Snickerdoodle Cheesecake Bars are thick, creamy, and so easy to make! Perfect for almost any Holiday or occasion, anything snickerdoodle is always a crowd-pleaser!
Its a yummy surprise what I chose to use for the crust! OREOS! They make such a sensational yet easy crust that really sets these bars apart!
Always make sure that you allow the ‘cheesecake’ ingredients to reach Room temperature.
To prevent the oreo crust from sticking to the bottom of your baking pan, line your baking dish with aluminum foil like i did above. Make sure you leave a overhang of a couple inches on each side, it helps you remove the bars once they are finished baking.
During the Holidays like Thanksgiving or Christmas these are a huge hit wherever they are served– they literally fly off the cookie trays! Make sure to make more than one batch!
If you love snickerdoodle cookies like I do then these are the ultimate way to enjoy them!
These bars are deliciously soft, extra chewy, buttery, and stuffed with cheesecake– what could be better?!
Perfect for Holiday baking, pot lucks, bake sales, church gatherings, cookie trays or cookie platter & more!
Snickerdoodle cheesecake Bars are like everyones favorite moist sugar cookie bar filled with cinnamon sugar throughout, stuffed with real cheesecake centers and they are so so easy! It’s one of my favorite holiday baking recipes that you are sure to come back to time and time again!
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Yields 16 Bars
Prep Time : 15 minutes
Cook Time : 40-45 minutes
Cool Time : 30 minutes
- 26 Golden Oreo Cookies
- 4 tbsp Unsalted Butter – Melted
- 8 oz package of cream cheese – room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 16.5 oz package premade sugar cookie dough, We used Pillsbury
- 3 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- Preheat oven to 350F. Prepare a 9 inch baking pan by lining it with foil and spraying with a non-stick spray. *Foil is optional, helps with easy release of the bars
- Using a food processor, grind the oreo cookies until they are fine in texture. Add in the melted butter and mix until all of the crumbs are coated. Press the cookie mixture onto the bottom of your prepared pan. Set aside
- In a medium sized bowl, mix together the cream cheese, 1/2 cup sugar, egg and vanilla until all of the lumps are gone and the mixture is creamy. Pour this mixture of the bottom crust layer and spread to the edges. Set aside.
- In a small bowl, mix together the cinnamon and 3 tbsp sugar and set aside.
- Using a cookie scoop or a spoon, scoop about 2 inch sized balls from the cookie dough package. Roll the dough into a ball, press it flat and then press it into the cinnamon sugar mixture to coat both sides. Line the coated cookie dough pieces all along the top of the cheesecake layer, you may have a little cookie dough left.
- Once the top layer is finished, sprinkle the remaining cinnamon sugar mixture all over the top.
- Bake for 40-45 minutes, until the middle is set and the edges are golden brown. Allow the bars to cool for about 30 minutes and then refrigerate the bars for 2-3 hours until they are completely set. They will set fine if you want to chill them overnight as well, just be sure to cover them in the fridge so the cookie layer doesn’t dry out.
- Cut into bars, store in the fridge.
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