Sugar Cookie Cheesecake Bars Recipe

You no longer need to pick between your two most loved pastries! Beginning with sugar treat batter, this rich cheesecake filling is spread onto a treat outside layer for a sweet that has the best of the two universes. These Sugar Cookie Cheesecake Bars are the ideal expansion to your next family assembling or birthday celebration with companions. Any extras (if there are any) can be put away in the ice chest for as long as 3 days, however we don’t think you’ll have any issue disposing of them.

You may be a sugar treat fan or you may be a cheesecake fan. In case you’re both – in the event that you battle with an uncertain sweet tooth – you’ll adore this formula for Sugar Cookie Cheesecake Bars! They just require 4 fixings and a square preparing dish. I love the amazing way delightful they make the entire house smell while they are heating. Today, we made them for my better half’s birthday (we’re despite everything stuck and home in isolate!).

Regardless of whether it’s a unique event or a customary day and you have a sweet tooth, these cheesecake bars are incredible. In addition, they are so EASY to make that children can do it! My child, who will be 9 toward the month’s end, basically made this whole formula while I talked him through it (and held the bowl while he utilized the electric blender on low). They are that easy to make!

Sugar Cookie Cheesecake Bars

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Recipe by smartschoolhouse Course: DessertCuisine: AmericanDifficulty: Easy


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These Sugar Cookie Cheesecake Bars are actually a spinoff of one of my other favorite desserts here on my blog, these ultra yummy Oreo Chocolate Chip Cheesecake Bars.


  • One 16.5 oz tub of sugar cookie dough, at almost room temp. (found in the refrigerated cookie area of any grocery store)

  • 1 egg

  • 1 tablespoon of vanilla extract

  • 1 8 oz box of cream cheese (at room temperature)


  • Preheat oven to 350°
  • Prepare baking dish with non stick spray
  • In a mixing bowl, combine the cream cheese, vanilla extract, and egg mixing on slow speed
    *Note: The cream cheese mixture will be chunky if the cream cheese is too cold. If this happens, fill your sink with a couple inches of hot water and place the bowl in the bath of hot water. This warm water should help bring the cream cheese chunks to room temperature to make a creamy mixture
  • Cut the roll of sugar cookie dough in 1/2
  • Press half of the sugar cookie dough to the bottom of the baking dish for the “curst”
  • Pour the cream cheesecake mixture over the sugar cookie crust
  • Using the remaining 1/2 roll of sugar cookie dough, create flattened “chunks” of dough and place them evenly over the top of the cheesecake mixture.
  • *These will melt, rise, and cover the top of the cream cheese bars as seen in the photos above!
    Bake for 30 minutes or just until the sugar cookie shows a golden color
    *Note: sugar cookies burn QUICKLY! It’s best to pull them out of the oven right when they appear to be golden as opposed to burning the dough.
  • Let cool for at least an hour. Add sprinkles once completely cooled. Cut into squares once cooled and serve!


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