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Christmas Sugar Cookie Cheesecake
A festive holiday dessert that combines the creamy richness of cheesecake with the nostalgic sweetness of sugar cookies.
Topped with colorful sprinkles and holiday cheer, this deesviral favorite will be the star of your Christmas table.
Introduction
Cheesecake lovers and cookie fans rejoice—this Christmas Sugar Cookie Cheesecake is the dessert mash-up you didn’t know you needed.
With a buttery sugar cookie crust, velvety smooth cream cheese filling, and a topping of crushed sugar cookies and sprinkles,
it’s as magical to look at as it is to eat. Perfect for family gatherings, holiday parties, or a festive baking project with kids.
Make-ahead friendly and freezer-safe, this cheesecake saves you time during the busiest season while still delivering wow-factor flavor.
It’s creamy, dreamy, and brimming with holiday spirit.
Ingredients
For the Sugar Cookie Crust
- 2 cups crushed sugar cookies (about 16 cookies)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz cream cheese, softened (3 blocks)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
For Decoration
- Whipped cream
- Crushed sugar cookies
- Holiday sprinkles
Step-by-Step Instructions
- Prepare the crust: Preheat oven to 325°F (163°C). Mix crushed sugar cookies, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake 10 minutes. Let cool.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and beat again. Mix in eggs one at a time, then vanilla. Stir in sour cream and heavy cream until silky.
- Assemble & bake: Pour filling over the cooled crust. Smooth the top with a spatula. Bake 55–60 minutes, until edges are set but center still jiggles slightly.
- Chill: Turn off oven, crack the door, and let cheesecake cool 1 hour. Refrigerate at least 4 hours or overnight.
- Decorate: Top with whipped cream, crushed cookies, and festive sprinkles before serving.
Storage & Make-Ahead
- Refrigerate covered for up to 5 days.
- Freeze undecorated cheesecake up to 2 months. Thaw overnight in the fridge before decorating.
Why This Recipe Works
- Sugar cookie crust: Adds holiday flavor and buttery crunch.
- Creamy filling: Classic cheesecake richness balances the sweet cookie base.
- Festive toppings: Whipped cream, cookies, and sprinkles create a holiday showpiece.
Expert Tips
- Use room-temperature cream cheese and eggs for a smoother filling.
- Bake in a water bath (optional) for extra-smooth texture with no cracks.
- Chill overnight for the best sliceable texture.
Frequently Asked Questions
Can I use store-bought cookie dough? Yes—bake a sugar cookie crust layer as the base before adding filling.
What if my cheesecake cracks? Don’t worry—cover with whipped cream and sprinkles, and no one will notice!
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Can I make mini versions? Absolutely—use muffin tins for bite-sized cheesecakes.
Estimated Nutrition
~420 kcal per slice (estimate; varies by toppings).
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