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Sugar Cookie Cheesecake Bars - sugar cookie dough surrounding creamy cheesecake filling. A dessert that has the best of both worlds!
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3.84 from 6 votes

Sugar Cookie Cheesecake Bars

Sugar cookie dough surrounding creamy cheesecake filling. A dessert that has the best of both worlds!
Course: Dessert
Cuisine: American
Keyword: Peeps Cookie Bars, strawberry cheesecake, sugar cookie


  • Non-stick spray
  • Electric hand held mixer, or whisk
  • Mixing bowl
  • Spatula
  • 8×8 inch square baking dish


  • 16.5 ounce tube of sugar cookie dough
  • 1 egg
  • 1 tablespoon vanilla extract
  • 8 ounce box of cream cheese (at room temperature)
  • OPTIONAL: Sprinkles
  • OPTIONAL: Powdered Sugar


  • Preheat oven to 350°
  • Prepare baking dish with non-stick spray
  • In a mixing bowl, combine the cream cheese, vanilla extract, and egg mixing on slow speed. Some people have said they like to sweeten this mixture up with a little powdered sugar – but that is completely optional.
    *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
  • Cut the roll of sugar cookie dough in 1/2
  • Press half of the sugar cookie dough to the bottom of the baking dish for the “curst”
  • Pour the cream cheesecake mixture over the sugar cookie crust
  • 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!
  • 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.
  • 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!)