If you’re a fan of all things sweet, buttery, and irresistibly festive, you’re going to fall in love with this Sugar Cookie Cheesecake Recipe. It’s like the perfect mashup of your favorite sugar cookie and creamy cheesecake, with colorful sprinkles that make it a showstopper for any occasion. I can’t wait to walk you through every step so your kitchen smells as heavenly as mine does every time I make it!

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Why This Recipe Works

Perfect Balance: The buttery sugar cookie crust pairs flawlessly with the rich, creamy cheesecake filling for a dessert that’s never too sweet or heavy.
Festive Fun: Sprinkles folded into both the crust and the cookie dough balls inside the cheesecake add a playful crunch and burst of color.
Water Bath Magic: Baking with a water bath keeps the cheesecake extra creamy and prevents cracking for that perfect smooth finish every time.
White Chocolate Ganache: The sweet, silky ganache drizzle ties all the flavors together and adds an elegant touch that’s both simple and stunning.

Sugar Cookie Cheesecake, festive cheesecake recipes, easy holiday desserts, no-bake cheesecake with sprinkles, buttery cookie crust cheesecake - The image shows a slice of cheesecake on a round wooden board. The cheesecake has three main layers: a bottom crust layer with red and green specks, a thick middle creamy yellow layer with some red and green spots inside, and a thin top layer of cream with red, green, and white sprinkles scattered on it. Around the edge on top, there is a ring of small cookie dough balls with colored sprinkles inside them. The background is a plain soft brown color and the surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Sugar Cookie Cheesecake Recipe is a beautiful blend of ingredients that complement each other and lend both structure and flavor. From the buttery flour base to the luscious cream cheese filling and the bright sprinkles, everything plays a purpose. Let me share some tips on what to watch for when shopping and how these ingredients shine best.

All-purpose flour: The backbone for both crust and cookie dough balls—baking the flour before mixing the dough for the cookie balls is a neat trick I picked up to avoid any raw flour taste.
Unsalted butter: Room temperature butter beats up nicely with sugar to create a tender, melt-in-your-mouth texture—make sure not to use cold butter here.
White granulated sugar: Adds just the perfect sweetness without overpowering, especially important since the cheesecake is rich already.
Pure vanilla extract: A splash amps up the flavor in every layer—don’t skip on quality vanilla because it truly makes a difference.
Eggs and egg yolk: Provide structure while keeping the texture smooth and creamy. Room temperature eggs blend better and prevent curdling.
Christmas sprinkles (jimmies): These colorful little stars are for fun—but if you want to get creative, any festive sprinkle mix works great!
Cream cheese: The heart of the cheesecake—make sure it’s softened to room temperature for that perfectly smooth filling.
Sour cream or Greek yogurt: Adds slight tang and moistness, balancing the sweetness beautifully and preventing dryness.
Heavy cream: Used both inside the cheesecake and for the ganache to create a luscious richness.
White chocolate chips: For that irresistible ganache topping that’s sweet, creamy, and perfectly glossy.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Sugar Cookie Cheesecake Recipe is a canvas that’s easy to personalize. Whether you’re celebrating a holiday or just craving some sweet fun, you can tweak the sprinkles, add flavor twists, or swap ingredients to fit your vibe. Don’t be shy to make it your own!

Sprinkle swaps: I’ve swapped out Christmas jimmies for rainbow sprinkles for a birthday or non-holiday celebration, and it’s always a hit with kids and adults alike.
Dairy alternatives: If you want a lighter option, Greek yogurt in place of sour cream works well, and using reduced-fat cream cheese gives a bit of a lighter finish, though full fat tastes best.
Flavor add-ins: Try adding a little almond extract instead of vanilla for a nutty twist—but only a teaspoon, so it doesn’t overpower.
Cookie dough size: Play with cookie dough ball size — smaller ones give a more subtle texture, while bigger ones give more chewy bites inside the cheesecake.

Step-by-Step: How I Make Sugar Cookie Cheesecake Recipe

Step 1: Prepping the Sugar Cookie Crust

Start by preheating your oven to 350°F and prepping a 9-inch springform pan with baking spray and parchment paper on the bottom — trust me, it helps everything release smoothly later. While the oven’s warming up, I like to bake the measured flour for the cookie dough balls on a baking sheet for 5 minutes; this step may sound odd, but it really helps nix that raw flour taste. Let it cool while you mix the crust.

Step 2: Mixing and Baking the Crust

In a medium bowl, whisk together your flour, baking soda, and salt before setting it aside. Then, using a mixer, cream the softened butter and sugar on high speed for about 2 minutes until fluffy. Add your vanilla, egg, and egg yolk, mixing on medium speed to combine fully.

Slowly add your dry ingredients and mix on low until just blended, then gently fold in those festive sprinkles. Press this dough evenly across the bottom of your prepared pan with your hands—it doesn’t need to climb the sides. Bake the crust for 25-30 minutes, watching for a beautiful golden top. This base is going to give that signature sugar cookie flavor in every bite.

Step 3: Making the Cookie Dough Balls

While your crust is baking, jump into the cookie dough balls. Combine flour and salt in a bowl, then beat butter and sugar on high for 2 minutes again. Add vanilla and milk, mixing on medium until smooth. Add the dry ingredients and sprinkles last, mixing just enough to combine.

Roll the dough into little balls about the size of a dime to a nickel (I know, tedious—but get the family involved, it makes it more fun!). Pop those balls into the freezer to firm them up while you prepare the cheesecake filling.

Step 4: Crafting the Cheesecake Filling

Lower your oven to 325°F and start prepping your water bath for later. In a large mixing bowl, beat cream cheese and sugar on high for 2 minutes. I always stop halfway to scrape down the bowl to make sure the mixture’s silky smooth with no lumps. Then add sour cream, heavy cream, and vanilla, mixing on medium until creamy.

Drop in the eggs one at a time, mixing gently on low speed just to combine. Finally, fold in ¾ of those frozen cookie dough balls using a spatula, making sure they’re evenly distributed throughout. This step is where the magic happens—those cookie dough nuggets bake inside the cheesecake and give amazing texture contrast.

Step 5: Baking With the Water Bath

Pour your cheesecake batter carefully over the sugar cookie crust, then it’s time to set up your water bath. I’ve found two good methods: placing the springform pan inside a 10-inch cake pan and the cake pan inside your roasting pan filled halfway with hot water, or wrapping the springform pan twice in foil and placing it directly in your roasting pan filled with water halfway. I usually opt for the first method to avoid soggy crust edges.

Bake for 80-90 minutes, until the edges look set but the center still jiggles slightly when nudged. Then turn off the oven, lightly crack the door open, and let it cool there for 30 minutes. This gentle cooling helps prevent those infamous cheesecake cracks.

Step 6: Chilling and Ganache Topping

After the water bath cool-down, transfer the cake to a rack and cool to room temperature before wrapping and refrigerating for at least 6 hours or overnight—I personally think overnight creates the best texture.

While your cake chills, prepare your white chocolate ganache by heating the heavy cream until steaming, then pour it over the white chocolate chips. Let it sit a couple of minutes and stir gently until smooth. If needed, zap it for 20 seconds in the microwave and stir again for a glossy finish.

Step 7: Assemble and Finish

Once chilled, carefully remove the springform pan and parchment from the cheesecake. Pour the ganache evenly over the top, then pop the cheesecake in the freezer for 10 minutes to let it set. Finish by sprinkling on the remaining cookie dough balls and extra sprinkles for that irresistible festive look.

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Pro Tips for Making Sugar Cookie Cheesecake Recipe

Room Temperature Ingredients: I always take my cream cheese, eggs, sour cream, and butter out of the fridge 2 hours before baking for smoother batter and even baking.
Don’t Overmix: Especially once eggs go in—overmixing traps air and can cause cracks or a dry cheesecake.
Use a Water Bath: It’s a game-changer for preventing cracks and giving the cheesecake that just-set, custardy texture I love.
Freeze Dough Balls Firmly: Freezing the cookie dough balls before mixing them in stops them from melting too fast and keeps their chewy texture in the bake.

How to Serve Sugar Cookie Cheesecake Recipe

Garnishes

I usually keep it simple with a few fresh sprinkles and extra cookie dough balls on top — it brightens the look and invites everyone to dig in. Sometimes I add a little fresh raspberry or sliced strawberries on the side for a tangy contrast that’s refreshing.

Side Dishes

This cheesecake is rich, so I like pairing it with light sides like a fresh fruit salad, a scoop of vanilla ice cream, or even a tangy berry compote—simple accompaniments that balance out the sweetness perfectly.

Creative Ways to Present

For parties, I’ve served slices on pretty dessert plates with a drizzle of caramel or berry sauce around the edges. For a festive touch, a dusting of edible gold dust or decorative sugar pearls adds some sparkle. And when I want to make it extra fun, I’ve even turned it into cheesecake bars for easy serving at gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftovers in the springform pan wrapped tightly with foil or plastic wrap right in the fridge. This keeps it moist and fresh while locking in all those flavors. It stays great for up to 4 days, though it rarely lasts that long in my house!

Freezing

I’ve frozen cheesecake slices wrapped in plastic wrap and placed in airtight freezer bags. When thawed slowly in the fridge overnight, they retain texture and flavor surprisingly well. Just note the sprinkles can be a bit softer after freezing but the taste is still spot-on.

Reheating

I usually serve cheesecake cold or at room temp, but if you want it a bit warmer, let slices sit out for 15-20 minutes before serving for the best texture. Avoid microwaving as it can toughen the texture and melt the sprinkles.

FAQs

Can I make the Sugar Cookie Cheesecake Recipe ahead of time?

Absolutely! This cheesecake actually benefits from resting. You can make it the day before your event and keep it chilled overnight. This allows the flavors to meld and the texture to firm up perfectly.
What’s the best way to avoid cracks on my cheesecake?

Using a water bath during baking is key, along with mixing eggs in slowly and not overbeating the batter. Also, allowing the cheesecake to cool gradually with the oven door cracked helps prevent sudden temperature changes that cause cracking.
Can I substitute the sprinkles with something else?

You can! While sprinkles add both color and crunch, you could try mini chocolate chips, chopped nuts, or even dried fruit for different textures and flavors. Just remember that sprinkles melt subtly into the batter, so bigger chunks might affect the texture.
Do I have to use white chocolate ganache?

Not at all—you can skip the ganache or replace it with a simple dusting of powdered sugar, fruit glaze, or even a thin layer of regular chocolate ganache. The white chocolate adds extra sweetness and a pretty finish but the cake is delicious on its own too.

Final Thoughts

This Sugar Cookie Cheesecake Recipe holds a special place in my heart—it’s the one I turn to when I want to impress but not stress out. It brings everyone together, from the sprinkles to the creamy cheesecake center, and feels like a hug in dessert form. I truly believe once you try it, this will be your go-to for holidays, birthdays, or those “just because” moments. So go on, get baking, and enjoy every bite like I do!