Sugar Cookie Cheesecake Bars are the ultimate dessert mash-up: soft sugar cookie dough layered with rich, creamy cheesecake and topped with colorful sprinkles. They’re easy to make, fun to serve, and always a crowd-pleaser.
Why I Love This Recipe
I love this recipe because it combines two of my favorite treats—sugar cookies and cheesecake—into one delightful bar. It’s a no-fuss dessert that looks impressive but requires minimal effort. Whether I’m baking for a party, holiday, or just to satisfy a sweet craving, these bars never disappoint.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Sugar cookie dough
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Egg
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Vanilla extract
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Cream cheese
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Optional: powdered sugar and sprinkles
Directions
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Preheat the oven to 350°F (175°C).
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Press half of the sugar cookie dough into the bottom of a greased baking dish to form the crust.
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In a mixing bowl, beat the cream cheese until smooth. Add the egg and vanilla extract, mixing until well combined.
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Spread the cheesecake mixture evenly over the cookie dough crust.
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Crumble the remaining cookie dough over the cheesecake layer.
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Bake for 30–35 minutes, or until the top is golden and the center is set.
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Allow the bars to cool completely, then refrigerate for at least 2 hours before slicing.
Servings and Timing
This recipe yields approximately 12–16 bars, depending on how I slice them. Prep time is about 15 minutes, bake time is 30–35 minutes, and I chill them for at least 2 hours before serving.
Variations
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Festive Touch: I like to add colorful sprinkles on top before baking for a fun, festive look.
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Flavor Twist: Sometimes, I mix in a teaspoon of lemon zest into the cheesecake layer for a citrusy kick.
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Chocolate Lovers: Swapping out the sugar cookie dough for chocolate chip cookie dough creates a deliciously different treat.
Storage/Reheating
I store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. To enjoy, I thaw them in the refrigerator overnight.
FAQs
How do I know when the bars are done baking?
I look for a golden-brown top and a slightly firm center. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
Can I use homemade sugar cookie dough?
Absolutely! I often use my favorite homemade sugar cookie dough recipe, and it works beautifully.
What size baking dish should I use?
An 8x8-inch square baking dish works well for this recipe, yielding thick, chewy bars.
Can I add fruit to the cheesecake layer?
Yes, I sometimes fold in fresh berries like raspberries or blueberries into the cheesecake mixture for added flavor and texture.
Do I need to line the baking dish with parchment paper?
While not necessary, lining the dish with parchment paper makes it easier to lift the bars out and slice them cleanly.
Conclusion
Sugar Cookie Cheesecake Bars are a delightful fusion of two classic desserts. They’re easy to make, versatile, and always a hit. Whether I’m baking for a special occasion or just because, these bars are a go-to treat that never fails to impress.
Sugar Cookie Cheesecake Bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes (including chilling)
- Yield: 12–16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sugar Cookie Cheesecake Bars combine the best of both worlds—soft, buttery sugar cookie dough layered with rich, creamy cheesecake. An easy, crowd-pleasing dessert bar perfect for holidays, parties, or whenever you're craving something sweet and satisfying.
Ingredients
- 1 package of sugar cookie dough (store-bought or homemade)
- 1 egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- Optional: ¼ cup powdered sugar (for extra sweetness)
- Optional: colorful sprinkles
Instructions
- Preheat oven to 350°F (175°C) and grease an 8x8-inch baking dish.
- Press half of the sugar cookie dough into the bottom of the dish.
- In a mixing bowl, beat cream cheese until smooth.
- Add egg and vanilla extract; mix until fully incorporated.
- Optional: Add powdered sugar for added sweetness and mix again.
- Spread the cheesecake layer evenly over the cookie crust.
- Crumble the remaining sugar cookie dough over the top.
- Sprinkle with colorful sprinkles if desired.
- Bake for 30–35 minutes, until golden and center is mostly set.
- Cool completely, then refrigerate for at least 2 hours before slicing.
Notes
- For extra flavor, mix in lemon zest or fresh berries into the cheesecake layer.
- Using parchment paper helps lift the bars cleanly from the pan.
- Bars can be stored refrigerated for up to 5 days or frozen for 3 months.
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