By Kelly
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Published: May 06, 2020
Updated: Jan 12, 2024
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These Sugar Cookie Cheesecake Bars are the perfect addition to your next family gathering or birthday party with friends. You no longer have to pick between your two favorite desserts! Starting with sugar cookie dough, this creamy cheesecake filling is spread onto a cookie crust for a dessert that has the best of both worlds. Any leftovers (if there are any) can be stored in the fridge for up to 3 days, but we don’t think you’ll have any problem getting rid of them.
Sugar Cookie Cheesecake Bars
You might be a sugar cookie fan or you might be a cheesecake fan.If you’re both – if you struggle with an indecisive sweet tooth – you’ll love this recipe for Sugar Cookie Cheesecake Bars! They only require 4 ingredients and a square baking dish. I love how delicious they make the whole house smell while they are baking. Today, we made them for my husband’s birthday.
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Whether it’s a special occasion or a regular day and you have a sweet tooth, these cheesecake bars are fantastic. Plus, they are so EASY to make that kids can do it! My son, who will be 9 at the end of the month, pretty much made this entire recipe while I talked him through it (and held the bowl while he used the electric mixer on low). They are that simple to make!
Ingredients:
- Sugar cookie dough
- Egg
- Vanilla extract
- Cream cheese
- Optional: powdered sugar and sprinkles
Just one egg, some vanilla extract, a block of cream cheese, and a roll of pre-made sugar cookie dough (or you can make your dough if you prefer!). Here’s our recipe for sugar cookies.
Instructions:
The most important thing to know when you’re preparing to make these cookie bars is to let the block of cream cheese come to room temperature.
Using a knife, you can cut the roll of sugar cooking dough right in half. Press half the dough around an 8×8-inch dish. Pour the cheesecake filling over the dough crust, then rip the second half of the cookie dough into small flattened chunks and cover the top.
Leave the sugar cookie cheesecake out to cool for at least an hour (again, depending on the temperature of the room, this could vary). My son simply COULD NOT WAIT to taste his creation, so I let him have a piece that was ever so slightly warm. A good chef always tastes their work!
Once it was almost completely cooled, we added some colorful sprinkles and cut the bars. As long as the dough is not warm, cutting the bars into perfect squares is a cinch!
“I used your homemade sugar cookie dough recipe with the only change of adding vanilla paste to that dough as well as to the cheesecake batter. So good. Thank you for this!”
Vahana
“Amazing!! I added some powdered sugar to the cream cheese mix. I have a half batch in the kitchen and I’m trying to think of when I can make these again!
Bobbi
More Easy Dessert Ideas To Try Next:
Chocolate Chip Cookies
Lazy Chocolate Chip Cookies
Cheerio Bars
S’Mores Cookie Bars
Sugar Cookie Cheesecake Bars Recipe
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Sugar Cookie Cheesecake Bars
Sugar cookie dough surrounding creamy cheesecake filling. A dessert that has the best of both worlds!
Equipment
Non-stick spray
Electric hand held mixer, or whisk
Mixing bowl
Spatula
8×8 inch square baking dish
Ingredients
- 16.5 ounce tube of sugar cookie dough
- 1 egg
- 1 tablespoon vanilla extract
- 8 ounce box of cream cheese (at room temperature)
- OPTIONAL: Sprinkles
- OPTIONAL: Powdered Sugar
Instructions
Preheat oven to 350°
Prepare baking dish with non-stick spray
In a mixing bowl, combine the cream cheese, vanilla extract, and egg mixing on slow speed. Some people have said they like to sweeten this mixture up with a little powdered sugar – but that is completely optional.
*Note: The cream cheese mixture will be chunky if the cream cheese is too cold. If this happens, fill your sink with a couple inches of hot water and place the bowl in the bath of hot water. This warm water should help bring the cream cheese chunks to room temperature to make a creamy mixture
Cut the roll of sugar cookie dough in 1/2
Press half of the sugar cookie dough to the bottom of the baking dish for the “curst”
Pour the cream cheesecake mixture over the sugar cookie crust
Using the remaining 1/2 roll of sugar cookie dough, create flattened “chunks” of dough and place them evenly over the top of the cheesecake mixture.*These will melt, rise, and cover the top of the cream cheese bars as seen in the photos above!
Bake for 30 minutes or just until the sugar cookie shows a golden color*Note: sugar cookies burn QUICKLY! It’s best to pull them out of the oven right when they appear to be golden as opposed to burning the dough.
Let cool for at least an hour. Add sprinkles once completely cooled. Cut into squares once cooled and serve!
Notes
* Can be covered and refrigerated for up to 3 days (if you’re lucky and happen to have leftovers!)
