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
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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.
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Bake the Crust:
- Bake for 10 minutes, until slightly set but not fully cooked. Remove from oven and let cool slightly.
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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.
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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.
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Cool & Chill:
- Let bars cool completely at room temperature, then refrigerate for at least 2 hours (or overnight for best results).
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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.