Snickerdoodle cheesecake bars… could there be anything better? This delicious dessert bar recipe combines a snickerdoodle cookie layer, oh-so creamy cheesecake, and a cinnamon sugar topping. These homemade cheesecake bars are super simple to put together, and an impressive treat!
This snickerdoodle cheesecake bars recipe is at the top of my favorite dessert list, and for good reason! The snickerdoodle cookie crust paired with a creamy cheesecake filling is a match made in heaven! It’s an easy dessert that is sure to impress any guest! Need more impressive dessert recipes? Find them here!
What are snickerdoodle cookies?
Snickerdoodles are similar to a sugar cookie but rolled in cinnamon and sugar. They have a beautifully cracked surface and can be crisp or soft depending on the ingredients used.
What you need to make snickerdoodle cheesecake bars
Equipment needed:
Large bowl and medium bowl
Parchment paper
Cream cheese
Full fat cream cheese will result in an ultra creamy cheesecake layer in these snickerdoodle bars. Make sure you’re using room temperature cream cheese. This will ensure there aren’t any lumps in your cheesecake layer
Melted butter
Using melted unsalted butter in cookies helps you achieve a chewy, fudgy texture. Simply delicious!
Spices
Adding a teaspoon cinnamon and some nutmeg will give you that classic snickerdoodle flavor everyone loves!
Baking Soda
Using baking soda versus baking powder will result in a chewier cookie layer in these cookie bars.
Sugar
Both brown sugar and white sugar are used in these easy cheesecake bars
Vanilla extract
Vanilla extract enhances all the other flavors in the recipe. Without it, these easy snickerdoodle cheesecake bars would taste flat.
Additional ingredients
All purpose flour
Eggs
Salt
Step By Step Instructions To Make These Delicious Snickerdoodle Cheesecake Bars
- Prepare the cheesecake layer and snickerdoodle dough in separate bowls. Line an 9×13 baking dish with parchment paper. Reserve 1/3 of the snickerdoodle dough and press the remaining 2/3 of the dough in the bottom of the pan to create the snickerdoodle layer.
2. Pour the cheesecake mixture over the top of the snickerdoodle layer, using a rubber spatula to create an even layer.
3. Break off small pieces of the remaining dough and scatter over the top of the cheesecake layer.
4. Top with cinnamon sugar mixture and bake.
5. Let cool completely and place in the fridge before cutting with a sharp knife.
Do snickerdoodle cheesecake bars need to be refrigerated?
Yes! All cheesecakes must be refrigerated even after it has been baked. Both milk and eggs are high in protein and the moisture that makes cheesecake especially prone to growing bacteria quickly
What’s the best way to cleanly cut snickerdoodle cheesecake bars?
Be sure to let them cool and chill completely before cutting! As a trick to make sure your bars cut clean, run your knife under hot water in between each slice.
Other recipes to try
Brown butter toffee chocolate chunk cookies – these brown butter toffee chocolate cookies are chewy chocolatey, and so flavorful!
Cookie butter dip – This easy three-ingredient cookie butter dip is perfect for a fruit charcuterie board, and is ready within minutes!
Bananas foster cake – this Bananas Foster Cake takes your favorite dessert and turns it into the most delicious layer cake! It’s a dessert you’ll be dreaming about!
FAQ and Expert Tips
Don’t overmix the dough! Overmixing the snickerdoodle dough will create a tough cookie layer. Mix until the dough is just combined.
Got leftovers? Place leftover snickerdoodle cheesecake bars in an airtight container and store them in the fridge!
How can you tell when snickerdoodle cheesecake bars are done? The sides should be firm but the center should jiggle just slightly.
Print
Snickerdoodle Cheesecake Bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 20 squares 1x
- Category: Desserts
- Method: Baked
- Cuisine: American
Description
Snickerdoodle cheesecake bars… could there be anything better? This delicious dessert bar recipe combines a snickerdoodle cookie layer, oh-so creamy cheesecake, and a cinnamon sugar topping. These homemade cheesecake bars are super simple to put together, and an impressive treat
Ingredients
Cheesecake layer
- 2 x 8 oz packages of full fat cream cheese, room temp
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
Snickerdoodle Layer
- 2 1/4 cups all purpose flour
- 1/2 cup brown sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 3/4 cup butter, melted
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Cinnamon sugar layer
3 tbl sugar
1 tsp cinnamon
Instructions
-
Preheat oven to 350 degrees F.
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Grease a 9 x 13 pan or line with parchment paper.
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Prepare cheesecake mixture by mixing together room temperature cream cheese and 1/2 cup sugar and beat until fluffy.
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Add in eggs one at a time and then add vanilla and cinnamon . Mix until combined. Set aside
-
Mix together flour, baking soda, cinnamon, nutmeg and salt in a bowl.
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In another bowl beat butter, sugar and brown sugar until fluffy.
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Add in eggs and vanilla into dough mixture until combined.
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Add in flour mixture to dough mixture and mix just until combined.
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Spread 2/3 of Snickerdoodle dough into prepared pan. Sprinkle with half of Cinnamon Sugar mixture.
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Pour cheesecake mixture over the top and smooth with a spatula.
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Add remaining Snickerdoodle dough to the cheesecake layer by breaking it up into small pieces and placing on the cheesecake layer.
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Sprinkle with more cinnamon sugar.
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Bake for 35-40 minutes or until center is just slightly jiggly and edges are set.
-
Cool completely. Store in refrigerator
Notes
- What’s the best way to cleanly cut snickerdoodle cheesecake bars? Run your knife under hot water in between each slice.
How can you tell when snickerdoodle cheesecake bars are done? The sides should be firm but the center should jiggle just slightly.
Don’t overmix the dough! Overmixing the snickerdoodle dough will create a tough cookie layer. Mix until the dough is just combined.
Got leftovers? Place leftover snickerdoodle cheesecake bars in an airtight container and store them in the fridge!
Want to pin this for later? Click on the image below!
39 Comments
These bars look and sound heavenly. <3
Snickerdoodles always include Cream of Tartar, yet it isn’t listed in your ingredients. Is there a reason for that?
Oh. My. Goodness! The title of this recipe has me absolutely drooling. Anything with cream cheese is always the best.
so unique and love cheesecake and snickerdoodles what a creative and brilliant idea!
Two of my favorite things all rolled into one bar! Dessert perfection!
OMG my mouth is watering with these. These look absolutely YUMMMMM!!!
Your pictures look great! These snickerdoodle cheesecake bars look like the perfect balance of cookie and cheesecake.
You mention brown sugar in the instructions, but no quantity is listed in the ingredients. How much do you use, or was it just a misprint in the instructions?
So sorry! Should be a half cup. I’ll make that change
What is snickerdoodle mix? Can I make this on my own or do you buy it?
I mean the snickerdoodle ingredients you mixed together from above! All you need is in the recipe
Made them and they turned out delicious. The top ingredient list calls for nutmeg. The instructions do not state when to mix it in, so I left it out. Is it a typo or when should it be added in?
You’re right! I added it to the instructions. Thank you for catching that!
Do these freeze okay?
They should freeze just fine!
I was wondering if your cream cheese was softened, or cold ?
Softened!
I made these today. They turned out perfect and are delicious! I had trouble spreading the cookie layer with a spatula. I buttered my hands and pressed the cookie layer into the cake pan. Worked perfectly to get a nice, even layer of cookie. Thanks for this great recipe!
Can I half the recipe and make it in an 8×8 square pan or would you recommend a 9×5 loaf pan?
I would make it in an 8×8 square pan
can you use a store bought snicker doodle cookie dough mix?
You can I’m not sure if it will be enough for the recipe however
In the cheesecake layer it calls for cinnamon but does not say to add it in the instructions. I am leaving it out as am making it now but should it go in with the vanilla? Thank you!!
Could you use almond flour to make it gluten free?
I would substitute a cup for cup gluten free flour before using almond flour.
These bars are heaven on earth. How can you go wrong with a combination of cheesecake and snickerdoodles? Best bars I’ve ever made and I’ve made them all. This goes in my favorites list.
You just made my day! Thank you!
Although the instructions for these are pretty confusing, the final product is delicious! I’ll definitely be making these again.
Made these for the first time last night. I had one for breakfast because I wanted them to cool over night. They did NOT dissapoint!!!! Oh my gosh, I love them!
This makes me so happy! I totally approve having them for breakfast!
I just made these, they are cooling now. I made them in a 9×13 because that’s what the recipe at the bottom said. It also said 8×8 before the recipe at the bottom. I was confused. I also didn’t soften the cream cheese because it didn’t say too ! I’m sure they’ll turn out fine! Can’t wait to try!
Either baking dish size will work. The 8×8 will take a bit longer. I will edit the directions to soften the cream cheese. Thank you! Hope you enjoy!
They look amazing! They’re cooling before I cut them to serve to the farm during harvest. No doubt they’ll be happy!
I hope you love them!
Snickerdoodles always include Cream of Tartar, yet it isn’t listed in your ingredients. Is there a reason for that?
In the past, baking powder was considered a luxury good. Many home cooks wanted to try the snickerdoodle recipe, but couldn’t access baking powder. As a result, these home cooks made their own by mixing together baking soda and cream of tartar. Eventually, snickerdoodles became known for this combination of leaveners. However, a snickerdoodle recipe without cream of tartar is the more authentic, original thing. It’s not entirely necessary to include it in a snickerdoodle recipe
Love this recipe! Is it possible to do them as individual cupcake sized portions?
I haven’t tried it that way but it would work! Divide mixture among 12 paper lined muffin cups and Bake in preheated oven for 20-22 minutes or until the cheesecake is nearly set and the cookie is golden
Thanks for the quick reply! Plan to try tonight!