Sugar Cookie Cheesecake Recipe

ByLucy
Jump to Recipe· 4.8 from 8 reviews

If you’re looking for a dessert that’s part nostalgic treat, part creamy indulgence, then you’re going to fall head over heels for this Sugar Cookie Cheesecake Recipe. Imagine the buttery goodness of sugar cookies combined with the silky dreaminess of cheesecake, all topped with festive sprinkles and a luscious white chocolate ganache. Stick around because I’m about to share all my best tips to make sure your cheesecake turns out perfectly every single time — it really is fan-freaking-tastic!

💚

Why This Recipe Works

  • Unique Texture Combo: Combining a sugar cookie crust with cookie dough inside the cheesecake creates layers of chewy, creamy, and crunchy goodness.
  • Perfect Cream Cheese Balance: Using room temperature cream cheese and mixing it carefully ensures a smooth, velvety filling without lumps.
  • Water Bath Baking: The hot water bath prevents cracks and gives you a flawlessly smooth cheesecake surface every time.
  • Festive Finish: White chocolate ganache and colorful sprinkles add that wow factor for holidays and special occasions.
Sugar Cookie Cheesecake, easy sugar cookie cheesecake, no-bake sugar cookie cheesecake, creamy cheesecake with sugar cookie crust, festive cheesecake dessert - The image shows a slice of cheesecake on a round wooden board. The cheesecake has three main layers: a bottom crust layer with red and green specks, a thick middle creamy yellow layer with some red and green spots inside, and a thin top layer of cream with red, green, and white sprinkles scattered on it. Around the edge on top, there is a ring of small cookie dough balls with colored sprinkles inside them. The background is a plain soft brown color and the surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient plays a key role in this Sugar Cookie Cheesecake Recipe — from the buttery crust to the creamy cheesecake filling, and the surprise cookie dough bites inside. I always recommend using fresh, high-quality ingredients, especially the cream cheese and butter, for the best flavor and texture.

Sugar Cookie Cheesecake, easy sugar cookie cheesecake, no-bake sugar cookie cheesecake, creamy cheesecake with sugar cookie crust, festive cheesecake dessert - Flat lay of a small mound of all-purpose flour, a small heap of fine white granulated sugar, a smooth stick of unsalted butter, a few Christmas jimmie sprinkles in vibrant red, green, and white colors, a handful of tiny round cookie dough balls speckled with sprinkles, whole large brown eggs with clean shells, a block of creamy white cream cheese, a small white ceramic bowl of sour cream, a smaller white ceramic bowl of heavy cream, a small white ceramic bowl of pure vanilla extract, a small white ceramic bowl of white chocolate chips, a small white ceramic bowl of milk, a small white ceramic bowl of baking soda, a tiny pile of salt crystals placed next to each other, all arranged neatly and symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: It gives the cookies and crust structure without being too dense.
  • Baking soda: Helps the sugar cookie crust rise just enough for a tender bite.
  • Unsalted butter: Using unsalted lets you control the salt level; plus, room temperature butter creams perfectly.
  • White granulated sugar: Essential for that classic sugar cookie sweetness and cheesecake smoothness.
  • Pure vanilla extract: Adds a warm, rich aroma — don’t skip this!
  • Eggs and egg yolks: These provide structure and richness to both the crust and the cheesecake.
  • Christmas sprinkles (jimmies): For that burst of color and a little crunch — a fun festive touch.
  • Milk and sour cream (or Greek yogurt): Moisturize the cookie dough balls and give the cheesecake a gentle tang.
  • Cream cheese: The star of the cheesecake, softened to room temp for creamy perfection.
  • Heavy cream: Adds richness both in the cheesecake and the white chocolate ganache topping.
  • White chocolate chips: Melting into ganache, they provide a luxurious, sweet finish on top.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Sugar Cookie Cheesecake Recipe is how customizable it is. I’ve tried it with different sprinkles, swapped sour cream for Greek yogurt, and even experimented with mini chocolate chips inside the cookie dough balls. Feel free to make it uniquely yours!

  • Variation: I once swapped the Christmas sprinkles for rainbow jimmies and it looked so festive for a birthday party — everyone loved the colorful surprise inside!
  • Dairy-Free Option: You can try using vegan cream cheese and non-dairy milk to make a dairy-free cheesecake, but make sure to adjust the baking time slightly.
  • Seasonal Twist: Add cinnamon and nutmeg to the cookie dough for a cozy fall version that tastes like your favorite holiday cookie.

Step-by-Step: How I Make Sugar Cookie Cheesecake Recipe

Step 1: Preparing the Sugar Cookie Crust

First up, preheat your oven to 350℉, and prep a 9-inch springform pan by spraying it with baking spray and lining the bottom with parchment paper — this really helps with release later. I like to bake the flour separately for the cookie dough balls first, which might sound odd, but it gives them that perfect texture without any raw flour taste. After mixing the crust dough (butter, sugar, vanilla, eggs, dry ingredients, and those festive sprinkles), press it evenly into the bottom of your pan. Don’t worry about the edges — just keep it on the base. Bake for about 25-30 minutes until golden, then set aside to cool while you prep the cookie dough balls.

Step 2: Rolling the Cookie Dough Balls

This part is so much fun, especially if you have helpers. Mix your cookie dough as directed, then roll tiny dough balls roughly the size of a nickel or dime. I’ve found getting kids involved here makes it feel like a party in the kitchen! Pop those dough balls in the freezer — they need to be firm and cold so they don’t melt into the cheesecake batter. This little step ensures you get pleasant bursts of cookie dough in every bite.

Step 3: Mixing the Cheesecake Batter

Preheat the oven to 325℉. Using a mixer, cream the softened cream cheese and sugar until silky smooth — I always scrape the bowl halfway through to avoid lumps. Then add sour cream, heavy cream, and vanilla extract for added richness and tang. Slowly add the eggs one at a time on low speed, mixing until just combined. Finally, gently fold in most of your frozen cookie dough balls with a spatula — trust me, this is the magic step that sets this cheesecake apart.

Step 4: Baking in a Water Bath

Pour your batter over the cooled crust and get ready for the water bath. This step is crucial to prevent cracks — either set the springform pan inside a larger cake pan and place both in a roasting pan with hot water halfway up, or wrap the springform pan tightly in foil and nestle it inside the roasting pan filled with hot water. Bake for 80-90 minutes until the edges are set but the center still jiggles slightly. I always turn off the oven and leave the door cracked for 30 minutes; this gentle cooling keeps it smooth without cracking.

Step 5: Finishing Touches with White Chocolate Ganache

While the cheesecake chills in the fridge for at least 6 hours (overnight is best!), melt your white chocolate chips with hot heavy cream to make the silky ganache. Pour it over your fully chilled cheesecake, then pop it in the freezer for 10 minutes to set. Finish by scattering the remaining cookie dough balls and sprinkles on top for that perfect, festive look.

💡

Tips from My Kitchen

  • Room Temperature Ingredients: Bringing your dairy ingredients to room temp is a game-changer for smooth batter without lumps or overmixing.
  • Freezing Cookie Dough Balls: Freezing those little balls before mixing with batter keeps them from melting and disappearing in the oven.
  • Water Bath Method: I prefer the double cake pan method to avoid any water leaks — it makes cleanup much easier.
  • Cooling Time: Don’t rush chilling! Letting the cheesecake rest overnight builds flavor and helps it slice beautifully.

How to Serve Sugar Cookie Cheesecake Recipe

Sugar Cookie Cheesecake, easy sugar cookie cheesecake, no-bake sugar cookie cheesecake, creamy cheesecake with sugar cookie crust, festive cheesecake dessert - A slice of two-layer cake on a white plate with brown speckles, placed on a wooden surface. The cake has a bottom layer of light-colored cake with red and green specks and a thick top layer of creamy, pale yellow filling with red and green specks mixed in. On the side of the slice, there is a white creamy layer decorated with red, green, and white sugar sprinkles. Some sprinkles are scattered on the plate next to the cake slice. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping mine with extra sprinkles for a playful crunch and color pop, but you could also add a light dusting of powdered sugar or drizzle some warm caramel sauce if you’re feeling indulgent. Fresh berries can bring a nice tart balance, too — especially raspberries or strawberries.

Side Dishes

This cheesecake is a star on its own, but if you’re serving it as part of a larger dessert table, pair it with some simple vanilla bean ice cream or a fresh fruit salad to brighten things up. A hot cup of coffee or festive spiced tea works wonderfully as a beverage sidekick.

Creative Ways to Present

I once served this cheesecake in mini springform pans as individual desserts at a holiday party — talk about impressed guests! You could also cut it into bite-sized squares and pop them on decorative skewers for a fun, handheld treat. Festive plates and edible glitter really elevate the presentation for special occasions.

Make Ahead and Storage

Storing Leftovers

Store any leftover Sugar Cookie Cheesecake covered tightly with plastic wrap or in an airtight container in the fridge. It stays fresh and delicious for up to 5 days—although I’m rarely lucky enough to have leftovers that long!

Freezing

This cheesecake freezes beautifully. I like to freeze it slice by slice individually wrapped in plastic and then foil, so I can pull out exactly what I need later. Just thaw slices overnight in the fridge before serving.

Reheating

Cheesecake is best served cold, but if you want to warm it slightly, let slices sit at room temperature for 15-20 minutes. Avoid microwaving as it can change the texture and melt the ganache unevenly.

FAQs

  1. Can I make the Sugar Cookie Cheesecake Recipe ahead of time?

    Absolutely! In fact, I recommend making it a day in advance to allow the flavors to meld and the cheesecake to set properly. Just cover it tightly and chill overnight in the fridge.

  2. What if my cheesecake cracks during baking?

    Cracks usually happen from oven temperature fluctuations or not using a water bath. Make sure your oven is calibrated correctly and consider placing a pan of water inside if you don’t want to do the water bath method. Also, avoid overmixing the batter which can incorporate too much air.

  3. Can I substitute the sprinkles?

    Yes! While Christmas sprinkles add a festive touch, you can use any type of jimmies or even mini chocolate chips. Just avoid non-edible decorations to keep it safe and tasty.

  4. Is it necessary to bake the flour before making cookie dough balls?

    Yes, baking the flour for a few minutes helps eliminate the raw flour taste and makes the cookie dough safer to eat since it’s not fully cooked inside the cheesecake.

  5. How can I tell when the cheesecake is done baking?

    Look for set edges and a center that still has a slight jiggle. After baking, turning off the oven and letting it cool slowly with the door ajar helps set the center fully without overbaking.

Final Thoughts

This Sugar Cookie Cheesecake Recipe is one of those rare desserts that feels both homey and special. Every time I make it, it brings back memories of holiday baking sessions with my family, filled with laughter and messy sprinkles everywhere. If you try this recipe, I promise you’ll enjoy the playful texture contrasts and rich, creamy flavors that taste like a joyful celebration in every bite. So grab your mixer, invite your favorite helpers, and get ready to create a cheesecake that will wow your friends and family — you’re going to love it!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sugar Cookie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews
  • Author: Lucy
  • Prep Time: 1 hour
  • Cook Time: 1 hour 30 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Sugar Cookie Cheesecake combines the nostalgic flavors of sugar cookies with a creamy cheesecake filling, topped with a festive white chocolate ganache and holiday sprinkles. With a sugar cookie crust and chunks of cookie dough baked into the cheesecake, this dessert is perfect for celebrations and holiday gatherings.

Ingredients

Sugar Cookie Crust

  • 1 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter, room temperature
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 Large egg, room temperature
  • 1 Egg yolk, room temperature
  • 1/3 cup Christmas sprinkles, jimmies

Cookie Dough Balls

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter, room temperature
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3 TBSP Milk
  • 1/2 cup Christmas sprinkles, jimmies

Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream, room temperature or greek yogurt
  • 1/4 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 3/4 Cookie dough balls

White Chocolate Ganache

  • 1 cup White chocolate chips
  • 1/3 cup Heavy cream

Instructions

  1. Prepare Sugar Cookie Crust: Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with a 9-inch parchment paper circle. Spray the parchment paper as well. In a medium bowl, combine the flour, baking soda, and salt. In a mixer, beat the butter and sugar at high speed for 2 minutes. Add vanilla, egg, and egg yolk and mix until fully incorporated. Gradually add the dry ingredients and mix on low until just combined. Stir in the Christmas sprinkles. Press the dough evenly across the bottom of the pan. Bake for 30 minutes or until golden on top. Let it cool.
  2. Bake Flour for Cookie Dough Balls: While preparing the crust, spread 1 1/2 cups of flour on a cookie sheet and bake for 5 minutes to toast. Let cool completely before using.
  3. Prepare Cookie Dough Balls: In a bowl, mix the toasted flour and salt. In the mixer, beat the butter and sugar on high speed for 2 minutes. Add vanilla and milk, mix until combined. Slowly add the dry ingredients and mix on low. Stir in Christmas sprinkles. Roll the dough into small balls about the size of a dime to a nickel and place them on a wax-paper lined cookie sheet. Freeze until firm.
  4. Prepare Cheesecake Batter: Preheat oven to 325℉. Start your water bath with hot water. Using a mixer, beat cream cheese and sugar on high for 2 minutes, scraping sides halfway through. Add sour cream, heavy cream, and vanilla and mix until smooth with no lumps. Mix in eggs on low speed until just combined. Fold in 3/4 of the cookie dough balls gently using a spatula.
  5. Assemble and Bake Cheesecake: Pour cheesecake batter over cooled sugar cookie crust in the springform pan. Assemble a water bath to prevent cracking using either method: placing springform pan in a cake pan inside a roasting pan with hot water halfway up, or wrapping springform pan in foil and placing in roasting pan filled halfway with hot water. Bake for 90 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and cool for 30 minutes to prevent cracks. Remove from oven and cool completely on a rack. Wrap and chill in fridge for at least 6 hours or overnight.
  6. Prepare White Chocolate Ganache: Place white chocolate chips in a bowl. Heat heavy cream in a pan over medium heat until steaming hot. Pour cream over chips and wait 2 minutes. Stir with a rubber spatula until smooth, reheating in 20-second intervals in microwave if needed. Remove cheesecake from fridge, release from pan and remove parchment. Pour ganache evenly on top.
  7. Finish and Serve: Place cheesecake in freezer for 10 minutes to set ganache. Decorate top with remaining cookie dough balls and Christmas sprinkles. Slice and serve chilled.

Notes

  • Bring all dairy ingredients to room temperature 2 hours before baking to ensure smooth batter.
  • Toast the flour for cookie dough balls briefly to enhance their flavor.
  • Using a water bath prevents cracking in the cheesecake by regulating the baking temperature and moisture.
  • Freeze cookie dough balls before adding to batter to maintain texture during baking.
  • Cool cheesecake gradually and wrap before chilling to improve texture and flavor.
  • The ganache can be gently reheated if it cools and thickens before pouring.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 35 g
  • Sodium: 180 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 110 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star