Christmas Sugar Cookie Cheesecake Bars You’ll Adore

Is there anything that captures the spirit of the season quite like a plate of festive sweets? Between the cookie swaps and the holiday parties, we’re all looking for those simple Christmas desserts that deliver on both wow-factor and ease. That’s where these Christmas Sugar Cookie Cheesecake Bars come in. They combine two holiday baking classics into one unforgettable, creamy, and delightfully festive treat. And honestly? They’re a total cinch to make.

Why You’ll Love This

This recipe is the best of both worlds. You get the nostalgic, buttery flavor of a classic sugar cookie, but it’s magically transformed into the base and topping for a rich, impossibly smooth cheesecake layer. It’s the ultimate union of fun and fancy. They’re perfect for your cookie trays, an absolute star among Christmas party desserts, and they come together without any of the fuss of a traditional cheesecake water bath. So, so easy. So, so good.

Ingredients You’ll Need

• 1 (17.5 oz) package sugar cookie mix: Our fabulous shortcut for the crust and crumble.
• ½ cup unsalted butter, melted: Binds the cookie crust and adds that rich, buttery flavor we love.
• 2 (8 oz) packages cream cheese, softened: The heart of our creamy, dreamy filling.
• ½ cup granulated sugar: Sweetens the cheesecake layer perfectly.
• 2 large eggs, room temperature: Helps set the filling for the perfect sliceable texture.
• 1 tsp vanilla extract: A must for that warm, classic flavor.
• ½ tsp almond extract (optional but recommended): Adds a wonderful depth that makes the flavor pop.
• Red and green sprinkles: For that festive holiday cheer!
• Optional for drizzling: ½ cup white chocolate chips + 1 tsp coconut oil: A pretty finishing touch that makes them extra special.

Let’s Get Cooking Step by Step

1. Prep and Preheat: First things first, heat your oven to 350°F (175°C). Then, line a 9×13 inch baking pan with parchment paper, letting a little hang over the sides. This little trick is your best friend for lifting the whole sheet of bars out later for easy slicing.
2. Make the Crust & Crumble: In a medium bowl, stir together the entire package of sugar cookie mix with the melted butter until it’s well combined and clumpy. It’ll look like damp sand. Press a little more than half of this mixture firmly into the bottom of your prepared pan to form an even crust. Set the rest aside—that’s our crumble topping!
3. Whip Up the Filling: In a large bowl, use a hand mixer (or a stand mixer with the paddle attachment) to beat the softened cream cheese and granulated sugar together until it’s completely smooth and no lumps remain, about 2 minutes. Scrape down the sides of the bowl. Beat in the eggs, one at a time, followed by the vanilla and almond extract. Mix just until everything is incorporated and smooth. Don’t overmix!
4. Assemble the Bars: Pour your creamy cheesecake filling over the prepared crust and spread it out evenly with a spatula. Grab the reserved cookie crumble and sprinkle it all over the top. Don’t press it down! Just let it rest lightly on the surface. Now’s the time for those festive holiday touches—scatter your red and green sprinkles over everything.
5. Bake to Perfection: Pop the pan into your preheated oven and bake for 25-30 minutes. You’re looking for the edges to be set and the center to still have just a slight, gentle jiggle when you tap the pan. The topping will be a light golden brown.
6. The Most Important Step: Chill! This is crucial for perfect, clean slices. Let the pan cool completely on a wire rack. Then, cover it and transfer it to the refrigerator to chill for at least 4 hours, but overnight is even better. Trust me, the wait is worth it.
7. Slice and Serve: Once it’s thoroughly chilled, use the parchment paper to lift the entire block of bars out of the pan. Place it on a cutting board and slice into squares with a sharp knife. For a fancy finish, melt the white chocolate chips with the coconut oil in 20-second bursts in the microwave, then drizzle it over the bars.

Holiday Baking Tips For Success

• Room temperature cream cheese and eggs are non-negotiable for a silky-smooth filling without any lumps.
• Don’t skip the parchment paper liner! It’s the easiest way to get perfectly clean bars out of the pan.
• Resist the urge to overbake. That slight jiggle in the center is your cue that they’ll be creamy and not dry.
• Chilling is not a suggestion, it’s a requirement. It allows the bars to set up so you can cut neat, beautiful squares.
• For super clean slices, wipe your knife clean between each cut.
• And my favorite tip? Have fun with it! This is one of those easy holiday treats that’s hard to mess up.

Variations & Substitutions

This recipe is wonderfully adaptable to all sorts of holiday desserts ideas. For a fun peppermint twist, swap the almond extract for ¼ tsp of peppermint extract and crush some candy canes over the top instead of sprinkles. If you need a shortcut, a tube of store-bought sugar cookie dough works just fine in place of the dry mix and butter. For a little warmth, a teaspoon of cinnamon in the cookie crumble is divine. And if you’re dairy-free, use your favorite plant-based cream cheese and butter alternatives—they work beautifully here.

Serving Ideas & Pairings

These bars are a superstar all on their own, nestled amongst other Christmas food ideas on a dessert platter. But a little dollop of whipped cream or a scoop of vanilla bean ice cream takes them to another level of decadence. They pair wonderfully with a hot coffee bar setup for your guests or a chilled glass of milk for the kids. Honestly, they are the perfect make-ahead option for your holiday baking list because they just get better as they chill.

Storage & Reheating

Store any leftover bars in an airtight container in the refrigerator for up to 5 days. They also freeze wonderfully! Just place the cooled and sliced bars in a single layer on a parchment-lined baking sheet and freeze until solid, about 2 hours. Then, you can transfer them to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before serving. No reheating needed—they are best enjoyed cold!

Frequently Asked Questions

• Can I use homemade sugar cookie dough instead of a mix? Absolutely! Use your favorite rolled sugar cookie recipe—you’ll need about 3 cups of dough. Press 2 cups into the pan for the crust and crumble the remaining 1 cup for the topping.
• My cream cheese was a little lumpy. How can I avoid that next time? The number one trick is to make sure your cream cheese is truly softened at room temperature. Taking it out of the fridge a few hours before you bake is the best way to ensure a super smooth filling for these Christmas treats easy.
• Can I make these bars ahead of time for a party? You absolutely can, and I highly recommend it! These are fantastic make-ahead Christmas party desserts. They need that chill time anyway, so baking them the day before is the perfect plan.