Dessert

Sugar Cookie Cheesecake Bars Recipe

ByAiden Wells December 22, 2025December 22, 2025

Introduction

These Sugar Cookie Cheesecake Bars combine the buttery sweetness of sugar cookies with the creamy richness of cheesecake in one irresistible treat. Easy to make and perfect for any occasion, they offer a delightful texture and festive sprinkle topping.

A two-layer square dessert sitting on a white marbled surface, each layer having a green-speckled yellow cake base topped with thick creamy off-white filling mixed with red and green bits. Between the two layers is a thin band of red and green sprinkles that continue on top, where three dollops of white whipped cream stand tall, decorated with small round red, green, and white sprinkles scattered around and on the dessert. The texture of the cake layers looks moist and crumbly, while the creamy filling is smooth and slightly shiny. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
1 (16.5-oz.) tube Pillsbury Ready To Bake Sugar Cookie Dough
5 tbsp. sprinkles, divided
2 (8-oz.) pkg. cream cheese, slightly softened
6 tbsp. sugar
2 large eggs
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
Whipped cream, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 375°F. Line a 9″ x 9″ baking pan with two perpendicular 12″ sheets of parchment, allowing an overhang on all sides. Grease the parchment with cooking spray.
Step 2: Crumble the sugar cookie dough into small pieces and spread evenly in the bottom of the prepared pan. Sprinkle 2 tablespoons of sprinkles over the dough and gently press them to adhere.
Step 3: Bake the crust until lightly browned, about 20 minutes. Remove from the oven and let cool for 20 minutes. Reduce the oven temperature to 325°F.
Step 4: In a food processor, pulse the cream cheese and sugar, scraping down the sides as needed, until smooth (about 1 minute). With the motor running, add eggs one at a time, pulsing to blend after each. Add vanilla extract and salt, then process until fully combined.
Step 5: Pour the cream cheese mixture over the cooled cookie crust and smooth the top evenly.
Step 6: Bake until the center slightly jiggles and the edges are set, about 35 to 40 minutes. Allow to cool at room temperature.
Step 7: Cover the pan and refrigerate for at least 3 hours or up to 2 days to allow the bars to fully set.
Step 8: Lift the bars from the pan using the parchment overhang and transfer to a cutting board. Top with whipped cream and the remaining 3 tablespoons of sprinkles. Cut into squares and serve.

Tips & Variations

Use room temperature cream cheese to ensure a smooth cheesecake filling without lumps.
Swap sprinkles for mini chocolate chips or crushed nuts for a different texture and flavor.
For a richer crust, try pressing the cookie dough firmly before baking to create a denser base.
If you don’t have a food processor, beat the cream cheese and sugar by hand or with a mixer until smooth, then blend in the eggs, vanilla, and salt.

Storage

Store the cheesecake bars covered in the refrigerator for up to 3 days. To enjoy, let them sit at room temperature for a few minutes before serving. You can also freeze the bars wrapped tightly for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a two-layered square dessert stacked on a white marbled surface. Each layer has a thick golden-brown base mixed with red, green, and white specks, topped by a smooth, creamy off-white layer. Between these layers is a thin spread of red and green jam-like filling. The top layer is decorated with three dollops of white cream shaped into peaks, each sprinkled generously with small round red, green, and white candy beads. More candy beads fall around the dessert, adding a playful effect. The background is dark green, making the colors of the dessert vivid and bright. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade sugar cookie dough instead of store-bought?

Yes, homemade sugar cookie dough works well. Just be sure to crumble it into small pieces and bake the crust until lightly browned before adding the cheesecake layer.

Why does the cheesecake layer jiggle when baking?

A slight jiggle in the center indicates that the cheesecake is perfectly baked with a creamy texture. It will firm up as it cools and chills in the refrigerator.