Snickerdoodle cookies were one of my favorite things as a kid, and these Fantastic Snickerdoodle Cheesecake Bars take those cookies to a whole new level!
Easy Snickerdoodle Cheesecake Bars
What is it about cheesecake bars as an adult that makes us feel so fancy? As a kid, there was nothing like being given a cookie, but give an adult cheesecake and you’re the hero of the day. These soft, chewy fantastic Snickerdoodle Cheesecake Bars are the best of both worlds. They combine the snickerdoodle cookies we all know and love and that classy older sister, cheesecake!
I actually didn’t like cheesecake as a kid. In fact, there are still some cheesecake recipes that are not my favorite, just like there are some cookies that aren’t my favorite. (Hello, Samoas. I know, you just fainted.)
However, I recently learned that Cade wasn’t super into the cheesecake thing when he was little either, so ha! Bite me. Kidding, I’m not that harsh. 🙂
Now, however, things are different. And not only are we team cheesecake, but we even have a whole cookbook about cheesecake! In fact, it’s the best cheesecake cookbook ever! One of our absolute most favorite bloggers ever, Jocelyn from BruCrew Life, has published the best cookbook ever for all of you cheesecake addicts. Like, really. We are so picky about cookbooks and this Cheesecake Love Cookbook is our pick.
There are photos throughout the book and more information about pulling off a beautiful cheesecake than any of the other books we’ve gotten. These snickerdoodle cheesecake bars are proof. I mean, a perfectly soft and chewy crust that can hold up to the cheesecake in the center and then all of that topping covered in cinnamon sugar? OBSESSED. I kid you not.
Snickerdoodle Cheesecake Bars Ingredients
These Snickerdoodle bars have three distinct layers: the Snickerdoodle cookie base, the creamy cheesecake filling, and the cinnamon sugar topping. Here’s what you’ll need to make these cheesecake squares:
- Unsalted butter
- Granulated sugar
- Brown sugar
- Vanilla extract
- Cream of tartar
- Baking powder
- All-purpose flour
- Cream cheese
How to Make Cheesecake Bars
Although these Snickerdoodle cheesecake bars require some assembling, they’re incredibly easy to make. Here’s how to make cheesecake bars:
- Stir together the Snickerdoodle cookie dough.
- Press half the cookie dough into a greased 9×13-inch baking dish.
- Beat together the cheesecake filling, then pour over the snickerdoodle cookie dough layer.
- Crumble the remaining snickerdoodle cookie dough over the cheesecake layer.
- Sprinkle cinnamon sugar over top.
- Bake cheesecake bars until set.
- Let cool 1 hour at room temperature before refrigerating for another 2 to 3 hours.
How to Cut Cheesecake Bars
The most important thing to know for how to cut cheesecake bars is to chill the cheesecake bars first. No shortcuts. You need at least two hours before you should slice into cheesecake bars so that everything is stable. I’ve started only making them the evening before so I’m not even tempted and they can sit in the fridge overnight.
Heat a glass of hot water and emerge your knife in, wiping it quickly on a towel and then slicing the bars. Wipe the knife and repeat. That’s how our Lemon Blueberry Cheesecake Bars look so good!
How Long Do Cheesecake Bars Last?
Cheesecake bars will last about 5 days in the fridge.
How to Freeze Cheesecake Bars
Can cheesecake bars be frozen? They sure can, but because we are adding in snickerdoodle cookies for the crust and topping you’ll want to handle it differently. You’ll want to wrap the bars tightly in plastic wrap and then foil and only keep them in the freezer for about a month. Defrost only in the fridge.
Traditional cheesecake bars can be frozen by wrapping in plastic wrap and freezing for 6 months. See our post on Instant Pot Peanut Butter Cup Cheesecake for a lot of information on cheesecake storage.
Is There a Cream of Tartar Substitute I Can Use?
Cream of tartar in snickerdoodle cookies gives them a distinct tangy taste and also acts like as if you used baking powder although you miss that tang if you only use baking powder.
Alright, do you HAVE to have cream of tartar in snickerdoodle cookies? I mean, no you don’t have to, but snickerdoodles are known for that soft and chewy, and especially tangy taste which only comes from using cream of tartar because of the acid in it.
If you don’t happen to have cream of tartar to make snickerdoodle cookies you’re going to want a cream of tartar substitute. You can use 2 teaspoons lemon juice or vinegar to create the acidic effect of 1 teaspoon of cream of tartar in a recipe, but now you’ve added liquid to your recipe so the dough may be more soft.
If your recipe called for both cream of tartar and baking soda, you’ll need to take a different approach. One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. So depending on what your recipe calls for you’ll have to measure accordingly.
Can I Make Cheesecake Bars With Another Type of Cookie Dough?
I’m not sure! We’ve only ever made these as snickerdoodle cheesecake bars, but I don’t see why you couldn’t use your favorite chocolate chip cookie dough recipe, or another cookie dough of your choice. Just note that you’ll have to play around with the recipe a bit since you need enough dough to act as the crust and the topping for these cheesecake bars.
If you make these cheesecake bars with another type of cookie dough, please leave us a comment below telling us how they turned out!
Tips for Making the Best Cheesecake Bars
It’s crucial that your ingredients are all room temperature before you begin making these cheesecake bars. If your cream cheese or eggs are too cold, the cheesecake filling will have lumps in it and the texture of the finished bars will be off.
When you take these snickerdoodle bars out of the oven, the cheesecake layer might not look fully set, but that’s okay. It will firm up as it cools.
Also, it’s important that you let these bars cool to room temperature and then give them plenty of time to chill in the fridge before slicing and serving. They need time to set properly, and you really can’t rush the process.
More BAR DESSERTS:
- Scotcheroos Peanut Butter Rice Krispies Treats
- Mom’s Famous Caramel Brownies
- Fruity Pebbles Rice Krispie Treats
- Lemon Raspberry Bars
- Snickers Caramel Brownies
- Brookie Bars
- Classic Lemon Bars
- Ritz Reese’s S’more Bars
- Peach Oatmeal Bars
- Peanut Butter Cheesecake Oreo Brownies
- Peanut Butter Caramel Brownies
- Twix Caramelita
- Raspberry Lemon Bars
Our new book is now available!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Fantastic Snickerdoodle Cheesecake Bars
- 1 Cup Unsalted Butter softened
- 1/2 Cup Granulated Sugar
- 1 1/2 Cups Brown Sugar
- 2 Large Eggs
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Cream of Tartar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 2 3/4 Cups Flour
For the Cheesecake
- 8 ounces Cream Cheese 1 package, softened
- 1/2 Cup Sugar
- 1 Teaspoon Vanilla
- 1 Large Egg
For the Topping
- 3 Tablespoons Sugar
- 2 Teaspoon Cinnamon
- Preheat the oven to 350 degrees F. Line a 9x13-inch baking pan with foil and nonstick spray.
- Beat the butter and sugars until smooth, about 1 minute. Add in the eggs and vanilla and beat again.
- Stir together the cream of tartar, salt, nutmeg, cinnamon and flour. Add to the butter mixture and beat until combined.
- Divide dough in half.
- Press half of the dough into the pan. Set the other half aside.
For the Cheesecake
- Beat the cream cheese until smooth. Add the sugar and vanilla and beat again. Finally, add the egg and mix until combined. Do not over-beat.
- Pour the cheesecake on top of the cookie dough.
- Crumble the remaining dough on top of the cheesecake.
- In a small bowl, mix the cinnamon and sugar and sprinkle all of it on top of the bars.
- Bake for 30 minutes, carefully remove to a wire rack or on hot pads to cool on the counter for 1 hour.
- Place in the refrigerator and chill for 2-3 hours before slicing and serving.