50 Amazing sugar cookie cheesecake bites

Oh, the holidays! Between tracking down parking at the grocery store and trying to find a moment of quiet, sometimes holiday baking feels more like a marathon than a joyful activity. I totally get it. That’s why I am so thrilled to share this incredible dessert with you today: the **sugar cookie cheesecake**. It looks like a million bucks—a true show-stopper for any party—but it hides a super simple secret that makes it perfect for my hectic schedule.

This is the comforting food my grandmother always served, reimagined! We get that incredible, melt-in-your-mouth buttery crust, and then it’s layered with the richest, creamiest vanilla cheesecake filling you can imagine. Trust me, this combined cookie and cheesecake recipe is going to become the must-have item on your dessert table every single year. You can find more of my comforting, simplified recipes over in my general Desserts category!

Why This Sugar Cookie Cheesecake is Your New Holiday Favorite

I know we all want those show-stopping baked goods on our tables, but who has the time for complicated pastry work, especially during the busy season? That’s why this **sugar cookie cheesecake** is one of my absolute favorite discoveries when I’m slimming down my recipe load! It brings you all the elegance of a traditional cheesecake, but it’s secretly one of the easiest things you can make. These are my top picks for festive cheesecake ideas because they simplify the whole process, making it one of those perfect, simple cheesecake recipes for parties.

Effortless Crust Using Store-Bought Dough

Seriously, forget making crust dough from scratch! My favorite shortcut here is leaning into refrigerated sugar cookie dough. You just press it right into the pan and pre-bake it for ten minutes. Boom! You instantly have that gorgeous, buttery cookie crust dessert base that tastes incredible without any extra effort. It’s genius for busy cooks like us.

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Ultra-Creamy Filling for a Decadent Cheesecake Treats

The filling is where the magic happens. We’re achieving that luxurious texture that you usually only find in a fancy bakery. By taking the time to make sure your cream cheese is perfectly soft—we’ll talk more about that later—you get the smoothest, creamiest vanilla cheesecake experience. It’s decadent, it’s rich, and it feels like a major indulgence, even though the mixing is so straightforward!

Gathering Ingredients for Your Sugar Cookie Cheesecake

Okay, planning ahead is half the battle, right? When I make a show-stopper dessert like this, I always have my ingredient list taped right to my mixer so I don’t forget anything crucial. Remember, for cheesecake, the temperature of the cream cheese matters way more than you think! We’re using simple items to create something truly special here for your Christmas dessert ideas!

For the Buttery Cookie Crust Dessert

This starts with our easy hack! You will need:

• 1 package (16 ounces) refrigerated sugar cookie dough (the stuff in the tube!)
• 1 cup crushed sugar cookies (store-bought or extra from the dough)
• 1/4 cup unsalted butter, melted

For the Creamy Vanilla Cheesecake Filling

Make sure your cream cheese is completely soft—like, leave it on the counter for a couple of hours soft. Here’s what else you need:

• 24 ounces cream cheese, softened (this is key!)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest (optional, but it brightens everything up!)
• 3 large eggs

And don’t forget the final flourish: 1/2 cup of your favorite festive sprinkles! Isn’t that list just so non-intimidating? Anyone can gather these things!

Step-by-Step Instructions for the Perfect Sugar Cookie Cheesecake

Alright, we’ve got the gooey crust ready, now let’s get that creamy center baked! Follow these steps closely—especially the timing on the cooling—and I promise you’ll get one of those amazing, perfect-topped cheesecakes that look fantastic for any holiday spread or party you host. If you’re interested in exploring another fruity baked option, check out my banana cream cheesecake recipe for another idea! This recipe is a real crowd-pleaser, just like the one you can see here!

Preparing and Pre-Baking the Cookie Crust

First things first: preheat your oven to 350°F (175°C) and get that 9-inch springform pan greased up nice and good. Take about two-thirds of your refrigerated sugar cookie dough and press it right into the bottom of the pan for the initial base. Then, mix up the crushed cookies with that melted butter and press that layer right on top! Bake this double-decker crust for exactly 10 minutes. Once it’s done, pull it out, let it breathe for a minute, and then drop your oven temp down to 325°F (160°C).

Mixing the Creamy Vanilla Cheesecake Filling

This is where you need a light hand! Grab your mixer and beat that softened cream cheese until it’s absolutely silky smooth—no lumps allowed! Then, mix in the sugar and vanilla. Now, the critical part: add your eggs one at a time, mixing on low speed *just* until you see them disappear. Don’t cheer and don’t overmix once those eggs are in; it whips in too much air and that leads to cracks! Pour this lovely mixture right over that slightly cooled crust.

Assembling, Topping, and Baking the Sugar Cookie Cheesecake

Take the last bit of that refrigerated dough and just pull it apart into little chunks; gently press those dough pieces randomly over the top of the filling. Now, dump those festive sprinkles everywhere! Slide the cheesecake into your 325°F oven and let it bake for about 50 to 60 minutes. You’re looking for edges that look firm, but the very center should still have a slight, gentle jiggle to it. If you shake the pan just a little, watch that center—that beautiful wobble tells you it’s almost done!

SAVE IT

Cooling and Chilling for Show Stopping Baked Goods

This next part is non-negotiable if you want truly show stopping baked goods without any ugly cracks! As soon as the baking time is up, turn the oven OFF. Prop the door open just a tiny bit, like with a wooden spoon, and leave your cheesecake inside for a full hour to cool slowly. After that hour, take it out and let it finish cooling completely on the counter. Finally, cover it and let it chill in the fridge for at least 6 hours, but honestly, overnight makes it so much better!

Tips for a Perfect Sugar Cookie Cheesecake Every Time

You followed the steps, but sometimes with cheesecake, you need those little extra nuggets of wisdom to turn it from ‘good’ to ‘oh my gosh, you have to give me the recipe!’ Baking is always about learning the little tricks, which is why I love sharing these extra tips for success with you all. If you’re looking to elevate your skills, check out my full guide on baking a classic New York style cheesecake next!

Ingredient Temperature Matters for Creamy Cheesecake

I mentioned it above, but I’m saying it again because it’s that important! Your cream cheese cannot be straight out of the fridge for this recipe. It needs to be completely softened—room temperature means you can press your finger into it easily. Cold cream cheese just won’t blend seamlessly, and you end up with those little stubborn lumps, which we absolutely don’t want in our smooth dessert!

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Using a Water Bath for Crack Prevention

When I want that perfectly smooth, uncracked top on my sugar cookie cheesecake—especially when I know guests are coming—I go the extra mile and use a water bath. It sounds fancy, but it’s easy! Just wrap the outside of your springform pan tightly in heavy-duty foil, set that pan inside a larger roasting pan, and then pour hot water into the roasting pan until it comes halfway up the side of the springform. That steamy environment keeps the baking slow and incredibly gentle. Check out some more tips on this technique on this site for reference, like over at this recipe!

Storage and Make-Ahead for Your Sugar Cookie Dessert Recipes

Planning parties is so much easier when you know you can check off the dessert a day or two early, which is why this recipe is one of my favorite simple cheesecake recipes for parties! Good news: this cheesecake loves being made ahead. You absolutely must chill it for a minimum of 6 hours to let that filling fully set up—don’t rush that part! But honestly, the flavor gets even better if you let it sit overnight.

Once it’s fully set, you can cover it tightly with plastic wrap and keep it right in the fridge for up to four days. It holds up beautifully! If you are looking for other fantastic make-ahead showstoppers, you should swing by and check out my recipe for my Easy Dirt Cake. Sometimes the no-bake options are lifesavers!

Variations: Making Your Sugar Cookie Cheesecake Unique

Just because this recipe is fantastic doesn’t mean we can’t play with it a little bit! I love tailoring a dessert to whatever celebration I’m throwing, and this cheesecake is amazingly adaptable. Think of this as your foundation for endless **Christmas dessert variations**.

For a subtle change to the filling, skip the vanilla and try substituting it with almond extract instead. It gives everything a slightly marzipan-like, warm nuttiness that pairs wonderfully with the cookie base. If you’re craving a **layered cookie cheesecake** feel, you can use crushed gingerbread cookies instead of extra sugar cookies for the topping.

SAVE IT

Another favorite idea of mine is adding lemon curd right before the final chill—it cuts through the richness perfectly. If you want to go full winter, check out my recipe for peppermint cheesecake for another festive option! Or, if you want to see how another fabulous baker approached this idea, this version from Butternut Bakery is stunning for inspiration.

Serving Suggestions for This Combined Cookie and Cheesecake Recipes

This **sugar cookie cheesecake** is so rich that it really only needs a little something light alongside it. When pairing drinks, I always lean toward something cozy, like a freshly brewed cup of coffee or, better yet, my recipe for creamy hot cocoa if we are keeping it strictly dessert!

If you want a side element, skip the heavy sauces and go for brightness. Some fresh raspberries or tart sliced kiwi add a lovely contrasting zing. It makes this dense treat feel perfect for all kinds of **winter celebration desserts**!

Frequently Asked Questions About Making a Sugar Cookie Cheesecake

I always get questions when I post a new cheesecake recipe, and that’s fantastic! Cheesecake can feel intimidating, but I promise this **sugar cookie cheesecake** is made to be straightforward. Here are the common things I hear from folks trying this recipe for the first time!

Can I substitute the refrigerated dough in the sugar cookie cheesecake crust?

You totally can, especially if you don’t have the refrigerated dough on hand. If that’s the case, just use about 1 and 1/2 cups of store-bought crushed sugar cookies mixed really well with that 1/4 cup of melted butter. Press it down firmly, and you’ve got a great base! It’s a wonderful option for making this a super easy holiday cheesecake if you’re short on time.

Is this Easy Holiday Cheesecake suitable for making ahead of time?

Oh yes, it absolutely is! In fact, I highly encourage it. While the minimum chilling time is 6 hours, this dessert truly shines after chilling overnight. That extra time lets the flavors meld together beautifully, and it ensures the filling is perfectly firm for slicing. It makes party day so much calmer when your big dessert is already chilling happily away!

If you want to try another flavor combo that works great for make-ahead desserts, you should definitely look at my tiramisu cheesecake recipe. It follows the same chilling rules!

Estimated Nutritional Data for Your Decadent Cheesecake Treats

I always include this little note because I want you to know exactly what you’re serving, even though I’m just a home cook, not a registered dietitian! These numbers help us understand just how rich this dessert is.

Here are the estimates based on the ingredients listed for one slice of this glorious **sugar cookie cheesecake**:

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Fat: 28g (Saturated Fat: 17g)
• Carbohydrates: 42g
• Protein: 7g

Now, just a quick heads-up: these are just estimates, folks! Depending on what brand of cream cheese you buy or if you decide to go heavy on the sprinkles, those numbers can shift a little. But overall, these decadent cheesecake treats are worth every single bite!

Share Your Sugar Cookie Cheesecake Creations!

Honestly, seeing your bakes is the best part of my day! If you made this **sugar cookie cheesecake**, I really hope it brought some joy and smiles to your table. Please take a moment to leave a star rating and tell me in the comments how it came out for you!

If you snapped a picture of your gorgeous slice or your festive topping, tag me on social media! It warms my heart to see my grandmother’s legacy of comfort food living on in your kitchens. You can learn more about my own kitchen journey over on my About Page, and I can’t wait to hear from you!

Decadent Sugar Cookie Cheesecake with Buttery Crumb Crust

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Make this show-stopping Sugar Cookie Cheesecake for your next gathering. It features an easy, buttery sugar cookie crust and a rich, creamy vanilla cheesecake filling, perfect for holiday baking.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 60 min
• Total Time: 80 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 package (16 ounces) refrigerated sugar cookie dough
• 1 cup crushed sugar cookies
• 1/4 cup unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest (optional, for brightness)
• 3 large eggs
• 1/2 cup festive sprinkles (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
2. Prepare the crust: Press about two-thirds of the refrigerated sugar cookie dough evenly into the bottom of the prepared springform pan.
3. In a small bowl, combine the crushed sugar cookies and melted butter. Press this mixture over the dough layer in the pan.
4. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
5. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar and vanilla extract, mixing until just combined.
6. Beat in the eggs one at a time, mixing on low speed after each addition until incorporated. Do not overmix the batter once the eggs are added.
7. Pour the cheesecake filling over the slightly cooled crust in the springform pan.
8. Take the remaining one-third of the refrigerated sugar cookie dough and break it into small pieces. Gently press these pieces into the top of the cheesecake batter. Sprinkle the festive sprinkles over the top.
9. Bake the cheesecake for 50 to 60 minutes, or until the edges are set and the center has only a slight jiggle.
10. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
11. Remove the cheesecake from the oven and cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

• For a truly creamy texture, make sure your cream cheese is fully at room temperature before mixing.
• If you want to prevent cracking during baking, wrap the outside of the springform pan in heavy-duty aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
• If you do not have refrigerated sugar cookie dough, you can use 1 1/2 cups of crushed store-bought sugar cookies mixed with 1/4 cup melted butter for the crust base.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35
• Sodium: 300
• Fat: 28
• Saturated Fat: 17
• Unsaturated Fat: 11
• Trans Fat: 0.5
• Carbohydrates: 42
• Fiber: 1
• Protein: 7
• Cholesterol: 95