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Snickerdoodle Cheesecake Bars

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close up shot of snickerdoodle cheesecake bars piled on a plate
The delicious flavor of a snickerdoodle cookie and cheesecake are combined to make these snickerdoodle cheesecake bars a tasty cookie bar treat.
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Table of Contents
  1. Snickerdoodle Cheesecake Bars Ingredients
  2. How to Make This Snickerdoodle Cheesecake Bars Recipe
  3. How to Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

There is nothing better than a sweet, gooey cheesecake bar and these snickerdoodle cheesecake bars are no exception. This recipe has all the flavors of classic snickerdoodle cookies with a creamy cheesecake layer and crumbly cinnamon sugar crust on top.

Our s’mores bars and peanut butter dream bars are two more of our best easy recipes for decadent bars that you will love.

close up shot of snickerdoodle cheesecake bars piled on a plate

Snickerdoodle Cheesecake Bars Ingredients

snickerdoodle cheesecake bars raw ingredients that are labeled

You’ll need:

For the Crust Layer

  • 2½ cups all-purpose flour
  • 1½ teaspoons cinnamon, divide
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups granulated sugar, divided
  • 1 cup unsalted butter, very soft
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

For the Cheesecake Layer

  • 2 (8-ounce packages) cream cheese, room temperature
  • 1 cup powdered sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

PRO TIP:

If you wanted to make these snickerdoodle bars really easy, you could use a premade sugar cookie dough and assemble the recipe from Step Seven.

SUBSTITUTIONS AND ADDITIONS

CINNAMON CHIPS: If you can find them, you can add regular or mini cinnamon chips to your snickerdoodle batter for an extra burst of cinnamon. If you can’t find cinnamon chips, you could also substitute butterscotch chips in this recipe.

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How to Make This Snickerdoodle Cheesecake Bars Recipe

STEP ONE: Preheat the oven to 350°F. Spray a 9×13 glass baking dish with baking spray (like Baker’s joy). Set aside.

STEP TWO: In a large mixing bowl with a hand mixer, cream together the cream cheese, powdered sugar, eggs, vanilla extract and salt for 1 to 2 minutes or until smooth.

PRO TIP:

Make sure you use room temperature cream cheese so that you don’t end up with lumps in your cream cheese filling.

snickerdoodle cheesecake bars process shot of ingredients being whisked together in a bowl

STEP THREE: In a medium bowl, combine the all-purpose flour, 1 teaspoon cinnamon, baking soda, and salt. Set dry ingredients aside.

snickerdoodle cheesecake bars process shot of ingredients in a bowl

STEP FOUR: In a small bowl, stir together ½ cup granulated sugar and the remaining ½ teaspoon cinnamon. Set aside.

snickerdoodle cheesecake bars process shot of ingredients in a bowl

STEP FIVE: In a large bowl, cream together, on low speed, the unsalted butter and remaining 1½ cups granulated sugar for 1 to 2 minutes or until light and fluffy. Add the vanilla extract and the eggs, one at a time, and continue to mix for another 1 to 2 minutes or until the eggs are completely incorporated.

PRO TIP:

For this recipe, you want to make sure your unsalted butter is very soft at room temperature but NOT melted. If the butter is melted, then your cookie batter will be too hard to work with.

snickerdoodle cheesecake bars process shot of ingredients being blended in a bowl

STEP SIX: Add the flour mixture to the butter mixture and mix on low, just until combined. Do not over mix.

snickerdoodle cheesecake bars process shot of ingredients combined in a bowl

STEP SEVEN: Press two-thirds of the snickerdoodle dough mixture into an even layer in the bottom of the pan. You will reserve the remaining dough for the topping.

PRO TIP:

You may need to wet your fingers slightly to help push the dough into an even layer.

snickerdoodle cheesecake bars process shot of dough placed in a baking dish

STEP EIGHT: Sprinkle 2 to 3 tablespoons of the cinnamon-sugar mixture evenly over the snickerdoodle cookie dough.

snickerdoodle cheesecake bars process shot of the cinnamon sugar mixture sprinkled on top of the dough

STEP NINE: Spread the cheesecake mixture into an even layer over the snickerdoodle layer, then drop pieces of the remaining dough randomly over the cheesecake layer.

snickerdoodle cheesecake bars process shot of cream cheese mixture spread over the dough then topped with drops of the remaining cheesecake layer

STEP TEN: Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the cheesecake layer.

snickerdoodle cheesecake bars process shot of cinnamon sugar mixture sprinkled on top

STEP ELEVEN: Bake for 45 minutes or until the edges are lightly golden and the center has set.

snickerdoodle cheesecake bars process shot after bars are baked

STEP TWELVE: Allow the snickerdoodle cheesecake bars to cool completely on the counter before slicing and serving.

How to Serve

You can serve these easy snickerdoodle cheesecake bars chilled or at room temperature. These tasty bars are the perfect treat any time of year. The snickerdoodle cookie layer will remind you of your favorite snickerdoodle cookie recipe and the cream cheese will make this treat extra indulgent.

Storage

IN THE FRIDGE: Leftover bars can be stored, in an airtight container, for up to 4 days in the refrigerator.

IN THE FREEZER: These cookie bars can be frozen for up to three months in an airtight container.

close up shot of snickerdoodle cheesecake bars in a baking dish

A creamy cheesecake filling and snickerdoodle cookie crust make these delightful bars a winner in our book. You can’t go wrong with the delicious snickerdoodle flavors. These bars are perfect for sharing or enjoying yourself.

FREQUENTLY ASKED QUESTIONS

Can I freeze these easy cheesecake bars?

These easy cheesecake bars can be frozen in an airtight container for up to three months.

How do you know when cheesecake bars are done baking?

The bars should come out of the oven when the tops are golden brown.

Do I have to store these cheesecake bars in the fridge?

Because they contain cream cheese, it is best to keep these fantastic bars in the fridge to keep them fresh.

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close up shot of snickerdoodle cheesecake bars piled on a plate

Snickerdoodle Cheesecake Bars

5 from 1 vote
The delicious flavor of a snickerdoodle cookie and cheesecake are combined to make these snickerdoodle cheesecake bars a tasty cookie bar treat.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12

Ingredients
  

Crust layer

  • cups all-purpose flour
  • teaspoons cinnamon divided
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups granulated sugar divided
  • 1 cup unsalted butter very soft
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

Cheesecake layer

  • 16 ounces cream cheese room temperature (two 8-ounce packages)
  • 1 cup powdered sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions
 

  • Preheat the oven to 350°F. Spray a 9×13 glass baking dish with baking spray (like Baker’s joy). Set aside.
  • In a large mixing bowl, cream together the cream cheese, powdered sugar, eggs, vanilla extract and salt for 1 to 2 minutes or until smooth.
  • In a medium bowl, combine the all-purpose flour, 1 teaspoon cinnamon, baking soda, and salt. Set aside.
  • In a small bowl, stir together ½ cup granulated sugar and the remaining ½ teaspoon cinnamon. Set aside.
  • In a large mixing bowl, cream together, on low speed, the unsalted butter and remaining 1½ cups granulated sugar for 1 to 2 minutes or until light and fluffy. Add the vanilla extract and the eggs, one at a time, and continue to mix for another 1 to 2 minutes or until the eggs are completely incorporated.
  • Add the flour mixture to the butter mixture and mix on low, just until combined. Do not over mix.
  • Press two-thirds of the dough into an even layer onto the bottom of the prepared baking dish. You may need to wet your fingers slightly to help push the dough into an even layer. You will reserve the remaining dough for the topping.
  • Sprinkle 2 to 3 tablespoons of the cinnamon-sugar mixture evenly over the dough.
  • Spread the cream cheese mixture into an even layer over the bottom layer of dough, then drop pieces of the remaining dough randomly over the cheesecake layer.
  • Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the snickerdoodle cheesecake bars.
  • Bake for 45 minutes or until the edges are lightly golden and the center has set.
  • Allow the snickerdoodle cheesecake bars to cool completely on the counter before slicing and serving.

Notes

PRO TIP: If you wanted to make these snickerdoodle bars really easy, you could use a premade sugar cookie dough and assemble the recipe from Step Seven.
 
PRO TIP: Make sure you use room temperature cream cheese so that you don’t end up with lumps in your cream cheese filling.
 
PRO TIP: For this recipe, you want to make sure your unsalted butter is very soft at room temperature but NOT melted. If the butter is melted, then your cookie batter will be too hard to work with.
 
PRO TIP: You may need to wet your fingers slightly to help push the dough into an even layer.

Nutrition

Sodium: 339mg | Calcium: 58mg | Vitamin C: 1mg | Vitamin A: 1071IU | Sugar: 44g | Fiber: 1g | Potassium: 111mg | Cholesterol: 144mg | Calories: 554kcal | Trans Fat: 1g | Monounsaturated Fat: 8g | Polyunsaturated Fat: 2g | Saturated Fat: 18g | Fat: 30g | Protein: 7g | Carbohydrates: 65g | Iron: 2mg
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