Picture this: It’s a chilly December afternoon, and my kitchen is wrapped in the warm, buttery scent of sugar cookies and creamy cheesecake. That’s the magic of these Christmas Sugar Cookie Cheesecake Bars. I first stumbled upon the idea when I had leftover holiday cookies and a block of cream cheese begging to be used. What I created was nothing short of a holiday miracle—a dessert that captures the festive joy of sugar cookies in every rich, no-fuss bite. I’m so excited to share this piece of my holiday kitchen with you. Trust me, once you make these, they’ll become a non-negotiable part of your Christmas tradition, just like they are for mine.
Ingredients
Crust:
- 2 cups crushed sugar cookies or graham crackers
- ½ cup melted butter
Cheesecake Layer:
- 16 oz cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup sour cream, at room temperature (optional, but highly recommended)
- A pinch of fine sea salt
Now, let’s talk ingredients. This list is beautifully simple, which is why each component really matters. For the crust, I’ve used everything from classic store-bought frosted sugar cookies to plain graham crackers. The frosting on the cookies actually adds a lovely bit of extra flavor and sweetness, so don’t shy away from it. That block of cream cheese must be truly softened—I leave mine on the counter for a good two hours. I learned the hard way that even slightly cool cream cheese will leave you with a lumpy filling, no matter how long you beat it. The sour cream is my secret weapon; it’s not in every recipe, but adding it creates an unbeatable, tangy creaminess that prevents dryness. Don’t skip it; it makes a huge difference.
Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
(See the next page below to continue…)