Dessert

Sugar Cookie Cheesecake Bars Recipe

ByJeannette Jaeger January 20, 2026January 20, 2026

Introduction

These Sugar Cookie Cheesecake Bars combine the best of two classic desserts into one irresistible treat. With a buttery sugar cookie crust and creamy cheesecake topping, they’re perfect for parties or a special everyday indulgence.

A two-layer square cake with each layer made of a light yellow sponge cake mixed with red and green sprinkles inside, separated by a thick creamy off-white frosting layer. The top layer has the same creamy frosting covering it, decorated with three big dollops of white whipped cream, each sprinkled with small red, green, and white round sprinkles. More sprinkles are scattered on the frosting and around the cake on a white marbled surface. The background is dark green. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
1 (16.5-oz.) tube Pillsbury Ready To Bake Sugar Cookie Dough
5 tbsp. sprinkles, divided
2 (8-oz.) pkg. cream cheese, slightly softened
6 tbsp. sugar
2 large eggs
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
Whipped cream, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 375°. In a 9″ x 9″ baking pan, overlap two perpendicular 12″ sheets of parchment paper, leaving an overhang on all sides. Grease the parchment with cooking spray.
Step 2: Crumble the sugar cookie dough into small pieces and spread evenly in the bottom of the prepared pan. Sprinkle 2 tablespoons of sprinkles over the dough and gently press them to adhere.
Step 3: Bake the crust until lightly browned, about 20 minutes. Let it cool for 20 minutes, then reduce the oven temperature to 325°.
Step 4: In a food processor, pulse the cream cheese and sugar, scraping down the sides as needed, until smooth, about 1 minute. With the motor running, add the eggs one at a time, pulsing to blend after each addition. Add the vanilla and salt and process until fully combined. Scrape the cheesecake mixture onto the cooled crust.
Step 5: Bake the bars until the center slightly jiggles and the edges are set, about 35 to 40 minutes. Let them cool completely.
Step 6: Cover the pan and refrigerate for at least 3 hours or up to 2 days to allow the bars to firm up.
Step 7: Use the parchment overhang to lift the bars out of the pan and transfer to a cutting board. Top with whipped cream and the remaining 3 tablespoons of sprinkles. Cut into squares and serve.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the cheesecake mixture before baking.
Substitute rainbow sprinkles with chocolate chips or crushed nuts if you prefer.
Use full-fat cream cheese for the creamiest texture.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 3 days. Reheat slightly in the microwave if you prefer them warm, but they are best served chilled.

How to Serve

The image shows many square dessert bars arranged on a surface with a white marbled texture. Each bar has three layers: a bottom tan cookie-like base, a middle jam layer with red and green colors, and a top creamy pale yellow layer covered with red, green, and white round sprinkles. Some bars have added white cream frosting in small flower shapes on top, also decorated with sprinkles. The bars are cut evenly and scattered randomly, with some pieces showing a side view of all three layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade sugar cookie dough for the crust?

Yes, you can substitute homemade sugar cookie dough if you prefer, just make sure it’s chilled and spread evenly in the pan before baking.

How do I prevent the cheesecake from cracking?

To prevent cracking, avoid overbaking. The center should still slightly jiggle when you take it out of the oven. Also, cool the bars gradually by letting them come to room temperature before refrigerating.