Sugar Cookie Cheesecake Bars

Sugar Cookie Cheesecake Bars are one of my favorite desserts when I want something sweet, creamy, and a little nostalgic. I love how the soft sugar cookie crust blends perfectly with the smooth cheesecake layer on top. They’re simple to make, easy to slice, and perfect for holidays, parties, or anytime I need a handheld treat that satisfies both cookie and cheesecake cravings.

Why You’ll Love This Recipe

I love this recipe because it’s quick, rich, and incredibly satisfying. The sugar cookie base gives that soft, buttery sweetness I grew up loving, and the creamy cheesecake layer adds a tangy balance that keeps each bite from being too sweet. These bars are easy to transport, store, and share—plus, they look beautiful with just a sprinkle of sugar or festive toppings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sugar cookie crust:

• Store-bought sugar cookie dough (or homemade if I have time)

• All-purpose flour (if using dough that’s too soft)

For the cheesecake filling:

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

• Egg

• Sour cream (for added creaminess and a tangy touch)

Optional toppings:

• Sprinkles

• Powdered sugar

• White chocolate drizzle

directions

1. I preheat the oven to 350°F (175°C) and line an 8×8 or 9×9-inch baking dish with parchment paper for easy removal.

2. I press the sugar cookie dough evenly into the bottom of the dish to form a crust. If the dough is too sticky, I mix in a little flour and use floured fingers to press it flat.

3. I bake the crust for about 10 minutes to give it a head start and prevent sogginess.

4. While it bakes, I beat the cream cheese until smooth, then add sugar, vanilla, egg, and sour cream. I mix until creamy and well combined.

5. I pour the cheesecake mixture over the partially baked crust and spread it evenly.

6. I return the pan to the oven and bake for 25–30 minutes, or until the center is just set and doesn’t jiggle.

7. I cool the bars at room temperature, then refrigerate for at least 2 hours before slicing into squares.

Servings and timing

This recipe makes about 9–12 bars, depending on how I slice them. It takes 15 minutes to prep, 35–40 minutes to bake and cool at room temp, and at least 2 hours to chill—so I plan ahead to serve them cold.

Variations

I sometimes add lemon zest to the cheesecake layer for a citrus twist or swirl in raspberry jam for a fruity touch. Around the holidays, I top them with crushed peppermint or colorful sprinkles. If I want extra indulgence, I drizzle melted white or dark chocolate over the top once cooled.

storage/reheating

I store these bars in an airtight container in the refrigerator for up to 5 days. They taste best cold, straight from the fridge. I never reheat them since they’re meant to be served chilled, but they also freeze well—just wrap them tightly and thaw in the fridge overnight.

FAQs

Can I use homemade sugar cookie dough?

Yes, I’ve made this with both store-bought and homemade dough. Just make sure the dough is firm enough to press into a crust.

Do I have to pre-bake the crust?

Yes, I always give the sugar cookie base a quick bake so it holds up under the cheesecake layer and doesn’t get soggy.

Can I use low-fat cream cheese?

I prefer full-fat for the creamiest texture, but low-fat works in a pinch. I avoid fat-free since it tends to be too watery.

How do I know when the cheesecake is set?

The center should look firm with just a slight jiggle when I gently shake the pan. It will continue to firm up as it cools.

Can I make these bars ahead of time?

Absolutely. I often make them a day in advance and keep them chilled. The flavor and texture are even better the next day.

Conclusion

Sugar Cookie Cheesecake Bars are a dreamy combination of two classic desserts that I can’t get enough of. They’re buttery, creamy, and just the right amount of sweet. Whether I’m baking for a party, a holiday tray, or just because, these bars always deliver that perfect bite of comfort and indulgence.