Christmas Cheesecake Bars
These Christmas Cheesecake Bars are made with layers of a festive sugar cookie crust, a cream cheese filling, and fluffy whipped cream. It’s the almost sweet treat for the holiday season.
We love the Pillsbury holiday sugar cookies there is just something about them that makes them so good. So, we decided to get creative with them, and we came up with this recipe. It was worth it.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients so you don’t have to worry about spending a lot of money at the grocery store.
- These bars don’t take a lot of effort to make, so they are great when you are in a hurry.
- Plus, they are festive and fun and will be a hit with young and old alike.
🛒Ingredients
We’ve made this grocery list to help make your shopping easier. You can find the amounts that you need in the recipe card at the bottom of this post.
- Pillsbury Christmas Sugar Cookies – We used the ones with Christmas trees in the center.
- heavy whipping cream
- cream cheese
- powdered sugar
- granulated sugar
- sour cream
- vanilla
- Holiday sprinkles
- heavy whipping cream
See the recipe card below for quantities.
🔪 How to Make These Christmas Cheesecake Bars
Press one pack of the cookie dough into the bottom of the prepared baking pan. Bake it in the 350 degree preheated oven for 12 minutes. Cool completely. Bake the remaining cookies as directed.
In a large bowl whip the heavy cream until stiff peaks form.
In another bowl beat the cream cheese, powdered sugar, white sugar, sour cream, and vanilla until smooth.
Fold in the whipped cream and sprinkles to the cream cheese mixture.
Spread the cheesecake mixture into the baking dish and chill for 4 hours.
Make the whipped cream topping, and then pipe onto the top of the bars if desired. Add a baked cookie on top leaning on the whipped cream.
🥄 Equipment
You will the following equipment to help you make these Christmas cheesecake bars:
- 8×8 baking dish
- parchment paper
- large bowl
- Electric mixer
- large mixing bowl
🥫 Storage
Storage – Store these cheesecake bars in the fridge in an airtight container for up to 4 days.
Freezing – You can also freeze these bars for a delicious frozen treat. Simply cut the bars into individual portions and wrap them tightly in plastic wrap or place them in an airtight container before freezing. When ready to enjoy, let the bars thaw at room temperature for about 10-15 minutes before serving.
Serve With
These cheesecake bars are great along with a warm cup of coffee or hot chocolate. You can also serve it with your favorite cooler weather meal like this Slow Cooker Red Beans and Rice.
💭 Tips
- Make sure that you allow the cookies to cool completely before you top them with the cheesecake topping.
- Don’t skip the parchment paper on the bottom of the baking pan. This allows you to remove the cookies plainly and evenly.
- Don’t rush the chill time. These cookie bars need to fully set up.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can make these bars up to 24 hours in advance.
The bars should still be soft but not jiggly.
🍽 More Holiday Recipes
Do you enjoy holiday recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Christmas Cheesecake Bars
Equipment
- 8×8 baking dish
- parchment paper
- large bowl
- Electric mixer
- large mixing bowl
Ingredients
- 18.2 ounces Pillsbury Christmas Sugar Cookies
- 1 ¼ cups heavy whipping cream
- 24 ounce cream cheese softened
- 3 tablespoons powdered sugar
- ¾ cups granulated sugar
- ¼ cup sour cream
- 2 teaspoons vanilla
- 2-3 tablespoons Holiday sprinkles
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla
Instructions
- Preheat your oven to 350 degrees.
- Line an 8×8 baking dish with parchment paper.
- Take one pack of the cookie dough and place down the bottom of the pan, squishing them together slightly to form an even crust.
- Bake for 12 minutes and set aside to cool.
- Meanwhile bake your other pack of cookies according to package directions and set aside.
- In a large bowl using an electric mixer whip the heavy cream until stiff peaks form.
- In another bowl using an electric mixer beat the softened cream cheese, powdered sugar, granulated sugar, sour cream and vanilla until nice and smooth.
- Fold the whipped heavy cream into the cream cheese mixture and fold gently until all combined.
- Gently stir in your sprinkles.
- Pour the cheesecake mixture on top of the cooled cookie crust.
- Spread out evenly.
- Chill in the fridge for 4 hours or in the freezer for 2 hours.
- Make your whipped topping by whipping the heavy cream, powdered sugar and vanilla with an electric mixer until stiff peaks form.
- Pipe 9 swirls of the whipped cream onto the top of the bars and place a cookie on each one.
- Slice and serve!
