate 1 hour, or until set.
3
Add the chocolate chips and oil to a microwave-safe bowl. Microwave on high 1–2 min., in 30-sec. intervals, until chocolate is melted, stirring between intervals. Spread the raspberries over top of cheesecake, then drizzle on the melted chocolate. Refrigerate 10 min., until chocolate has set. Slice into bars and serve. Store in an airtight container in the refrigerator up to 4 days.
Tips
To make your own no-bake cheesecake from scratch, whip 1 cup heavy cream until stiff peaks form. In a separate bowl, beat together 2 (8 oz) blocks full-fat cream cheese (softened), ¾ cup confectioners’ sugar, 2 tsp lemon juice, and 1 tsp vanilla. Fold whipped cream into cream cheese mixture and spread over baked cookie base.
