Print

Sugar Cookie Cheesecake Bars Recipe

Print Recipe

★★★★★

4.6 from 148 reviews

These Sugar Cookie Cheesecake Bars combine a buttery sugar cookie crust with a creamy cheesecake topping, adorned with colorful sprinkles. Baked to perfection, these bars offer a delightful dessert that’s both festive and rich in flavor, perfect for celebrations or any sweet craving.

Ingredients

Scale

For the Crust:

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

For the Cheesecake Filling:

  • 2 (8-oz.) packages cream cheese, slightly softened
  • 6 tbsp. sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt

For Topping:

  • Whipped cream, for serving
  • 3 tbsp. sprinkles

Instructions

  1. Prepare Oven and Pan: Arrange a rack in the center of the oven and preheat to 375°F (190°C). In a 9″ x 9″ baking pan, overlap two perpendicular 12″ sheets of parchment paper, leaving an overhang on all sides. Grease the parchment with cooking spray to prevent sticking.
  2. Make the Crust: Crumble the sugar cookie dough into small pieces and evenly spread them in the bottom of the prepared pan. Sprinkle 2 tablespoons of sprinkles over the dough, then gently press them down so they adhere well to the crust.
  3. Bake the Crust: Place the pan in the oven and bake until the crust is lightly browned, about 20 minutes. Remove from the oven and allow it to cool for 20 minutes. After cooling, reduce the oven temperature to 325°F (163°C).
  4. Prepare Cheesecake Filling: In a food processor, combine the softened cream cheese and sugar. Pulse until smooth, about 1 minute, scraping down the sides as needed. With the processor running, add the eggs one at a time, pulsing briefly after each addition. Add vanilla extract and kosher salt, then process until fully combined and smooth.
  5. Assemble and Bake Bars: Pour the cream cheese mixture evenly over the baked sugar cookie crust. Return the pan to the oven and bake at 325°F for 35 to 40 minutes, or until the center of the cheesecake slightly jiggles but the edges are set.
  6. Cool and Chill: Remove the bars from the oven and let them cool at room temperature. Cover the pan and refrigerate for at least 3 hours or up to 2 days to set completely.
  7. Serve: Using the parchment paper overhang, lift the cheesecake bars out of the pan and transfer them to a cutting board. Top with whipped cream and sprinkle the remaining 3 tablespoons of sprinkles over the top. Cut into squares and serve chilled.

Notes

  • Allow the cream cheese to soften at room temperature to ensure a smooth filling.
  • Use parchment paper with overhang for easy removal of bars from the pan.
  • Refrigerate the bars well to achieve a firm and creamy texture before slicing.
  • Feel free to customize the sprinkles according to the occasion or season.
  • Store leftover bars covered in the refrigerator for up to 3 days.

Keywords: Sugar Cookie Cheesecake Bars, sugar cookie crust, cheesecake bars, dessert bars, easy cheesecake recipe, festive dessert, sprinkle dessert

Find it online: https://thefoodrecipe.com/sugar-cookie-cheesecake-bars-recipe/