Sugar Cookie Cheesecake Bars
A soft and buttery sugar cookie crust topped with a creamy cheesecake filling, these bars are the perfect blend of two classic desserts. Easy to make and always a crowd favorite.
Ingredients
- 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 cream cheese 2 packages, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Optional Toppings:
- Sprinkles jam swirl, powdered sugar, or white chocolate drizzle
Instructions
- Preheat oven to 350°F (175°C) and line a 9x13-inch pan with parchment or grease it.
- Cream the butter and sugar in a bowl until light and fluffy. Add egg and vanilla and mix again.
- Whisk together flour, baking soda, and salt in a separate bowl. Slowly mix it into the wet ingredients until you have a soft dough.
- Press two-thirds of the dough into the bottom of the prepared pan for the crust. Set aside the remaining dough.
- In another bowl, beat cream cheese and sugar until smooth. Add the egg and vanilla and mix until creamy and lump-free.
- Spread the cheesecake mixture evenly over the cookie dough crust.
- Drop small bits of the remaining cookie dough on top of the cheesecake layer.
- Bake for 35 to 40 minutes until golden on top and the center is set. Cool completely.
- Refrigerate for at least 2 hours before cutting into squares.
Notes
These bars freeze well—wrap them individually and store them for up to 2 months.
Use store-bought sugar cookie dough for a quick version.
Customize with sprinkles or a swirl of jam to make them festive for any occasion.
Let cream cheese soften fully before mixing to avoid lumps in the filling.