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.
Why You’ll Love This Recipe:
Two desserts in one: A mash-up of sugar cookies and creamy cheesecake
High-impact flavor: Sweet, buttery crust meets tangy, luscious filling
Great for any occasion: Perfect for parties, bake sales, holidays, or casual snacking
Make-ahead friendly: Prep a day in advance for stress-free entertaining
Ingredients Breakdown:
Crust:
All-Purpose Flour (1½ cups / 190g) – The base of the sugar cookie-style crust.
Granulated Sugar (½ cup / 100g) – Adds sweetness and structure.
Baking Powder (½ tsp) – Provides a slight lift to the crust.
Salt (¼ tsp) – Enhances the overall flavor.
Unsalted Butter (½ cup / 113g, cold and cubed) – Creates a tender, crumbly texture.
Cheesecake Filling:
Cream Cheese (16 oz / 450g, softened) – Delivers a rich, tangy, and smooth cheesecake layer.
Granulated Sugar (1 cup / 200g) – Sweetens the filling.
Large Eggs (2) – Help set and stabilize the cheesecake.
Vanilla Extract (1 tsp) – Adds warmth and depth of flavor.
Heavy Cream (¼ cup / 60ml) – Contributes to a silky, creamy consistency.
Tips and Tricks:
Use cold butter: It’s key for a crumbly, cookie-like crust.
Room temperature cream cheese: Prevents lumps in your filling.
Don’t skip the chill time: The bars need to set fully for clean slicing and optimal flavor.
Hot knife trick: Run your knife under hot water for cleaner cuts between bars.
Variations and Customizations:
Add sprinkles to the crust or cheesecake for a funfetti version.
Swirl in raspberry jam or lemon curd before baking for a fruity twist.
Top with whipped cream or fresh berries for extra flair.
Make it gluten-free: Use a 1:1 gluten-free flour blend for the crust.
Pairing Suggestions:
Serve with:
Hot coffee or a flavored latte
A drizzle of chocolate or caramel sauce
Great with:
Holiday cookie platters
Afternoon tea spreads
Cheesecake sampler desserts
Storage Instructions:
Refrigerator: Store in an airtight container for up to 5 days.
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.
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.
