Craft a straightforward yet delectable recipe for 5-Ingredient Sugar Cookie Cheesecake Bars, a harmonious fusion of luscious cheesecake and tender sugar cookies. These bars offer an irresistible combination that makes for a splendid dessert for any gathering.

With merely a handful of ingredients, you’re able to concoct these luxurious bars, bound to captivate both your family and friends. The simplicity of the recipe does not compromise its elegance, ensuring a dessert that’s as easy to make as it is to love. Every bite delivers a taste of bliss, marrying the classic sweetness of sugar cookies with the smooth, rich texture of cheesecake.

Ingredients Needed for This Recipe

Sugar Cookie Dough – 1 package (16.5 oz): This will be used as the base layer of our bars, providing a sweet and tender foundation.
Cream Cheese – 2 packages (8 oz each), softened: The main ingredient for our cheesecake layer, giving it a creamy and tangy flavor.
Granulated Sugar – 1/2 cup: This will sweeten the cheesecake layer.

Eggs – 2 large: Eggs are used to bind the cheesecake filling, giving it structure and richness.
Vanilla Extract – 1 teaspoon: Adds flavor depth to the cheesecake layer.

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.

Prepare the Sugar Cookie Base: Press the sugar cookie dough evenly into the bottom of the prepared baking dish. This will form the crust of your cheesecake bars.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Assemble the Bars: Pour the cheesecake filling over the sugar cookie dough layer, spreading it out evenly with a spatula.

Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the cheesecake is set and the edges are lightly golden.
Cool and Chill: Allow the bars to cool to room temperature, then refrigerate them for at least 3 hours, or overnight, to firm up.
Serve: Using the parchment paper overhang, lift the bars out of the dish. Cut into squares and serve chilled.

Tips for Perfecting the Recipe

Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for the cream cheese and sugar. This ensures the cheesecake layer has the correct texture and sweetness.

Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother cheesecake filling without lumps.

Don’t Overmix: Mix the cheesecake batter just until the ingredients are combined after each addition. Overmixing can incorporate too much air, leading to cracks in the cheesecake as it bakes.

Even Layering: Take your time to press the sugar cookie dough evenly in the pan and smooth out the cheesecake layer for uniform bars.

Bake Until Just Set: The cheesecake should be slightly wobbly in the center when you remove it from the oven. It will set further as it cools, ensuring a creamy texture.

Cool Gradually: Let the bars cool gradually in the oven with the door slightly ajar, then move to a wire rack. Sudden temperature changes can cause cracks.

Serving Suggestions

Simple Dusting: A light dusting of powdered sugar on top can add a touch of sweetness and make your bars look more appealing.

Fruit Toppings: Fresh berries or a drizzle of fruit compote can add a refreshing contrast to the creamy cheesecake and sweet cookie base.

Whipped Cream: A dollop of whipped cream on each bar can add a light, airy texture and a hint of vanilla.

Chocolate Drizzle: Melted chocolate drizzled over the bars can make them even more decadent, perfect for chocolate lovers.

Serve Chilled: These bars taste best when served cold, providing a refreshing and creamy texture.

Storage Tips

Refrigeration: Store the cheesecake bars in an airtight container in the refrigerator. They will keep for up to 5 days.

Avoiding Condensation: To prevent condensation from making the bars soggy, place a sheet of paper towel on top of the bars before sealing the container. This will absorb any excess moisture.

Freezing: For longer storage, freeze the bars on a baking sheet until solid, then wrap individually in plastic wrap and store in a ziplock freezer bag. They can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Frequently Asked Questions

Can I use homemade sugar cookie dough? Yes, homemade sugar cookie dough can be used instead of store-bought. Ensure it’s rolled out or pressed evenly in the pan.

How do I know when the cheesecake is done baking? The cheesecake is done when the edges are set but the center is still slightly jiggly. Avoid overbaking to ensure a creamy texture.

Can I make these bars gluten-free? Yes, by using a gluten-free sugar cookie dough and ensuring all other ingredients are gluten-free, you can easily adapt this recipe for gluten-sensitive diets.

Why did my cheesecake layer crack? Cracks can occur due to overmixing, sudden temperature changes, or overbaking. Following the tips for perfecting the recipe can help prevent this issue.

Can I add flavors to the cheesecake layer? Absolutely! Feel free to incorporate lemon zest, almond extract, or even swirl in some raspberry jam to customize the flavor of your cheesecake layer.

5-Ingredient Sugar Cookie Cheesecake Bars

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Craft a straightforward yet delectable recipe for 5-Ingredient Sugar Cookie Cheesecake Bars, a harmonious fusion of luscious cheesecake and tender sugar cookies.

Ingredients

Sugar Cookie Dough – 1 package 16.5 oz: This will be used as the base layer of our bars, providing a sweet and tender foundation.
Cream Cheese – 2 packages 8 oz each, softened: The main ingredient for our cheesecake layer, giving it a creamy and tangy flavor.

Granulated Sugar – 1/2 cup: This will sweeten the cheesecake layer.
Eggs – 2 large: Eggs are used to bind the cheesecake filling giving it structure and richness.
Vanilla Extract – 1 teaspoon: Adds flavor depth to the cheesecake layer.

Instructions

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
Prepare the Sugar Cookie Base: Press the sugar cookie dough evenly into the bottom of the prepared baking dish. This will form the crust of your cheesecake bars.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Assemble the Bars: Pour the cheesecake filling over the sugar cookie dough layer, spreading it out evenly with a spatula.

Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the cheesecake is set and the edges are lightly golden.
Cool and Chill: Allow the bars to cool to room temperature, then refrigerate them for at least 3 hours, or overnight, to firm up.
Serve: Using the parchment paper overhang, lift the bars out of the dish. Cut into squares and serve chilled.