Sugar Cookie Cheesecake – Creamy, Festive & Irresistible

There’s something magical about a dessert that blends the familiar comfort of sugar cookies with the creamy indulgence of cheesecake. When I first made this Sugar Cookie Cheesecake, I realized instantly it wasn’t just another holiday treat—it was a showstopper. The buttery cookie base, the silky cheesecake center, and the sweet topping all came together in a way that tasted like Christmas wrapped in every slice. Each bite has that perfect balance of soft and crunchy, creamy and sweet, making it unforgettable.

What I love most about this recipe is how festive and versatile it feels. It’s elegant enough to bring to a holiday gathering, yet cozy enough to enjoy with family on a winter evening by the tree. The sugar cookie crust gives it a nostalgic charm, while the cheesecake filling turns it into something worthy of celebration. Whether you make it for Christmas dinner, a cookie exchange, or just because you want a dessert that feels warm and special, this recipe guarantees smiles.

Why You’ll Love This Sugar Cookie Cheesecake

This cheesecake isn’t your ordinary holiday dessert. It combines two favorites—cookies and cheesecake—into one irresistible dish. The sugar cookie crust adds a unique sweetness that pairs beautifully with the creamy filling. It’s simple enough for beginner bakers, but impressive enough to be the centerpiece of any dessert table. Each layer works together: the crust gives crunch, the cheesecake gives creaminess, and the topping brings everything full circle.

Another reason you’ll love this is how well it fits into Christmas traditions. Sugar cookies are a holiday staple, and cheesecake feels like a treat for special occasions. Together, they create a dessert that feels comforting, nostalgic, and exciting all at once. Plus, it slices beautifully, which makes it ideal for serving guests without stress.

What Kind of Cookies Should I Use for Sugar Cookie Cheesecake?

For the base of this cheesecake, you’ll want to use classic sugar cookies. A homemade batch with a soft center and crisp edges works beautifully, but store-bought sugar cookies will save time and still taste great. Make sure they’re not too soft or frosted—you need that firm texture to hold up as a crust. If using homemade, bake them a little longer so they’re sturdy enough to be crushed without turning gummy.

Pre-packaged sugar cookie dough is another great option. You can roll it out and bake a thick crust layer instead of using crumbs. Just remember to let it cool fully before adding the cheesecake filling, otherwise the heat can cause cracks or separation.

Options for Substitutions

One of the best things about baking is how flexible recipes can be, and this cheesecake is no different. If you don’t have certain ingredients or want to tailor the dessert to your tastes, there are plenty of easy swaps.

Cookie Base – If sugar cookies aren’t available, graham crackers or shortbread cookies can step in. Graham crackers give a more classic cheesecake flavor, while shortbread offers buttery richness that pairs nicely with the filling.
Cream Cheese – The standard choice is full-fat cream cheese for maximum creaminess. But you can use a reduced-fat version if you want something lighter. Just avoid whipped cream cheese, which doesn’t set as firmly.
Sour Cream – Greek yogurt makes a good replacement if you don’t have sour cream on hand. It keeps the cheesecake tangy and creamy.
Sugar – White granulated sugar gives the best texture, but brown sugar can be added to the crust for a deeper, caramel-like flavor.
Topping Options – Instead of a sugar glaze, try whipped cream, crushed peppermint candies, or a drizzle of white chocolate. Each adds a festive twist without complicating the recipe.
Eggs – If you need an egg-free version, you can use a baking egg substitute like flax eggs, though the texture may be slightly less firm.

Ingredients for Sugar Cookie Cheesecake

Sugar Cookies
These make the crust base. Their sweet, buttery flavor gives this cheesecake its holiday identity. Crushed finely, they create a firm layer that holds the creamy filling beautifully.
Butter
Melted butter binds the cookie crumbs together, turning them into a solid crust that’s easy to slice.
Cream Cheese
The heart of any cheesecake. Use full-fat for a creamy, smooth, and decadent texture that sets perfectly.
Sugar
Granulated sugar balances the tang of cream cheese and sweetens the filling without overpowering the cookie flavor.
Sour Cream
Adds a subtle tang and helps soften the richness of the cheesecake while keeping it smooth and moist.
Eggs
These act as the structure-builders. They help the cheesecake set properly and slice neatly.
Vanilla Extract
Vanilla enhances both the cookie crust and cheesecake filling, tying the flavors together.
Powdered Sugar
Perfect for dusting the top or mixing into a glaze. It adds sweetness and gives a snowy holiday finish.
Whipped Cream or Festive Toppings (Optional)
These are the finishing touches. A swirl of cream, a sprinkle of crushed candy canes, or a dusting of cinnamon sugar makes it feel special.

Step-by-Step Instructions

Step 1: Prepare the Cookie Crust
Crush the sugar cookies into fine crumbs using a food processor or by sealing them in a bag and rolling with a rolling pin. Mix the crumbs with melted butter until evenly coated. Press this mixture firmly into the bottom of a springform pan to create a solid crust. Chill it in the refrigerator while you prepare the filling.

Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sugar, sour cream, and vanilla extract, mixing until combined. One at a time, add the eggs, beating on low speed just until incorporated. This prevents too much air from entering the batter, which can cause cracks.

Step 3: Assemble the Cheesecake
Pour the cheesecake filling over the chilled cookie crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Step 4: Bake the Cheesecake
Preheat the oven and place the cheesecake pan inside a larger roasting pan. Fill the roasting pan with hot water halfway up the cheesecake pan to create a water bath. Bake until the edges are set but the center still jiggles slightly when moved.

Step 5: Cool Gradually
Turn off the oven and crack the door open, letting the cheesecake cool slowly for about an hour. This helps prevent cracks on the surface. Afterward, transfer it to the refrigerator and let it chill for at least 4 hours or overnight for the best texture.

Step 6: Add Toppings and Serve
Once chilled, top the cheesecake with powdered sugar, whipped cream, or any festive garnish of your choice. Slice carefully with a sharp knife, wiping clean between cuts, and serve each slice with holiday cheer.

How Long to Bake Sugar Cookie Cheesecake

Timing is one of the most important parts of baking a cheesecake, and sugar cookie cheesecake is no exception. If you underbake it, the filling won’t hold its shape and will collapse when sliced. If you overbake it, you’ll end up with a dry, grainy texture that’s nothing like the creamy indulgence you’re aiming for.

Generally, this cheesecake needs to bake for about 55–65 minutes at 325°F (163°C), but there are several signs to look for beyond the clock:

Edges should look set and slightly puffed. The outer ring will firm up before the center does, and that’s exactly how it should be.
The center should jiggle slightly. When you gently shake the pan, the middle should move a little like Jell-O. If it’s completely firm, it’s overbaked; if it sloshes like liquid, it needs more time.
The top should be pale, not golden. Unlike cakes or cookies, cheesecakes don’t need to turn brown to be done. A light, even surface means it’s ready to cool.

Remember, cheesecake continues to set as it cools and chills, so resist the temptation to leave it in the oven longer than needed. Patience with cooling and chilling is the real secret to that perfect creamy slice.

Tips for the Perfect Sugar Cookie Cheesecake

Getting cheesecake just right can feel intimidating, but following a few smart tips ensures success every time:

Start with room-temperature cream cheese. Cold cream cheese creates lumps that won’t mix out, no matter how much you beat the batter.
Don’t rush the eggs. Add them one at a time and mix on low speed until just combined. Overmixing adds excess air, which can lead to cracks.
Always use a water bath. This gentle, even baking environment keeps the cheesecake creamy and prevents it from drying out or splitting.
Grease and line your springform pan. This makes it easier to release the cheesecake cleanly without sticking.
Cool slowly. A sudden change in temperature is one of the biggest causes of cracks. Turn off the oven, crack the door, and let the cheesecake rest before refrigerating.
Chill overnight. While four hours of chilling is the minimum, an overnight rest develops deeper flavor and ensures the perfect set.
Add toppings just before serving. This keeps whipped cream, powdered sugar, or candy decorations fresh and crisp instead of melting into the cheesecake.
Slice with care. Use a sharp knife dipped in hot water and wipe it between slices for those picture-perfect servings.

Watch Out for These Mistakes

Even experienced bakers sometimes run into cheesecake mishaps. Here are the most common pitfalls with sugar cookie cheesecake—and how to avoid them:

Using cold cream cheese. This leads to a lumpy batter that won’t smooth out. Always let it soften first.
Skipping the water bath. Without it, your cheesecake bakes unevenly, often resulting in cracks or a rubbery texture.
Overbaking the cheesecake. The filling should still jiggle slightly in the center; baking until it’s fully set makes it dry and dense.
Cooling too quickly. Pulling it straight out of the oven can shock the filling and cause splitting across the top.
Not chilling long enough. Cheesecake that hasn’t rested properly in the fridge will be runny when cut.
Using frosted or overly soft cookies for the crust. These don’t form a sturdy base and can make the crust soggy.
Forgetting to grease the pan. This makes removal difficult and risks breaking the crust.
Cutting while cold from the fridge. Let it sit at room temperature for 15–20 minutes before slicing to get clean, neat cuts.

What to Serve With Sugar Cookie Cheesecake?

This Sugar Cookie Cheesecake is delicious on its own, but pairing it with complementary flavors and textures can take it to the next level. Try serving it with:

A mug of hot cocoa topped with whipped cream. The warmth balances the chilled cheesecake beautifully.
Fresh berries. Strawberries, raspberries, or blueberries add tartness and freshness that cut through the richness.
Peppermint bark or holiday chocolates. For a festive crunch alongside the creamy filling.
Spiced apple cider or mulled wine. Their warm spices highlight the cozy holiday feel of this dessert.
A scoop of vanilla or cinnamon ice cream. Doubles the creaminess while adding a cold contrast.
Cranberry sauce. Its tart flavor makes an excellent topping spooned over each slice.
Christmas cookies on the side. A platter with gingerbread, snickerdoodles, or thumbprints turns dessert into a holiday tasting board.
Sparkling wine, prosecco, or festive punch. The bubbles cleanse the palate between bites of rich cheesecake.

Whether you keep it simple or dress it up with sides, this cheesecake always feels like the star of the table.

Storage Instructions

Sugar Cookie Cheesecake stores surprisingly well if handled properly, which makes it an ideal make-ahead dessert for busy holidays.

Refrigerator: Cover the cheesecake loosely with plastic wrap or foil and refrigerate. It will stay fresh for 4–5 days. If you’ve added whipped cream or delicate toppings, add those right before serving instead of storing them on top.
Freezer: Wrap the cheesecake tightly in two layers—plastic wrap first, then foil. You can freeze it whole or in individual slices for up to 2 months. When ready to serve, thaw overnight in the fridge.
Serving Again: Before serving leftovers, let slices rest at room temperature for about 20 minutes. This softens the texture and enhances flavor.
Avoid Moisture: When refrigerating, don’t store it uncovered. Cheesecake easily absorbs fridge odors and can dry out without protection.

Estimated Nutrition (Per Serving – Based on 12 Servings)

Calories	410
Protein	7g
Fat	27g
Saturated Fat	16g
Carbohydrates	36g
Sugar	28g
Cholesterol	45mg
Sodium	150mg

Frequently Asked Questions

The most reliable way is to use both sight and feel. The edges should look set and slightly puffed, while the center should still jiggle gently when you move the pan. It should not slosh like liquid, but it should not be firm either. Remember, the cheesecake will continue to set as it cools. For extra certainty, you can check with an instant-read thermometer — the center should be around 150–155°F when it’s ready to come out.

Yes, absolutely. Premade dough works well as a base and can save you time in the kitchen, especially during the holidays. Just make sure to bake the cookie layer until golden and let it cool completely before pouring in the cheesecake batter. This prevents the crust from blending into the filling.

You can still enjoy this cheesecake without a springform pan. A deep pie dish or a square baking pan lined with parchment paper works as a substitute. The only difference is that serving may be a little trickier. If using parchment, leave an overhang so you can lift the cheesecake out once it has cooled and set.

Yes, and in fact, it’s even better when made ahead. Cheesecake improves after chilling for several hours because the flavors meld together, and the texture becomes creamier. You can prepare it the day before and refrigerate overnight. Just hold off on adding toppings like whipped cream or sprinkles until just before serving for the best presentation.

Yes, this dessert freezes well. Allow the cheesecake to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. You can freeze it whole or slice it into individual portions for convenience. Thaw overnight in the refrigerator before serving. Frozen cheesecake is best enjoyed within 2 months.

If you prefer something lighter, you can substitute heavy cream with half-and-half or even a mix of milk and softened cream cheese. The texture may be a little less rich, but it will still set nicely. For a dairy-free option, full-fat coconut cream can work, though it will add a subtle coconut flavor.

Properly covered, the cheesecake will keep well in the refrigerator for 4–5 days. Make sure it’s stored in an airtight container or covered tightly with foil or plastic wrap to prevent it from drying out or absorbing other fridge odors. If you want to keep it longer, freezing is the best option.

Yes, mini cheesecakes are a fun and portion-controlled version of this dessert. Simply press cookie dough into the bottoms of a lined muffin tin, bake until set, then pour in the cheesecake filling. Bake for about 18–20 minutes until slightly jiggly in the center. Cool and chill as usual, then top with whipped cream and sprinkles for a bite-sized treat.

Conclusion

Sugar Cookie Cheesecake is the kind of dessert that brings holiday magic straight to your table. It combines two classics into one decadent dish, giving you the nostalgia of cookies and the elegance of cheesecake in every bite. With its golden crust, creamy filling, and festive toppings, it’s guaranteed to be a centerpiece-worthy treat this Christmas season. Whether you’re serving it at a family dinner, gifting it to friends, or enjoying it by the fireplace, this cheesecake delivers comfort, cheer, and a little extra sparkle to your holiday celebrations.