Sugar Cookie Cheesecake Bars
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
Looking for an easy dessert that still feels special? These Sugar Cookie Cheesecake Bars come together with just a handful of ingredients and deliver big on flavor. The sugar cookie crust is soft and sweet, while the cheesecake layer bakes up rich and creamy. They’re perfect for holidays, parties, or any time you’re craving something sweet and cheerful.
As much as I love a dessert made completely from scratch, there are times when we could all use a shortcut in the kitchen. That’s why I love a good semi-homemade recipe. It still tastes amazing, but it saves time and a bit of effort. That’s exactly the case with these Sugar Cookie Cheesecake Bars. Using store-bought sugar cookie dough as the base makes them incredibly easy to put together, yet they taste like something special.
The combination of buttery sugar cookies and creamy cheesecake is hard to beat. Topped with homemade whipped cream and a sprinkle of color, these bars are festive, rich, and delightfully smooth. I used red, green, and white sprinkles to give them a holiday twist, but you can easily switch up the colors for any season or celebration. They’re simple, cheerful, and a little irresistible.
Also, we love cheesecake bars here on Inspired by Charm. They are some of my favorite recipes; check out these Caramel Apple Cheesecake Bars and these Cranberry Cheesecake Bars with Crumb Topping. Anyway, let’s get into this recipe.
Why You’ll Love This Recipe
- It’s wonderfully easy and stress-free. With store-bought sugar cookie dough as the base, there’s no need to fuss with measuring flour or chilling dough. You can whip these bars together in minutes and still end up with a dessert that looks and tastes homemade.
- The flavor combo is pure perfection. Buttery sugar cookie meets creamy cheesecake for a dessert that’s rich, sweet, and totally satisfying.
- Perfect for entertaining. These bars slice beautifully and hold their shape, making them ideal for cookie trays, potlucks, or sweet holiday gifts. They’re festive, crowd-pleasing, and always delicious!
Ingredients
Before we begin, let’s review the short list of ingredients you’ll need for these Sugar Cookie Cheesecake Bars. I’ll walk you through what I used below.
- Sugar Cookie Dough – Using ready-to-bake sugar cookie dough (found in the refrigerated section of the grocery store) keeps this recipe quick and simple, while still delivering that classic buttery, sweet flavor that makes the perfect crust for these bars.
- Sprinkles – A few spoonfuls of colorful sprinkles add a fun, festive touch. Use seasonal colors for the holidays or switch them up to match any celebration or theme.
- Cream Cheese – Softened cream cheese gives these bars their rich, creamy texture and signature cheesecake flavor. Be sure it’s at room temperature for a smooth, lump-free filling.
- Granulated Sugar – A little sugar adds the right amount of sweetness to balance the tang of the cream cheese and complement the cookie crust.
- Eggs – Eggs bind the cheesecake filling together, giving it structure and a silky texture once baked.
- Vanilla Extract – A splash of vanilla enhances the overall flavor, adding warmth and sweetness that ties the whole dessert together.
- Kosher Salt – Just a pinch helps bring out the other flavors and keeps the sweetness in check.
- Whipped Cream – A dollop of fresh whipped cream adds a light, airy finish that pairs beautifully with the creamy cheesecake and sweet cookie crust. I highly recommend my homemade whipped cream recipe.
How To Make
And with that, we’re ready to make these festive dessert bars. Let’s get to it. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Preheat your oven to 375°F. Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal. Lightly coat with baking spray and set aside.
- Crumble the cookie dough into small pieces and spread them evenly in the bottom of the prepared pan. Sprinkle about 2 tablespoons of the sprinkles over the dough and gently press to help them stick.
- Bake the crust for about 20 minutes or until lightly golden. Transfer to a wire rack and let cool completely.
- Reduce the oven temperature to 325°F. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy, about one minute. Scrape down the sides of the bowl as needed. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and salt until just combined. Pour the cheesecake mixture over the cooled crust and spread evenly with a spatula.
💌 SAVE THIS POST / RECIPE!
We'll email this post to you, so you can come back to it later! Plus, I'll send you more inspiring ideas I think you'll love!
- Bake for 35 to 40 minutes, or until the center is slightly set and the edges look firm. Allow to cool completely, then cover and refrigerate for at least three hours or until well chilled.
- Using the parchment overhang, lift the chilled cheesecake from the pan and place it on a cutting board. Top with whipped cream and the remaining sprinkles. Cut into squares, serve, and enjoy!
Frequently Asked Questions
Can I use a different kind of cookie dough for this recipe?
Yes! Sugar cookie dough is classic, but feel free to experiment with other flavors such as chocolate chip, peanut butter, or even snickerdoodle. Each one will give the cheesecake bars a slightly different taste and texture that’s just as delicious.
What’s the best way to get clean slices?
Use a sharp knife and wipe it clean between each cut for neat, bakery-style edges. Chilling the bars well before slicing makes a big difference in getting those smooth, clean lines.
Do these bars need to be refrigerated?
Since they contain cream cheese, they should be stored in the refrigerator. Keep them covered tightly, and they’ll stay fresh for up to four to five days. They taste best when chilled, but can sit out for about an hour before serving if you prefer a softer texture.
Can these cheesecake bars be frozen?
They sure can. Once fully cooled and chilled (don’t add the whipped cream), cut them into squares, wrap each piece tightly in plastic wrap, and store them in an airtight container. Freeze for up to two months and thaw in the refrigerator before serving.
More Festive Dessert Bars You’ll Love
- Gingerbread Cookie Bars
- Salted Caramel Crumb Bars
- Chocolate Peanut Butter Caramel Cereal Bars
- Kitchen Layer Sink Bars
- Cranberry Bars
- Chocolate Chip Cookie Brownies
I hope you’re as excited as I am to try these Sugar Cookie Cheesecake Bars. If you do (because I know you can’t resist), I’d love to hear what you think. Please stop back and leave a comment and a 5-star rating below.
Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Sugar Cookie Cheesecake Bars
Ingredients
- 1 tube (16.5 ounce) Ready-to-Bake Sugar Cookie Dough
- 5 tablespoons sprinkles divided
- 2 packages (8-ounces each) cream cheese, softened
- ¼ cup plus 2 tablespoons granulated sugar
- 2 eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- Whipped cream for serving
Instructions
- Preheat your oven to 375°F. Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal. Lightly coat with baking spray and set aside.
- Crumble the cookie dough into small pieces and spread them evenly in the bottom of the prepared pan. Sprinkle about 2 tablespoons of the sprinkles over the dough and gently press to help them stick.
- Bake the crust for about 20 minutes or until lightly golden. Transfer to a wire rack and let cool completely.
- Reduce the oven temperature to 325°F. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy, about one minute. Scrape down the sides of the bowl as needed. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and salt until just combined. Pour the cheesecake mixture over the cooled crust and spread evenly with a spatula.
- Bake for 35 to 40 minutes, or until the center is slightly set and the edges look firm. Allow to cool completely, then cover and refrigerate for at least three hours or until well chilled.
- Using the parchment overhang, lift the chilled cheesecake from the pan and place it on a cutting board. Top with whipped cream and the remaining sprinkles. Cut into squares, serve, and enjoy!
These look amazing! Will be making for my annual holiday party! You have the best ideas! My go to for holiday inspiration!
Enjoy!!
xo Michael
My two favorite things!!
What have you done?
I must try!!
😃😃😃