Christmas Sugar Cookie Cheesecake Bars

📘 Recipe Description

These Christmas Sugar Cookie Cheesecake Bars combine two festive favorites in one dessert:
✨ Soft, buttery sugar cookie crust
✨ Creamy vanilla cheesecake filling
✨ Festive sprinkles for holiday magic

They’re easy to slice, perfect for parties, and make a beautiful addition to any Christmas dessert table. If you love creamy cheesecake and classic sugar cookies, this recipe is your holiday dream dessert!

🧾 Ingredients

1. Sugar Cookie Crust

1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup unsalted butter (softened)
1 egg
1 tsp vanilla extract
½ tsp baking powder
¼ tsp salt
2–3 tbsp Christmas sprinkles (optional)

OR:
Use 1 roll of ready-made sugar cookie dough as a shortcut.

2. Cheesecake Filling

16 oz (450g) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream (or Greek yogurt)
1 tbsp cornstarch (helps prevent cracks)
Christmas sprinkles (for topping)

👩‍🍳 Instructions (Step-by-Step)

1️⃣ Prepare the Pan

Preheat oven to 325°F (160°C).
Line an 8×8-inch baking pan with parchment paper for easy removal.

2️⃣ Make the Sugar Cookie Base

In a bowl, cream together:
- softened butter
- sugar
Add:
- egg
- vanilla extract
Mix dry ingredients in another bowl:
- flour
- baking powder
- salt
Combine wet + dry to form a soft dough.
Fold in Christmas sprinkles (optional).
Press dough evenly into the bottom of the pan.

Shortcut: Press store-bought sugar cookie dough into the bottom.

Bake the crust:
10 minutes (half-baked so it doesn’t overcook later).

3️⃣ Make the Cheesecake Filling

In a mixing bowl, beat:

cream cheese
sugar

Until smooth (no lumps).

Add:

eggs (one at a time)
vanilla
sour cream
cornstarch

Mix just until smooth — don’t overbeat.

4️⃣ Assemble & Bake

Pour cheesecake filling over the partially baked cookie crust.
Smooth the top.
Add Christmas sprinkles over the batter for a festive look.

Bake at 325°F (160°C) for 30–35 minutes,
or until the edges are set and the center is slightly jiggly.

5️⃣ Chill

Let the bars cool completely, then refrigerate for at least 3–4 hours, ideally overnight.

(This gives you perfect, clean cheesecake bars.)

6️⃣ Slice & Serve

Cut into squares.
Decorate with:

holiday sprinkles
white chocolate drizzle
crushed candy canes (optional)

✨ Tips for Best Results

Don’t overmix cheesecake batter — it can crack.
Use room-temperature cream cheese for a smooth texture.
Chill overnight for the cleanest cuts.
Add a parchment “sling” to lift bars easily.
For extra flavor, add ½ tsp almond extract to the cookie base.

📦 Storage

Refrigerator: 4–5 days
Freezer: up to 2 months (wrap tightly)
Thaw overnight in the fridge before serving.

❓ Q/A (Common Questions)

Q1: Can I use premade sugar cookie dough?

Yes! It works perfectly and saves time. Press it into the pan, partially bake 8–10 minutes.

Q2: My cheesecake cracked — what did I do wrong?

Common causes:

Overmixing
Oven too hot
Not chilling long enough

But cracks don’t affect taste — sprinkles cover them!

Q3: Can I double the recipe?

Yes! Use a 9×13-inch pan and bake 10–12 minutes longer.

Q4: Can I make these ahead of time?

Yes — this dessert is perfect for make-ahead!
Make 1–2 days in advance and refrigerate.

Q5: Can I add flavors?

Try:

½ tsp almond extract
1 tsp lemon zest
Swirl in raspberry jam
Add white chocolate chips to the crust