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Homemade Buttery Sugar Cookie Cheesecake Bars photo

Buttery Sugar Cookie Cheesecake Bars

These Buttery Sugar Cookie Cheesecake Bars are irresistibly rich and creamy, combining a tender cookie base with a luscious cheesecake topping. Perfect for any celebration!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 9 servings

Ingredients

For the Sugar Cookie Base:

  • 2 cups all-purpose flour for the tender sugar cookie base
  • 1 cup unsalted butter softened, adds richness and moisture
  • 1 cup granulated sugar sweetness for the cookie layer
  • 0.5 cup powdered sugar ensures a delicate texture
  • 1 large egg binds the cookie dough
  • 1 tablespoon vanilla extract enhances flavor in the cookie base
  • 0.5 teaspoon baking powder provides a slight lift
  • 0.25 teaspoon salt balances sweetness

For the Cheesecake Filling:

  • 8 ounces cream cheese softened, the creamy star of the cheesecake topping
  • 0.5 cup granulated sugar sweetens the cheesecake layer
  • 1 teaspoon vanilla extract flavor boost for the cheesecake
  • 1 large egg helps set the cheesecake
  • 0.25 cup sour cream adds tang and smoothness

Instructions

Prepare the Cookie Base

  • Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, allowing some overhang for easy bar removal.
  • In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy using an electric mixer.
  • Beat in the egg and vanilla extract until combined.

Mix Dry Ingredients & Combine

  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  • Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Avoid overmixing to keep your cookie base tender.

Press the Dough Into the Pan

  • Transfer the cookie dough into the prepared pan. Using your hands or the back of a spatula, press the dough evenly into the bottom, creating a uniform layer about 1/4-inch thick.

Make the Cheesecake Filling

  • In a clean bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  • Add in the egg, vanilla extract, and sour cream, mixing until well incorporated. The mixture should be silky without lumps.

Layer and Bake

  • Pour the cheesecake filling evenly over the cookie base and spread gently with a spatula to cover completely.
  • Bake in the preheated oven for 30-35 minutes or until the edges are set and the center slightly jiggles but isn’t liquid.

Cool and Serve

  • Allow the bars to cool completely in the pan on a wire rack.
  • For best results, chill the bars in the refrigerator for at least 2 hours before slicing.
  • Use the parchment paper overhang to lift the bars out and cut into squares. Serve chilled or at room temperature.

Equipment

  • 9x9-inch Baking Pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Wire Rack
  • Parchment Paper

Notes

  • For the creamiest texture, make sure the cream cheese and butter are fully softened before mixing.
  • Don’t overbake the bars; slight jiggle in the center is perfect and prevents dryness.
  • Use parchment paper in the pan to make removing the bars hassle-free and keep edges neat.
  • Allow bars to chill fully; it helps the cheesecake layer set beautifully and makes slicing easier.
  • Experiment with toppings like chopped nuts, chocolate drizzle, or edible flowers for added flair.