If you’re looking for a dessert that’s the perfect blend of rich, creamy, and delightfully sweet, then the Sugar Cookie Cheesecake is absolutely going to steal your heart. Imagine luscious cheesecake filling studded with bite-sized bits of buttery sugar cookie dough, all nestled on top of a crumbly shortbread crust and finished with a cloud of tangy sour cream frosting. This is not just any cheesecake—it’s a joyful, nostalgic treat bursting with sprinkles and everything nice. Whether you’re serving it at a celebration or indulging just because you deserve it, this Sugar Cookie Cheesecake will quickly become your new favorite dessert obsession.

Sugar Cookie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple and quality ingredients is the key to making this Sugar Cookie Cheesecake a success. Each component works in harmony to deliver the perfect texture and flavor balance—from the crunchy shortbread crust to the sweet bursts of sugar cookie dough, and the silky smooth cheesecake filling topped with fairy-tale frosting.

All-purpose flour (1 1/4 cup + 1 cup + 2 tbsp): Provides structure and tenderness to both the crust and the cookie dough.

Powdered sugar (1/2 cup + 1 1/2 cups): Adds a fine sweetness essential for smooth frosting and crumbly crust.
Kosher salt (pinch + 1/2 tsp): Enhances flavor by balancing the sweetness.

Unsalted butter (1/2 cup cold + 6 tbsp room temp + 6 tbsp room temp): The backbone of richness, bringing moistness and flavor to crust, dough, and frosting.
Milk (2 tbsp + 2 tbsp): Moistens and helps bring doughs together.

Granulated sugar (3/4 cup + 1 cup): Sweetens the sugar cookie dough and cheesecake filling to perfection.
Jimmies sprinkles (3 tbsp + extra for topping): Adds a colorful, fun surprise inside and on top of the cheesecake.
Full fat cream cheese (4 x 8oz blocks): The star of the cheesecake, ensuring a creamy and rich filling.

Vanilla extract (1 1/2 tsp): Imparts classic warmth and sweetness to the dough, filling, and frosting.
Almond extract (1/4 tsp, optional): Adds a subtle nutty depth, making the cheesecake extra special.
Sour cream (3/4 cup + 1/3 cup): Brings a tangy creaminess to the filling and luscious frosting.

Large eggs (4): Provide structure and richness to the cheesecake batter.

How to Make Sugar Cookie Cheesecake

Step 1: Prepare the Shortbread Crust

Start by preheating your oven to 325F and prepping a 9-inch springform pan with grease and parchment paper for easy removal. In a small bowl, combine flour, powdered sugar, and a pinch of salt. Then, work in cold, cubed butter with your hands until crumbly but moist thanks to a splash of milk. Pat this dough into an even layer at the bottom of your pan and bake for 18 to 20 minutes until lightly golden. This buttery crust acts as the perfect sturdy yet tender base to hold all that creamy cheesecake goodness.

Step 2: Make the Sugar Cookie Dough Bites

Using the same bowl, no need to wash it out, cream the softened butter and granulated sugar until smooth and pale. Then stir in milk and vanilla extract. Next, add flour and salt, mixing gently until almost combined, then fold in colorful jimmies sprinkles. Pinch off tiny dough nuggets and roll them into mini balls to create those delightful sugar cookie-studded pockets inside your cheesecake later. Set these cookie dough balls aside—you’ll fold them into your batter shortly!

Step 3: Mix the Sugar Cookie Cheesecake Batter

Place a roasting pan on your oven’s lowest rack and bring a pot of water to a boil on the stovetop to create a water bath for gentle baking. In a large mixing bowl, beat cream cheese, granulated sugar, and flour on low speed until silky smooth. Scrape down the sides and add vanilla and almond extracts along with sour cream, mixing gently. Incorporate eggs one at a time to maintain a creamy texture. Finally, fold in those adorable cookie dough bites by hand, making sure they are evenly distributed for delightful bites throughout. Butter the sides of the crust-lined pan, pour in the batter, and carefully pour boiling water into the roasting pan before placing the cheesecake on the middle oven rack above the bath.

Step 4: Bake and Cool

Bake your Sugar Cookie Cheesecake for about 1 hour and 15 minutes until the edges are golden and the center has a slight jiggle—this means it’s perfectly set without drying out. Turn off the oven, crack the door, and leave the cheesecake inside for 45 minutes to cool gradually, which prevents cracking. After that, cool it further at room temperature for 30 minutes before transferring it to the fridge to chill overnight. Don’t worry if the surface shows cracks; the frosting will take care of that!

Step 5: Make the Sour Cream Frosting

Once your cheesecake has chilled and set, whip up the luscious sour cream frosting by beating butter until smooth, then mixing in sour cream, powdered sugar, and vanilla extract. Spread this creamy topping over the cheesecake surface like a dream. Finish with an extra sprinkle of colorful decorations for that playful presentation that perfectly complements the joyful Sugar Cookie Cheesecake inside.

How to Serve Sugar Cookie Cheesecake

Garnishes

While the frosting and sprinkles already make this cheesecake a celebration, you can take it further with additional garnish ideas. A light dusting of powdered sugar, extra sprinkles, or even edible glitter will add a magical touch. Fresh berries like raspberries or strawberries also pair wonderfully, adding a fresh contrast to the sweetness. Consider a drizzle of white chocolate or a sprinkle of finely chopped nuts for texture and flavor twists.

Side Dishes

Serve slices of this Sugar Cookie Cheesecake with dollops of freshly whipped cream or a scoop of vanilla bean ice cream for an indulgent combo. For a fresh contrast, a simple mixed berry salad or a bowl of citrus segments will balance the richness beautifully. A cup of your favorite coffee or a creamy latte makes a perfect companion for this dessert, especially for cozy afternoons or idle weekend afternoons.

Creative Ways to Present

Feeling fancy? Serve this cheesecake as mini individual portions by baking in smaller pans or ramekins, layering cookie dough bites creatively in each. You could also turn it into a trifle with crushed crust, layered cheesecake filling, cookie dough bites, and frosting repeated in a glass dish for a stunning visual. Another delightful idea is to top each slice with a mini sugar cookie or edible flower to elevate presentation and wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Sugar Cookie Cheesecake is a real treat to have on hand. Store any uneaten portions covered tightly in the refrigerator for up to 4 days to maintain freshness and flavor. Keeping it chilled preserves the creamy texture, and it’s always just a fork away from brightening your day.

Freezing

If you want to save this magical dessert for later, freezing is a great option. Wrap the cheesecake (or individual slices) tightly with plastic wrap followed by foil to prevent freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.

Reheating

This cheesecake tastes best cold or at room temperature, so reheating isn’t really necessary. However, if you prefer, allow a slice to come to room temperature before eating, as the flavors and creamy texture become more pronounced when not icy cold.

FAQs

Can I use low-fat cream cheese instead of full fat?

While you can, full fat cream cheese is recommended for the creamiest texture and richest flavor in your Sugar Cookie Cheesecake. Lower fat versions may result in a less smooth and slightly tangier cheesecake.

What if I don’t have a springform pan?

A springform pan is ideal for easy removal of the cheesecake, but if you don’t have one, you can use a regular cake pan lined with parchment paper. Just be careful when removing the cake to avoid breaking the crust or crust.

Can I make the sugar cookie dough bites in advance?

Absolutely! You can prepare the cookie dough bites and refrigerate them for up to 2 days before baking. This can save time on the day you make the cheesecake and helps keep the dough firm for easier folding into the batter.

Why is the cheesecake cracked on top?

Because of the cookie dough bites and the nature of this batter, cracks are common and completely normal. They don’t affect taste and are easily covered by the frosting, so no worries if the top isn’t perfectly smooth.

Can I substitute sprinkles?

Definitely! Use any fun mix-ins you love, like mini chocolate chips or crushed candy. Just avoid anything that might bleed color too much or release too much moisture during baking to keep the texture just right.

Final Thoughts

There’s something truly special about this Sugar Cookie Cheesecake that brings warmth, joy, and a little bit of nostalgic magic to the table. It’s a dessert that’s as fun to make as it is to eat, guaranteed to impress any crowd and satisfy your sweetest cravings. So grab your mixing bowls and sprinkles, and dive into this irresistible treat—you’re going to love every bite!

Sugar Cookie Cheesecake Recipe

★★★★★

5 from 30 reviews

Author: Mariam

Total Time: 12 hours 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Sugar Cookie Cheesecake combines the buttery, crumbly charm of sugar cookie dough with the creamy richness of classic cheesecake. Featuring a shortbread crust, bite-sized sugar cookie dough balls baked into a luscious cream cheese filling, and topped with a smooth sour cream frosting and colorful sprinkles, this dessert is a delightful treat for celebrations or everyday indulgence.

Instructions

Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake later.
Make Shortbread Crust: In a small bowl, whisk together the flour, powdered sugar, and kosher salt. Add in the cold cubed butter and use your fingers to thoroughly mash the butter into the flour mixture until it is moist but crumbly. Mix in the milk until combined. Press this dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes until set and lightly golden. Keep the oven turned on at 325°F after removing the crust.

Prepare Sugar Cookie Dough: In the same bowl (no need to clean), combine the room temperature butter and granulated sugar. Beat with an electric mixer or fork until smooth and creamy. Stir in the milk and vanilla extract. Add the flour and salt, mixing until combined but not overmixed. Gently fold in the jimmies sprinkles. Pinch off small bite-sized pieces and roll them into tiny balls. Set aside on a plate.
Set Up Water Bath: Place a roasting pan on the bottom rack of the oven. Fill a medium pot with water and bring it to a boil on the stove; this will be used later to create steam during baking for even cooking.
Make Cheesecake Batter: In a large bowl, beat the room temperature cream cheese, granulated sugar, and flour on low speed until smooth. Scrape down the sides to ensure even mixing. Blend in the vanilla and almond extracts, followed by the sour cream. Mix until smooth. Scrape again, then mix in the eggs one at a time on low speed, ensuring each is incorporated fully before adding the next.

Fold in Cookie Dough Balls: Gently fold the small cookie dough balls into the cheesecake batter using a rubber spatula to prevent breaking them up too much.
Prepare Pan and Pour Batter: Butter the sides of the springform pan to help the cheesecake release later. Pour the cheesecake batter evenly over the baked shortbread crust.
Bake with Water Bath: Carefully pour the boiling water from the pot into the roasting pan at the bottom of the oven to create steam for gentle baking. Quickly place the cheesecake pan on the middle rack just above the roast pan. Bake for 1 hour and 15 minutes, or until the edges are golden and the center has a slight jiggle when nudged.

Cool in Oven: Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 45 minutes. This gradual cooling helps prevent cracks.
Room Temperature Cooling and Refrigeration: Remove the cheesecake from the oven and let it rest at room temperature for 30 minutes. Then cover and refrigerate it overnight to chill completely. Note that the surface may crack due to the cookie dough pieces; this can be smoothed with a small palette knife or left as is since it will be covered with frosting.
Make Sour Cream Frosting: After chilling, in a clean bowl, beat the butter until smooth. Add the sour cream and continue mixing. Gradually add the powdered sugar and vanilla extract until fully combined and smooth.

Frost and Decorate: Spread the sour cream frosting evenly over the chilled cheesecake. Top with sprinkles for a festive and colorful finish. Serve and enjoy!

Notes

The surface of the cheesecake may crack because of the cookie dough pieces; it’s purely aesthetic and does not affect flavor.
Use room temperature ingredients for a smoother batter and even baking.

Water bath is crucial for preventing the cheesecake from cracking and ensuring a creamy texture.
If almond extract is unavailable or unwanted, it can be omitted without compromising taste.
Ensure the cream cheese and eggs are at room temperature for best mixing results.

To make slice removal easier, chill the cheesecake overnight before slicing.

Prep Time: 35 minutes
Cook Time: 1 hour 20 minutes

Category: Dessert
Method: Baking, Water Bath
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 520 kcal
Sugar: 38g

Sodium: 210mg
Fat: 35g
Saturated Fat: 21g

Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 42g

Fiber: 1g
Protein: 7g
Cholesterol: 140mg

Keywords: sugar cookie cheesecake, cheesecake with cookie dough, sugar cookie dessert, baked cheesecake, sour cream frosting cheesecake, celebration dessert