Sugar Cookie Cheesecake a rich and creamy cheesecake with a buttery sugar cookie crust, topped with a luscious whipped topping—this Sugar Cookie Cheesecake is the ultimate holiday dessert! With a subtle sweetness and a hint of sugar cookie flavor in every bite, it’s perfect for festive gatherings or whenever I want a decadent treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
8 ounces crispy sugar cookies, crushed into fine crumbs
3 tablespoons unsalted butter, melted
For the Filling:
32 ounces (4 blocks) cream cheese, room temperature
1 cup granulated sugar
4 large eggs, room temperature
½ cup sugar cookie-flavored coffee creamer
For the Topping:
½ cup heavy cream
½ cup sugar cookie-flavored coffee creamer
Festive sprinkles (optional)
Directions
Prepare the Crust:
Preheat the oven to 350°F (175°C).
In a medium bowl, mix the crushed sugar cookies with melted butter until it resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8 minutes, then remove from the oven and let it cool slightly.
Prepare the Filling:
Reduce the oven temperature to 325°F (163°C).
Beat the cream cheese in a large bowl until smooth and creamy.
Add the sugar and mix until well combined.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Pour in the sugar cookie-flavored coffee creamer and mix until the batter is smooth.
Assemble and Bake:
Pour the cheesecake filling over the cooled crust, spreading it evenly.
Place the springform pan on a baking sheet to catch any drips.
Bake for about 1 hour, or until the center is set but slightly jiggles when gently shaken.
Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 1 hour to prevent cracking.
Chill the Cheesecake:
After resting, remove the cheesecake from the oven and let it cool to room temperature.
Once cooled, refrigerate for at least 4 hours, preferably overnight, to set completely.
Prepare the Topping:
In a bowl, combine the heavy cream and sugar cookie-flavored coffee creamer.
Using a mixer, whip until stiff peaks form.
Spread the whipped topping over the chilled cheesecake.
Add festive sprinkles if desired.
Serve:
Carefully remove the cheesecake from the springform pan.
Transfer to a serving platter, slice, and serve chilled.
Servings and Timing
Servings: 12 slices
Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 5 hours (including chilling time)
Calories: 450 kcal per slice
Variations
Graham Cracker Crust – Instead of sugar cookies, I can use graham crackers for a classic cheesecake base.
Chocolate Drizzle – A drizzle of melted white or dark chocolate adds an extra indulgent touch.
Flavored Creamer – If I can’t find sugar cookie-flavored creamer, vanilla or caramel creamer works too.
Cookie Dough Topping – Small chunks of edible sugar cookie dough make an amazing garnish.
Mini Cheesecakes – I can divide the mixture into muffin tins for single-serve cheesecakes.
Storage/Reheating
Refrigerator: I store leftovers in an airtight container in the fridge for up to 5 days.
Freezer: I can freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: This cheesecake is best served chilled, so reheating isn’t necessary.
FAQs
How do I prevent my cheesecake from cracking?
I make sure not to overmix the batter, and I let the cheesecake cool gradually in the oven with the door cracked open.
Can I use a different type of cookie for the crust?
Yes! Shortbread, graham crackers, or vanilla wafers work just as well.
What if I don’t have a springform pan?
I can use a regular cake pan lined with parchment paper, but removing the cheesecake will be trickier.
Can I make this cheesecake ahead of time?
Yes! I prefer making it the night before so it has plenty of time to chill and set properly.
What toppings go well with this cheesecake?
Whipped cream, caramel drizzle, crushed sugar cookies, or festive sprinkles all make great toppings.
Conclusion
This Sugar Cookie Cheesecake is the perfect dessert for holiday gatherings or any time I crave a rich, creamy treat. With a buttery sugar cookie crust, smooth cheesecake filling, and a light whipped topping, it’s an irresistible combination. Plus, it’s easy to make ahead, so I can enjoy stress-free entertaining. Whether I decorate it with sprinkles or drizzle it with caramel, this cheesecake is sure to be a hit.
Recipe:
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Sugar Cookie Cheesecake
Indulge in the ultimate holiday dessert with this Sugar Cookie Cheesecake—a rich and creamy cheesecake with a buttery sugar cookie crust, topped with a luscious whipped topping. Perfect for festive gatherings or whenever you crave a decadent treat, this cheesecake boasts a subtle sugar cookie flavor in every bite.
- Total Time: 5 hours (including chilling)
- Yield: 12 slices
Ingredients
For the Crust:
8 ounces crispy sugar cookies, crushed into fine crumbs
3 tablespoons unsalted butter, melted
For the Filling:
32 ounces (4 blocks) cream cheese, room temperature
1 cup granulated sugar
4 large eggs, room temperature
½ cup sugar cookie-flavored coffee creamer
For the Topping:
½ cup heavy cream
½ cup sugar cookie-flavored coffee creamer
Festive sprinkles (optional)
Instructions
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix the crushed sugar cookies with melted butter until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8 minutes, then remove from the oven and let it cool slightly.
Prepare the Filling:
- Reduce the oven temperature to 325°F (163°C).
- Beat the cream cheese in a large bowl until smooth and creamy.
- Add the sugar and mix until well combined.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Pour in the sugar cookie-flavored coffee creamer and mix until the batter is smooth.
Assemble and Bake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Place the springform pan on a baking sheet to catch any drips.
- Bake for about 1 hour, or until the center is set but slightly jiggles when gently shaken.
- Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 1 hour to prevent cracking.
Chill the Cheesecake:
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate for at least 4 hours, preferably overnight, to set completely.
Prepare the Topping:
- In a bowl, combine the heavy cream and sugar cookie-flavored coffee creamer.
- Using a mixer, whip until stiff peaks form.
- Spread the whipped topping over the chilled cheesecake.
- Add festive sprinkles if desired.
Serve:
- Carefully remove the cheesecake from the springform pan.
- Transfer to a serving platter, slice, and serve chilled.
Notes
To prevent cracking, avoid overmixing the batter and allow the cheesecake to cool gradually.
If sugar cookie-flavored coffee creamer isn’t available, use vanilla or caramel creamer as a substitute.
For added flair, drizzle with caramel or sprinkle with crushed sugar cookies before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 slices
- Calories: 450 kcal per slice
