Name: Sugar Cookie Cheesecake Bars
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 roll sugar cookie dough; 1 egg; 8 oz cream cheese, softened; 1 teaspoon vanilla extract; Optional: 1/4 cup powdered sugar; Optional: sprinkles for topping

These Sugar Cookie Cheesecake Bars are a mouthwatering fusion of two beloved desserts—sugar cookies and cheesecake. With a soft, buttery cookie base and a smooth, creamy cheesecake topping, they strike the perfect balance of textures and flavors. Whether I’m baking for a party, a family gathering, or just to treat myself, these bars never disappoint.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sugar cookie dough

1 egg

8 oz cream cheese, softened

1 teaspoon vanilla extract

optional: 1/4 cup powdered sugar

optional: sprinkles for topping

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×9-inch baking dish.

Then, I press the sugar cookie dough evenly into the bottom of the dish, making sure it’s nice and smooth.

In a medium bowl, I beat together the egg, softened cream cheese, and vanilla extract until everything is well combined and creamy. When I want a sweeter touch, I mix in the optional powdered sugar.

I pour the cheesecake mixture over the cookie base and use a spatula to spread it out evenly.

I bake the bars for 25–30 minutes, or until the top looks set and has a light golden hue.

After baking, I let the dish cool completely. If I’m feeling festive, I’ll toss on some sprinkles.

Finally, I refrigerate the bars for at least 2 hours before slicing them into squares.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Chill Time: 2 hours

Total Time: 2 hours 40 minutes

Servings: 9 servings

Calories: 320 kcal per serving

Variations

When I want to switch things up, I sometimes use chocolate chip cookie dough or even a funfetti sugar cookie dough as the base. For a tangier cheesecake layer, I like adding a splash of lemon juice. I’ve also folded mini chocolate chips or crushed Oreos into the cheesecake batter for added texture and flavor. Around the holidays, I swap in festive sprinkles or a dash of cinnamon for a seasonal twist.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to 5 days. They keep really well and actually taste better after a day or two as the flavors continue to develop. I don’t usually reheat them since they’re meant to be served chilled, but if I want a slightly softer texture, I let them sit at room temperature for about 10 minutes before enjoying.

FAQs

How do I know when the cheesecake layer is fully baked?

I look for a set center with just a slight jiggle. The top should be lightly golden. If it’s still too wobbly, I give it a few more minutes in the oven.

Can I make these bars ahead of time?

Yes, I often make them the night before. After baking and cooling, I cover and refrigerate them overnight. They slice beautifully the next day.

Can I freeze sugar cookie cheesecake bars?

Definitely. I cut them into squares and wrap each one individually in plastic wrap, then place them in a freezer-safe bag. They last up to 2 months. I thaw them in the fridge before serving.

What kind of sugar cookie dough works best?

I usually use store-bought dough for convenience, but homemade sugar cookie dough works just as well. Just make sure it’s firm enough to hold the cheesecake layer.

Can I use low-fat cream cheese?

Yes, but I find that full-fat cream cheese gives a richer, creamier texture. Low-fat versions work in a pinch but may slightly alter the flavor and consistency.

Conclusion

These Sugar Cookie Cheesecake Bars are a quick and irresistible dessert that I keep coming back to. With minimal ingredients and effort, I get a treat that looks impressive and tastes amazing. Whether I stick to the classic recipe or add my own twist, these bars are always a hit.

Recipe: