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–+ servings
Close up of 3 stacked Cheesecake Bars
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Funfetti Sugar Cookie Cheesecake Bars

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.
Prep Time15 minutes
Cook Time55 minutes
Cooling4 hours
Total Time5 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 9
Calories: 483kcal
Author: Tornadough Alli

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

  1. Let the cookie dough warm up slightly, this helps to press into baking pan.
  2. My secret tip to cutting the best bars is using a warm knife run under water it lets them cut easily and smoothly.
  3. 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.
  4. 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.
  5. These are able to be frozen, see my tips above for that.
  6. You can add 2 Tbs of sprinkles in the cheesecake mixture if you like.

Nutrition

Calories: 483kcal | Carbohydrates: 52g | Protein: 6g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 323mg | Potassium: 159mg | Fiber: 1g | Sugar: 39g | Vitamin A: 748IU | Calcium: 59mg | Iron: 1mg