Sugar Cookie Cheesecake Bars blend the soft sweetness of a sugar cookie crust with the rich creaminess of a classic cheesecake. These bars are buttery, smooth, and perfectly balanced—a crowd-pleasing dessert ideal for holidays, parties, or an indulgent afternoon treat.
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Why You’ll Love This Recipe:
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Two desserts in one: A mash-up of sugar cookies and creamy cheesecake
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High-impact flavor: Sweet, buttery crust meets tangy, luscious filling
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Great for any occasion: Perfect for parties, bake sales, holidays, or casual snacking
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Make-ahead friendly: Prep a day in advance for stress-free entertaining
Ingredients Breakdown:
Crust:
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All-Purpose Flour (1½ cups / 190g) – The base of the sugar cookie-style crust.
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Granulated Sugar (½ cup / 100g) – Adds sweetness and structure.
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Baking Powder (½ tsp) – Provides a slight lift to the crust.
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Salt (¼ tsp) – Enhances the overall flavor.
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Unsalted Butter (½ cup / 113g, cold and cubed) – Creates a tender, crumbly texture.
Cheesecake Filling:
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Cream Cheese (16 oz / 450g, softened) – Delivers a rich, tangy, and smooth cheesecake layer.
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Granulated Sugar (1 cup / 200g) – Sweetens the filling.
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Large Eggs (2) – Help set and stabilize the cheesecake.
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Vanilla Extract (1 tsp) – Adds warmth and depth of flavor.
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Heavy Cream (¼ cup / 60ml) – Contributes to a silky, creamy consistency.
Tips and Tricks:
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Use cold butter: It’s key for a crumbly, cookie-like crust.
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Room temperature cream cheese: Prevents lumps in your filling.
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Don’t skip the chill time: The bars need to set fully for clean slicing and optimal flavor.
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Hot knife trick: Run your knife under hot water for cleaner cuts between bars.
Variations and Customizations:
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Add sprinkles to the crust or cheesecake for a funfetti version.
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Swirl in raspberry jam or lemon curd before baking for a fruity twist.
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Top with whipped cream or fresh berries for extra flair.
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Make it gluten-free: Use a 1:1 gluten-free flour blend for the crust.
Pairing Suggestions:
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Serve with:
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Hot coffee or a flavored latte
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A drizzle of chocolate or caramel sauce
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Great with:
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Holiday cookie platters
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Afternoon tea spreads
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Cheesecake sampler desserts
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Storage Instructions:
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Wrap bars individually and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Popular Questions:
Can I double the recipe?
Yes! Double all ingredients and bake in a 9×13-inch pan. Extend baking time by about 5–10 minutes.
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Can I use store-bought sugar cookie dough?
Absolutely. Simply press the dough into the pan and bake for 10–12 minutes before adding the filling.
Are these bars freezer-friendly?
Yes, these cheesecake bars freeze beautifully. Just be sure to wrap them well and label the date.
Do I need to use parchment paper?
Highly recommended—it makes removing and slicing the bars much easier.
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Sugar Cookie Cheesecake Bars
- Total Time: 4 hours 50 minutes (includes chill time)
- Yield: 16 bars 1x
Description
Sugar Cookie Cheesecake Bars – A buttery sugar cookie crust meets velvety cheesecake in these dreamy bars. Simple, swoon-worthy, and perfect for any occasion
Ingredients
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1 ½ cups (190g) all-purpose flour
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½ cup (100g) granulated sugar
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½ teaspoon baking powder
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¼ teaspoon salt
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½ cup (113g) unsalted butter, cold and cubed
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16 ounces (450g) cream cheese, softened
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1 cup (200g) granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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¼ cup (60ml) heavy cream
Instructions
1. Preheat and Prep
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Preheat oven to 350°F (175°C).
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Line an 8×8-inch square baking pan with parchment paper, allowing some overhang for easy removal later.
2. Make the Crust
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In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
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Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Press the mixture evenly into the bottom of the pan.
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Bake for 12–15 minutes, until lightly golden. Let cool completely.
3. Prepare the Cheesecake Filling
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In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
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Add the eggs one at a time, mixing well after each addition.
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Stir in the vanilla extract and heavy cream until fully combined.
4. Assemble and Bake
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Pour the cheesecake mixture over the cooled crust and spread evenly.
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Bake for 25–30 minutes, or until the edges are set and the center is slightly jiggly but not wet.
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Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
5. Slice and Serve
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Use the parchment overhang to lift the bars from the pan.
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Cut into squares or rectangles with a sharp knife. Serve chilled for best texture.
Notes
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This recipe is perfect for make-ahead dessert bars during holidays and celebrations.
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A versatile base that can be customized for seasonal flavors or themed parties.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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