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Sugar Cookie Cheesecake Bars

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 9-12 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Sugar Cookie Cheesecake Bars combine the best of two desserts—soft and chewy sugar cookies with a rich, creamy cheesecake layer. They’re easy to make, perfect for parties, and will satisfy any sweet tooth!


Ingredients

Units Scale

For the Sugar Cookie Crust:

  • 1 (16.5 oz) package refrigerated sugar cookie dough
  • 1/4 cup all-purpose flour (optional, to make dough less sticky)

For the Cheesecake Filling:

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 teaspoon lemon juice (optional, for extra tang)

For the Topping (Optional):

  • 1/4 cup sprinkles (for a festive touch)
  • Powdered sugar, for dusting

Instructions

  • Preheat & Prepare the Crust:

    • Preheat oven to 350°F (175°C).
    • Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
    • Press the sugar cookie dough evenly into the bottom of the pan. If sticky, mix in a little flour before pressing.
  • Bake the Crust:

    • Bake for 10 minutes, until slightly set but not fully cooked. Remove from oven and let cool slightly.
  • Make the Cheesecake Filling:

    • In a bowl, beat the cream cheese and sugar until smooth.
    • Mix in vanilla extract, egg, and lemon juice until well combined.
  • Assemble & Bake:

    • Pour the cheesecake mixture over the partially baked cookie crust. Spread evenly.
    • Return to the oven and bake for 20-25 minutes, or until the center is set but slightly jiggly.
  • Cool & Chill:

    • Let bars cool completely at room temperature, then refrigerate for at least 2 hours (or overnight for best results).
  • Slice & Serve:

    • Lift the bars out using the parchment paper, slice into squares, and top with sprinkles or powdered sugar if desired.

Notes

  • For a homemade sugar cookie crust, use your favorite sugar cookie dough recipe instead of store-bought.
  • Add 1/2 teaspoon almond extract for extra flavor in the cheesecake filling.
  • Store leftovers in the refrigerator for up to 4 days.