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Easy Sugar Cookie Cheesecake Bars are my idea of the perfect dessert. Semi-homemade yet full of decadence, this semi-homemade bar cookie recipe stars cheesecake atop a buttery sugar cookie crust.
These Sugar Cookie Cheesecake Bars are perfectly balanced, taste lightly sweet, and land on your palate with the just-right amount of decadence (without being too heavy). Translation: They’re perfect.
And what makes this bar cookie recipe even sweeter is that it’s a cinch, especially compared to what inspired them. My friend Sarah had been saving an old magazine clipping circa 1995 with a dessert recipe for Crème Brûlée Bars with toffee bits.
The original recipe had nuts, which Sarah is allergic to, so we tested, tinkered, taste-tested, and time after time. The result? These bars that feature a silky, creamy cheesecake filling over a sugar cookie crust that will transport immediately back to childhood.
No nuts? No problem. In this case, less is more.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Sugar cookie mix: Or homemade sugar cookies if you’re feeling ambitious!
- French vanilla instant pudding mix: Feel free to swap in regular vanilla pudding if you prefer.
Step by step instructions
- Preheat oven to 350 degrees. Coat a 9-inch by 13-inch cake pan with nonstick spray. In a large bowl, combine cookie mix, pudding mix, brown sugar, butter, 1 teaspoon vanilla, and 1 whole egg. Mix well and press in to bottom of pan. In a standing mixer with the paddle attachment, or in a large bowl by hand, beat cream cheese, sour cream, and sugar until smooth.
- Add remaining whole egg, egg yolks, and remaining 1 ½ teaspoons vanilla. Beat until smooth. Pour over crust in pan and smooth the top.
- Bake for 35 to 45 minutes or until center is set. Cool at least 30 minutes.
- Top with sprinkles. Store in the refrigerator.
Recipe tips and variations
- Yield: This Sugar Cookie Cheesecake Bar recipe makes 30 small squares (or more like 20 to 24 in my home)!
- Storage: Store covered in the refrigerator for up to 4 days.
Recipe FAQs
I haven’t tested this yet, but I’d imagine other flavors of boxed cookie mix (like chocolate chip, double chocolate chunk, snickerdoodle, peanut butter, white chocolate macadamia nut, and oatmeal) would also be delicious.
Add color and crunch with sprinkles or jimmies, or garnish each bar cookie with a spoonful of Caramel Sauce, Chocolate Sauce, Strawberry Topping, or Raspberry Coulis.
Cheesecake Bars
Easier than traditional cheesecake but just as delicious, homemade Cheesecake Bars feature a buttery graham cracker crust and a tangy, creamy filling. Strawberry Topping optional, but highly recommended. Homemade Cheesecake Bars are 100% from scratch,…
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Sugar Cookie Cheesecake Bars
Ingredients
- 1 (17.5 ounce) package sugar cookie mix (see note 1)
- 1 (3.4 ounce) box French vanilla instant pudding mix (see note 2)
- 2 tablespoons light brown sugar
- 1/2 cup (1 stick) butter melted
- 2 1/2 teaspoons vanilla extract divided
- 2 whole eggs plus 3 egg yolks
- 2 (8 ounce) packages cream cheese softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- Sprinkles for garnish
Instructions
- Preheat oven to 350 degrees. Coat a 9-inch by 13-inch cake pan with nonstick spray.
- In a large bowl, combine cookie mix, pudding mix, brown sugar, butter, 1 teaspoon vanilla, and 1 whole egg. Mix well and press in to bottom of pan.
- In a standing mixer with the paddle attachment, or in a large bowl by hand, beat cream cheese, sour cream, and sugar until smooth.
- Add remaining whole egg, egg yolks, and remaining 1 ½ teaspoons vanilla. Beat until smooth. Pour over crust in pan and smooth the top.
- Bake for 35 to 45 minutes or until center is set. Cool at least 30 minutes. Top with sprinkles. Store in the refrigerator.
Notes
- Sugar cookie mix: Or homemade sugar cookies if you’re feeling ambitious!
- French vanilla instant pudding mix: Feel free to swap in regular vanilla pudding if you prefer.
- Yield: This Sugar Cookie Cheesecake Bar recipe makes 30 small squares (or more like 20 to 24 in my home)!
- Storage: Store covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Hi!
These look yummy! Do you add pudding mix to homemade sugar cookie dough?
Amazing! Made this for a dinner party. Put some grated vanilla bean into the cream cheese mixture and it was so good. Served with chocolate sauce or berries.
These are so good! Best treat I’ve had in a long time!!
these recipies are so delicious n has its unique flavour ,and tastes like ymmm its awsm
I love them all <3 <3
Thanku for sharing recipies