Dessert

Sugar Cookie Cheesecake Bars Recipe

ByElena Hart September 5, 2026September 5, 2026

Introduction

These Sugar Cookie Cheesecake Bars combine the buttery sweetness of sugar cookies with the creamy richness of cheesecake for a delightful treat. Easy to make and perfect for sharing, they offer a festive burst of sprinkles and a smooth texture that’s sure to please any crowd.

The image shows a stacked dessert made of three main layers. The bottom layer is a crunchy, light brown base mixed with small bits of green and red, giving it a textured look. Above this is a thick, smooth cream cheese layer in pale cream color that looks soft and dense. Between each cream cheese layer and the base are thin spreads of colorful green and red jelly or sprinkles. On top are three large dollops of white whipped cream, decorated with small round sugar sprinkles in red, green, and white, scattered around the surface and on the sides of the cake. The dessert sits on a white marbled surface with some scattered sprinkles around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
1 (16.5-oz.) tube Pillsbury Ready To Bake Sugar Cookie Dough

5 tbsp. sprinkles, divided
2 (8-oz.) pkg. cream cheese, slightly softened

6 tbsp. sugar
2 large eggs

1 tsp. pure vanilla extract
1/2 tsp. kosher salt
Whipped cream, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 375°. In a 9″ x 9″ baking pan, overlap two perpendicular 12″ sheets of parchment paper with an overhang on all sides. Grease the parchment with cooking spray.
Step 2: Crumble the sugar cookie dough into small pieces and spread evenly in the bottom of the prepared pan. Sprinkle 2 tablespoons of sprinkles over the dough and gently press to adhere.
Step 3: Bake the crust until lightly browned, about 20 minutes. Allow it to cool for 20 minutes, then reduce the oven temperature to 325°.

Step 4: In a food processor, pulse the cream cheese and sugar until smooth, about 1 minute, scraping down the sides as needed. With the motor running, add eggs one at a time, pulsing to blend after each. Add vanilla and salt, processing until combined. Spread the cream cheese mixture over the crust.
Step 5: Bake until the center slightly jiggles and edges are set, about 35 to 40 minutes. Let cool.
Step 6: Cover and refrigerate the bars until cold, at least 3 hours and up to 2 days.

Step 7: Use the parchment paper overhang to lift the bars from the pan and transfer to a cutting board. Top with whipped cream and the remaining 3 tablespoons of sprinkles. Cut into squares and serve.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the cream cheese mixture before baking.
Substitute any colorful sprinkles or mini chocolate chips to customize the look and taste.

Allow bars to come to room temperature for 15 minutes before serving for a creamier texture.

Storage

Store the bars covered in the refrigerator for up to 3 days. They can be served chilled or brought to room temperature before enjoying. To reheat, warm briefly in the microwave on low power for about 10 seconds if desired.

How to Serve

The image shows two square dessert bars stacked on top of each other, each with three layers: a bottom layer of moist, crumbly cake with green and red specks, a middle creamy pale-yellow cheesecake layer, and a thin, colorful layer where the cake and cheesecake meet with red, green, and white spots. The top dessert bar is decorated with three white whipped cream peaks scattered with red, green, and white round sprinkles. More small, round sprinkles in red, green, and white fall around and on the bars. The background is a dark green color, and the dessert rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade sugar cookie dough instead of store-bought?

Yes, homemade dough works well. Just be sure to spread it evenly and press the sprinkles gently into the dough before baking to achieve the best crust texture.

How can I tell when the cheesecake layer is done?

The cheesecake is done when the edges are set and the center still slightly jiggles when you gently shake the pan. This ensures a creamy, smooth texture without overbaking.