Well hello there! If you’ve ever been stuck deciding between a chewy sugar cookie and a rich, creamy slice of cheesecake, I’ve got the most wonderful solution for you. This dessert combines the best of both worlds into one easy-to-make bar. It all starts with a soft, buttery sugar cookie base, which gets topped with a perfectly sweet and tangy cheesecake layer. And because we’re in the business of celebrating, the whole thing gets finished with a fluffy, cloud-like vanilla frosting and a sprinkle of festive cheer. Is it a cookie? Is it cheesecake? Who cares—it’s absolutely delicious, y’all.
Why You’ll Love This Recipe
This recipe is a total game-changer for your holiday baking. For starters, it comes together without any fancy equipment or complicated steps. You don’t even need to roll out cookie dough! The crust gets pressed right into the pan. It’s the kind of recipe that looks like you spent all day in the kitchen, but we’ll keep our little secret. The contrast between the soft cookie, the smooth cheesecake, and the sweet frosting is just divine. So good. Plus, these bars are perfect for making ahead, which is a lifesaver during the busy holiday season when you need easy Christmas desserts that deliver big on flavor.
Ingredients
- For the Cookie Base:
- 1 (17.5 oz) package refrigerated sugar cookie dough – forms the easy, press-in crust.
- For the Cheesecake Layer:
- 2 (8 oz) packages full-fat cream cheese, softened – creates the signature creamy, rich filling.
- 2/3 cup granulated sugar – sweetens the cheesecake perfectly.
- 2 large eggs, room temperature – helps bind and set the filling.
- 1 1/2 teaspoons vanilla extract – adds a warm, classic flavor.
- 1/2 cup sour cream, room temperature – makes the texture incredibly smooth and luscious.
- For the Frosting & Topping:
- 1/2 cup unsalted butter, softened – the base for a fluffy, spreadable frosting.
- 1 1/2 cups powdered sugar – dissolves easily for a smooth texture.
- 1 teaspoon vanilla extract – enhances the vanilla flavor.
- 1-2 tablespoons milk or heavy cream – thins the frosting to the perfect spreading consistency.
- Sprinkles or colored sugar – for that festive holiday touch.
Step by Step Method
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, letting it hang over two sides for easy removal later. This little trick is a total lifesaver!
- Press the package of sugar cookie dough evenly into the bottom of your prepared pan. You can use your fingers or the bottom of a measuring cup to get it nice and smooth.
- Pop the pan in the preheated oven and bake the crust for 12-15 minutes, or until it’s just set and very lightly golden around the edges. It will puff up a bit, and that’s totally fine. Let it cool for about 10 minutes. Don’t skip this cooling step!
- While the crust cools, make the cheesecake layer. In a large bowl, use an electric mixer (or some serious arm power!) to beat the softened cream cheese and granulated sugar together until it’s completely smooth and no lumps remain. This is key for a silky texture.
- Beat in the eggs, one at a time, mixing just until each one is incorporated. Then mix in the vanilla and sour cream. Be careful not to overmix once the eggs are in.
- Pour the cheesecake batter over the slightly cooled cookie crust and use a spatula to spread it into an even layer.
- Bake for 20-25 minutes. The edges should look set, but the center will still have a slight jiggle to it when you gently shake the pan. That jiggle means it’s perfect and won’t be overbaked.
- Remove the pan from the oven and let the bars cool completely on a wire rack. Then, cover the pan and refrigerate for at least 4 hours, but overnight is even better. This chilling time is non-negotiable for clean slices.
- Once the bars are completely chilled, make the frosting. Beat the softened butter until it’s smooth. Gradually beat in the powdered sugar, followed by the vanilla. Add milk, one tablespoon at a time, until the frosting is spreadable and fluffy.
- Spread the frosting over the chilled bars, add your favorite holiday sprinkles, slice, and serve!
Oven Temperatures
Baking is a science, and the oven is your laboratory! For these Sugar Cookie Cheesecake Bars, you’ll want a steady, moderate heat of 350°F (175°C). This temperature is the sweet spot—it allows the sugar cookie base to cook through without burning and lets the cheesecake set gently without curdling or cracking. If you’re using a dark-colored metal pan, your bake time might be a minute or two shorter, so keep an eye on it. And if you suspect your oven runs hot or cold, an inexpensive oven thermometer is the best investment you can make for consistent baking results.
Creative Variations
The beautiful thing about this recipe is how easily you can make it your own. Here are a few of my favorite twists for your holiday treats:
- Peppermint Bliss: Stir 1/2 cup of crushed peppermint candies into the cheesecake layer and use a peppermint extract in the frosting instead of vanilla. It’s so festive!
- Lemon Zest: Add the zest of one lemon to the cheesecake batter for a bright, sunny flavor that cuts through the richness.
- Chocolate Chip Cookie Dough: Use a package of chocolate chip cookie dough for the base instead of sugar cookie dough. It’s a classic combo.
- Fruit Swirl: Before baking, drop small spoonfuls of raspberry or strawberry jam onto the cheesecake layer and use a knife to swirl it gently for a beautiful marbled effect.
- Gingerbread Spice: For a warm, spiced vibe, mix 1 teaspoon of ground ginger, 1/2 teaspoon of cinnamon, and a pinch of cloves into the sugar cookie dough before pressing it into the pan.
Storage Tips
Because these bars need to be chilled, storing them is a breeze! Keep them covered tightly in the refrigerator—a container with a lid or the pan wrapped well in plastic wrap works perfectly. They’ll stay fresh and delicious for up to 5 days. You can also freeze them for longer storage. Honestly, I think they freeze beautifully. Place the unfrosted, fully chilled bars in a single layer in an airtight container, separated by layers of parchment paper. Freeze for up to 3 months. Thaw overnight in the refrigerator before adding the frosting and serving. The frosting itself is best made fresh, so I recommend adding it after thawing.
Serving Ideas & Pairings
These bars are a star all on their own, but a little styling goes a long way for your Christmas party food spread. I love serving them cut into small squares on a beautiful platter for a holiday appetizers and desserts table. They pair wonderfully with a hot cup of coffee or a glass of cold milk. For a truly special Christmas brunch, serve a bar alongside some fresh fruit salad to balance the sweetness. And if you’re putting together a gift plate of holiday treats, these bars hold their shape beautifully and are always a huge hit.
Doneness Test
Knowing when your cheesecake layer is done can be tricky, but I promise it’s easier than it seems. You’re looking for the edges to be fully set—they’ll look puffed and slightly firmer. The center, however, should still have a slight wobble, like set Jell-O, when you gently shake the pan. It will not be liquidy. If the center is sloshing around, it needs more time. If the entire top is firm and doesn’t move at all, it’s likely overbaked and might crack as it cools. That slight jiggle is the secret to the creamiest texture. The bars will continue to set up as they cool completely in the refrigerator.
Leftover Ideas
Leftovers? Not that there will be many! But if you find yourself with an extra bar or two, get creative. Crumble a bar over a scoop of vanilla ice cream for an instant sundae. You could even chop one up and mix it into a milkshake for the most decadent dessert drink. Another fun idea is to use a small cookie cutter to turn leftover bars into fun holiday shapes to decorate individual plates or cupcakes. Waste not, want not!
FAQs
- Can I use homemade sugar cookie dough instead of store-bought? Absolutely! You’ll need about the same amount of dough that a standard roll makes. Just press about 1.5 pounds of your favorite homemade dough into the pan and pre-bake it as directed.
- Why did my cheesecake layer crack? The most common culprits are overmixing the batter after adding the eggs (which incorporates too much air) or overbaking. Using room temperature ingredients helps everything blend smoothly and bake evenly, preventing cracks.
- Can I make these bars ahead of time for a party? You bet. These are one of the best make-ahead easy Christmas treats. They need that long chill time anyway, so baking them the day before your event is the perfect plan. Just add the frosting and sprinkles a few hours before you serve them.
- My frosting is too thin/thick. How can I fix it? If it’s too thin, beat in a little more powdered sugar, a tablespoon at a time. If it’s too thick and difficult to spread, add more milk, just a teaspoon at a time, until it reaches your desired consistency.