The first time I made these Christmas Cheesecake Sugar Cookie Bars, my whole kitchen smelled like a holiday bakery—sweet sugar cookie dough warming in the oven, creamy vanilla-kissed cheesecake filling, and festive sprinkles melting slightly into the edges. I remember smoothing the dough into the pan and feeling that spark of childlike excitement I always get around Christmas baking. When I finally cut into them and tasted that soft cookie base hugging the creamy cheesecake center, I knew instantly this recipe would earn a permanent place in my December traditions.
Why You’ll Love This Recipe
You’ll love this recipe because it’s unbelievably simple yet tastes like you spent all afternoon baking. The bars combine the nostalgic flavor of sugar cookies with the rich creaminess of cheesecake, creating a festive, crowd-pleasing dessert that feels indulgent without requiring complicated steps.
Ingredients
- 16.5 oz roll of sugar cookie dough
- 1 egg
- 1 tbsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- Christmas sprinkles
You can use store-bought sugar cookie dough for convenience, but if you love homemade dough, feel free to swap it in using the same quantity. I’ve tried flavored cookie doughs too—like vanilla bean or confetti—and they work beautifully. Full-fat cream cheese gives the bars their luscious texture, though reduced-fat can be used in a pinch. When it comes to sprinkles, avoid the tiny nonpareils unless you don’t mind a bit of color bleeding; jimmies hold up much better during baking.
Equipment Needed
- Mixing bowls
- Electric mixer
- Rubber spatula
- 8×8 or 9×9 baking pan
- Parchment paper
- Measuring spoons
- Cooling rack
Parchment paper is truly your best friend for this recipe—it makes lifting the bars out of the pan effortless and keeps the edges from sticking. An electric mixer helps whip the cream cheese filling until it’s fluffy and smooth, though you can do it by hand with patience. I recommend using a metal baking pan for more even heat distribution, but glass works well too; just keep an eye on the bake time, as it may vary slightly.
Step-by-Step Instructions
When I prepare these Christmas Cheesecake Sugar Cookie Bars, I always start by letting the cream cheese soften on the counter while I preheat my oven. Soft cream cheese blends effortlessly and prevents lumps later. Then I line my baking pan with parchment paper, leaving a little overhang on the sides. This step feels tiny, but trust me—it makes removing and slicing the bars so much easier.
Next, I press about two-thirds of the sugar cookie dough into the bottom of the pan. The first time I made these, I pressed too hard and compacted the dough so tightly that it baked into a dense layer. Now I gently press it just enough to create an even base while still letting the dough stay airy. Once the bottom layer is smoothed out, I set the pan aside and prepare the cheesecake filling.(See the next page below to continue…)