There’s something magical about the flavor of a snickerdoodle—warm cinnamon, buttery sweetness, and that nostalgic sugar-crusted top. Now imagine that comforting cookie flavor transformed into luscious, creamy cheesecake bars. That’s what you get with these snickerdoodle cheesecake bars—the perfect blend of chewy, creamy, and cinnamon-spiced in every bite.Whether you’re baking for a holiday party, a cozy weekend dessert, or a bake sale crowd-pleaser, this easy cheesecake bar recipe is the one you’ll come back to again and again. If you’re already obsessed with snickerdoodle flavors, you’ll also love these chewy and festive sourdough snickerdoodle cookies.
Why You’ll Love These Snickerdoodle Cheesecake Bars
These bars are much more than a basic dessert—they’re a delicious twist on two classic favorites: snickerdoodle cookies and New York-style cheesecake. Here’s why they deserve a spot in your recipe box:
- Two desserts in one: Buttery snickerdoodle cookie crust + creamy cheesecake filling + cinnamon sugar topping
- Perfect for any occasion: Great for birthdays, and holidays.
- Simple ingredients: all the ingredients are already in your pantry.
- Beginner-friendly: No need to bake a full cheesecake or use a water bath—just layer, bake, and chill
Ingredients You’ll Need to Make Snickerdoodle Cheesecake Bars
Let’s break it down by layer. Whether you go with a graham cracker crust or cookie dough base, these bars are flexible and foolproof.
The Crust:
- 1 ½ cups graham cracker crumbs (or use prepared snickerdoodle cookie dough for a shortcut)
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- 6 tbsp unsalted butter, melted
The Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
The Cinnamon Sugar Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- Optional: a dusting of powdered sugar for garnish
Pro Tip: Try using a cinnamon-packed cookie base like the snickerdoodle bars for a firmer, cookie-style bottom crust.
How to Make Snickerdoodle Cheesecake Bars Step-by-Step
These bars may look bakery-worthy, but they’re surprisingly simple to make. Here’s how to do it:
1. Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter.
- Press evenly into a parchment-lined 8×8-inch or 9×9-inch baking dish.
- Bake for 8–10 minutes, then let it cool slightly.
Shortcut: If using snickerdoodle cookie dough, simply press it into the pan and skip pre-baking.
2. Make the Cheesecake Filling
- In a large bowl, whip the softened cream cheese until it’s smooth and creamy.
- Add sugar and vanilla, and mix well.
- Add the eggs one at a time, mixing on low speed to prevent excess air from being incorporated.
- Spread the cheesecake mixture over the crust and smooth the surface.
3. Add the Cinnamon Sugar Topping
- In a small bowl, mix cinnamon and sugar.
- Sprinkle evenly over the cheesecake layer to create that signature snickerdoodle finish.
4. Bake and Chill
- Bake for 30-35 minutes, until the edges are firm and the center has a slight jiggle.
- Let it cool completely at room temperature.
- Chill in the refrigerator for at least 3 hours or overnight before slicing.
Looking for a holiday twist? Pair this recipe with cozy snickerdoodle cheesecake cookies—perfect for cookie swaps and gifting.
Tips, Variations, and Tasty Twists
Want to personalize your bars? Try one of these easy variations:
- Swirl it: Drop a few spoonfuls of cinnamon sugar into the batter and swirl with a knife for extra flavor.
- Change the crust: Use cinnamon graham crackers or snickerdoodle cookie dough for a shortcut.
- Make it festive: Add white chocolate chips or a drizzle of icing after baking.
- Serve it warm: Slightly warm slices and serve with a scoop of vanilla ice cream.
For a simpler sweet treat, try the 4-ingredient wonder that is peanut butter cookies—ideal for when you’re short on time but not on cravings.
FAQs
Is it okay to use store-bought cookie dough as the crust?
Yes! It adds extra snickerdoodle flavor and saves time. Just press it into the pan as your base and bake as directed.
Do I need to pre-bake the crust before pouring in the filling?
If you’re using graham cracker crumbs, pre-baking helps it set and keeps it from getting soggy. Skip this step if using cookie dough.
Can I freeze these cheesecake bars?
Absolutely. Once fully chilled, wrap the bars tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight.
How long will they last in the fridge?
Stored in an airtight container, they’ll keep fresh for up to 5 days in the refrigerator.
Your New Favorite Dessert Bar
These snickerdoodle cheesecake bars are a sweet reminder that simple ingredients can make seriously amazing desserts. The warm cinnamon sugar, buttery crust, and creamy filling make them a standout treat for any time of year. You don’t need a mixer full of fancy tools or a complicated water bath—just your love for cookies and cheesecake.
So grab your pan, preheat that oven, and bake up a batch of this crowd-pleasing dessert. You might want to double the recipe—they disappear fast!
Looking for More Easy Cheesecake Desserts?
Snickerdoodle Cheesecake Bars
Ingredients
For the Crust:
- ½ cups graham cracker crumbs (or use snickerdoodle cookie dough)
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon Sugar Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- powdered sugar for garnish Optional
Instructions
Preheat & Prep:
- Preheat oven to 325°F (163°C).
- Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving overhang.
Make the Crust:
- Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter.
- Press firmly into the prepared pan.
- Bake for 8–10 minutes, then set aside to cool slightly.
- If using cookie dough, press it directly into the pan and skip pre-baking.
Make the Cheesecake Layer:
- Beat cream cheese until smooth and creamy.
- Add sugar and vanilla, then mix until well combined.
- Add eggs one at a time, mixing gently until fully incorporated.
- Pour cheesecake batter over the crust and spread evenly.
Add the Topping & Bake:
- Mix cinnamon and sugar in a small bowl.
- Sprinkle evenly over the top of the cheesecake layer.
- Bake for 30–35 minutes, or until the edges are set and the center slightly jiggles.
Cool & Chill:
- Let the bars cool at room temperature.
- Refrigerate for at least 3 hours or overnight before slicing.
- Dust with powdered sugar before serving (optional).
Notes
- Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
