Cheesecake never tasted so good! These snickerdoodle cheesecake bars are about to become your new favorite treat! These dessert bars are made with a sugar cookie base and finished with cinnamon sugar.
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Cheesecake Bars Recipe
If you love snickerdoodle cookies, get ready to fall in love with these cheesecake bars!
Snickerdoodle Cheesecake Bars are super easy to make with pre-made sugar cookie dough, these snickerdoodle cheesecake bites are perfect to enjoy during the holidays and make for a delicious dessert the whole family will love!
Be sure to check out my Sopapilla Cheesecake Bars and Easy Chocolate Chip Cheesecake Bars!
Why you’ll love this Snickerdoodle Cheesecake Bars Recipe:
- Easy: There’s nothing too complicated about making these bars. In fact, it’s a great recipe that your kids can help you make!
- Quick: It only takes about 15 minutes to prep a batch of these bars before they go into the oven to bake.
- Delicious! Cinnamon sugar, cheesecake and sugar cookies. What more do you need from a dessert bar?!
How to make snickerdoodle cheesecake bars
You can jump to the recipe card for full ingredients & instructions!
- Beat together the ingredients for the cheesecake layer and fold in the cinnamon chips.
- Spread half of the cookie dough into the bottom of a prepared plan.
- Top with the cheesecake mixture.
- Mix together the cinnamon and sugar.
- Make small balls with the rest of the cookie dough and roll in the sugar.
- Place the balls on top of the filling and sprinkle over the rest of the cinnamon sugar.
- Bake until golden brown and let cool.
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How long do they keep?
Once the bars have fully chilled and you have cut them into squares, transfer them to an airtight container. They will keep well in the fridge for 3 to 4 days.
Can you freeze cheesecake bars?
Yes, these sugar cookie dessert bars freeze really well and will keep for up to 3 months. Flash freeze them on a baking sheet before transferring to an airtight container or freezer bag.
Thaw frozen snickerdoodle cheesecake bars in the fridge overnight to serve.
How do you know when a cheesecake bar is done?
Start to check your bars for doneness at around 35 minutes. They should come out of the oven when the tops are golden brown.
Let the snickerdoodle cheesecake bars cool before cutting them to allow the cheesecake filling to fully set.
Tips!
- Be sure to spray your baking dish with non-stick spray before placing in the pastry layer. You can also line the tin with foil so that the bars are easy to remove.
- Bake the cheesecake bars in a fully pre-heated oven so that they cook through evenly.
More Cheesecake Recipes
These Sugar Cookie Cheesecake Bars are just one of our fave cheesecake recipes. Try them all!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Snickerdoodle Cheesecake Bars
Equipment
- Kitchen Scale (optional)
- 8×8-inch Baking Pan
Ingredients
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- ⅓ cup sweetened condensed milk 104 grams
- 1 cup cinnamon baking chips 170 grams, Hershey’s cinnamon chips recommended
- 16.5 ounces pre-made sugar cookie dough 468 grams, Pillsbury recommended
- ½ teaspoon ground cinnamon
- 3 tablespoons granulated sugar 38 grams
Instructions
- Preheat oven to 350°F. Prepare an 8×8-inch square baking pan with nonstick baking spray. For easy removal, you can line the pan with aluminum foil and then spray the foil with a non-stick baking spray.
- In a large bowl, using a hand mixer, beat the cream cheese, egg, vanilla, and sweetened condensed milk until smooth and creamy, about 3 minutes. Fold in the cinnamon chips with a spatula. Set aside.8 ounces cream cheese, 1 large egg, 1 teaspoon pure vanilla extract, ⅓ cup sweetened condensed milk, 1 cup cinnamon baking chips
- Cut the cookie dough tube in half. With lightly flour-dusted fingers (or you can just dampen them with water), spread half of the cookie dough into the bottom of the prepared pan. Pour the cheesecake mixture on top of the bottom layer and spread it to the edges. Set aside.16.5 ounces pre-made sugar cookie dough
- In a small bowl, mix the cinnamon and sugar together. Using the remaining cookie dough, scoop 1-teaspoon-sized balls, roll them around in the cinnamon sugar, press flat, and lay them on top of the cheesecake mixture. Do this with all the dough until the entire top is covered. Once done, sprinkle a good amount of the remaining cinnamon sugar all over the top of the cookie pieces.3 tablespoons granulated sugar, ½ teaspoon ground cinnamon
- Bake for 35-40 minutes, until the top has turned a light golden brown color. This took me 37 minutes.
- Cool for about an hour, then transfer into the refrigerator to chill for at least another hour before cutting.
Becky’s Tips
- Be sure to spray your baking dish with nonstick spray before placing in the pastry layer. You can also line the tin with foil so that the bars are easy to remove.
- Bake the cheesecake bars in a fully preheated oven so that they cook through evenly.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Made these today for Father’s Day! They are incredible! The crunch of the cookie mixed with the smoothness of the cheesecake is unreal.
Thanks for sharing, Mary! Sounds like the perfect sweet treat for the weekend!
If I can’t find cinnamon chips can I sub with something?