Sugar Cookie Cheesecake Bars

You no longer have to pick between your two favorite desserts! Starting with sugar cookie dough, this creamy cheesecake filling is spread onto a cookie crust for a dessert that has the best of both worlds. These Sugar Cookie Cheesecake Bars are the perfect addition to your next family gathering or birthday party with friends. Any leftovers (if there are any) can be stored in the fridge for up to 3 days, but we don’t think you’ll have any problem getting rid of them. 

Sugar Cookie Cheesecake Bars - sugar cookie dough surrounding creamy cheesecake filling. A dessert that has the best of both worlds!

Sugar Cookie Cheesecake Bars

  Sugar Cookie Cheesecake Bars They only require 4 ingredients and a square baking dish. I love how delicious they make the whole house smell while they are baking. Today, we made them for my husband’s birthday (we’re still stuck and home in quarantine!).

Deliciously chewy Sugar Cookie Cheesecake Bars! Just 4 ingredients! Pass the ice cream - everyone loves these:)

Whether it’s a special occasion or a regular day and you have a sweet tooth, these cheesecake bars are fantastic. Plus, they are so EASY to make that kids can do it! My son, who will be 9 at the end of the month, pretty much made this entire recipe while I talked him through it (and held the bowl while he used the electric mixer on low). They are that simple to make!

Sugar Cookie Bars - 4 ingredients

Because we are in quarantine, as I’m sure you can relate, we’ve had to keep our list of ingredients simple and easy to find. Most of the time we’re ordering our groceries online and supplies are limited. Luckily, you can find the ingredients for these sugar cookie cheesecake bars at any grocery store.

Just one egg, some vanilla extract, a block of cream cheese, and a roll of pre-made sugar cookie dough (or you can make your own dough if you prefer!). Here’s our recipe for sugar cookies.

How to make cheesecake bars

The most important thing to know when you’re preparing to make these cookie bars is to let the block of cream cheese come to room temperature. Depending on the weather, this could take a couple of hours, so give yourself enough time. You can also gently warm up the cheesecake in small intervals using your microwave, but just be sure not to make the cream cheese hot and melt.

It’s also easiest to leave the cookie dough out too so that it is softer and easier to work with. Half of the cookie dough goes on the bottom of the pan. The other half goes on top of the cream cheese filling!

How to Make Sugar Cookie Bars

Sugar Cookie Cheesecake Bars

Using a knife, you can cut the roll of sugar cooking dough right in half. Press half the dough around an 8×8 inch dish. Whip up the cream cheese filling, which is a mixture of cream cheese, egg, and vanilla extract. Pour the cheesecake filling over the dough crust, then rip the second half of the cookie dough into small flattened chunks and cover the top. Look at how beautifully the sugar cookie looks fresh out of the oven! DROOL WORTHY for sure!

WOW! Sugar Cookie Bars Stuffed with Cheesecake!

Leave the sugar cookie cheesecake out to cool for at least an hour (again, depending on the temperature of the room, this could vary). My son simply COULD NOT WAIT to taste his creation, so I let him have a piece that was ever so slightly warm. A good chef always tastes their work! He didn’t have a single crumb left on the plate. Plus, he was so proud to present his homemade dessert to his dad for his birthday. Adorable! And, because we’re in quarantine, this counted for some lesson in school today (Math? Science? Both? Lol!).

WOW! Sugar Cookie Bars Stuffed with Cheesecake!

Once it was almost completely cooled, we added some colorful sprinkles and cut the bars. As long as the dough is not warm, cutting the bars into perfect squares is a cinch! My husband is not a fan of chocolate, so this was the perfect birthday dessert for him. Plus, it’s special because it was so easy to make that the kids helped out. An easy and delicious dessert recipe – that’s how we roll here at Smart School House!

WOW! Sugar Cookie Bars Stuffed with Cheesecake! Only 4 ingredients.

More Easy Dessert Ideas To Try Next: 

Sugar Cookie Bars Stuffed with Cheesecake

Sugar Cookie Cheesecake Bars

Sugar cookie dough surrounding creamy cheesecake filling. A dessert that has the best of both worlds!
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Sugar Cookie Bars

You Will Need

  • One 16.5 oz tube of sugar cookie dough, at almost room temp. (found in the refrigerated cookie area of any grocery store)
  • 1 egg
  • 1 tablespoon of vanilla extract
  • 1 8 oz box of cream cheese (at room temperature)

Other Supplies Needed:

  • Non-stick spray (Pam)
  • Electric hand held mixer, or whisk
  • Mixing bowl
  • Spatula
  • 8×8 inch square baking dish
  • OPTIONAL: Sprinkles

Directions

  1. Preheat oven to 350°
  2. Prepare baking dish with non stick spray
  3. In a mixing bowl, combine the cream cheese, vanilla extract, and egg mixing on slow speed
    *Note: The cream cheese mixture will be chunky if the cream cheese is too cold. If this happens, fill your sink with a couple inches of hot water and place the bowl in the bath of hot water. This warm water should help bring the cream cheese chunks to room temperature to make a creamy mixture
  4. Cut the roll of sugar cookie dough in 1/2
  5. Press half of the sugar cookie dough to the bottom of the baking dish for the “curst”
  6. Pour the cream cheesecake mixture over the sugar cookie crust
  7. Using the remaining 1/2 roll of sugar cookie dough, create flattened “chunks” of dough and place them evenly over the top of the cheesecake mixture.
    *These will melt, rise, and cover the top of the cream cheese bars as seen in the photos above!
  8. Bake for 30 minutes or just until the sugar cookie shows a golden color
    *Note: sugar cookies burn QUICKLY! It’s best to pull them out of the oven right when they appear to be golden as opposed to burning the dough.
  9. Let cool for at least an hour. Add sprinkles once completely cooled. Cut into squares once cooled and serve!
    * Can be covered and refrigerated for up to 3 days (if you’re lucky and happen to have leftovers!)

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