Snickerdoodle Cheesecake Bars Recipe

If you’ve ever wished you could have your favorite cinnamon-sugar cookie and creamy cheesecake in one dreamy dessert, Snickerdoodle Cheesecake Bars will absolutely make your day. These bars bring together all the tangy, velvety richness of classic cheesecake with the irresistible warmth of snickerdoodle cookies—layered, baked, and sliced into perfect little squares for sharing (or not!). With their golden tops freckled with cinnamon sugar and that signature soft bite, they’re a standout treat for any gathering, bake sale, or just an extra-special coffee break at home.

this Recipe

Ingredients You’ll Need

One of the best things about making Snickerdoodle Cheesecake Bars is how straightforward the ingredient list is. Each component has a specific job—some add creaminess, others bring flavor, and a few deliver that essential Snickerdoodle charm!

• Unsalted Butter (1/2 cup, softened): Gives the cookie base its tender texture and helps the bars stay rich and moist.
• Granulated Sugar (3/4 cup + 1/4 cup): The backbone for both the cookie dough and cheesecake swirl, adding just the right sweetness throughout.
• Large Eggs (2 total): One for the cookie dough, one for the cheesecake; both bind the ingredients and add that classic richness.
• Vanilla Extract (1 teaspoon + 1/2 teaspoon): Each portion layers in a warm, aromatic note that lifts both the dough and filling.
• All-Purpose Flour (1 1/4 cups + 1 tablespoon): Creates a sturdy yet soft cookie foundation and a touch of thickness in the filling.
• Baking Powder (1/2 teaspoon): Just enough leavening for lift without compromising the fudgy bar texture.
• Salt (1/4 teaspoon): Enhances and balances the sweetness, letting the other flavors shine.
• Ground Cinnamon (1/2 teaspoon): Offers a cozy, signature flavor that no snickerdoodle-inspired treat can be without.
• Cream Cheese (8 ounces, softened): The creamy star of the cheesecake layer—make sure it’s softened for the smoothest result.
• Cinnamon Sugar (1 tablespoon, for topping): That irresistible, golden crackle on top—simple, but makes the bars absolutely pop.

How to Make Snickerdoodle Cheesecake Bars

Step 1: Prep Your Pan and Preheat

Kick things off by heating your oven to 350°F and lining an 8×8-inch baking pan with parchment paper. This simple parchment lining not only prevents sticking but makes it super easy to lift and slice your bars later—such a time saver!

Step 2: Make the Snickerdoodle Dough

In a medium bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy—think pale and almost cloud-like. Beat in one egg and 1 teaspoon vanilla extract, then whisk together 1 1/4 cups flour, baking powder, salt, and ground cinnamon in another bowl. Slowly combine the flour mixture with the creamed butter mixture, stirring until a soft, cinnamon-flecked dough forms.

Step 3: Press and Layer the Dough

Take about two-thirds of your dough and gently press it into the bottom of your prepared pan. It doesn’t need to be perfect—just an even layer to serve as that chewy, golden cookie base we all love in Snickerdoodle Cheesecake Bars.

Step 4: Prepare the Cheesecake Filling

Grab another bowl and beat the cream cheese until it’s wonderfully smooth. Add in 1/4 cup sugar, the second egg, 1/2 teaspoon vanilla extract, and 1 tablespoon flour. Continue to mix until everything is dreamily creamy—this layer is all about silky texture!

Step 5: Assemble the Layers

Pour and spread your cheesecake filling evenly over the cookie base. Now, crumble the remaining cookie dough and scatter it in small patches across the top of your cheesecake layer. This creates those tantalizing pockets of cookie goodness in every bite.

Step 6: Finish and Bake

Sprinkle cinnamon sugar generously over everything—don’t be shy, this is where the signature snickerdoodle magic happens. Slide the pan into the oven and bake for 28–32 minutes, until the bars are set and beautifully golden on top. Let them cool completely in the pan, then chill in the fridge for at least 2 hours before slicing into generous bars.

How to Serve Snickerdoodle Cheesecake Bars

Garnishes

A light sifting of extra cinnamon sugar or a dollop of freshly whipped cream can turn these bars into a true bakery-worthy dessert. For something extra-special, try a dusting of powdered sugar right before serving—it looks elegant and adds a little extra sweetness.

Side Dishes

Snickerdoodle Cheesecake Bars are rich and satisfying, so pairing them with sides that balance their sweetness works best. Fresh strawberries or raspberries make a lovely, tart contrast, or pour yourself a hot cup of coffee or chai for a cozy afternoon treat.

Creative Ways to Present

If you want to wow your guests, arrange the bars on a pretty cake stand or tiered tray, alternating rows with fresh fruit or cinnamon sticks. For special occasions, you can even cut the bars into smaller squares and serve them in paper cupcake liners for a fun, party-friendly twist.

Make Ahead and Storage

Storing Leftovers

Any leftover Snickerdoodle Cheesecake Bars will keep beautifully in an airtight container in the refrigerator for up to five days. Just let them sit at room temperature for about 10 minutes before serving—they’ll taste as creamy and fresh as the first day!

Freezing

Want to save some for later? These bars freeze surprisingly well! Wrap individual bars tightly in plastic wrap, then tuck them into a freezer-safe bag or container. They’ll stay delicious for up to two months—just thaw overnight in the fridge before enjoying.

Reheating

While you don’t need to reheat Snickerdoodle Cheesecake Bars, if you love them just a tad warm, try microwaving a bar for 8–10 seconds. This softens the cookie layer and makes the cheesecake extra luscious, as if freshly baked.

FAQs

Can I double the recipe for a crowd?

Absolutely! Double all the ingredients and bake the bars in a 9×13-inch pan. Keep an eye on the baking time—it may require a few extra minutes to set perfectly in the center.

Can I substitute low-fat cream cheese?

You can use low-fat cream cheese, but full-fat gives the richest flavor and creamiest texture. Bars made with low-fat cream cheese might be a bit softer and less indulgent, but still very tasty.

What’s the trick to perfect clean slices?

Chilling the bars thoroughly is key. For extra clean edges, run a sharp knife under hot water, wipe it dry, and slice—cleaning the blade between each cut. This makes every piece bakery-beautiful!

Can I add mix-ins to the dough?

Definitely! Feel free to sprinkle mini chocolate chips or a handful of chopped nuts into the cookie dough for extra texture and flavor. Just don’t overdo it—let the cinnamon-sugar shine.

Do Snickerdoodle Cheesecake Bars have to be refrigerated?

Yes, because of the cheesecake layer, these bars need to be stored in the fridge. This keeps them safe to eat and preserves their lovely creamy texture.

Final Thoughts

Snickerdoodle Cheesecake Bars are just as delightful to make as they are to eat, and they really capture that nostalgia of beloved cookies with an irresistible twist. Whether you’re sharing them with family or sneaking one from the fridge as a midnight treat, their blend of creaminess and cinnamon warmth never fails to hit the spot. Treat yourself and bake a batch soon—you might just discover your new go-to dessert!

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