Snickerdoodle Cheesecake Cookie Bars
These Snickerdoodle Cheesecake Cookie Bars combine the buttery softness of Snickerdoodle cookies with a creamy cheesecake layer. With just a handful of ingredients, this easy bar recipe delivers all the cozy flavors of a snickerdoodle in a decadent, shareable dessert.
Easy Snickerdoodle Cheesecake Bars
Ever since I made my Peanut Butter Cookie Cheesecake Bars, I’ve been completely hooked on cheesecake cookie bars in general. and want to try ALL the flavors. These snickerdoodle ones are basically my Sugar Cookie Cheesecake Bars, with a cinnamon sugar topping that makes them feel warm and cozy.
I love that these work all year round. They are perfect for summer gatherings, but the cinnamon also makes them a great fit for fall and Christmas. They’re simple to make with refrigerated cookie dough, but the end result feels like something way more impressive. These bars have definitely earned a regular spot in my dessert rotation.
If you love the idea of cookie cheesecake bars, check out my Chocolate Chip Cookie Cheesecake Bars!
Ingredients
- Cream cheese – For a smooth, creamy cheesecake layer.
- Granulated sugar – Sweetens both the filling and the topping.
- Egg – Binds the cheesecake filling.
- Vanilla extract – Adds flavor to the cheesecake layer.
- Cinnamon – Gives that classic snickerdoodle spice.
- Refrigerated sugar cookie dough – Forms the cookie crust and topping.
How to Make the Cheesecake Cookie Bars
- Prep – Preheat the oven to 350 degrees F and line an 8×8-inch baking pan with parchment paper, leaving some overhang.
- Make the cheesecake filling – In a bowl, beat the cream cheese and 1/2 cup of sugar until smooth. Mix in the egg and vanilla until fully combined; set aside.
- Press the cookie dough – Press about two-thirds of the sugar cookie dough evenly into the bottom of the prepared pan.
- Add a cinnamon sugar layer – Mix the remaining 3 tablespoons of sugar with the cinnamon and sprinkle half over the pressed dough.
- Add the cheesecake layer – Pour the cheesecake mixture over the dough and spread into an even layer.
- Add the topping – Crumble the remaining cookie dough on top, then sprinkle with the remaining cinnamon sugar.
- Bake – Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
- Chill – Let cool completely to room temperature, then chill for at least 2 hours before slicing.
Variations and Substitutions
- Use homemade cookie dough – Swap the refrigerated dough with your favorite homemade sugar cookie or snickerdoodle dough for a from-scratch version. You’ll want a recipe that yields around 24 cookies.
- Add a swirl – Drop spoonfuls of cinnamon over the cheesecake layer and gently swirl before adding the topping.
- Switch up the spice – Substitute pumpkin pie spice for cinnamon to give it a fall-inspired twist.
Tips for Success
- Soften the cream cheese – Room temperature cream cheese mixes more smoothly and prevents lumps in the filling.
- Line the pan with parchment – This makes the bars easier to lift out and slice cleanly.
- Don’t overbake – The center should be just set and still jiggle slightly when you gently shake the pan. It will continue to firm up as it cools and chills, which helps prevent dry or cracked cheesecake.
- Chill before slicing – Letting the bars chill for at least 2 hours helps them hold their shape.
- Use a clean knife – Wipe the knife between cuts for neater slices.
Storage
Store the bars in an airtight container in the refrigerator for up to 5 days.
The bars can be frozen for up to 2 months. Wrap each piece tightly in plastic wrap and place in a freezer-safe container. Thaw in the fridge overnight before serving.
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Snickerdoodle Cheesecake Bars Recipe
Ingredients
- 8 ounces brick-style cream cheese room temperature
- 1/2 cup + 3 tablespoons granulated sugar divided
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 (16-ounce) package refrigerated sugar cookie dough (24 count)
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang.
- In a bowl, beat the cream cheese and 1/2 cup of sugar until smooth. Mix in the egg and vanilla until fully combined; set aside.
- Press about two-thirds of the cookie dough evenly into the bottom of the prepared pan.
- In a small bowl, stir together the remaining 3 tablespoons of sugar with the cinnamon. Sprinkle half of this mixture over the pressed cookie dough.
- Pour the cheesecake mixture over the dough and spread into an even layer.
- Crumble the remaining cookie dough over the cheesecake layer, then sprinkle with the remaining cinnamon sugar.
- Bake for 30–35 minutes, or until the center is just set and slightly jiggly.
- Cool completely at room temperature, then chill in the fridge for at least 2 hours before slicing.
Notes
- Store the bars in an airtight container in the refrigerator for up to 5 days.
- The bars can be frozen for up to 2 months. Wrap each piece tightly in plastic wrap and place in a freezer-safe container. Thaw in the fridge overnight before serving.
- For best results, use room-temperature, brick-style cream cheese.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
I do not like smaller pan recipes. At least to be made in a 9X13. Can this be made in that larger size. Or would it be too thin. Thank you
You would need to double the recipe to make it in a 9×13 inch pan.
I made my own cookie dough since I didn’t want to go to the store and get it plus my recipe is really good. Unfortunately it turned out cakey vs more of a solid cookie base. Maybe I’ll retry it with store bought dough but I don’t normally like it.
I tried to print this recipe and the ad printed over half of the instructions. Second time this has happened 😞
I’m really sorry that happened, I know it’s frustrating when you just want the recipe printed clearly. I think the issue might be coming from printing the whole webpage instead of using the “Print Recipe” button in the recipe card. When I tested the print button it came out without any ads, but if you used that option and still had problems please let me know so I can get this fixed.