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.
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
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.
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.
