I love these Snickerdoodle Cheesecake Bars because they bring together a buttery Golden Oreo crust, a creamy cheesecake layer, and a soft cinnamon-sugar cookie topping. I make them when I want an easy dessert that feels cozy, rich, and perfect for sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
26 Golden Oreo Cookies
4 tbsp unsalted butter, melted
8 oz cream cheese, room temperature1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
16.5 oz premade sugar cookie dough
3 tbsp granulated sugar
1/2 tsp ground cinnamon
Directions
I preheat the oven to 350°F and line a 9-inch baking pan with foil, then I spray it with non-stick spray.
I crush the Golden Oreo cookies into fine crumbs, mix them with melted butter, and press the mixture firmly into the pan.
I beat the cream cheese, 1/2 cup sugar, egg, and vanilla until smooth. Then I spread the cheesecake mixture over the crust.
I mix the remaining sugar with cinnamon in a small bowl. I portion the sugar cookie dough, flatten each piece, and coat both sides in the cinnamon sugar.
I place the coated cookie dough pieces over the cheesecake layer and sprinkle any extra cinnamon sugar on top.
I bake the bars for 40 to 45 minutes, until the center is set and the edges are golden. I let them cool for 30 minutes, then refrigerate them for 2 to 3 hours before slicing.
Servings and Timing
I get 16 servings from this recipe.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Chill Time: 2 to 3 hours
Total Time: 210 minutes
Calories: about 320 kcal per serving
Variations
I sometimes use graham crackers instead of Golden Oreos for a more classic cheesecake crust. I also like adding a small pinch of nutmeg to the cinnamon sugar for extra warmth.
For a sweeter topping, I can drizzle the chilled bars with a little vanilla glaze before serving.
Storage/Reheating
I store these bars in an airtight container in the refrigerator for up to 5 days. I like serving them chilled because the cheesecake layer stays firm and creamy.
I do not usually reheat them, but I let them sit at room temperature for 10 minutes before serving when I want a softer texture.
FAQs
Can I make Snickerdoodle Cheesecake Bars ahead of time?
Yes, I like making them a day ahead because the cheesecake layer sets well overnight.
Can I use homemade sugar cookie dough?
Yes, I can use homemade sugar cookie dough as long as it is soft enough to portion and flatten.
Do I have to use Golden Oreos?
No, I can use graham crackers, vanilla wafers, or shortbread cookies for the crust.
How do I know when the bars are done?
I look for golden edges and a center that looks set, not wet or jiggly.
Can I freeze these cheesecake bars?
Yes, I can freeze them in an airtight container for up to 2 months, then thaw them in the refrigerator.
Conclusion
I love these Snickerdoodle Cheesecake Bars because they are creamy, buttery, cinnamon-sweet, and easy to make. They are a great dessert when I want something simple that still feels special.
📖 Recipe:
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Snickerdoodle Cheesecake Bars
- Total Time: 210 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
These Snickerdoodle Cheesecake Bars combine a buttery Golden Oreo crust, a rich cheesecake filling, and a cinnamon-sugar cookie topping for a cozy, crowd-pleasing dessert. They are easy to make and perfect for holidays, parties, or anytime you want a sweet treat.
Ingredients
26 Golden Oreo Cookies
4 tbsp unsalted butter, melted
8 oz cream cheese, room temperature
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
16.5 oz premade sugar cookie dough
3 tbsp granulated sugar
1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a 9-inch baking pan with foil and spray with non-stick cooking spray.
- Crush the Golden Oreo cookies into fine crumbs and mix with melted butter. Press the mixture firmly into the prepared pan to form the crust.
- In a mixing bowl, beat the cream cheese, 1/2 cup granulated sugar, egg, and vanilla extract until smooth and creamy. Spread the cheesecake mixture evenly over the crust.
- In a small bowl, mix the remaining sugar with the ground cinnamon.
- Portion the sugar cookie dough into small pieces, flatten slightly, and coat both sides with the cinnamon-sugar mixture.
- Arrange the coated cookie dough pieces over the cheesecake layer. Sprinkle any remaining cinnamon sugar over the top.
- Bake for 40 to 45 minutes, or until the center is set and the edges are golden brown.
- Cool the bars for 30 minutes at room temperature, then refrigerate for 2 to 3 hours before slicing and serving.
Notes
Graham crackers, vanilla wafers, or shortbread cookies can be used instead of Golden Oreos for the crust.
Add a pinch of nutmeg to the cinnamon sugar for extra warmth and flavor.
For a sweeter finish, drizzle the chilled bars with vanilla glaze before serving.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 2 months and thaw in the refrigerator before serving.
Let the bars sit at room temperature for 10 minutes before serving for a softer texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
