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Merry

Sugar Cookie Cheesecake Bars – Simple and Irresistible!

This Classic Sugar Cookie Cheesecake Recipe – Perfectly Sweet and Creamy! is the ultimate dessert mashup, combining a buttery sugar cookie crust, creamy cheesecake filling, and festive sprinkles. Topped with a decadent white chocolate ganache, it’s a show-stopping treat perfect for any celebration or indulgent weekend.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Sugar Cookie Crust:
  • 1 ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter room temperature
  • 1 cup cane sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • ⅓ cup Christmas sprinkles
Cookie Dough Balls:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter room temperature
  • 1 cup cane sugar
  • 1 teaspoon pure vanilla extract
  • 5 tablespoons milk
  • ⅓ cup Christmas sprinkles
Cheesecake Filling:
  • 32 oz cream cheese room temperature
  • ⅔ cup cane sugar
  • ¾ cup sour cream or Greek yogurt room temperature
  • ½ cup heavy cream room temperature
  • 1 teaspoon pure vanilla extract
  • 4 large eggs room temperature
  • ⅔ of the cookie dough balls
White Chocolate Ganache:
  • 1 cup white chocolate chips
  • ⅓ cup heavy cream

Method
 

Step 1: Prepare the Sugar Cookie Crust
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray.
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. In another bowl, beat butter and cane sugar until creamy. Mix in vanilla extract, egg, and egg yolk.
  4. Gradually add dry ingredients to the wet mixture, stirring until combined. Fold in sprinkles.
  5. Press the dough into the bottom of the pan. Bake for 8–10 minutes, then let it cool.
Step 2: Make the Cookie Dough Balls
  1. Combine flour, salt, butter, cane sugar, vanilla extract, and milk in a mixing bowl until a dough forms.
  2. Fold in sprinkles, then roll the dough into marble-sized balls.
  3. Reserve ⅓ of the balls for decoration and refrigerate the rest.
Step 3: Prepare the Cheesecake Filling
  1. Lower the oven temperature to 325°F (160°C).
  2. In a large bowl, beat cream cheese and cane sugar until smooth.
  3. Add sour cream, heavy cream, and vanilla extract, mixing well.
  4. Beat in eggs one at a time, ensuring a smooth batter.
  5. Gently fold in the refrigerated cookie dough balls.
Step 4: Assemble and Bake the Cheesecake
  1. Pour the filling over the cooled crust, spreading evenly.
  2. Bake for 55–65 minutes, or until the edges are set and the center slightly jiggles.
  3. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
  4. Refrigerate for at least 4 hours, or overnight.
Step 5: Prepare the White Chocolate Ganache
  1. Heat white chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  2. Cool slightly, then pour the ganache over the chilled cheesecake.
  3. Decorate with reserved cookie dough balls and sprinkles.

Notes

  1. Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother filling.
  2. Avoid Overmixing: Mixing too much air into the batter can cause cracks.
  3. Chill Thoroughly: This helps the cheesecake set properly for clean slices.
  4. Storage: Refrigerate leftovers for up to 5 days or freeze for up to 2 months.

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