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Sugar Cookie Cheesecake Bars Everyone Will Love

Sugar Cookie Cheesecake Bars

A buttery sugar-cookie crust surrounds a creamy vanilla cheesecake layer, then gets finished with a crumbly cookie topping. This simple dessert makes about 24 bars in a 13 x 9-inch pan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 2 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Crust and Topping
  • 1 pouch (17.5 ounces) Betty Crocker sugar cookie mix
  • 1/2 cup Butter or margarine, softened
Cheesecake Filling
  • 2 packages (8 ounces each) Cream cheese, softened
  • 1/2 cup Granulated sugar
  • 1 egg Large egg
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease the bottom of a 13 x 9-inch baking pan.
  2. Mix the sugar cookie mix with the softened butter until the mixture is crumbly. Reserve about 1 cup of the mixture for the topping.
  3. Press the remaining cookie mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes.
  4. Beat the softened cream cheese, granulated sugar, egg, and vanilla until smooth, taking care not to whip the mixture excessively.
  5. Spread the cheesecake mixture evenly over the partially baked crust. Sprinkle the reserved cookie mixture across the top.
  6. Bake for 35–40 minutes, until the edges are lightly golden and the center is set.
  7. Cool the bars completely, then refrigerate for at least 1 hour before cutting. Use a sharp knife wiped clean between slices for the neatest squares.

Notes

Fully softened cream cheese helps create a smooth, lump-free filling. Avoid excessive beating, which can add air and contribute to cracking. Chill thoroughly before slicing and store covered in the refrigerator.