Sugar Cookie Cheesecake

Nothing says Christmas like this Sugar Cookie Cheesecake. With a buttery sugar cookie crust, creamy cheesecake filling, and festive sprinkles, this dessert is as fun as it is delicious.

Why You’ll Love This Sugar Cookie Cheesecake

This Sugar Cookie Cheesecake recipe layers everything you love in one show-stopping holiday dessert, making it the ultimate Christmas Sugar Cookie Cheesecake for family and friends. At the bottom, a buttery sugar cookie crust bakes up golden and slightly chewy, almost like your favorite Christmas cookie. In the center, you’ll find a rich, velvety cheesecake filling that gets an extra surprise from edible cookie dough balls mixed right in.

On top, smooth white chocolate ganache adds shine and a touch of indulgence. The final finish of sprinkles and cookie dough pieces makes this cake look like it came straight from a festive bakery window.

It’s versatile enough for Christmas dinner, holiday potlucks, or gifting to friends and family. You can prepare it a day ahead, so it’s ready when you need it. Whether you cut it into neat slices or serve minis, this cheesecake always brings joy to the table.

Key Ingredients You’ll Need

For the Sugar Cookie Crust

All-purpose flour, baking soda, and salt form the base. Creamed butter and sugar give sweetness and structure, while vanilla and an egg add richness. Christmas sprinkles fold in for a festive look. When pressed into the pan and baked, it creates a sturdy, flavorful foundation.

For the Cookie Dough Balls

Unlike regular cookie dough, this edible version uses heat-treated flour and no eggs, making it safe to eat. Butter, sugar, vanilla, milk, and sprinkles keep it soft and colorful. Once rolled and frozen, these little bites hold their shape when folded into the cheesecake.

For the Cheesecake Filling

Cream cheese is the star, giving that classic tang and creaminess. Sour cream or Greek yogurt adds lightness, while heavy cream makes the texture smooth. Eggs bind everything together, and sugar balances the flavors. Folding in frozen cookie dough balls adds sweet bites in every slice.

For the White Chocolate Ganache

White chocolate chips and heavy cream melt together into a glossy topping. It sets beautifully, creating a smooth canvas for sprinkles and cookie dough pieces.

Step-by-Step Instructions

Preparing the Sugar Cookie Crust

Preheat the oven to 350°F. Mix flour, baking soda, and salt. Cream butter and sugar until fluffy, then add vanilla, egg, and yolk. Stir in the dry mix and sprinkles. Press evenly into a springform pan. Bake for 25–30 minutes until lightly golden. Let cool.

Making the Edible Cookie Dough Balls

First, heat-treat the flour at 300°F for 5 minutes to kill bacteria. Mix flour and salt in a small bowl. Beat butter and sugar until fluffy, then add vanilla and milk. Stir in flour and sprinkles until combined. Roll into dime-to-nickel-sized balls. Freeze until firm.

Mixing and Baking the Cheesecake

Lower oven to 325°F. Prepare a water bath by wrapping the springform pan in foil and placing it inside a larger roasting pan. Beat cream cheese and sugar for 2 minutes. Add sour cream, heavy cream, and vanilla. Mix eggs in slowly until just combined. Fold in two-thirds of the frozen cookie dough balls. Pour over cooled crust. Bake for 80–90 minutes until edges are set and center slightly jiggles.

Cooling and Chilling the Cheesecake

Turn off oven and crack the door. Let the cheesecake sit inside for 30 minutes. Remove and cool completely on a wire rack. Refrigerate at least 6 hours or overnight. This slow cooling prevents cracks.

Making and Adding the White Chocolate Ganache

Heat cream until steaming, then pour over white chocolate chips. Let sit 2 minutes, then stir until smooth. If needed, microwave in 20-second bursts. Pour over chilled cheesecake, spreading evenly. Freeze 10 minutes to set.

Decorating the Cheesecake

Once the ganache is firm, scatter remaining cookie dough balls and Christmas sprinkles over the top. Slice with a warm, clean knife for neat edges.

Expert Tips for the Best Results

Always let cream cheese and dairy sit at room temperature for about 2 hours before mixing. This ensures a silky batter. Freeze cookie dough balls solid before folding in so they don’t dissolve. Use a water bath to bake gently and avoid dryness. Cool slowly inside the oven to reduce cracks. For easy slicing, clean your knife between cuts. Preparing your pan with both parchment and baking spray helps the crust release smoothly.

Recipe Variations and Ideas

For mini cheesecakes, use one-third of the recipe and bake in muffin tins for 18–20 minutes. Try swapping the sugar cookie crust with graham cracker, chocolate wafer, or even gingerbread cookies for a seasonal twist. Skip the ganache and decorate with whipped cream rosettes instead. Change up the sprinkles for other holidays or use colored sugar. You can even add a peppermint extract swirl for a candy-cane flavor.

Storage and Freezing Instructions

Refrigerate the cheesecake in an airtight container for up to 5 days. For longer storage, freeze the undecorated cheesecake or individual slices wrapped tightly in plastic, then foil, for up to 30 days. Thaw overnight in the fridge before serving. Always serve chilled for the best texture. Wipe your knife between slices to keep them clean and beautiful.

Conclusion

This Sugar Cookie Cheesecake is the perfect Christmas centerpiece. With its buttery crust, cookie dough surprises, creamy filling, and festive topping, it captures the magic of the holidays in every bite. Whether you serve it at a party or share slices with loved ones, it’s sure to become a treasured holiday tradition.

If you’re planning more festive sweets, check out more Christmas Recipes or browse through the recent recipes. And for decorating inspiration, you’ll find plenty of creative ideas on Pinterest.