There’s something magical about a cheesecake that merges the buttery, nostalgic goodness of sugar cookies with the creamy, rich decadence of cheesecake. And when you toss in festive sprinkles and cookie dough balls, you’ve got yourself a dessert that’s impossible to resist—especially around the holidays! This Sugar Cookie Cheesecake is my go-to indulgence when I want to wow a crowd (or, let’s be real, just treat myself!). Let’s dive into what makes this recipe so special, from the chewy sugar cookie crust to the delightful little cookie dough balls tucked into every bite of cheesecake. Trust me, you’re going to love this one!

🍪 The best of both worlds: why this cheesecake is a holiday hit

I love sugar cookies, and I adore cheesecake, so combining the two feels like a no-brainer. But it’s more than just smashing two desserts together. The buttery sugar cookie crust gives a sweet crunch that contrasts beautifully with the creamy, velvety cheesecake filling. Add in cookie dough balls for a surprise in every bite, and you’ve got a dessert that’s rich, fun, and festive. And let’s not forget those sprinkles—they turn this into a whimsical, colorful treat that’s perfect for any holiday celebration. It’s everything you want in a holiday dessert, rolled into one!

A nostalgic treat with a modern twist

Growing up, my family had a tradition of baking sugar cookies together around Christmas. We’d spend an entire afternoon mixing dough, rolling it out, cutting shapes, and decorating with sprinkles and icing. When I first made this cheesecake, I was immediately transported back to those afternoons of messy, flour-covered countertops and the smell of fresh cookies filling the house. What I love most about this recipe is that it captures that nostalgic sugar cookie flavor but elevates it into something new and exciting with the creamy cheesecake and playful cookie dough balls. Every time I bake it, I feel like I’m reliving those childhood memories—but with an adult twist!

The origin story: cheesecake with a cookie twist

While cheesecake dates back to ancient Greece (yes, really!), this sugar cookie hybrid is a more modern take. Sugar cookies, on the other hand, have a long history as a simple, sweet treat enjoyed in homes around the world. By merging these two iconic desserts, we get the best of both worlds: the crisp, buttery base of a sugar cookie and the smooth, tangy richness of cheesecake. The idea of incorporating cookie dough into the mix? Well, that’s just pure genius if you ask me. It adds texture, flavor, and a bit of whimsy to every bite.

Let’s talk ingredients: the key players

Every ingredient in this Sugar Cookie Cheesecake serves a special role, and I’ve picked up a few tips along the way that can help you get the best results!

All-purpose flour: This is the base for both the sugar cookie crust and the cookie dough balls. If you’re gluten-free, you can substitute a 1:1 gluten-free flour mix. I’ve done this with great success!
Unsalted butter: You want this at room temperature for easy mixing. Butter provides richness and that classic cookie flavor. If you’re in a pinch, you can swap in salted butter, but reduce the added salt in the recipe.
Cane sugar: I use Wholesome’s Regenerative Organic Certified® Cane Sugar. It’s not only a high-quality, unrefined sugar that adds depth of flavor, but it’s also sustainably sourced. You could use regular granulated sugar, but I find the organic version gives a slight caramel undertone that elevates the dessert.
Sprinkles (jimmies): These aren’t just for looks—they add fun texture and a pop of sweetness. You can swap them out for any seasonal sprinkles, making this recipe perfect for any time of year (think: pastel sprinkles for Easter or orange and black for Halloween!).
Cream cheese: The star of any cheesecake, of course! Room temperature cream cheese is key to avoiding lumps in your batter. I like to take it out of the fridge about an hour before I start baking.
Heavy cream and sour cream: These two add richness and tang to the cheesecake, balancing the sweetness of the sugar cookie crust and the cookie dough. If you’re feeling a bit lighter, Greek yogurt works as a perfect substitute for sour cream.

Kitchen gear: what you need (and what you can totally skip)

Making this cheesecake is fairly simple, but there are a few tools that will make your life easier. If you don’t have them, no worries—I’ve got some alternatives for you!

Springform pan: Essential for a cheesecake, especially when you’re using a cookie crust. The removable sides make it easy to release the cheesecake without damaging the crust or the creamy filling.
Mixer: While you can definitely mix everything by hand, a hand or stand mixer will make it much easier to beat the butter and sugar until fluffy and to achieve that smooth cheesecake texture.
Roasting pan: This is for the water bath, which helps prevent the cheesecake from cracking. If you don’t have a roasting pan, any large, oven-safe dish that can hold water will work.
Parchment paper: Lining the bottom of your springform pan with parchment ensures the cookie crust comes out cleanly when you slice it.

Step-by-step: my foolproof method (with a few hard-learned lessons)

Prepare the crust: Start by preheating your oven to 350℉ and prepping your springform pan. Mix the dry ingredients in one bowl and cream the butter and sugar in another. Combine them, then press the dough into the pan. Don’t worry if it looks a little rough—it’ll bake into a perfectly chewy, golden crust. Bake for 25-30 minutes.
Cookie dough balls: While the crust is baking, make your cookie dough balls. This part is a little tedious (rolling all those tiny balls takes time), but it’s so worth it! Get the family involved—it’s a fun task to do together. Freeze the balls so they stay firm when you mix them into the cheesecake.
Make the cheesecake batter: Lower your oven to 325℉. Beat your cream cheese and sugar, add in the creams and vanilla, then the eggs. Stir in the cookie dough balls and pour the mixture over your baked cookie crust.
The water bath: Place your cheesecake in a water bath to prevent cracks. I recommend the double-pan method (springform inside a cake pan, then into the roasting pan) for the best results.
Bake and cool: Bake for 80-90 minutes, then turn off the oven and let the cheesecake cool inside with the door cracked open. Once cooled, refrigerate for at least 6 hours (overnight is even better!).
White chocolate ganache: Heat your cream and pour it over the white chocolate chips. Stir until smooth, and pour the ganache over your chilled cheesecake. Pop it in the freezer for 10 minutes to set.
Decorate: Top with the remaining cookie dough balls and a generous handful of sprinkles. It’s as fun as it is delicious!

Variations to make it your own

Gluten-free: As I mentioned, a 1:1 gluten-free flour substitute works great for both the cookie dough and the cheesecake crust.
Vegan: Swap the cream cheese and heavy cream for dairy-free alternatives, and use plant-based butter in the cookie dough. You’ll also need an egg substitute for both the cookie crust and cheesecake filling—I’ve had great success with flax eggs.
Different themes: You can easily adapt this recipe for any holiday by swapping the Christmas sprinkles for other seasonal colors. Try heart-shaped sprinkles for Valentine’s Day or pastel ones for Easter.
Chocolate twist: Feeling like a chocolate overload? Replace the white chocolate ganache with a dark chocolate version, and maybe even throw in some chocolate chips into the cheesecake filling!

How to serve and make it look gorgeous

This cheesecake is already a showstopper with its festive sprinkles and cookie dough balls, but you can make it even more special with a few presentation tricks. I like to serve it on a cake stand for a little extra height, and I scatter some extra sprinkles around the base for a fun, colorful touch. A dollop of whipped cream on each slice adds a bit of flair, and for an extra indulgent touch, drizzle some melted chocolate or caramel over the top just before serving.

Drink pairings to complement your cheesecake

For a dessert this rich, I love pairing it with a simple, bold cup of coffee or espresso to cut through the sweetness. If you’re celebrating, a glass of sparkling wine or champagne is a perfect, light contrast to the dense, creamy cheesecake. For a non-alcoholic option, try a spiced chai or peppermint tea—both will bring out the holiday flavors!

Storage and reheating tips

If you have leftovers (lucky you!), store the cheesecake in the fridge, covered, for up to 5 days. You can also freeze individual slices—just wrap them tightly in plastic wrap and place them in an airtight container. To reheat, simply let it sit at room temperature for about 20 minutes to soften, or enjoy it cold straight from the fridge. The cookie dough balls stay deliciously firm even after freezing!

Adjusting for different serving sizes

This recipe is perfect for a crowd, but if you need more or less, you can easily adjust it. Halving the recipe works just fine for a smaller cheesecake—just use a smaller pan (like a 6-inch springform), and reduce the baking time slightly. If you’re feeding a large group, doubling the recipe and baking two cheesecakes is your best bet since making one giant cheesecake could throw off the baking times and texture.

What to do if things go wrong (because they might!)

Cracks in the cheesecake: If your cheesecake cracks, don’t stress! That’s what ganache is for—it’ll cover any imperfections beautifully.
Soggy crust: If water from the water bath leaks into your crust, it might get a bit soggy. Be sure to wrap your pan tightly in foil if you’re using the water bath method, or use the double-pan method to prevent leaks.
Lumpy batter: If you notice lumps in your cheesecake batter, your cream cheese might have been too cold. Next time, make sure it’s at room temperature before you start mixing!

Give it a try and make it your own!

Whether you’re a cheesecake fanatic or a sugar cookie lover, this Sugar Cookie Cheesecake is the ultimate mashup of two classic desserts. It’s the perfect sweet treat for holiday gatherings, or even just a cozy night in with the family. Try it once, and I guarantee it’ll become a regular in your dessert rotation. Happy baking, and don’t forget to have fun with the sprinkles! 😊

Frequently Asked Questions

1. Can I make this cheesecake ahead of time?
Yes! In fact, I recommend making it a day ahead so the cheesecake has plenty of time to chill and set. It actually tastes better the next day.

2. Do I have to use a water bath?
A water bath helps prevent cracks, but if you’re okay with a few imperfections or plan to cover the top with ganache and sprinkles, you can skip it.

3. How can I tell if my cheesecake is done?
The edges should be set, but the center should still have a slight jiggle when you gently shake the pan. It’ll firm up as it cools.

4. Can I freeze the cheesecake?
Absolutely! Wrap individual slices in plastic wrap and store them in an airtight container. They’ll keep for up to a month in the freezer.

5. What can I use instead of white chocolate for the ganache?
Feel free to swap the white chocolate for milk or dark chocolate if you prefer. Both work wonderfully and add a different flavor profile!

Sugar Cookie Cheesecake Recipe