Cheesecake never tasted so good! These snickerdoodle cheesecake bars are about to become your new favorite treat! These dessert bars are made with a sugar cookie base and finished with cinnamon sugar.
Cheesecake Bars Recipe
If you love snickerdoodle cookies, get ready to fall in love with these cheesecake bars!
Super easy to make with pre-made sugar cookie dough, these snickerdoodle cheesecake bites are perfect to enjoy during the holidays and make for a delicious dessert the whole family will love!
Be sure to check out my Sopapilla Cheesecake Bars and Easy Chocolate Chip Cheesecake Bars!
Why you’ll love this Snickerdoodle Cheesecake Bars Recipe:
- Easy: There’s nothing too complicated about making these bars. In fact, it’s a great recipe that your kids can help you make!
- Quick: It only takes about 15 minutes to prep a batch of these bars before they go into the oven to bake.
- Delicious! Cinnamon sugar, cheesecake and sugar cookies. What more do you need from a dessert bar?!
How to make snickerdoodle cheesecake bars
Be sure to see the recipe card below for full ingredients & instructions!
- Beat together the ingredients for the cheesecake layer and fold in the cinnamon chips.
- Spread half of the cookie dough into the bottom of a prepared plan.
- Top with the cheesecake mixture.
- Mix together the cinnamon and sugar.
- Make small balls with the rest of the cookie dough and roll in the sugar.
- Place the balls on top of the filling and sprinkle over the rest of the cinnamon sugar.
- Bake until golden brown and let cool.
All the Holiday Cookies
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Baking and Christmas go hand in hand. See our guide for our fave recipes + tips and tricks for perfect cookies.
How long do they keep?
Once the bars have fully chilled and you have cut them into squares, transfer them to an airtight container. They will keep well in the fridge for 3 to 4 days.
Can you freeze cheesecake bars?
Yes, these sugar cookie dessert bars freeze really well and will keep for up to 3 months. Flash freeze them on a baking sheet before transferring to an airtight container or freezer bag.
Thaw frozen snickerdoodle cheesecake bars in the fridge overnight to serve.
How do you know when a cheesecake bar is done?
Start to check your bars for doneness at around 35 minutes. They should come out of the oven when the tops are golden brown.
Let the snickerdoodle cheesecake bars cool before cutting them to allow the cheesecake filling to fully set.
Tips!
- Be sure to spray your baking dish with non-stick spray before placing in the pastry layer. You can also line the tin with foil so that the bars are easy to remove.
- Bake the cheesecake bars in a fully pre-heated oven so that they cook through evenly.
More Cheesecake Recipes
These Sugar Cookie Cheesecake Bars are just one of our fave cheesecake recipes. Try them all!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Snickerdoodle Cheesecake Bars
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Cheesecake never tasted so good! These snickerdoodle cheesecake bars are about to become your new favorite treat! These dessert bars are made with a sugar cookie base and finished with cinnamon sugar.
Instructions
Preheat oven to 350 degrees. Prepare an 8×8 square baking pan with a non-stick baking spray. For easy removal you can line the pan with aluminum foil and then spray the foil with a non-stick baking spray.
In a large bowl, beat the cream cheese, egg, vanilla and sweetened condensed milk until smooth and creamy. About 3 minutes. Fold in the cinnamon chips with a spatula. Set aside.
Cut the cookie dough tube in half. With lightly flour dusted fingers (or you can just dampen them with water), spread half of the cookie dough into the bottom of the pan. Pour the cheesecake mixture on top of the bottom layer and spread it to the edges. Set aside.
In a small bowl, mix the cinnamon and sugar together. Using the remaining cookie dough, scoop 1 tsp size balls, roll it around in the cinnamon sugar, press the ball flat and lay it on top of the cheesecake mixture. Do this with all the dough until the entire top is covered. Once done, sprinkle a good amount of the remaining cinnamon sugar all over the top of the cookie pieces.
Bake for 35-40 minutes, until the top has turned a light golden brown color. This took me 37 minutes.
Cool for about an hour and then transfer into the fridge to chill for at least another hour before cutting.
Store covered in the fridge.
Becky’s tips
- Be sure to spray your baking dish with non-stick spray before placing in the pastry layer. You can also line the tin with foil so that the bars are easy to remove.
- Bake the cheesecake bars in a fully pre-heated oven so that they cook through evenly.
Nutrition Information
Calories: 212kcal (11%) Carbohydrates: 25g (8%) Protein: 3g (6%) Fat: 11g (17%) Saturated Fat: 5g (31%) Cholesterol: 31mg (10%) Sodium: 143mg (6%) Potassium: 90mg (3%) Fiber: 1g (4%) Sugar: 17g (19%) Vitamin A: 233IU (5%) Vitamin C: 1mg (1%) Calcium: 37mg (4%) Iron: 1mg (6%)
