Description
Soft Sugar Cookie Cheesecake Bars are a delicious mash-up of buttery sugar cookie and creamy vanilla cheesecake, baked into rich, soft dessert bars perfect for any occasion.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line or grease an 8×8-inch baking pan.
- Cream together butter and 3/4 cup sugar until fluffy.
- Add 1 egg and 1 teaspoon vanilla extract, beating until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients until a soft dough forms.
- Press two-thirds of the dough into the prepared pan to form the crust.
- In another bowl, beat softened cream cheese until smooth.
- Add 1/3 cup sugar, 1 egg, and 1 teaspoon vanilla extract; beat until creamy.
- Spread the cheesecake mixture evenly over the crust.
- Crumble remaining cookie dough over the cheesecake layer.
- Bake for 30–35 minutes, until top is golden and center is set.
- Cool completely at room temperature, then refrigerate for at least 2 hours before slicing and serving.
Notes
Add sprinkles to the cookie dough for a festive look.
Incorporate lemon or orange zest into the cheesecake layer for a citrus twist.
Mini chocolate chips in the dough add a delightful chocolatey dimension.
Use a gluten-free flour blend for a gluten-free version.
Swirl fruit jam on top before baking for a fruity touch.
Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 20g
- Sodium: 115mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
