If you love sugar cookies and cheesecake, you’re in for a treat! These Sugar Cookie Cheesecake Bars bring together the best of both worlds—soft, buttery sugar cookie crust layered with a rich, creamy cheesecake filling. They’re the perfect balance of sweet and tangy, with a melt-in-your-mouth texture that makes them absolutely irresistible.
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Whether you’re making these for a holiday dessert, a party treat, or just because you need a little sweetness in your life, trust me—this recipe is a keeper. Let’s dive in!
Why You’ll Love Sugar Cookie Cheesecake Bars
Perfect Texture: A soft sugar cookie crust pairs beautifully with smooth, velvety cheesecake.
Easy to Make: No complicated techniques—just simple steps for a delicious result.
Crowd-Pleaser: These bars disappear fast at parties and gatherings!
Customizable: Add sprinkles, fruit toppings, or drizzle with caramel for extra flair.
Make-Ahead Friendly: They taste even better after chilling, so they’re great for prepping in advance.
Ingredients in Sugar Cookie Cheesecake Bars
Each ingredient plays a key role in making these bars rich, creamy, and absolutely delicious:
Sugar Cookie Dough: The sweet, buttery base that holds everything together. You can use homemade or store-bought dough for convenience.
Cream Cheese: The heart of the cheesecake layer, giving it that classic tangy richness.
Sugar: Sweetens the cheesecake filling to perfection.
Eggs: Help set the cheesecake layer, giving it a smooth, firm texture.
Vanilla Extract: Enhances the flavor of both the cookie crust and cheesecake.
Sour Cream: Adds an extra creamy texture and a hint of tanginess.
Instructions
Preheat the Oven: Set your oven to 350°F (175°C) and line a baking dish with parchment paper.
Prepare the Crust: Press the sugar cookie dough evenly into the bottom of the dish to form a solid base.
Bake the Crust: Pre-bake for about 10 minutes until slightly set but not fully cooked.
Make the Cheesecake Filling: In a mixing bowl, beat cream cheese, sugar, eggs, vanilla extract, and sour cream until smooth.
Assemble the Bars: Pour the cheesecake filling over the partially baked cookie crust and spread evenly.
Bake Until Set: Return to the oven and bake for 25-30 minutes, or until the center is just set but still slightly jiggly.
Cool and Chill: Let the bars cool completely, then refrigerate for at least 3 hours (or overnight) for the best texture.
Slice and Serve: Cut into bars and enjoy!
How to Serve Sugar Cookie Cheesecake Bars
These bars are delicious as-is, but you can take them up a notch with these serving ideas:
Classic Style: Simply dust with powdered sugar for a pretty finish.
Topped with Berries: Fresh strawberries, raspberries, or blueberries add a pop of color and tartness.
Drizzled with Chocolate: Melted white or dark chocolate makes them even more decadent.
With Whipped Cream: A dollop of whipped cream adds a light, airy contrast.
Additional Tips
Don’t Overbake: The cheesecake layer should have a slight jiggle in the center when you take it out. It will firm up as it cools.
Chill for Best Texture: Refrigerating overnight enhances the flavor and makes slicing easier.
Use Room Temperature Ingredients: This ensures a smooth cheesecake batter without lumps.
Store Properly: Keep leftovers in an airtight container in the fridge for up to 5 days.
Freeze for Later: Wrap individual bars in plastic wrap and freeze for up to 2 months.
FAQ Section
Q1: Can I use store-bought sugar cookie dough?
A1: Absolutely! It makes this recipe super quick and easy.
Q2: Can I make these ahead of time?
A2: Yes! They actually taste better after chilling, so making them a day in advance is perfect.
Q3: How do I know when the cheesecake layer is done?
A3: It should be set around the edges but still have a slight jiggle in the center.
Q4: Can I add mix-ins to the cheesecake layer?
A4: Definitely! Try chocolate chips, crushed Oreos, or swirls of caramel.
Q5: What’s the best way to cut these bars cleanly?
A5: Use a sharp knife and wipe it clean between each cut for neat slices.
Q6: Can I use a graham cracker crust instead?
A6: Yes! It will change the texture slightly but still be delicious.
Q7: How long do these last in the fridge?
A7: They stay fresh for up to 5 days when stored properly.
Q8: Can I make these gluten-free?
A8: Yes, just use a gluten-free sugar cookie dough or a gluten-free graham cracker crust.
Q9: Can I double the recipe?
A9: Of course! Just use a larger baking dish and adjust the baking time slightly.
Q10: Can I add a crumble topping?
A10: Yes! A simple streusel or cookie crumble on top adds great texture.
Final Thoughts
Sugar Cookie Cheesecake Bars are the perfect mix of creamy and chewy, sweet and tangy. Whether you’re making them for a special occasion or just to satisfy a dessert craving, they’re guaranteed to be a hit. So go ahead, whip up a batch, and enjoy every bite!
Print
Sugar Cookie Cheesecake Bars
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sugar Cookie Cheesecake Bars combine soft sugar cookie dough with a creamy cheesecake filling for the ultimate dessert! A quick and easy sweet treat that’s perfect for any occasion. Enjoy them plain, dusted with powdered sugar, or topped with colorful sprinkles for extra fun!
Ingredients
- 16.5 oz tube of sugar cookie dough
- 1 egg
- 1 tbsp vanilla extract
- 8 oz cream cheese (room temperature)
- Optional: Powdered sugar (for extra sweetness)
- Optional: Sprinkles (for decoration)
Instructions
-
Preheat & Prepare:
- Preheat the oven to 350°F (175°C).
- Lightly grease an 8×8-inch square baking dish with non-stick spray.
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Make the Cheesecake Filling:
- In a mixing bowl, beat together cream cheese, vanilla extract, and egg at low speed until smooth.
- If the cream cheese is too cold and remains chunky, place the bowl in a warm water bath for a few minutes and stir until smooth.
- Optional: Add a little powdered sugar if you prefer a sweeter filling.
-
Assemble the Bars:
- Cut the sugar cookie dough in half.
- Press half of the dough evenly into the bottom of the baking dish to form the crust.
- Pour the cheesecake mixture over the sugar cookie crust.
- Flatten small chunks of the remaining cookie dough and place them evenly over the top.
-
Bake:
- Bake for 30 minutes, or until the top turns golden.
- Tip: Sugar cookies burn quickly, so remove them as soon as they turn light golden brown.
-
Cool & Serve:
- Let the bars cool for at least 1 hour before slicing.
- Add sprinkles once fully cooled.
- Cut into squares and enjoy!
Notes
- Store covered in the refrigerator for up to 3 days.
- Best served chilled or at room temperature.
- For extra sweetness, dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Protein: 3g
- Cholesterol: 35mg