Sugar Cookie Cheesecake Recipe
If you have a sweet tooth that loves a little bit of everything fun and festive, then you absolutely cannot miss making this Sugar Cookie Cheesecake. It’s the cozy, enchanting twist on the classic cheesecake that combines the buttery charm of sugar cookies with the rich creaminess of cheesecake, all adorned with playful sprinkles and decadent white chocolate ganache. Imagine biting into a velvety smooth cheesecake layered on a sugar cookie crust, dotted with mini cookie dough balls that add surprise bursts of flavor and texture. This Sugar Cookie Cheesecake will quickly become your go-to dessert for celebrations, cozy winter evenings, or any moment you want to feel all warm and fuzzy inside.

Ingredients You’ll Need
Gathering the ingredients for this Sugar Cookie Cheesecake is simpler than you might think, and each one plays a crucial part in making this dessert irresistible. From creamy cream cheese to festive sprinkles, these essentials come together to build layers of texture, flavor, and that unmistakable cookie-cheesecake magic!
- All-purpose flour: This provides the perfect structure for both the cookie crust and cookie dough balls, giving you that classic sugar cookie texture.
- Baking soda: A tiny pinch helps your crust rise just a bit, keeping it tender and light.
- Salt: Balances sweetness and enhances all the flavors in the dish.
- Unsalted butter (room temperature): Adds rich, creamy texture both in the cookie crust and dough.
- Regenerative Organic Certified® Cane Sugar from Wholesome: Sweetens every component naturally and gives beautiful caramelization in the crust.
- Pure vanilla extract: A key flavor booster that wraps all the sweetness in warm, comforting notes.
- Large eggs (room temperature): Help bind the ingredients and add richness to both the crust and cheesecake filling.
- Christmas sprinkles (jimmies): Inject festive fun and colorful bursts that make this cake feel extra-special.
- Milk: Moisturizes the dough balls for that perfect chew.
- Cream cheese (room temperature): The star of the cheesecake, creamy and tangy for that luscious filling.
- Sour cream (or Greek yogurt, room temperature): Gives the cheesecake a smooth finish and slight tang to cut sweetness.
- Heavy cream (room temperature): Creates a rich, silky texture and is also used in the decadent white chocolate ganache.
- White chocolate chips: Melted into a ganache that adds a luscious and creamy topping, perfectly complementing the cookie and cheesecake.
How to Make Sugar Cookie Cheesecake
Step 1: Prepare the Sugar Cookie Crust
Start by preheating the oven to 350℉ and prepping a 9-inch springform pan with nonstick spray and parchment paper — this helps in easy removal later. Mix your dry ingredients for the crust to ensure even distribution, then beat together butter and cane sugar until creamy. Adding vanilla extract, egg, and egg yolk next brings a lovely depth and richness. Finally, fold in the dry ingredients and Christmas sprinkles. Press this dough firmly into the bottom of your pan – it doesn’t need to climb the sides, just a firm base for your cheesecake. Bake until golden, and you’ll have a sweet, buttery cookie crust that’s enticing and sturdy.
Step 2: Make the Cookie Dough Balls
While the crust bakes, whip up the cookie dough balls. Mix your dry ingredients separately, then beat butter and cane sugar for that fluffy texture before adding milk and vanilla. Once combined, gently fold in the dry ingredients and sprinkles. The fun part comes next: rolling this dough into dime-to-nickel-sized balls. It’s a bit time-consuming, so get the family involved for some extra hands! Freeze these little gems until firm – they add delightful bursts of sweet chewiness inside your cheesecake.
Step 3: Whip Up the Cheesecake Filling
Lower the oven temperature to 325℉ and prepare your water bath – this is key for a smooth, crack-free cheesecake. Beat cream cheese and cane sugar for a full two minutes, scraping down the bowl halfway to ensure an ultra-smooth texture. Add in sour cream, heavy cream, and vanilla for a velvety base. Then gently mix in the eggs, careful not to overbeat. Finally, fold in two-thirds of your chilled cookie dough balls, distributing the surprise bites throughout the batter. Pour this luscious filling atop your cooled crust and prepare for a long, slow bake in the water bath.
Step 4: Bake with a Water Bath
The water bath is essential for gentle even baking, avoiding cracks and keeping the cheesecake silky. You can either nest your springform pan inside a larger cake pan, then set that pan inside a roasting pan filled halfway with hot water, or tightly wrap the springform pan in foil and set it directly in the water bath—both methods work well. Bake for 80 to 90 minutes until the cheesecake edges are firm but the center still wobbles slightly. Let it cool gradually with the oven door ajar to lock in moisture and prevent cracking.
Step 5: Add the White Chocolate Ganache and Final Touches
While your cheesecake chills overnight, prepare the ganache by heating heavy cream until steaming and pouring it over white chocolate chips. Let it sit, then gently stir to a smooth glaze, reheating briefly if needed. When the cheesecake is fully chilled, remove it from the pan and parchment, pour over the glossy ganache, and freeze briefly to set. Finally, crown your Sugar Cookie Cheesecake with the remaining cookie dough balls and sprinkle liberally with more colorful jimmies for that festive crunch and cheer.
How to Serve Sugar Cookie Cheesecake

Garnishes
Top your Sugar Cookie Cheesecake with an extra handful of cookie dough balls and a scatter of Christmas sprinkles to bring out the playful, whimsical vibe. Whipped cream rosettes on the side add a cloud-like contrast to the dense cheesecake, and even a drizzle of caramel or white chocolate sauce can elevate the presentation. Fresh mint leaves or small edible flowers can be used to add a refreshing color contrast if you want to step things up.
Side Dishes
This cheesecake shines on its own but pairs beautifully with simple sides like a scoop of vanilla ice cream or a light berry compote. The tartness of fresh raspberries or strawberries balances the rich sweetness, while a cup of freshly brewed coffee or a spiced chai latte complements the warm vanilla notes in the dessert.
Creative Ways to Present
A fun way to impress guests is serving individual mini Sugar Cookie Cheesecakes in clear cups layered with extra cookie crust crumbs and ganache drizzles. Another idea is to cut triangular slices, placing them on colorful dessert plates and dusting lightly with powdered sugar for a snowy effect. You might also try pairing slice servings with festive cocktail picks topped with sprinkles for bite-sized, party-ready morsels.
Make Ahead and Storage
Storing Leftovers
Leftover Sugar Cookie Cheesecake is best stored covered in the refrigerator. Wrap it well with plastic wrap or place in an airtight container to prevent it from absorbing any fridge odors and to keep it moist. It will usually stay fresh and delicious for up to 5 days — if it lasts that long!
Freezing
This cheesecake freezes beautifully, making it a perfect make-ahead dessert. To freeze, wrap the whole cake tightly in plastic wrap and then in foil, or freeze individual slices separated by parchment paper. When ready to enjoy, thaw overnight in the fridge for the best texture experience.
Reheating
Cheesecake is best enjoyed chilled, so reheating isn’t typically necessary. However, if you prefer it slightly warm, leave slices at room temperature for about 15-20 minutes before serving or gently warm in the microwave at low power for 10-15 seconds, keeping a close eye to avoid melting the ganache.
FAQs
Can I use regular granulated sugar instead of Regenerative Organic Certified® Cane Sugar?
Absolutely! While the specific cane sugar adds a lovely depth and sustainability factor, regular granulated sugar will work great and yield delicious results.
Do the cookie dough balls inside the cheesecake cook fully during baking?
Yes, the cookie dough balls bake inside the cheesecake during the long cook time, creating delightful pockets of soft, sweet dough, not raw batter.
Why is a water bath needed for baking the cheesecake?
The water bath ensures even, gentle heating that prevents cracking and keeps the cheesecake dense but silky smooth — a game changer in cheesecake baking!
Can I make this cheesecake without the sprinkles?
Of course! The sprinkles add fun color and crunch, but the cheesecake will still be utterly delicious without them if you prefer a more classic look.
How long should I let the cheesecake chill before serving?
For best texture and flavor, let the cheesecake chill in the fridge for at least 6 hours, but overnight is ideal to allow all the flavors to meld beautifully.
Final Thoughts
Making this Sugar Cookie Cheesecake is like wrapping yourself in a big cozy holiday hug, whether it’s for a festive occasion or a sweet treat on any ordinary day. It’s a showstopper that brings together the best of cookies and cheesecake — and after you taste it, you’ll see why it quickly becomes a favorite everyone asks for again and again. Trust me, your dessert game is about to hit a whole new level with this delightful recipe.
PrintSugar Cookie Cheesecake Recipe
This Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a creamy cheesecake filling studded with festive Christmas sprinkles and bite-sized cookie dough balls. Finished with a luscious white chocolate ganache and extra sprinkles, this dessert is perfect for holiday celebrations or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 8 hours (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sugar Cookie Crust
- 1 3/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Unsalted butter (room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 tsp Pure vanilla extract
- 1 Large egg (room temperature)
- 1 Egg yolk (room temperature)
- 1/3 cup Christmas sprinkles (jimmies)
Cookie Dough Balls
- 1 1/2 cups All-purpose flour
- 1/2 tsp Salt
- 1/2 cup Unsalted butter (room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 tsp Pure vanilla extract
- 5 TBSP Milk
- 1/3 cup Christmas sprinkles (jimmies)
Cheesecake Filling
- 32 oz Cream cheese (room temperature)
- 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 3/4 cup Sour cream (room temperature or Greek yogurt)
- 1/2 cup Heavy cream (room temperature)
- 1 tsp Pure vanilla extract
- 4 Large eggs (room temperature)
- 2/3 Cookie dough balls (from above)
White Chocolate Ganache
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
- Prepare the Sugar Cookie Crust: Preheat your oven to 350℉. Spray a 9-inch springform pan with nonstick spray and line the bottom with a parchment paper circle. Spray again. In a medium bowl, whisk together the flour, baking soda, and salt. Using a mixer, cream the butter and sugar on high speed for 2 minutes. Add vanilla, egg, and egg yolk, mixing on medium speed until combined. Gradually add dry ingredients and mix on low until just combined. Fold in Christmas sprinkles. Press the dough evenly across the bottom of the prepared pan; it doesn’t need to cover the sides. Bake 25-30 minutes until the crust is golden.
- Make the Cookie Dough Balls: While the crust bakes, combine flour and salt in a bowl. Beat butter and sugar on high speed for 2 minutes. Add vanilla and milk; mix until smooth. Slowly add dry ingredients on low speed until just combined. Stir in Christmas sprinkles. Roll dough into dime to nickel-sized balls using hands, place on wax-paper-lined baking sheet, and freeze until firm.
- Prepare the Cheesecake Batter: Lower oven to 325℉. Start hot water for water bath. Beat cream cheese and sugar on high speed for 2 minutes, scraping bowl halfway. Add sour cream, heavy cream, and vanilla; mix on medium until smooth. Add eggs, mixing on low just until combined. Gently fold in 2/3 of the chilled cookie dough balls with a spatula.
- Assemble and Bake Cheesecake: Pour cheesecake batter over cooled crust. Set up a water bath by placing the springform pan in a larger cake pan inside a roasting pan filled halfway with hot water. Bake 80-90 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and cool cheesecake inside for 30 minutes. Remove and cool completely on rack, then chill for at least 6 hours or overnight.
- Make White Chocolate Ganache: Heat heavy cream until steaming. Pour over white chocolate chips in a bowl and let sit 2 minutes. Stir until smooth; microwave in 20-second bursts if needed to fully melt chunks.
- Finish the Cheesecake: Remove cheesecake from fridge and springform pan. Pour ganache evenly over the top. Freeze for 10 minutes. Garnish with remaining cookie dough balls and extra Christmas sprinkles. Serve chilled.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps in cheesecake batter.
- Freezing the cookie dough balls before adding to cheesecake prevents them from melting during baking.
- The water bath helps prevent cracking and promotes even baking.
- If cream cheese chunks remain, continue mixing gently or scrape and mix by hand for smooth batter.
- Use a 9-inch springform pan for best results; larger pans will thin the crust and filling.
- Ganache can be prepared slightly ahead and reheated gently before pouring if needed.
- Leftover cheesecake can be stored covered in the refrigerator up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 480 kcal
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg
Keywords: Sugar Cookie Cheesecake, Christmas cheesecake, Holiday dessert, Cheesecake with cookie dough, White chocolate ganache