Every December, our kitchen somehow becomes the heart of the house. It starts with the soft clatter of mixing bowls, the kids circling the counter like little satellites, and my husband pretending he’s “just passing by” even though he’s really checking what treats might be coming next. This week, we found ourselves surrounded by leftover sugar cookies from a school event, and instead of letting them go stale, I decided to turn them into something new and festive. It felt like the perfect time to make a no bake dessert that didn’t require turning on the oven after a long workday.
I laid out the cookies on the counter, and the kids immediately recognized what was happening. They’ve learned that when cookies meet a block of cream cheese, something good is coming. As we crushed the cookies together, a little cloud of crumbs floated up, and both kids giggled like it was part of the holiday magic. I didn’t plan for this recipe to become a small family moment, but that’s usually how things unfold in our home kitchen.
As the layers came together, the buttery crust, the fluffy cream cheese filling, the tiny cookie chunks folded in, our house smelled sweet in a way that didn’t feel heavy. Just light, simple, and cheerful. When we finally sprinkled the red and green sugar over the top, the whole pan looked like a Christmas card. It reminded me how the simplest recipes can anchor the most genuine memories.
Short Description
These no-bake Christmas Sugar Cookie Cheesecake Bars come together with simple ingredients, a soft and creamy filling, and a festive sugar cookie crust, perfect for a quick holiday dessert without turning on the oven.
Key Ingredients
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2 cups sugar cookie crumbs (about 16 cookies, crushed)
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½ cup unsalted butter, melted
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16 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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2 cups heavy whipping cream
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¼ cup granulated sugar
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1 cup sugar cookie pieces, chopped
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Red and green sprinkles for decoration
Tools Needed
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Mixing bowls
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Hand mixer or stand mixer
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Measuring cups and spoons
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Rubber spatula
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9×9 inch baking dish
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Refrigerator space for chilling
Cooking Instructions
Step 1: Prepare the Crust
Crush about 16 sugar cookies until you have 2 cups of fine crumbs. Combine them with the melted ½ cup butter in a medium bowl. Mix until the texture resembles damp sand. Press this mixture firmly into the bottom of a greased 9×9 inch baking dish and refrigerate for 15 minutes so the crust can firm up.
Step 2: Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps. This makes the filling extra silky later.
Step 3: Add Sweetness and Flavor
Add the powdered sugar and vanilla extract to the cream cheese. Beat again until everything is fully incorporated and smooth.
Step 4: Whip the Cream
In a separate bowl, whip the heavy cream with the granulated sugar until stiff peaks form. The cream should stand up firmly on the whisk without collapsing.
Step 5: Fold the Mixtures Together
Gently fold the whipped cream into the cream cheese mixture. Use slow, sweeping motions so the filling stays light and fluffy.
Step 6: Add Cookie Pieces
Fold in the chopped sugar cookie pieces. They should be evenly distributed without crushing them too much.
Step 7: Assemble the Bars
Spread the cheesecake filling evenly over the chilled crust using a spatula to smooth the top.
Step 8: Add Festive Sprinkles
Scatter red and green sprinkles evenly across the top to give the bars their holiday sparkle.
Step 9: Chill Until Firm
Refrigerate for at least 4 hours or overnight. The bars need time to set properly so they slice cleanly.
Step 10: Serve and Enjoy
Cut into squares and serve chilled. The texture should be creamy and light with a pleasantly firm crust.
Why You’ll Love This Recipe
No baking required
Easy to prepare even on busy weeknights
Festive appearance perfect for holiday gatherings
Kid-friendly flavors and textures
Great use for leftover sugar cookies
Mistakes to Avoid & Solutions
Crumbly Crust
The base falls apart when slicing.
Solution: Add 1–2 tablespoons of melted butter and press the crust more firmly before chilling.
Lumpy Filling
The cream cheese mixture isn’t smooth.
Solution: Use fully softened cream cheese and start mixing on low speed before increasing.
Soft Cheesecake Layer
The filling doesn’t hold its shape.
Solution: Whip the heavy cream to stiff peaks and fold gently to maintain structure.
Bars Not Setting
The bars remain too soft after chilling.
Solution: Chill for at least 4 hours, preferably overnight for clean, firm slices.
Serving and Pairing Suggestions
Serve as a dessert for holiday dinners or potlucks
Pair with a warm drink like hot cocoa or chai tea
Serve on a festive dessert platter with fudge, brownies, or peppermint bark
Present family-style for casual gatherings or cut into mini squares for buffets
Storage and Reheating Tips
Store in an airtight container in the refrigerator for up to 4 days
Keep bars chilled until ready to serve to maintain firmness
Do not freeze, as the whipped cream may separate and change texture
FAQs
1: Can I use store bought sugar cookie dough to make the crumbs?
Yes, baked sugar cookies from store dough work fine as long as they’re cooled and fully firm before crushing.
2: Can I make this recipe ahead of time?
Absolutely. It actually tastes better after chilling overnight.
3: Can I replace heavy cream with Cool Whip?
Yes, you can use about 4 cups of Cool Whip, but the flavor will be sweeter and less rich.
4: How do I slice clean squares?
Use a warm knife, wiping between cuts.
5: Can I reduce the sweetness?
You can reduce the powdered sugar to ¾ cup and the crust will still hold together nicely.
Tips & Tricks
Use parchment paper for easier lifting and slicing
For extra flavor, add a splash of almond extract to the filling
Gently fold ingredients to keep the filling airy
Chill the mixing bowl before whipping cream for faster results
Recipe Variations
Peppermint Cookie Cheesecake Bars: Swap the sugar cookies for peppermint cookies. Add ½ teaspoon peppermint extract to the filling. Fold in crushed candy canes for a cool, minty finish.
Gingerbread Cheesecake Bars: Replace sugar cookie crumbs with gingerbread cookie crumbs. Add ¼ teaspoon cinnamon and ⅛ teaspoon nutmeg to the filling for warmth.
Chocolate Chip Cookie Cheesecake Bars: Use chocolate chip cookies for the crust and cookie pieces. Drizzle melted chocolate on top after chilling.
Final Thoughts
It always amazes me how a simple dessert can bring everyone into the kitchen, especially during the busy holiday weeks. These no-bake cheesecake bars came together quickly, yet still felt festive enough to lift the mood after a long day.
Sharing them at the table reminded me how a small treat can add a touch of warmth to the season. If you make a batch for your own celebrations, I hope they bring the same cozy sweetness they gave our family.
Christmas Sugar Cookie Cheesecake Bars (No-Bake)
Ingredients
- 2 cups sugar cookie crumbs about 16 cookies, crushed
- ½ cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
- 1 cup sugar cookie pieces chopped
- Red and green sprinkles for decoration
Instructions
- Crush sugar cookies, mix with melted butter, press into a 9×9-inch pan, and chill 15 minutes.
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla; beat until combined.
- Whip heavy cream with sugar until stiff peaks form.
- Fold whipped cream into cream cheese mixture.
- Fold in chopped cookie pieces.
- Spread filling over chilled crust.
- Top with red and green sprinkles.
- Refrigerate at least 4 hours or overnight.
- Cut into squares and serve chilled.
