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Close-up of the thin cookie crust and creamy cheesecake center of a sugar cookie bar

5-Ingredient Sugar Cookie Cheesecake Bars

Sugar cookie cheesecake bars made with refrigerated cookie dough, a tangy cream cheese filling, and rainbow sprinkles. Baked in an 8-inch square dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 15 bars

Equipment

  • 1 8-inch square baking dish greased
  • Mixing bowl and hand mixer
  • Spatula and wire cooling rack
  • Food thermometer and sharp knife

Ingredients
  

  • 16.5 ounces refrigerated sugar cookie dough 1 roll, slightly softened and divided in half
  • 8 ounces cream cheese block-style, softened
  • 1 egg
  • 1 1/2 tablespoons vanilla extract
  • rainbow sprinkles for topping the cooled bars

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish.
  • Beat the softened cream cheese until smooth. Add the egg and vanilla extract and mix on low speed just until combined, scraping the bowl as needed.
    Cream cheese, egg, and vanilla mixed into a smooth filling in a plain bowl
  • Divide the sugar cookie dough in half. Press one half into an even layer covering the bottom of the prepared dish.
    An even layer of raw sugar cookie dough pressed into an 8-inch square glass baking dish
  • Spread the cream cheese mixture gently and evenly over the cookie base.
  • Break the remaining dough into small pieces, flatten them, and distribute them over the filling with small gaps between the pieces.
    Flattened pieces of raw sugar cookie dough over cream cheese filling in an 8-inch baking dish
  • Bake for about 30 minutes, until the cookie topping is lightly golden and the filling is set. The egg filling should reach 160°F (71°C) in the center; continue baking if needed.
    Lightly golden sugar cookie topping over baked cheesecake filling in a square glass dish
  • Cool the pan on a wire rack for about 1 hour. Refrigerate as needed until cold enough to slice neatly, getting the bars into the refrigerator within 2 hours of baking. Add the rainbow sprinkles once the top has cooled.
  • Cut the cooled bars into 15 small portions or 12 larger ones. Wipe the knife between cuts, and keep the bars refrigerated until serving.

Notes

  • This is the five-ingredient refrigerated sugar cookie dough version. The filling has no added sugar; the cookie layers provide the sweetness.
  • The measured vanilla is 1½ tablespoons, not teaspoons. Use a 16.5-ounce roll of cookie dough and an 8-ounce block of cream cheese.
  • Times are estimates: 10 minutes preparation, about 30 minutes baking, and at least 1 hour cooling. Allow extra refrigerator time if needed for firm, clean slices. Do not leave the bars at room temperature for more than 2 hours, or 1 hour above 90°F.
  • Makes 15 small bars or 12 larger portions. Keep covered at 40°F or below and use within 3 days.
  • Recipe format adapted from 12 Tomatoes.
Keyword five ingredient cheesecake bars, refrigerated cookie dough dessert, sugar cookie cheesecake bars