CHEESECAKE SUGAR COOKIE BARS

Nellie — Wed, 18 Jun 2025 16:19:19 +0000

These Cheesecake Sugar Cookie Bars are ridiculously easy and insanely delicious, made with sugar cookie dough, cream cheese, and a few pantry staples! With just a few ingredients and one baking pan, you get a soft sugar cookie crust, creamy cheesecake filling, and fun sprinkles on top.

It’s a no-fuss dessert that looks impressive and tastes like something from a bakery. Whether you’re baking for a party, a potluck, or a cozy night in, these bars deliver big flavor with minimal effort. Plus, they’re so easy to customize with your favorite seasonal or holiday toppings!

Recipe Highlights

Minimal ingredients, maximum flavor: Just 6 main ingredients for a layered dessert that tastes like way more effort than it takes.
Sweet, creamy, and soft: The sugar cookie base bakes up perfectly with a rich and smooth cheesecake center. It’s the best of both desserts in one bite.
Fun for any occasion: Add sprinkles to match any holiday or theme! This recipe is endlessly customizable and always a hit.

Ingredients in Cheesecake Sugar Cookie Bars

Refrigerated sugar cookie dough: A 16.5-ounce tube is all you need to form both the base and topping. It makes this recipe super fast and easy.
Egg: One large egg helps bind the cheesecake layer and gives it structure.
Vanilla extract: Adds sweet depth and rounds out the cream cheese flavor.
Cream cheese: Use 8 ounces of full-fat cream cheese at room temperature for smooth mixing and a rich cheesecake filling. Make sure to soften the cream cheese to room temperature before using.
Powdered sugar: Sweetens the filling without making it gritty.
Sprinkles: Optional, but highly encouraged! Adds a festive, colorful finish

Helpful Tips

Full instructions for making Cheesecake Sugar Cookie Bars can be found on the recipe card below, but here are a few helpful tips!

Use room-temperature cream cheese: Cold cream cheese is difficult to mix and can leave lumps. Let it sit out for about 30 minutes to an hour before baking. This makes it easier to mix with the other ingredients and ensures a silky-smooth cheesecake layer that bakes evenly.
Don’t overbake: The bars are done when the cookie layer is lightly golden and the center is just set. Overbaking can dry out the cheesecake layer and make the cookie base too firm. Keep a close eye during the last few minutes of baking to avoid going too far.
Refrigerate before slicing: If you’re not serving them right away, pop them in the fridge for at least 30 minutes. This helps the cheesecake layer firm up, making it easier to slice cleanly. Chilling also enhances the flavor and gives the bars that perfect creamy texture.

Storage Instructions

Store leftover bars in an airtight container in the refrigerator for up to 4–5 days. You can also freeze them for up to 2 months. Thaw overnight in the fridge before serving.

Cheesecake Sugar Cookie Bar Recipe

Cheesecake Sugar Cookie Bars are easy to make and delicious to eat! Just 6 ingredients for soft cookie crust and creamy cheesecake center.

Course Cookie Bars

Cuisine American

Keyword Cheesecake Sugar Cookie Bars

Prep Time 10

Cook Time 30

Servings servings

Calories 339kcal

Author Jessica & Nellie

Ingredients

16.5 ounce refrigerated tube of sugar cookie dough
1 egg
1 Tbsp vanilla extract
8 oz cream cheese softened to room temperature
¼ cup powdered sugar
sprinkles

Instructions

Preheat the oven to 350°F and coat an 8×8 or 9×9 baking dish with non-stick baking spray.
Make the cheesecake filling: In a medium bowl, use an electric mixer to beat the cream cheese, egg, vanilla, and powdered sugar together until smooth and creamy.
Build the base: Divide the sugar cookie dough in half. Press half into the bottom of your prepared pan to form an even layer.
Add the filling: Pour the cheesecake mixture over the cookie dough base and spread it evenly to the edges.
Top it off: Flatten small pieces of the remaining cookie dough into discs and arrange them over the cheesecake filling, covering as much of the surface as possible.
Bake for 30–35 minutes, or until the top begins to turn a light golden brown. Let cool completely before adding sprinkles, slicing, and serving.

Nutrition

FAQs

Can I use homemade sugar cookie dough instead of refrigerated? Yes! If you have a favorite sugar cookie dough recipe (like this one!), feel free to use it. Just make sure it’s soft and pliable so you can press it easily into the pan and over the cheesecake layer. Use a food scale to measure out 16.5 ounces of the dough so that the bars will bake through properly.
Do I need to refrigerate these bars? Yes, since they contain a cheesecake layer, it’s best to refrigerate them if you’re not serving them immediately. They also taste great chilled!
Can I freeze these bars? Absolutely. After the bars have cooled, slice them and store them in an airtight container with parchment between layers. Freeze for up to 2 months.
What are some fun variations of this recipe? Try adding mini chocolate chips to the cheesecake filling, swirling in raspberry jam, or using festive colored cookie dough for holidays. You can also use different flavored extracts, like almond or lemon, for a twist.

MORE COOKIE BAR RECIPES TO TRY:

Classic cookie recipes are fantastic in cookie bar form. Snickerdoodle Cookie Bars, Sugar Cookie Bars, and Chocolate Chip Cookie Bars are easier to make than scooping out individual cookies.
Don’t want to turn on the oven? These No-Bake Cookie Bars are super easy to make and everyone loves them!
Some of our favorite cookie bar recipes have several layers. Twix Cookie Bars and Tagalong Cookie Bars are two of my most requested recipes – everyone who has tasted them just has to have the recipe!

These Cheesecake Sugar Cookie Bars are proof that the best desserts don’t need to be complicated—just a little cream cheese and cookie dough magic!

The post CHEESECAKE SUGAR COOKIE BARS appeared first on Family Cookie Recipes.

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