Description
These Sugar Cookie Cheesecake Bars combine a buttery sugar cookie crust with a rich, creamy cheesecake layer, topped with colorful sprinkles and whipped cream. Perfect for parties or a sweet treat, these bars are easy to make and delightfully delicious.
Ingredients
Scale
Crust
- Cooking spray
- 1 (16.5-oz.) tube Pillsbury Ready To Bake Sugar Cookie Dough
- 2 tbsp. sprinkles
Cheesecake Layer
- 2 (8-oz.) pkg. cream cheese, slightly softened
- 6 tbsp. sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 3 tbsp. sprinkles
Topping
- Whipped cream, for serving
Instructions
- Prepare oven and pan: Arrange a rack in the center of the oven and preheat it to 375°F. Line a 9″ x 9″ baking pan with two 12″ sheets of parchment paper placed perpendicularly, allowing an overhang on all sides. Grease the parchment paper with cooking spray to prevent sticking.
- Form crust: 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 in to help them adhere.
- Bake crust: Bake the crust until it becomes lightly browned, about 20 minutes. Remove from the oven and allow it to cool for 20 minutes. Then reduce the oven temperature to 325°F.
- Prepare cheesecake filling: In a food processor, pulse the softened cream cheese and sugar until smooth, about 1 minute, scraping down the sides as needed. With the processor running, add eggs one at a time, pulsing after each addition to blend. Add vanilla extract and kosher salt, processing until fully combined. Scrape the cheesecake mixture evenly onto the cooled cookie crust.
- Bake cheesecake layer: Bake the bars at 325°F until the center slightly jiggles but the edges are set, about 35 to 40 minutes. Remove from oven and let cool completely.
- Chill bars: Cover the pan and refrigerate the bars until cold and set, at least 3 hours and up to 2 days.
- Serve: Use the parchment overhang to lift the bars from the pan and transfer to a cutting board. Top with whipped cream and the remaining 3 tablespoons of sprinkles. Cut into squares and serve.
Notes
- Be sure to slightly soften the cream cheese beforehand to ensure a smooth cheesecake filling.
- Using parchment paper with overhangs makes it easy to lift the bars out without breaking.
- You can customize sprinkles for different occasions or holidays.
- Let the bars chill fully in the refrigerator for best texture and flavor.
- Store leftover bars covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sugar cookie cheesecake bars, cheesecake bars, sugar cookie dessert, easy cheesecake recipe, holiday dessert
