baking & breads

Easy Sugar Cookie Cheesecake Bars are my idea of the perfect dessert. Semi-homemade yet full of decadence, this semi-homemade bar cookie recipe stars cheesecake atop a buttery sugar cookie crust.


  • 1 (17.5 ounce) package sugar cookie mix (see note 1)
  • 1 (3.4 ounce) box French vanilla instant pudding mix (see note 2)
  • 2 tablespoons light brown sugar
  • 1/2 cup (1 stick) butter melted
  • 2 1/2 teaspoons vanilla extract divided
  • 2 whole eggs plus 3 egg yolks
  • 2 (8 ounce) packages cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • Sprinkles for garnish


  • Preheat oven to 350 degrees. Coat a 9-inch by 13-inch cake pan with nonstick spray.
  • In a large bowl, combine cookie mix, pudding mix, brown sugar, butter, 1 teaspoon vanilla, and 1 whole egg. Mix well and press in to bottom of pan.
  • In a standing mixer with the paddle attachment, or in a large bowl by hand, beat cream cheese, sour cream, and sugar until smooth.
  • Add remaining whole egg, egg yolks, and remaining 1 ½ teaspoons vanilla. Beat until smooth. Pour over crust in pan and smooth the top.
  • Bake for 35 to 45 minutes or until center is set. Cool at least 30 minutes. Top with sprinkles. Store in the refrigerator.


    1. Sugar cookie mix: Or homemade sugar cookies if you’re feeling ambitious!
  1. French vanilla instant pudding mix: Feel free to swap in regular vanilla pudding if you prefer.
  2. Yield: This Sugar Cookie Cheesecake Bar recipe makes 30 small squares (or more like 20 to 24 in my home)!
  3. Storage: Store covered in the refrigerator for up to 4 days.