These Snickerdoodle Cheesecake Cookie Bars are basically what happens when a cinnamon-sugar cookie and a creamy cheesecake decide to be extra together. You get a soft, buttery snickerdoodle base, a tangy-sweet cheesecake layer, and a second cookie layer on top that bakes up golden and cozy.
They slice like bars, eat like a bakery treat, and yes—when they’re chilled and set? They seriously melt in your mouth.
Why You’ll Love This
You’re getting three desserts in one: chewy snickerdoodle cookie, rich cheesecake, and that cinnamon-sugar sparkle on top. They’re easy to make with simple ingredients, they travel well, and they’re the kind of treat people “casually” grab seconds of.
Ingredients
- Unsalted butter (softened) – 3/4 cup (12 tbsp)
- Granulated sugar – 1 cup, plus 2 tbsp for cinnamon-sugar topping
- Brown sugar (light) – 1/3 cup (packed)
- Large eggs – 2
- Vanilla extract – 2 tsp, divided
- All-purpose flour – 2 1/2 cups
- Cream of tartar – 2 tsp
- Baking soda – 1 tsp
- Ground cinnamon – 2 1/2 tsp, divided
- Fine salt – 1/2 tsp
- Cream cheese (full-fat, softened) – 16 oz (2 blocks)
- Powdered sugar – 1/2 cup
- Optional: 1–2 tbsp milk (only if your cookie dough feels too crumbly to press)
How to Make It
- Prep the pan. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy lifting. Lightly grease the parchment.
- Make cinnamon sugar. In a small bowl, mix 2 tbsp granulated sugar with 1 tsp cinnamon. Set aside for the top.
- Mix the cookie dough. In a large bowl, cream softened butter with 1 cup granulated sugar and brown sugar until fluffy (about 2 minutes). Beat in 1 egg and 1 tsp vanilla until smooth.
- Add dry ingredients. Mix in flour, cream of tartar, baking soda, salt, and 1 1/2 tsp cinnamon. The dough should be soft but not sticky. If it seems too dry to press, add milk 1 tbsp at a time (only as needed).
- Press in the base. Press about 2/3 of the cookie dough evenly into the bottom of the pan. Aim for a smooth, even layer.
- Make the cheesecake layer. In a medium bowl, beat cream cheese until completely smooth. Add powdered sugar, remaining 1 egg, and remaining 1 tsp vanilla. Beat until creamy and lump-free, scraping the bowl as needed.
- Assemble. Spread cheesecake mixture over the cookie base in an even layer. Crumble the remaining cookie dough over the top in small pieces (some cheesecake showing through is perfect).
- Finish + bake. Sprinkle the cinnamon-sugar topping over everything. Bake 25–32 minutes, until the edges look set and lightly golden and the center has a slight jiggle (not wet).
- Cool and chill. Cool at room temp for about 45 minutes, then refrigerate at least 3 hours (overnight is even better) before slicing into bars.
Tips for the Best Results
- Use softened cream cheese. If it’s even a little cold, you’ll fight lumps. Softened = silky cheesecake layer.
- Don’t overbake. You want a tiny jiggle in the center when it comes out. It sets as it cools and chills.
- Press the base evenly. An even cookie layer means even baking. Use a flat-bottomed measuring cup to smooth it quickly.
- Chill before slicing. Warm bars are delicious, but clean slices happen only after a solid chill.
- Go for full-fat dairy. This is what gives that melt-in-your-mouth texture instead of a dry, crumbly bite.
- Lift out with parchment. The overhang makes it so easy to remove and slice without stressing.
Variations
- Extra cinnamon vibe: Add an additional 1/2 tsp cinnamon to the cookie dough for a bolder snickerdoodle flavor.
- Mini chocolate moment: Sprinkle 1/2 cup mini chocolate chips over the cheesecake layer before adding the top cookie crumbles.
- Caramel swirl: Dollop 1/3 cup thick caramel sauce on the cheesecake layer and gently swirl with a knife before topping.
- Maple snickerdoodle: Swap 2 tbsp of the granulated sugar in the cookie dough for 2 tbsp maple syrup (reduce milk addition, if using, since the dough will be softer).
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. Chill the dough 20 minutes if it feels too soft to handle.
Storage & Reheating
Store bars covered in the refrigerator for up to 5 days. For longer storage, freeze sliced bars in a single layer, then transfer to a sealed container for up to 2 months. These are best chilled, but if you want a softer, gooier bite, let a bar sit at room temp for 10–15 minutes (or microwave for 8–10 seconds).
FAQ
Do these bars need to be refrigerated?
Yes. Because of the cheesecake layer, they should be stored in the fridge. They’re also way easier to slice (and taste more “cheesecake-y”) once chilled.
How do I know when the cheesecake cookie bars are done baking?
Look for lightly golden edges and a center that’s set but still has a slight jiggle when you gently shake the pan. If the center looks wet or sloshy, give it a few more minutes.
Why did my cookie dough feel crumbly when pressing it into the pan?
That usually happens if your flour was packed into the measuring cup or your butter wasn’t fully softened. Next time, spoon and level the flour. For this batch, you can add 1–2 tbsp milk to help it come together and press smoothly.
Can I make Snickerdoodle Cheesecake Cookie Bars ahead of time?
Totally—these are a make-ahead dream. Bake the day before, cool, and refrigerate overnight. The flavors settle and the texture gets even more melt-in-your-mouth.
Can I use an 8×8 or 9×9 pan instead of a 9×13?
You can, but the bars will be much thicker and need more bake time. Start checking around 35 minutes and keep an eye on the center jiggle. You may also want to halve the recipe for a true small-batch version.