Snickerdoodle Cheesecake Bars

Snickerdoodle Cheesecake Bars feature a tangy cinnamon sugar cookie crust, topped with a sweet vanilla batter and more cookie pieces. An easy dessert that makes the most delicious combination!

If you love snickerdoodle cookies and cheesecake, then I’ve got the best snickerdoodle dessert recipe to share with you!

The cookie crust is soft, chewy, and filled with hints of sweet cinnamon. And the cheesecake batter is studded with vanilla and then topped with gobs of cookie pieces and finished with a cinnamon sugar dusting.

These snickerdoodle bars are easily one of my favorite cheesecake recipes, and I know you’ll love them, too.

Ingredients for Snickerdoodle Cheesecake Bars

This  is essentially a cinnamon cheesecake bars recipe that’s been amped up with that signature tang snickerdoodles are known for. 

For the cream cheese filling, you’ll need: 

• Cream cheese
• Granulated sugar
• Eggs
• Vanilla
• Cinnamon

For the snickerdoodle crust:

• Unsalted butter
• Granulated sugar
• Light brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Cinnamon
• Nutmeg

How to Make Snickerdoodle Cheesecake Bars

This is one of my all-time favorite snickerdoodle desserts! Yes, it does require some assembly, but each step of the recipe is incredibly easy and the whole thing needs just 15 minutes of hands-on prep. 

Here’s an overview of how the snickerdoodle cheesecake bars are made: 

1. Make the snickerdoodle crust: In a large bowl, beat butter and sugars with a mixer until soft and fluffy. Beat in eggs, one at a time, followed by vanilla.
2. In a medium bowl, whisk flour, baking powder, salt, and spices. Add flour mixture to sugar mixture, beating until just combined.
3. Reserve 1 cup of dough and set aside. Press remaining dough into the bottom of a 9×13-inch pan and bake until browned.
4. To make the cheesecake batter: In another large bowl, beat the cream cheese and sugar until smooth and creamy. 
5. Beat in eggs and vanilla until just combined.
6. Pour batter onto warm cookie crust and then drop reserved dough by the spoonful over top of batter. 
7. In a small bowl, mix together sugar and cinnamon, then sprinkle over batter. 
8. Bake until bars are just set.
9. Let cool completely and then refrigerate for about 4 hours before cutting into bars.

How to Store Cheesecake Bars

Store chilled bars in an airtight container in the refrigerator for up to four days.

Can you freeze Snickerdoodle Bars?

Yes! Let the bars cool completely and then wrap in aluminum foil or plastic wrap. Place bars into a freezer-safe container or ziploc bag and freeze for up to three months. 

How long do Cheesecake Bars last?

These easy cheesecake bars will last in the refrigerator for up to four days.

Can You Halve This Recipe? 

Yes, but you may have some difficulty halving some of the ingredient measurements. However, you can definitely halve the recipe and bake the snickerdoodle cheesecake bars in an 8×8-inch pan instead. 

Tips for the Best Cheesecake Bars

• When mixing the butter and sugar to make the cookie crust, be sure to beat with an electric hand mixer or stand mixer on medium speed for at least 3-4 minutes, so batter is light and fluffy.
• The cookie crust will be soft and chewy, which is how it should be in this cinnamon cheesecake recipe.
• I like to use this vanilla bean paste in all of my recipes that call for vanilla extract. The paste gives it a stronger vanilla flavor, without causing the mix to become watered dow
• Make sure to chill the bars before cutting into squares. These bars are best served cold.

Looking for More Cheesecake Desserts? 

• Peaches and Cream Cheesecake
• No Bake Strawberry Cheesecake
• No-Churn Cherry Cheesecake Ice Cream
• No Bake Apple Cinnamon Cheesecake
• Strawberry Cheesecake Mousse