Sugar Cookie Cheesecake Bars are the magical mashup of two beloved classics—luscious, creamy cheesecake meets a buttery sugar cookie base, all tucked into one delightfully portable square. If you ever wished for the taste of a cheesecake without the fuss, these bars are your shortcut to bliss! They’re joy in a pan: soft, sweet, tangy, and celebratory enough for any occasion, yet simple enough to whip up on a casual afternoon. Let’s dive in and create the kind of treat that will have everyone sneaking back for just one more taste.
Ingredients You’ll Need
Every element in these Sugar Cookie Cheesecake Bars plays a starring role. The list is blissfully short, with each item carefully chosen to deliver the perfect mix of rich, creamy filling and that nostalgic cookie crunch. Here’s what you’ll need (plus a few pro tips for extra pizzazz!):
- Refrigerated sugar cookie dough (16.5-ounce roll): Your secret weapon for a buttery base and a perfectly golden, sweet topping without any of the work of making dough from scratch.
- Cream cheese (2 blocks, 8 ounces each, softened): The creamy heart and soul of these bars—be sure it’s at room temperature for the smoothest filling.
- Granulated sugar (1/2 cup): This balances tang with sweetness and makes every bite just the right amount of indulgent.
- Large egg (1): It binds the cheesecake filling and keeps everything light yet rich.
- Vanilla extract (1 teaspoon): Adds warm, aromatic depth and makes these bars smell downright heavenly as they bake.
- Pinch of salt: Just enough to cut the sweetness and make every flavor pop.
- Optional sprinkles or powdered sugar for topping: For a festive flourish or a gentle snowy finish, sprinkle these over the bars just before serving.
How to Make Sugar Cookie Cheesecake Bars
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting later. Trust me, lining your pan will make slicing and serving these bars much cleaner, and it’ll save you from any sticky situations.
Step 2: Form the Sugar Cookie Crust
Take about two-thirds of your sugar cookie dough and press it evenly into the bottom of your prepared pan. Don’t worry if it looks thin; it puffs up to a golden, tender base as it bakes. Tip: Use clean hands or the bottom of a measuring cup to smooth it out for a perfectly even crust.
Step 3: Mix the Cheesecake Filling
In a medium mixing bowl, beat the softened cream cheese and granulated sugar together until creamy and completely smooth—no lumps allowed. Once silky, add in the egg, vanilla extract, and that little pinch of salt, then blend again until fully incorporated. You’re looking for a glossy, thick filling that’s ready to pour.
Step 4: Assemble the Layers
Pour the cheesecake mixture right over your sugar cookie crust. Use a spatula to spread it out evenly—it’s okay if it nudges up to the edges. Next, crumble the remaining cookie dough over the top; keep the pieces small and scattered so you get pockets of cookie goodness on every bite.
Step 5: Bake and Cool
Slide the pan into your preheated oven and bake for 30 to 35 minutes. You’re looking for edges that are lightly golden and a center that’s set but still slightly jiggly. Once they’re out, patience is key! Cool the bars completely at room temperature, then transfer them to the fridge to chill for at least 2 hours. Chilling not only helps everything firm up perfectly but also lets the flavors truly come together.
How to Serve Sugar Cookie Cheesecake Bars
Garnishes
Presentation is half the fun! Once chilled and sliced, these bars shine with a dusting of powdered sugar for a classic look, or a shower of sprinkles if you want to dial up the fun. Try sparkling sugars for winter holidays or pastel sprinkles for spring brunches—the options are endless and always delightful.
Side Dishes
Pair Sugar Cookie Cheesecake Bars with something light and refreshing to balance their richness. Fresh berries, a citrus fruit salad, or even just a cup of hot coffee (or tea!) makes each bite even more tempting. If you’re serving a crowd, a platter of mixed mini desserts alongside these bars looks absolutely inviting.
Creative Ways to Present
Turn your Sugar Cookie Cheesecake Bars into showstoppers by serving them in cupcake liners for easy grab-and-go treats at parties. For extra flair, drizzle with melted chocolate or a thin fruit coulis. Stack them on a tiered platter, or cut into charming shapes with a cookie cutter—perfect for showers and holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover bars should be stored in an airtight container in the refrigerator. They keep beautifully for up to 4 days and taste just as delightful chilled—a real treat for those late-night snackers or when you need a sweet pick-me-up during the week.
Freezing
If you want to stash some away for later, these bars freeze surprisingly well! Slice and layer them between sheets of parchment in a freezer-safe container. They can be frozen for up to 2 months; just thaw overnight in the fridge before serving for best texture.
Reheating
These bars are meant to be enjoyed cold or at cool room temperature, so reheating isn’t necessary. If they’ve been frozen, a slow thaw in the fridge ensures they stay creamy and perfect. For a slightly warmer treat, let them sit out of the fridge for 15 minutes prior to serving.
FAQs
Can I use homemade sugar cookie dough instead of store-bought?
Absolutely! If you have a favorite sugar cookie recipe, feel free to use it in place of refrigerated dough. Just make sure you have enough to create both the base and the crumbly topping. Homemade dough will add a personal touch and may even yield a slightly chewier texture.
Why do I need to chill the bars before slicing?
Chilling is the secret to perfectly clean, beautiful bars and a setup cheesecake layer. It gives the filling time to firm up and makes slicing a breeze, so you don’t end up with a gooey mess.
Can the recipe be doubled for a larger crowd?
Definitely! Double all the ingredients and bake in a 9×13-inch pan. Keep an eye on the baking time; you might need an extra 5–10 minutes, so check for the signature golden edges and set center.
What’s the best way to cut neat squares?
For the cleanest cuts, use a sharp knife wiped clean between each slice. You can even dip your knife in hot water and dry it off before cutting for extra-smooth edges!
Can I add flavors or mix-ins to the cheesecake layer?
Go wild! Stir mini chocolate chips, lemon zest, or even a swirl of berry jam into the cheesecake filling for extra color and flavor. This recipe is wonderfully flexible and welcomes your creative twists.
Final Thoughts
If you’re ready for a dessert that’s both comforting and irresistible, Sugar Cookie Cheesecake Bars are the answer. Whether you’re hosting friends or treating yourself, this recipe is almost too easy not to try. Gather your ingredients and prepare to fall in love—there’s simply nothing like the first bite of these dreamy bars!
Print
Sugar Cookie Cheesecake Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes (plus chilling time)
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of sugar cookies and creamy cheesecake with these easy-to-make Sugar Cookie Cheesecake Bars. Perfect for any occasion!
Ingredients
Sugar Cookie Crust:
1 (16.5-ounce) roll refrigerated sugar cookie dough
Cheesecake Filling:
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Pinch of salt
Topping:
Optional sprinkles or powdered sugar
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch baking pan with parchment paper.
- Make the Crust: Press two-thirds of the sugar cookie dough into the pan to form the crust.
- Prepare the Filling: In a bowl, beat cream cheese and sugar until smooth. Add egg, vanilla, and salt; beat until combined.
- Layer and Bake: Pour cream cheese mixture over crust, spread evenly. Crumble remaining cookie dough on top. Bake for 30–35 minutes until set.
- Cool and Chill: Cool completely, then refrigerate for at least 2 hours before slicing into bars.
- Optional: Top with sprinkles or powdered sugar.
Notes
- For a fun twist, use seasonal sugar cookie dough or add mini chocolate chips to the cheesecake layer.
- Bars can be made a day ahead and stored in the fridge.
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