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Sugar Cookie Cheesecake – Festive & Easy Dessert for Gatherings

This Sugar Cookie Cheesecake is the perfect dessert when you want something creamy, festive, and irresistibly sweet. It combines the comforting flavor of soft sugar cookies with the rich, velvety texture of a classic cheesecake—making it an absolute showstopper for Christmas, birthdays, family dinners, and holiday gatherings. The base is a soft, buttery sugar-cookie crust that bakes into a lightly golden, melt-in-your-mouth foundation. It's topped with a smooth cheesecake filling infused with vanilla, balanced sweetness, and a touch of richness from cream cheese and sour cream. Once baked and chilled, the entire dessert gets crowned with fresh berries, whipped cream, and all the festive flair you desire. If you love sugar cookies and adore cheesecake, this recipe marries the two into one unforgettable, crowd-pleasing masterpiece. It slices beautifully, looks stunning on a dessert tray, and tastes even better than it looks.
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Prep Time 20 minutes
bake & Cooling + chilling time 6 hours 45 minutes
Total Time 7 hours 5 minutes
Servings: 12 cookies
Ingredients Equipment Method Notes
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Ingredients
  

Fruits & Vegetables
  • 1 cup Fresh berries for topping
Fresh Products
  • 1 Egg
  • 2 Large eggs
Dry & Flavoring Ingredients
  • 1/2 tsp Baking powder
  • 1 9/16 cups Flour
  • 1 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tbsp Sugar for topping or crust boost
  • 2 tsp Vanilla extract
  • Whipped cream for garnish
Dairy
  • 1/2 cup Butter unsalted
  • Two 8-oz packages Cream cheese softened
  • 1/4 cup Sour cream
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Equipment

  • 9-inch springform pan
  • Electric mixer (hand or stand)
  • Large mixing bowls
  • Silicone spatula
  • Measuring cups & spoons
  • Baking sheet
  • Parchment paper
  • Cooling rack
  • Knife or offset spatula

Method
 

step1:
  1. Preheat your oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
step2:
  1. In a large bowl, cream together the unsalted butter and 1/2 cup of granulated sugar until pale and fluffy. This forms the sugar cookie crust base.
step3:
  1. Add 1 egg, 1 tsp vanilla extract, baking powder, salt, and flour. Mix until a soft dough forms.
step4:
  1. Press the cookie dough evenly into the bottom of the prepared springform pan. Smooth the surface using clean hands or a spatula to ensure an even crust.
step5:
  1. Bake the crust for 10–12 minutes, just until the edges begin to set. Remove from the oven and let the crust cool while you prepare the filling.
step6:
  1. In another large mixing bowl, beat the cream cheese until smooth and fluffy. Add the remaining granulated sugar and continue mixing until completely creamy.
step7:
  1. Add the sour cream, vanilla, and remaining 2 large eggs. Mix on low speed until the batter is silky and lump-free. Avoid overmixing to prevent cracks.
step8:
  1. Pour the cheesecake batter over the cooled sugar cookie crust, smoothing out the top.
step9:
  1. Bake for 40–45 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking.
step10:
  1. Remove from the oven and allow the cheesecake to cool completely at room temperature.
step11:
  1. Refrigerate for at least 4–6 hours (overnight preferred) until fully chilled and set.
step12:
  1. Before serving, top with fresh berries, whipped cream, and optional festive sprinkles.

Notes

🧊 Storage & Reheating
Store in an airtight container in the refrigerator for up to 5 days.
Freeze slices for up to 2 months. Wrap well to prevent freezer burn.
Thaw in the refrigerator overnight.
Cheesecake is served cold—do not reheat.
🥄 Variations
Lemon Sugar Cookie Cheesecake: Add 1 tsp lemon zest to the filling.
Berry Swirl Version: Fold in 1/4 cup raspberry or strawberry puree.
Chocolate Chip Crust: Add 1/4 cup mini chocolate chips to the cookie dough.
Holiday Edition: Add festive sprinkles to the crust and topping.
Almond Twist: Substitute almond extract for half the vanilla in the crust.
❓ 10 FAQs
1. Can I use store-bought sugar cookie dough?
Yes! It works well and saves time.
2. Why did my cheesecake crack?
Overmixing or rapid temperature changes cause cracks. Cooling slowly prevents them.
3. Can I make this ahead?
Yes—cheesecake tastes even better made the day before.
4. Can I use frozen berries?
Yes, but thaw and drain them well to prevent watery topping.
5. Can I make it gluten-free?
Use gluten-free flour for the crust.
6. How do I cut clean slices?
Use a hot knife and wipe between each slice.
7. Can I add chocolate drizzle?
Absolutely! Melted chocolate makes a great finishing touch.
8. Why chill overnight?
It helps the texture fully set and intensifies flavor.
9. Can I use low-fat cream cheese?
Not recommended—it affects texture and richness.
10. Can I add fruit inside the cheesecake?
Yes, but fold gently to avoid excess moisture.
🏁 Conclusion
This Sugar Cookie Cheesecake is festive, elegant, and deeply comforting. With its buttery cookie crust and silky-smooth cheesecake layer, it’s guaranteed to impress at any gathering—holiday meals, potlucks, birthdays, or cozy nights in.
Beautiful, creamy, and fun to decorate, this dessert is one you’ll come back to again and again.