Snickerdoodle Cheesecake Bars
These Snickerdoodle Cheesecake Bars are a must-bake for any fan of the classic cookie. They have a Golden OREO crust, a creamy vanilla cheesecake center and a crunch cinnamon-sugar cookie topping. If you’re looking for a cheesecake bar recipe that’s over-the-top, this is the recipe for you.
Snickerdoodle Cookie Bars Recipe
Snickerdoodle cookies are hands down my absolute favorite cookie and over the years I’ve made many (many) snickerdoodle-inspired desserts, from mug cakes to crepes, seasonal versions like apple butter snickerdoodles – and even snickerdoodle hummus. (You can check out all of my snickerdoodle recipes here.)
I don’t know why it’s taken me so long to combine two of my great dessert loves – snickerdoodles and cheesecake – together into one luscious dessert, but today is the day!
To make these Snickerdoodle Cheesecake Bars super quick and easy, I used store-bought sugar cookie dough and smothered it in cinnamon-sugar to make the snickerdoodle cookie topping. (Of course, you can buy Snickerdoodle cookie dough or use your own homemade Snickerdoodle cookie dough instead, but I used what I already had in the fridge!)
Also, rather than a typical graham cracker base, we used crushed Golden OREOs because (1) we already had them in the kitchen and (2) I thought they would complement the Snickerdoodle layer better than graham crackers.
The combination of flavors and textures is out of this world: crunchy, butter cookie crumble base with a luscious, sweet and tangy cheesecake layer topped with a crunchy, sweet and warming cookie crust.
If you’re a fan of Snickerdoodle cookies, I hope you give this recipe a shot and let us know what you think!
— Jennifer
Find more cheesecake bar recipes here.
Snickerdoodle Cheesecake Bar Ingredients
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For the OREO Cookie Crust:
- Golden Oreo Cookies
- Unsalted Butter, melted
For the Cheesecake Layer:
- Cream Cheese, room temperature
- Granulated White Sugar
- Egg
- Vanilla Extract
For the Cookie Layer:
- Premade Sugar Cookie Dough
- Granulated White Sugar
- Ground Cinnamon
Scroll down to the printable recipe card for full measurements.
Tip: use Snickerdoodle cookie dough if you have time to grab it – it will make the flavor even better!
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How to Make Snickerdoodle Cheesecake Bars
To Prep: Preheat oven to 350 degrees. Line a 9-inch square baking pan with foil and spray with a non-stick spray.
- Make the Crust: Pulse Oreos in a food processor to fine crumbs, mix with melted butter, and press firmly into the bottom of a prepared pan.
- Make Cheesecake Layer: Beat cream cheese until smooth, mix in sugar, then egg and vanilla. Spread batter evenly over the crust.
- Top with Cookie Dough: Scoop, flatten, and coat cookie dough rounds in cinnamon sugar. Arrange evenly over cheesecake layer and sprinkle with remaining cinnamon sugar.
- Bake & Cool: Bake 40–45 minutes until center is set and edges are golden. Cool for 30 minutes.
- Chill & Serve: Refrigerate 2–3 hours (or overnight) before slicing into bars. Store in an airtight container in the fridge.
Prep Tips for this Snickerdoodle Cheesecake Bars Recipe
I have a few tips to share about snickerdoodle cream cheese bars.
- If you don’t have a food processor, you can use a storage bag and a rolling pin to crush up the Oreos. Some of the Oreo filling will stick to the bag and become a pain so be ready for that.
- You can ditch the OREO crust and buy a second tube of sugar cookie dough for a bottom layer. Follow the directions on creating the top layer of snickerdoodle cookie and repeat it for the bottom layer making sure that there are no holes in the crust.
- Always make sure that the cream cheese is at room temperature. This will help prevent lumpy cheesecake.
- I like to always mix the cream cheese by itself. Scrape down the bowl and then only add the sugar. Again, this will help create a smooth cheesecake center.
- You can add 1/4 – 1/2 teaspoon of ground cinnamon to the cheesecake filling for more cinnamon flavor.
Can you freeze these Snickerdoodle Cheesecake Bars? Yes. After they’re baked, I would cut them up into bars, freeze them on a cookie sheet, and then store in a freezer-safe container in the freezer. They should last up to 2 months in the freezer.
More Cheesecake Bar Recipes:
- Samoa Cheesecake Bars
- No-Bake Dalgona Coffee Cheesecake Bars
- Snickers Cheesecake Brownies from Sugar, Spice and Glitter
- Churro Pumpkin Cheesecake Bars from The Soccer Mom Blog
Snickerdoodle Cheesecake Bars Recipe (Printable Recipe Card)
If you tried this recipe and loved it too, please rate it! We’d also love to hear your thoughts in the comments.
Snickerdoodle Cheesecake Bars
Ingredients
Crust
- 26 Golden Oreo Cookies
- 4 tablespoons unsalted butter melted
Cheesecake Layer
- 8 ounces cream cheese room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cookie Layer
- 16.5 ounce package premade sugar cookie dough
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
Crust
- Preheat oven to 350 degrees. Line a 9-inch square baking pan with foil and spray with a non-stick spray.
- Add the Oreo cookies to a food processor and pulse until they form fine crumbs.
- Add in melted butter and pulse until all of the crumbs are coated with butter.
- Firmly press the cookie crumbs onto the bottom of the prepared pan. Set aside
Cheesecake
- In a large bowl, add in the cream cheese. Beat with a hand mixer until creamed. Scrape down the sides and bottom of the bowl.
- Add in the sugar and beat until combined. Scrape down the sides and bottom of the bowl.
- Add in the egg and vanilla extract and beat until the egg is worked into the batter.
- Pour the cheesecake batter on top of the crust layer and spread it to the edges. Set aside.
Cookie
- Add the cinnamon and sugar into a shallow dish and mix until combined. Set aside.
- Using 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.
- Place the coated cookie dough rounds all along the top of the cheesecake layer.
- Sprinkle the remaining cinnamon sugar mixture all over the top.
- Place in the oven and 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. I prefer to cover them after they’ve cooled completely and let them chill overnight in the fridge.
- Cut into bars, store in an airtight container the fridge.
Nutrition
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