Christmas Cheesecake Bars

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By: Jill Mills Posted: Dec 3, 2024

These Christmas Cheesecake Bars are guaranteed to be the star of your Holiday dessert table. Made with a sugar cookie crust using Pillsbury Christmas tree cookies we all know and love, then topped with a luscious, creamy no bake cheesecake layer.

Easy Sugar Cookie Cheesecake Bars

There’s nothing that says Christmas better than cheesecake bars with a festive sugar cookie crust! My kids love those adorable holiday cookies and this cheesecake recipe is a creative way to serve them. What I love is that the filling doesn’t need to be baked as well. Once the cookies are ready, they are finished with a luscious cheesecake mixture and a fluffy homemade whipped cream. They will be gone in the blink of an eye!

Why You’ll Love These Christmas Cheesecake Bars

• Budget-friendly. This is an expensive way to make a delicious homemade cheesecake. The ingredients used in this recipe are affordable even on a tight budget, so you don’t have to worry about breaking the bank to make a dessert.
• Pretty presentation. My favorite part (and everyone else’s) is how gorgeous this cheesecake turns out to be. The red and green colors and distinct layers in every slice are perfection. Plus, the cookie garnish is a great addition!
• Party favorite. I guarantee that if you bring these to a party or serve them at yours, there will be no leftovers. I have caught guests enjoying seconds on numerous occasions. It’s so hard to only eat one!

What You’ll Need

I included the ingredients for the crust, garnishes, cheesecake filling, and homemade whipped cream topping. Even then, it’s not a long list! Take a look at the recipe card below for exact measurements and more information.

• Pillsbury Christmas sugar cookies: I went with the Christmas trees to keep the red and green theme but you may use any other kind! Snowmen and reindeer are cute, too. Half of them will form the crust and the other half will be added on top.
• Heavy cream: This is whipped with the cream cheese to make the smooth filling and used to make the homemade whipped cream on top.
• Cream cheese: Ensure the cream cheese is softened before you use it to prevent lumps. I prefer original full-fat cream cheese not just for flavor but the fat helps the filling set.
• Sugar: I add a combination of granulated and powdered sugar to the cheesecake layer and then powdered sugar to the whipped cream to keep it perfectly smooth.
• Sour cream: The tangy flavor and richness of sour cream pair perfectly with cream cheese to achieve the best flavor possible. 
• Vanilla extract: I add some vanilla to both the cheesecake filling and whipped cream to get a subtle, authentic vanilla flavor and to enhance the flavor of the other ingredients.
• Holiday sprinkles: I chose red and green sprinkles to garnish the top but you may use any holiday sprinkles that you want. I have found snowflakes, trees, and pearls to be adorable options, too.

How to Make Christmas Cheesecake Bars

Preparing and baking the cheesecake bars is quick and easy! Once all of the components are prepared, it’s ready to eat. You just have to wait for the cheesecake filling to chill and set (and that’s the hardest part).

• Prep the oven and pans. Preheat your oven to 350 degrees F. Then, line the 8×8 baking dish and baking pan with parchment paper.
• Form the crust. Open one package of cookies and place them in the bottom of the baking dish. Squish them together to form an even crust.
• Bake it. Place it in the oven and bake it for about 12 minutes. Set it aside once it’s done.
• Bake the cookies. Place the other cookies onto the baking sheet and bake them according to the directions on the package. Set those aside to cool as well.

No-Bake Cheesecake

• Whip cream for the filling. Add heavy cream to a large mixing bowl and beat it on high with an electric mixer until stiff peaks form.
• Make the cream cheese mixture. In a separate bowl, combine the cream cheese, both sugars, sour cream, and vanilla. Beat at medium speed until smooth.
• Fold in cream and sprinkles. Fold the whipped cream and holiday sprinkles into the cream cheese mixture until all of the ingredients are just combined.

• Spread on the crust. Pour the mixture onto the cooled sugar cookie layer and spread it evenly.
• Chill. Cover and put it in the refrigerator to set for about 4 hours.Pro tip: You may also put it in the freezer for 2 hours.
• Make the whipped cream. Beat the rest of the heavy cream, powdered sugar, and vanilla until stiff peaks form.

• Decorate the bars. Add 9 dollops of whipped cream onto the cheesecake bars and place one of the extra sugar cookies on top of each one.
• Serve. Slice the bars and enjoy!

Proper Storage

Store leftovers of these Christmas Bars in an airtight container for up to 4 days in the refrigerator. Freeze them without the whipped cream for up to 3 months! Thaw them in the refrigerator overnight before serving them.

More Christmas Dessert Recipes to Try

• Gingerbread Kiss Cookies
• Buttercream Truffles
• Grinch Cheesecake Lush
• Pfeffernusse (German Spice Cookies)
• Peppermint Bark Fudge

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Christmas Cheesecake Bars

These Christmas Cheesecake Bars are guaranteed to be the star of your Holiday dessert table. Made with a sugar cookie crust using Pillsbury Christmas tree cookies we all know and love, then topped with a luscious, creamy no bake cheesecake layer.

Servings: 9

Prep: 20 minutes mins

Cook: 9 minutes mins

Chill Time: 4 hours hrs

Total: 4 hours hrs 29 minutes mins

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Ingredients

  

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• ▢ 2 packages Pillsbury Christmas Sugar Cookies
• ▢ 1 1/4 cups heavy whipping cream
• ▢ 24 ounces cream cheese softened
• ▢ 3 tablespoons powdered sugar
• ▢ 3/4 cup granulated sugar
• ▢ 1/4 cup sour cream
• ▢ 2 teaspoons vanilla
• ▢ 2 tablespoons Holiday sprinkles

Topping

• ▢ 1 cup heavy whipping cream
• ▢ 2 tablespoons powdered sugar
• ▢ ½ teaspoon vanilla

Instructions

• Preheat your oven to 350 degrees.
• Line an 8×8 baking dish with parchment paper.
• Take one pack of the cookie dough and place down the bottom of the pan, squishing them together slightly to form an even crust.
• Bake for 12 minutes and set aside to cool.
• Meanwhile bake your other pack of cookies according to package directions and set aside.
• In a large bowl using an electric mixer whip the heavy cream until stiff peaks form.
• In another bowl using an electric mixer beat the softened cream cheese, powdered sugar, granulated sugar, sour cream and vanilla until nice and smooth.
• Fold the whipped heavy cream into the cream cheese mixture and fold gently until all combined.
• Gently stir in your sprinkles.
• Pour the cheesecake mixture on top of the cooled cookie crust.
• Spread out evenly.
• Chill in the fridge for 4 hours or in the freezer for 2 hours.
• Make your whipped topping by whipping the heavy cream, powdered sugar and vanilla with an electric mixer until stiff peaks form.
• Pipe 9 swirls of the whipped cream onto the top of the bars and place a cookie on each one.
• Slice and serve!

Last Step:

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Notes

• Refrigerate leftovers for up to 4 days.
• You can use any Pillsbury holiday cookie design you like.
• You can add peppermint extract to the cheesecake mixture if you like.

Nutrition

Calories: 616kcal | Carbohydrates: 68g | Protein: 5g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 80mg | Sodium: 231mg | Potassium: 177mg | Fiber: 1g | Sugar: 50g | Vitamin A: 957IU | Vitamin C: 0.4mg | Calcium: 57mg | Iron: 1mg

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