A delightful and incredibly easy dessert bar recipe that combines the buttery goodness of sugar cookies with the rich, tangy creaminess of cheesecake, all made with just five simple ingredients.
Ingredients
For the Cheesecake Bars
Essential Tools
8x8 inch baking dish
Hand mixer
Parchment paper
Large bowl
Spatula
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Preparation
Making the Sugar Cookie Cheesecake Bars
Preheat oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang on two sides to act as handles. Spray with non-stick spray.
Cut the sugar cookie dough in half. Press one half into the bottom of the prepared dish to form an even crust.
In a large bowl, beat the room temperature cream cheese with a hand mixer until completely smooth. Add the egg and alcohol-free vanilla extract, and mix on low speed just until combined. Do not overmix.
Pour the cheesecake mixture over the cookie crust and spread evenly.
Take the remaining half of the cookie dough, break off small pieces, and flatten them into discs. Place these flattened chunks evenly over the cheesecake filling.
Bake for 30-35 minutes, or until the top is golden brown and the center is almost set (it should have a slight jiggle).
Let the bars cool completely on a wire rack for at least 1 hour. Once at room temperature, top with rainbow sprinkles. For best results, chill in the refrigerator for an additional hour before slicing and serving.
Recipe Variations
Fruity Twist
Add a thin layer of raspberry or strawberry jam on top of the bottom cookie crust before adding the cheesecake filling.
Chocolate Chip Delight
Swap the sugar cookie dough for your favorite refrigerated chocolate chip cookie dough for a different flavor profile.
Lemon Zest
Add the zest of one lemon to the cream cheese mixture for a bright, tangy, and refreshing flavor that cuts through the richness.
Holiday Spice
During festive seasons, add 1/4 teaspoon of nutmeg or cinnamon to the cheesecake filling and use festive red and green sprinkles for decoration.
Chef's Tips
For perfectly clean, professional-looking slices, fill a tall glass with hot water. Dip your knife into the water, wipe it clean with a paper towel, make one cut, and repeat the process for every single slice. This prevents the creamy cheesecake from dragging and smearing.
Ensure your cream cheese and egg are truly at room temperature. This is the most important step for achieving a silky, lump-free cheesecake filling. Cold ingredients don’t emulsify properly.
Storage & Conservation
Refrigeration
Due to the dairy content, these bars must be stored in the refrigerator. Place leftovers in an airtight container, where they will keep for up to 4 days. Note that the cookie layers will soften slightly over time.
Freezing
These bars are perfect for freezing. Cut them into individual squares and place them on a baking sheet to flash-freeze for one hour. Once solid, wrap each square tightly in plastic wrap, then place them all in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw overnight in the refrigerator.
Common Mistakes
Overbaking the Bars
A frequent mistake is baking until the center is completely firm in the oven. The cheesecake layer needs residual heat to finish setting. It should still have a slight wobble in the very center when you remove it from the oven. Overbaking results in a dry, crumbly texture instead of a creamy one.
Not Cooling Properly
Impatience is the enemy of these bars. Cutting into them while they are still warm will lead to a gooey, unappetizing mess. The one-hour cooling time on the counter, followed by at least another hour in the fridge, is absolutely essential for the cheesecake layer to set firmly and develop its signature texture.
Recipe Keywords
Conclusion
These 5-Ingredient Sugar Cookie Cheesecake Bars are the perfect example of a simple recipe with a huge payoff. They are the ideal treat for potlucks, parties, or simply to satisfy a sweet craving without a day’s worth of effort. Enjoy every creamy, chewy bite!
Frequently Asked Questions
Can I use homemade sugar cookie dough? expand_more
Absolutely! If you have a favorite recipe, feel free to use it. You'll need an amount equivalent to a standard 16.5 oz package, which is about 2.5 to 3 cups of dough. Just make sure it's chilled before you start.
Why did my cheesecake layer crack? expand_more
Cracks are usually caused by overmixing the filling (which incorporates too much air) or by a sudden change in temperature. Mix the filling on low speed just until combined, and let the bars cool gradually on the counter before refrigerating.
Can I make these sugar cookie cheesecake bars gluten-free? expand_more
Yes, this recipe is easily adapted to be gluten-free. Simply use a gluten-free sugar cookie dough, which is available in the refrigerated section of most grocery stores. Double-check that your other ingredients are certified gluten-free as well.
My top cookie layer sank. What went wrong? expand_more
This is a common issue and it's okay! It can happen if the dough was too warm or the flattened pieces were too small. The bars will still be delicious, with cookie bits swirled into the cheesecake. For better results next time, ensure your dough is cool and the pieces are about 1/4-inch thick.
Can I add mix-ins to the cheesecake filling? expand_more
Yes, but keep it simple. The zest of one lemon or a handful of mini white chocolate chips are great additions. Avoid adding watery ingredients, as they can negatively affect the final texture of the cheesecake layer.
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