Easy, fun and absolutely delicious these Funfetti Sugar Cookie Cheesecake Bars are an easy dessert recipe that is a delicious mix between cookie and cheesecake.
Cheesecake bars are one of my favorite things. Cheesecake as well. I also love cookies, so mixing cheesecake and cookies and mashing them together creates the absolute perfect combination.
This Funfetti Sugar Cookie Cheesecake Bar Recipe is so easy to whip up that we make them more often than not. Usually we have all the ingredients on hand as well.
This is one recipe the kids go crazy for, at least my 4 do! They always come running when I say I’m making pretty much any Cheesecake Bar.
I’m blessed that I have a whole hoard of family that loves dessert because I love them and bake a ton and there is no way that I could eat allllll the things!
But these Cheesecake Bars are one recipe that I could probably eat the whole pan by myself alone, no shame! They are just that good, I swear.
Some of my other favorite cheesecake inspired recipes we have on our site include No Bake Cheesecake Bites, Cheesecake Swirled Brownie Cake and Red Velvet Cheesecake Cookies!
WHY THIS RECIPE WORKS:
- This recipe only uses 6 ingredients, so it’s a breeze to whip up.
- You can double this recipe to make a larger pan.
- You can add sprinkles to the filling if you like.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
Sugar cookie dough
Cream cheese
Eggs
Sugar
Vanilla
Sprinkles
HOW TO MAKE FUNFETTI SUGAR COOKIE CHEESECAKE BARS, STEP BY STEP:
- Preheat the oven to 350 degrees F and line a 9×9 square baking pan with parchment paper; set aside.
- Add approximately ¾ of the cookie dough to the bottom of the pan and use your hands to spread it out to cover the whole pan make sure there are no breaks in the dough remain.
- In a large mixing bowl, beat together the cream cheese, eggs, sugar, and vanilla on medium speed until smooth and creamy, about 1 minute.
- Spread the cheesecake mixture over the top of the sugar cookie dough making sure to evenly cover it.
- Take the remaining sugar cookie dough and pinch it between your fingers to create thinner pieces of dough and place them on top of the cheesecake layer. They do not need to meet or seal as they will spread during baking.
- Sprinkle the sprinkles over the top of the cookie dough layer.
- Bake for 45 to 55 minutes, the cookies should be light gold in color and the center should jiggly slightly.
- Place the cheesecake pan on a wire rack to cool for 1 hour.
- Transfer to the refrigerator to chill for at least 3 hours before slicing.
Honestly, how much easier can you get with a dessert! The hardest part about these Cheesecake Bars is the waiting for them to set up! But they are a lot quicker than a normal cheesecake!
So a lot of the time Cheesecake Bars are our go-to recipe when it comes to anything involving cheesecake as it’s quicker, and there is so much you can do with them.
CAN I USE HOMEMADE SUGAR COOKIE DOUGH?
Yes, you can use your own homemade dough, but you will want to weigh it out so that it matches the weight of a refrigerated package of sugar cookie dough.
We have used our own dough in the past and it works out just fine, so you should have absolutely no issues making or using your own recipe for this.
If you have leftover dough after weighing it out, you can just make normal cookies to go along side the bars! Win-win situation there!
I love the sprinkles in these bars, you can use any kind of sprinkles you like, rainbow are my favorite, but chocolate or other colors will work find as well, even nonpareils work too!
HOW TO STORE CHEESECAKE BARS:
To store these Funfetti Sugar Cookie Cheesecake Bars place in a airtight container bag and place in the refrigerator, they will keep for up to 4-5 days.
These can also be frozen, which is one of my favorite parts, I LOVE desserts that can be frozen. To freeze these bake the bars according to the directions below.
Let the bars cool completely and set up, you can either cut them into individual bars or leave them whole in the pan. Wrap in tinfoil either the whole pan or individual pies and place in freezer bag (individual).
These should keep in your freezer for up to 3 months, you can let them defrost in the refrigerator overnight before serving. My personal preference is to cut them into bars and freezer separately.
When we make a double batch of these, we do like to freeze them, and I will say that they do freeze well, and we are able to just pull one out of the freezer when that craving calls.
Look at that crust, topping and creamy center! I really want to let you guys know how much I’m in love with these Funfetti Sugar Cookie Cheesecake Bars.
Lets just say that if you love sugar cookies and cheesecake then you will absolutely fall in love with these bars, it really is a deliciously fun combination!
TIPS AND TRICKS:
- Let the cookie dough warm up slightly, this helps to press into baking pan.
- My secret tip to cutting the best bars is using a warm knife run under water it lets them cut easily and smoothly.
- When sprinkling the cookie dough over the top of the cheesecake mixture, try to get smaller pieces, it helps it spread out more and you get more coverage over the top of the bar.
- To check for doneness, stick a toothpick in the center, the cheesecake may still be a little jiggly, but not coat the toothpick, they will set up the more they cool.
- These are able to be frozen, see my tips above for that.
- You can add 2 Tbs of sprinkles in the cheesecake mixture if you like.
If you want a fun dessert that the whole family loves, thats good for gatherings and can be a small or large batch, then you need these Funfetti Sugar Cookie Cheesecake Bars!
If you like this recipe then you might also like:
If you’ve tried these FUNFETTI SUGAR COOKIE CHEEESECAKE BARS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Funfetti Sugar Cookie Cheesecake Bars
Ingredients
- 16 oz package ready to bake sugar cookie dough divided
- 16 oz whipped cream cheese
- 2 large eggs
- 3/4 cups granulated sugar
- 2 tsp pure vanilla extract
- 2 Tbs sprinkles
Instructions
- Preheat the oven to 350 degrees F and line a 9x9 square baking pan with parchment paper; set aside.
- Add approximately ¾ of the cookie dough to the bottom of the pan and use your hands to spread it out to cover the whole pan make sure no breaks in the dough remain.
- In a large mixing bowl, beat together the cream cheese, eggs, sugar, and vanilla on medium speed until smooth and creamy, about 1 minute.
- Spread the cheesecake mixture over the top of the sugar cookie dough making sure to evenly cover it.
- Take the remaining sugar cookie dough and pinch it between your fingers to create thinner pieces of dough and place them on top of the cheesecake layer. They do not need to meet or seal as they will spread during baking.
- Sprinkle the sprinkles over the top of the cookie dough layer.
- Bake for 45 to 55 minutes, the cookies should be light gold in color and the center should jiggly slightly.
- Place the cheesecake pan on a wire rack to cool for 1 hour.
- Transfer to the refrigerator to chill for at least 3 hours before slicing.
Notes
- Let the cookie dough warm up slightly, this helps to press into baking pan.
- My secret tip to cutting the best bars is using a warm knife run under water it lets them cut easily and smoothly.
- When sprinkling the cookie dough over the top of the cheesecake mixture, try to get smaller pieces, it helps it spread out more and you get more coverage over the top of the bar.
- To check for doneness, stick a toothpick in the center, the cheesecake may still be a little jiggly, but not coat the toothpick, they will set up the more they cool.
- These are able to be frozen, see my tips above for that.
- You can add 2 Tbs of sprinkles in the cheesecake mixture if you like.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Leave a Reply