Snickerdoodle Cookie Cheesecake Bars
These snickerdoodle cheesecake bars have a chewy snickerdoodle cookie crust, no bake cookie butter cheesecake layer, and a final creamy cheesecake layer on top. They have the perfect amount of cinnamon sugar but without being overly sweet. Each slice has the most beautiful layers that are almost too perfect to eat!
Before You Start
While the layers may be deceiving, this recipe is actually so easy to make! Here are a few tips to ensure it turns out just right:
- Butter & Sugar – Really whip these two ingredients together to ensure the bars are perfectly chewy.
- Flour – I always recommend weighing your ingredients, but if cups are your thing just make sure to spoon the flour into the measuring cup and level it off for light and fluffy cups. Otherwise, the cookie base can turn out a little too tough and dry.
- Baking – It’s best to under than over bake the cookie base, so start with just 18 minutes and work your way up from there if needed. It’s done when the top looks wrinkly around the edges and slightly soft in the center.
- Cheesecake – The only cream cheese I ever use is full fat Philadelphia because it yields the BEST flavor and consistency. Make sure it’s room temperature before you start so your layers are nice and smooth!
- White Chocolate – For the best results, use a quality bar of white chocolate. My favorite is Lindt found in the candy aisle. If you can, avoid chocolate chips as these don’t melt down into the silky smooth consistency that we need. And if you’re not a fan of white chocolate, don’t worry! You can’t taste it one bit.
- Small Offset Spatula – This little tool will be your best friend for this recipe. It helps create the most even layers every step of the way.
Tips for Layering Snickerdoodle Cookie Cheesecake Bars
The trickiest part of this recipe is spreading the even layers. While they look the best with each individual flavor stacked on top of each other, it’s not the end of the world if they’re not PERFECTLY level. As long as it all tastes good! But there’s how to achieve those picture-perfect layers.
- Make sure the snickerdoodle cookie base is cooled before adding the cheesecake layers on top. It’s ok if it’s just barely warm, but if it’s too hot the cheesecake layers will just melt.
- Spread the cookie butter layer on top as even as possible using a small offset spatula. For extra insurance, you can pop the bars into the freezer for about 15 minutes to really firm up that first cheesecake layer, otherwise…
- Be careful adding the final cheesecake layer on top. I like to spoon it all across the surface before I start spreading it even. Distributing it before spreading it out will prevent you from gouging into the cookie butter layer below.
- Luckily the cinnamon sugar on top doesn’t require any special attention. Just sprinkle it to cover the surface and pop the bars into the refrigerator to set!
To release the bars, run a knife around the edges of the pan and lift them out. When slicing, use a large chef’s knife and try not to drag through the bars. Just cut and lift. Wipe the knife off between each cut so you don’t muddle the layers.
Snickerdoodle Cheesecake Bars FAQs
Absolutely! Just swap the all-purpose flour with a cup for cup gluten-free baking flour.
Sure! Just mix the cookie butter into the entire cheesecake batch and spread on top, or omit the cookie butter completely for a delicious plain layer of cheesecake.
Keep the bars in a container in the refrigerator where they will keep for about 5 days.
Yes! Store the sliced bars in a freezer-safe bag and they’ll last for a couple months.
Chilled is the best time to slice them, but I think they’re the best when they’ve sat at room temperature for about an hour. This softens the crust so each bite is perfectly creamy and tender.
For more cheesecake bar recipes, check out my:
- Strawberry Shortcake Cheesecake Bars
- Fresh Cherry Cheesecake Bars
- Raspberry Lemon Cheesecake Bars
- Cookies & Cream Brownie Pumpkin Cheesecake Bars
- Coconut Mango Cheesecake Bars
Make sure to tag me @butternutbakery on Instagram if you make these snickerdoodle cookie cheesecake bars. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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Snickerdoodle Cookie Cheesecake Bars
Description
These snickerdoodle cheesecake bars are made with a snickerdoodle cookie crust, cookie butter cheesecake layer, and a final layer of creamy cheesecake on top. They’re so easy to make using my quick no bake cheesecake recipe and a simple snickerdoodle cookie dough.
Ingredients
Snickerdoodle Cookie Bars
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp cream of tartar
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1 1/4 cups (160g) all-purpose flour
Cinnamon Sugar
- 2 tablespoon granulated sugar
- 1 1/2 teaspoons cinnamon
Cheesecake Layers
- 16 oz full fat cream cheese, room temp
- 1 cup (110g) powdered sugar
- 4 oz white chocolate bar, chopped and melted
- 1/2 cup (140g) cookie butter
Instructions
Snickerdoodle Cookie Bars
- Preheat the oven to 350F and grease and line an 8×8 baking pan with parchment paper, allowing some to hang over the sides for easy removal.
- In a large bowl using a hand or stand mixer with the paddle attachment, mix in the butter and sugars on medium-high speed for about 1 minute or until light and creamy.
- Then mix in the egg and vanilla. Scrape down the bowl and mix again until smooth. Then mix in the cornstarch, baking powder, cream of tartar, salt, and cinnamon.
- Once combined, mix in the flour just until the dough comes together. Use a rubber spatula to scrape down the bowl and mix by hand to ensure all ingredients are evenly mixed. It should make a thick but sticky dough.
- In a small dish, mix together the cinnamon sugar.
- Spread the dough into the pan and sprinkle the top with half of the cinnamon sugar. Bake for 18-23 minutes or until evenly baked with a slightly soft center. Place in the refrigerator to cool completely before moving on to the cheesecake layers.
Cheesecake Layers
- In a large bowl using a hand or stand mixer with the paddle attachment, mix the cream cheese and powdered sugar until smooth. Then scrape down the bowl and mix in the melted white chocolate. Scrape again and mix just to ensure it’s well combined.
- Scoop 2/3 of the cheesecake into a separate dish, then mix the cookie butter into the remaining 1/3.
- Now spread the cookie butter cheesecake in an even layer on top of the snickerdoodle cookie bars. Carefully spoon the plain cheesecake on top and spread even. Top with the remaining cinnamon sugar and chill for about 2 hours or until set.
- Run a knife around the edge of the pan and lift out the bars. Now slice and enjoy!
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
