✨ Snickerdoodle Cheesecake Bars: Where Creamy Meets Cinnamon-Dreamy

If you’ve ever struggled to choose between a snickerdoodle cookie and a slice of creamy cheesecake, these Snickerdoodle Cheesecake Bars are your delicious solution. These bars are the perfect fusion of soft cinnamon-sugar cookie and rich, tangy cheesecake—all in a handheld, crowd-pleasing square.

Whether you're prepping for a holiday party, baking to impress, or simply treating yourself on a cozy weekend, this dessert delivers big flavor with surprisingly simple steps.

Let’s dive into the process of making these indulgent treats, step by step.

🛒 Ingredients You’ll Need

For the Snickerdoodle Cookie Layers:

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 1/4 cups granulated sugar

  • 1/2 cup brown sugar, packed

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon cream of tartar (for that signature snickerdoodle tang)

  • 1/4 teaspoon salt

For the Cheesecake Filling:

  • 2 blocks (8 oz each) cream cheese, softened

  • 3/4 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

For the Cinnamon-Sugar Topping:

  • 2 tablespoons granulated sugar

  • 1 teaspoon ground cinnamon

🍽 Equipment

  • 9x13 inch baking dish

  • Hand or stand mixer

  • Mixing bowls

  • Spatula

  • Parchment paper (optional but recommended)

👩‍🍳 Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper for easy lifting and cleanup.

Step 2: Make the Cookie Dough

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.

💡 Tip: The dough should be soft but not sticky. If it's too wet, add a tablespoon of flour at a time.

Step 3: Press in the First Layer

Take about 2/3 of the cookie dough and press it evenly into the bottom of your prepared baking dish. It helps to lightly flour your hands or use a piece of parchment paper to press it down smoothly.

Step 4: Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy (no lumps!). Add the egg and vanilla extract, and beat again until fully combined.

Step 5: Spread the Cheesecake Layer

Pour the cheesecake filling over the pressed cookie dough and use a spatula to spread it evenly across the surface.

Step 6: Add the Top Cookie Crust

Take the remaining cookie dough and drop small pieces (flattened slightly with your fingers) across the cheesecake layer. It won’t completely cover it, but that’s okay—some cheesecake peeking through adds a rustic look and makes for a pretty presentation.

Step 7: Sprinkle with Cinnamon Sugar

In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle it generously over the entire surface of the bars.

Step 8: Bake

Bake the bars in the preheated oven for 30–35 minutes, or until the top is golden brown and the cheesecake layer is set (it should jiggle slightly in the center but not be liquidy).

Step 9: Cool and Chill

Let the bars cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) to fully set. This step is key for that dense, creamy cheesecake texture.

Step 10: Slice and Serve

Once chilled and firm, lift the bars out of the pan (if using parchment), and slice into squares or rectangles. Serve as is or with a light dusting of powdered sugar.

📦 Storage Tips

  • Store in an airtight container in the refrigerator for up to 5 days.

  • For longer storage, freeze the bars in a single layer or with parchment between stacked bars for up to 2 months.

🍪 Variations and Add-Ons

  • Apple twist: Add a thin layer of sautéed cinnamon apples between the cookie and cheesecake layers for a fall-inspired treat.

  • Gluten-free: Use a 1:1 gluten-free baking flour in place of regular flour.

  • Cinnamon overload: Stir a dash of cinnamon directly into the cheesecake layer for even more warm spice flavor.

💬 Final Thoughts

These Snickerdoodle Cheesecake Bars are a dreamy mashup of two beloved desserts. The cookie base gives that soft, buttery bite with a hint of cinnamon, while the cheesecake middle adds creamy richness. It’s a dessert bar that feels both nostalgic and decadent—perfect for everything from potlucks to cozy nights in.

Try making a batch—you might just find your new go-to treat. 🍰✨