Sugar Cookie Cheesecake Bars – The Dessert I Keep Making Again and Again

Have you ever made a dessert so good that your family keeps asking for it again and again? That’s what happened to me when I first baked these Sugar Cookie Cheesecake Bars. Honestly, I didn’t expect them to become such a hit. I just wanted something simple, sweet, and a little different from regular cookies or cheesecake. What I ended up with was a dessert that completely blew everyone away.

There’s something magical about the soft sugar cookie crust paired with a creamy cheesecake filling. It tastes like two desserts in one. I love how it comes together with very little effort, and I can make it ahead for parties, potlucks, or when I just feel like treating myself with something sweet and cozy. So today, I’m sharing my go-to recipe for Sugar Cookie Cheesecake Bars with you.

Why You’ll Fall in Love with These Bars

Let me tell you why I make these all the time.

First, they’re super easy. You don’t need to roll out any cookie dough or fuss with a water bath for the cheesecake layer. Everything just bakes together beautifully in one pan.

Second, the texture is out of this world. The base is soft and buttery, almost like a sugar cookie that melts in your mouth. The cheesecake layer is thick, creamy, and not overly sweet. It balances perfectly with the cookie crust.

And finally, they look so pretty. I often top them with a sprinkle of sugar or even colorful sprinkles when I want to make them feel festive. But honestly? Even plain, they shine.

What You’ll Need to Make Sugar Cookie Cheesecake Bars

You don’t need anything fancy—just some pantry staples and a little time. Here’s what I use:

For the Sugar Cookie Layer:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt

For the Cheesecake Layer:

• 16 oz (2 packages) cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

You can also add sprinkles on top or swirl in a little jam if you want to change things up.

How to Make Sugar Cookie Cheesecake Bars

Here’s how I usually make them step by step. I like to do this on a weekend morning when I have time to enjoy the process.

Start with the sugar cookie base:

• Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it well.
• In a large bowl, cream the softened butter and sugar together until light and fluffy. This usually takes about 2 to 3 minutes.
• Add the egg and vanilla extract. Beat until well combined.
• In another bowl, whisk together the flour, baking soda, and salt. Slowly mix this into the wet ingredients until it forms a soft dough.
• Take about two-thirds of the cookie dough and press it evenly into the bottom of your prepared pan. This will be the crust.
• Save the rest of the dough for later.

Now make the cheesecake layer:

• In another bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the egg and vanilla extract. Mix until fully blended and lump-free.
• Pour the cheesecake filling over the cookie dough in the pan and spread it evenly.

Top it off:

• Crumble or drop small bits of the remaining cookie dough on top of the cheesecake layer.
• Bake for 35 to 40 minutes, or until the top is lightly golden and the center is set.
• Let it cool completely, then refrigerate for at least 2 hours before cutting into bars.

My Personal Tips for the Best Results

Here are a few things I’ve learned after making these bars dozens of times:

• Don’t overmix the cookie dough. It should be soft but not sticky. If it’s too hard, it won’t press easily into the pan.
• Let the cream cheese soften. This helps avoid lumps in the cheesecake layer.
• Chill before cutting. It’s tempting to slice them warm, but they hold their shape much better when cold.

Sometimes I make a double batch and freeze half. They freeze really well and taste just as good once thawed.

How I Like to Serve Them

Most of the time, I just cut these into squares and serve them as is. But for special occasions, I like to dust a bit of powdered sugar on top, or drizzle melted white chocolate for a fun finish.

During the holidays, I add a pinch of cinnamon to the cookie dough or use red and green sprinkles for a festive look. They also make amazing gifts when wrapped up in a little box or tin.

Storing and Freezing

If you’re lucky enough to have leftovers, here’s what you need to know:

• Store in the fridge: These bars keep well in an airtight container in the refrigerator for up to 5 days.
• Freeze them: Wrap individual bars in plastic wrap and place them in a freezer-safe bag or container. They’ll last up to 2 months. Just thaw overnight in the fridge before serving.

Can I Use Store-Bought Cookie Dough?

Yes! If you’re short on time, you can use a roll of sugar cookie dough from the store. Just press it into the pan and bake as directed. The homemade version definitely tastes better, but the store-bought shortcut still works if you’re in a hurry.

A Dessert You’ll Want to Keep Making

There’s a reason I always keep cream cheese and butter on hand—it’s because I never know when I’ll get the craving for these bars. They’re comforting, simple, and loved by everyone who tries them. Whether I’m baking for a friend, a birthday party, or just a quiet weekend at home, Sugar Cookie Cheesecake Bars always feel like the right choice.

If you’ve never made them before, I really hope you give them a try. And if you already love baking like I do, you’ll appreciate just how easy and reliable this recipe is.