Oh, you’re in for a treat! These sugar cookie cheesecake bars are my absolute weakness , the perfect marriage of buttery sugar cookies and creamy cheesecake in one irresistible bite. I first made them for a Valentine’s Day party years ago, and now they’re my go-to whenever I need a dessert that’ll make people swoon. The best part? They’re shockingly easy to whip up, even if you’re not a baking pro. Just imagine that sweet sugar cookie crust hugging a velvety cheesecake center, all topped with crumbles of golden cookie goodness. Trust me, once you try these bars, you’ll be making them for every special occasion (and let’s be honest , sometimes just because it’s Tuesday).
Why You’ll Love These Sugar Cookie Cheesecake Bars
Let me tell you why these bars will become your new obsession:
- Creamy meets crunchy , That perfect contrast of velvety cheesecake and buttery sugar cookie crumbles is pure magic in every bite
- Foolproof baking , No fancy techniques here! If you can mix dough and spread filling, you’ve got this
- Celebration-ready , Pink sprinkles for Valentine’s, red and green for Christmas… they adapt to any holiday
- Sharing is caring , One pan makes a dozen bars, so there’s plenty to go around (if you’re feeling generous)
- Better than bakery , Fresh from your oven, these taste way better than anything store-bought
Seriously, what’s not to love? Even my picky nephew who “doesn’t like cheesecake” sneaks seconds of these!
Sugar Cookie Cheesecake Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
- In a large bowl, cream together the butter and sugar for the sugar cookie layer until light and fluffy. Add the eggs and vanilla, mixing well.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Press two-thirds of the sugar cookie dough into the bottom of the prepared baking pan, creating an even layer.
- In a separate bowl, beat the cream cheese and sugar for the cheesecake layer until smooth. Add the egg and vanilla, mixing well.
- Spread the cheesecake mixture evenly over the sugar cookie layer in the pan.
- Crumble the remaining sugar cookie dough over the top of the cheesecake layer.
- Bake for 30 minutes, or until the edges are golden and the center is set. Allow to cool completely before cutting into bars.
Notes
The Ingredients That Make These Bars Magical
Okay, let’s talk ingredients , because using the right stuff makes all the difference between “good” and “OMG I need this recipe!” I’ve made these bars dozens of times, and here’s exactly what goes into them:
For the Sugar Cookie Layer
- 1 cup unsalted butter , softened (leave it out for about 30 minutes , it should dent slightly when pressed)
- 1 cup granulated sugar , plain white sugar works perfectly here
- 2 large eggs , room temperature helps them incorporate better
- 1 tsp vanilla extract , pure vanilla, not imitation, makes a noticeable difference
- 3 cups all-purpose flour , spooned and leveled, not packed
- 1 tsp baking powder , check that it’s fresh!
- ½ tsp salt , balances all that sweetness
For the Cheesecake Layer
- 16 oz cream cheese , full-fat, softened (I use Philadelphia brand)
- ½ cup granulated sugar , just enough to sweeten without overpowering
- 1 large egg , helps set the cheesecake layer
- 1 tsp vanilla extract , same rule as above!
A quick tip from my many test batches , measure carefully and don’t skip softening the butter and cream cheese. Trying to mix cold ingredients leads to lumpy batter and tears (trust me, I’ve been there).
The Simple Tools You Probably Already Have
Here’s the beautiful part , you likely have everything needed for these sugar cookie cheesecake bars in your kitchen right now! No fancy gadgets required. Just grab:
- A trusty 9×13-inch baking pan , metal or glass both work great
- Mixing bowls , one large, one medium
- Electric mixer , handheld or stand mixer makes creaming butter a breeze
- Spatula , for scraping down the sides
- Measuring cups/spoons , because eyeballing never works for me!
That’s it! No special pans or tools , just basic baking essentials. Now let’s get mixing!
How to Make Sugar Cookie Cheesecake Bars
Preparing the Sugar Cookie Layer
First things first , let’s make that irresistible cookie base! Grab your mixer and beat the softened butter and sugar together until it’s light and fluffy, about 2-3 minutes. You’ll know it’s ready when the mixture looks almost like whipped cream. Crack in those eggs one at a time, mixing well after each, then splash in the vanilla. Now for the dry ingredients , gently stir in the flour, baking powder and salt just until combined. Don’t overmix! Press about two-thirds of this heavenly dough into your greased pan with clean hands, making sure it’s evenly spread. Pro tip: lightly wet your fingers to prevent sticking!
Making the Cheesecake Layer
While your oven preheats to 350°F, let’s whip up that dreamy cheesecake filling. Beat the softened cream cheese until it’s completely smooth , no lumps allowed! Gradually add the sugar, scraping down the sides as needed. The egg and vanilla go in next, and keep mixing until everything is silky and well-blended. Pour this creamy goodness over your cookie base, using a spatula to spread it gently to all the edges. Oh, that gorgeous swirl of white against the golden cookie layer , I could stare at it all day!
Assembling and Baking
Now for the fun part , take the remaining cookie dough and crumble it over the cheesecake layer with your fingers. Some big chunks, some small , that texture contrast is what makes these bars so special! Pop the pan in the oven for about 30 minutes. You’ll know they’re done when the edges turn golden and the center just barely jiggles when shaken. Resist the urge to cut them right away! Let them cool completely (I know, torture) for clean slices. The wait is worth it , promise!
Tips for Perfect Sugar Cookie Cheesecake Bars
After making these bars more times than I can count (okay fine, I’ve lost count because I make them so often), here are my secret weapons for bakery-worthy results every time:
- Soft is the way to go , That butter and cream cheese MUST be properly softened. If you press it and it doesn’t give easily, wait longer. Cold ingredients = lumpy mess
- Mix with mercy , Once the flour disappears into the cookie dough, stop! Overmixing makes tough bars
- Toothpick truth-teller , The edges will look done first, but check the center with a toothpick , it should come out with moist crumbs, not wet batter
- Chill out , I know it’s hard, but let them cool completely before cutting. Hot knife = crumbly disaster
- Room temp eggs , Sounds fussy, but they incorporate so much better when not cold
Follow these little tricks and you’ll be the sugar cookie cheesecake bar queen (or king) in no time!
Fun Ways to Mix Up Your Sugar Cookie Cheesecake Bars
One of my favorite things about this recipe is how easily you can tweak it to make it your own! Here are some delicious variations I’ve tried (and loved):
- Festive sprinkles , Toss a handful into the cookie dough or sprinkle on top before baking for instant holiday cheer
- Almond twist , Swap the vanilla for almond extract in either layer for a nutty flavor that’s divine
- Gluten-free , Use your favorite 1:1 gluten-free flour blend , it works like a charm!
- Lemon love , Add a tablespoon of lemon zest to the cheesecake layer for a bright, tangy kick
Don’t be afraid to get creative , that’s how all the best recipes are born! For more creative baking ideas, check out recipesloop.com.
Storing and Serving Sugar Cookie Cheesecake Bars
Here’s the good news , these bars actually get better after a night in the fridge! Just pop them in an airtight container (I like using my grandma’s old Tupperware) and they’ll stay fresh for up to 5 days. The cheesecake layer firms up perfectly while the cookie stays dreamy soft. For serving, I love pairing a square with my afternoon coffee , the sweetness balances the bitterness so well. They’re also fabulous with a cold glass of milk or a cup of herbal tea. Pro tip: if you’re feeling fancy, dust them with powdered sugar right before serving for that perfect bakery-style finish!
Nutritional Information
Just a quick note , nutritional values will vary depending on your specific ingredients and brands. These are rich, indulgent treats meant for enjoying in moderation (though I won’t judge if you sneak an extra bite!).
Frequently Asked Questions
Can I freeze these sugar cookie cheesecake bars? Absolutely! They freeze beautifully for up to 2 months. Just wrap them tightly in plastic wrap and then foil. Thaw overnight in the fridge , they’ll taste just as amazing.
Can I use store-bought cookie dough instead of making my own? While homemade is best, you can use a 16-oz package of sugar cookie dough in a pinch. Just press 2/3 into the pan and crumble the rest on top. The texture will be slightly different though!
Why did my cheesecake layer crack? Don’t panic! This usually happens if you overmix the cheesecake batter or bake it too long. Still tastes delicious , just cover it with extra cookie crumbles!
Can I make these bars ahead of time? They’re actually better the next day! The flavors meld together perfectly overnight in the fridge. Just wait to cut them until serving time.
Can I double this recipe? You sure can! Use a larger 11×15-inch pan and add 5-10 minutes to the baking time. Perfect for big gatherings! If you are looking for more dessert inspiration, check out my cookie dough cheesecake bites recipe.
I’d love to see your creations! Snap a photo of your sugar cookie cheesecake bars and tag me on Instagram , nothing makes me happier than seeing your baking successes. Leave a comment below too , did you add any fun twists? What did your family think? Happy baking, friends! For more great recipes, visit the main page.
