These Sugar Cookie Cheesecake Bars they are an irresistible dessert that combines sweet sugar cookies with creamy cheesecake! I topped them with bits of crushed caramel to give them an extra sweet and crunchy bite.
If you’re craving a slice of cheesecake and not a bar, try my Sugar Cookie Cheesecake!
OR try my Classic Cheesecake recipe if you’re looking for something more traditional!
I love this recipe so much, because it was one of the first cheesecake attempts I ever tried. I originally posted this recipe in 2012, but wanted to update it with some new tips and pictures!
Making cheesecake in bar form seems a little less daunting, which is why this is a great place to start if you have cheesecake nerves. Plus, a shortcut is needed in the crust to make it more accessible to beginners or anyone short on time!
This cheesecake bar recipe is foolproof and great for sharing with friends, serving on a holiday, or making as a weekend treat.
How to make the best cheesecake bars
Start with the crust
As I said above, these bars start with a shortcut. You use a packet of sugar cookie mix! This is a great time saver. Instead of making the cookie mix according to package directions, add:
- Dry Instant French Vanilla Pudding Mix
- Light brown sugar
- Melted butter
- Vanilla extract
- 1 egg
Next The filling
Filling is very simple! Only a few ingredients are needed to make this creamy cheesecake layer! All you do is mix them together and spread them on the unbaked crust.
- Creamy cheese at room temperature. Making sure it’s at room temperature is key for a smooth cheesecake!
- Granulated sugar
- Sour cream. Don’t worry, you won’t be able to taste it as much as it will give you a smooth and creamy texture!
- 1 egg + 3 yolks. The egg yolks add richness!
- Vanilla extract
Yes, absolutely! You can also use ready-made sugar cookie dough if you prefer. You just don’t want the sugar cookie crust to be too thick, so take a look at the pictures and not the thickness of the crust and use that as a guide.
How long does the cheesecake need to cool?
These cheesecake bars take 30 minutes to bake and will definitely need to cool before serving.
This is a great dessert to make the day before an event, so save time! And cheesecake is better with a nighttime chill (in my opinion).
Can you freeze cheesecake bars?
Yes, absolutely! You can freeze it whole or cut into small pieces.
Just make sure it’s stored airtight in the freezer for up to a month, and let the cheesecake thaw in the refrigerator.
What can you substitute in place of the caramel pieces?
If you can’t find candy bits in your store (they’re called “Bits o’Brickle”), don’t worry! Here are some options of other toppers:
- Crushed heather bars
- Mini Chocolate Chips
- Crushed peppermints
- Crushed Oreos
- A swirl of caramel
Get creative with the toppings if you want! I hope you make them and have as much fun as we do!
Looking for more cheesecake bars? Try these:
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Description
These irresistible dessert bars combine sweet sugar cookies with a creamy cheesecake for the ultimate dessert. These Sugar Cookie Cheesecake Bars they are topped with caramel crumble to make them even more heavenly!
- 1 Sachet of Sugar Cookie Mix (17.5 oz.).
- 1 (4 servings) box of instant French vanilla pudding
- 2 tbsp packaged light brown sugar
- 1/2 cup butter, melted
- 3 teaspoons vanilla extract
- 2 whole eggs + 3 egg yolks
- 2 (8 ounce) packages cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup granulated sugar
- 2/3 cups caramel pieces, pulverized in blender or food processor
- Preheat oven to 350°F. Coat a 9×13 baking pan with nonstick spray. Set aside.
- In a medium bowl, mix cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon vanilla, and 1 whole egg with a spoon. As the dough starts to come together you may need to use your hands to mix.
- Press the cookie dough into the bottom and slightly up the sides of the prepared pan.
- In your bowl food processor equipped with paddle attachmentmix cream cheese, granulated sugar, sour cream, remaining whole egg, three egg yolks, and 2 teaspoons vanilla on medium-low speed until smooth and creamy. Scrape down sides of bowl as necessary. Do not over mix.
- Spread the cream cheese mixture over the biscuit base.
- Bake for 25-30 minutes until the center is set.
- While the bars are baking, pulverize the caramel pieces in the blender or food processor.
- Sprinkle the cheesecake immediately after removing it from the oven.
- Let the pan cool on the rack for 30 to 45 minutes, then cover and transfer to the refrigerator to chill for at least 3 hours or overnight.
- Cut into bars when serving.
Notes
Store airtight in the refrigerator for up to 3 days.
Nutrition
- Portion:
- Calories: 219
- Sugar: 18.8g
- Sodium: 172.1 mg
- Fat: 12.4g
- Carbohydrates: 24.7g
- Protein: 2.3g
- Cholesterol: 39.3mg
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