Go Back
Homemade Buttery Sugar Cookie Cheesecake Bars photo
Print Recipe Save it for later

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.