These Christmas Sugar Cookie Cheesecake Bars perfectly combine two of my favorite desserts into one! With a store bought sugar cookie dough, and an easy creamy cheesecake filling this is an easy dessert that looks so impressive, but is surprisingly easy to make!
You’ll love these bar for a party, or any holiday gathering, with their festive sprinkles, thick velvety cheesecake, and chewy cheesecake base these are sure to be a hit!
You’ll also love some of my other cheesecake inspired desserts, including Blueberry Cheesecake, Cheesecake Brownies, and Strawberry Cheesecake Ice Cream!
Why make this Recipe
- So Quick and Easy: Thanks to store bought sugar cookie dough, and a 5 ingredient cheesecake filling, these are so easy to whip together.
- Best of Both Worlds: I hope you’re all singing the Hannah Montana song now! With this new favorite you can enjoy the flavor of sugar cookies and cheesecake in each bite! They’re extra creamy, sweet, and so delicious!
- Customizable: Switch the sprinkles out to make these extra festive for any occasion! Pastel for spring, red, and pink for Valentine’s Day, or of course Red, White, and Green for Christmas!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Sugar Cookie Cheesecake Bar Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Sugar Cookie Dough – Grab a package of cookie dough from the store, or use your favorite homemade sugar cookie dough. Just weigh it out, to make sure you’re using the same amount so the recipe will bake up the same.
- Cream Cheese – Use full fat cream cheese that is softened to room temperature before mixing it up to ensure a smooth filling.
- Granulated Sugar – This is used to sweeten the cheesecake filling, and contrast the tangy cream cheese.
- Eggs – This helps bind everything together for the cheesecake center.
- Vanilla Extract – Adds just a little warm flavor.
- Salt – Balances out the flavors
- Sprinkles – Adds fun color, and festivity to the bars.
How to make Christmas Sugar Cookie Cheesecake Bars?
Step 1: Press out the Sugar Cookie Dough. Press a little more than half of the cookie dough into an even layer in the bottom of a parchment paper lined square pan.
Step 2: Make the Cheesecake Filling. Beat the cream cheese and sugar together in a large bowl with a hand mixer or stand mixer until smooth. Add in the eggs, vanilla extract, and slat and beat on low speed until just combined.
Step 3: Add Layers. Spread the creamy cheesecake filling evenly over the cookie layer. Spread the top out evenly with a rubber spatula. Press the remaining cookie dough pieces out on a piece of parchment paper to flatten, then scatter them on top of the cheesecake filling. Top with sprinkles.
Step 4: Bake the Bars. Bake the bars until the edges are golden brown and the center is just slightly jiggly. Let the cheesecake cool at room temperature for about 1 hour. Then place it in the fridge to chill for another 2 – 3 hours. Slice and Serve. Slice the bars into pieces, running the knife under warm water in between cuts to ensure clean slices.
Tips and Tricks
- Room Temperature Ingredients: To ensure the filling mixes together nicely without any cream cheese chunks, bring the cream cheese, and eggs to room temperature before mixing them into the filling.
- Slightly Jiggly Center: These cheesecake bars will be slightly jiggly in the center when they are done baking, they will keep cooking in the pan after they are removed from the oven. If the cheesecake is loose or jiggles a lot then the bars are not done.
- Chill Before Slicing: For clean slices, let the bars chill for at least 2 hours in the fridge before slicing. This will make sure the cheesecake firms up and can be cut into neat lines.
Storage Instructions
Store the cheesecake bars in the fridge in an airtight container for up to 3 or 4 days. You can also freeze the bars by wrapping them individually in plastic wrap, then in a freezer safe bag. Freeze them for up to 3 months, and thaw in the fridge overnight to enjoy. Personally I prefer enjoying them fresh, so there are no changes to the texture.
These Sugar Cookie Cheesecake Bars are such a fun flavor combination that I just know you will love! They’re decadent, easy to make, and always a crowd favorite!
More Favorite Desserts
If you try these Sugar Cookie Cheesecake Bars, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Sugar Cookie Cheesecake Bars
Ingredients
- 16 oz Refrigerated Sugar Cookie Dough
- Sprinkles (optional)
For the Cheesecake Filling:
- 8 oz Cream Cheese
- 6 TBS Granulated Sugar
- 1 large Eggs
- 2 TBS sour cream
- 1 tsp Vanilla Extract
- 1 pinch Salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x9inch baking pan with parchment paper, and set it aside.
- Take 2/3 of the sugar cookie dough and press it into an even layer in the bottom of the prepared baking pan. 16 oz Refrigerated Sugar Cookie Dough
For the Cheesecake Filling:
- Beat the Cream Cheese, and Sugar together in a large bowl with a hand mixer, or stand mixer until smooth, about 2 minutes. 8 oz Cream Cheese, 6 TBS Granulated Sugar
- Add in the sour cream, egg, vanilla, and salt. And gently stir them into the cream cheese, or mix at low speed. 1 large Eggs, 2 TBS sour cream, 1 tsp Vanilla Extract, 1 pinch Salt
- Pour the mixture over the sugar cookie, and smooth the top out with a rubber spatula.
- Take the remaining sugar cookie dough and flatten the pieces slightly. Place them on top of the cheesecake layer. They do not need to fully cover the cheesecake layer.
- Spread the sprinkles evenly over the top of the cheesecake. Sprinkles
- Bake the cheesecake for for 25 to 30 minutes, or until the cookie is lightly golden, and the edges are set and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool to room temperature. Then place it in the fridge to chill for at least 2 hours, up to 3 days.
- Lift the bars out of the pan and slice into pieces and enjoy.
Notes
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- Room Temperature Ingredients: To ensure the filling mixes together nicely without any cream cheese chunks, bring the cream cheese, and eggs to room temperature before mixing them into the filling.
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- Slightly Jiggly Center: These cheesecake bars will be slightly jiggly in the center when they are done baking, they will keep cooking in the pan after they are removed from the oven. If the cheesecake is loose or jiggles a lot then the bars are not done.
-
- Chill Before Slicing: For clean slices, let the bars chill for at least 2 hours in the fridge before slicing. This will make sure the cheesecake firms up and can be cut into neat lines.
- Storage Instructions: Store the cheesecake bars in the fridge in an airtight container for up to 3 or 4 days. You can also freeze the bars by wrapping them individually in plastic wrap, then in a freezer safe bag. Freeze them for up to 3 months, and thaw in the fridge overnight to enjoy. Personally I prefer enjoying them fresh, so there are no changes to the texture.
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