Creamy, dreamy, and loaded with nostalgic flavor, this Sugar Cookie Cheesecake Dessert is a delightful mash-up of two all-time favorites. With a buttery sugar cookie crust, a fluffy cheesecake filling, and whipped topping to finish it off, it’s the kind of no-fuss, no-bake treat that disappears fast at potlucks and family gatherings.

What makes this dessert shine is the balance of textures and flavor. The cookie base has just the right amount of chew, while the cheesecake layer melts in your mouth. Sweet but not too rich, this layered dessert is perfect for spring celebrations, weeknight indulgences, or any time you need a quick crowd-pleaser.

For ease and flavor, refrigerated sugar cookie dough works beautifully in this recipe—press it right into your dish and bake until golden. But if you have a favorite homemade dough or even store-bought sugar cookies you want to crumble and use as a base, go for it. Just ensure it forms a solid crust when baked or pressed into the pan.

1 roll (16.5 oz) refrigerated sugar cookie dough
8 oz cream cheese, softened
1/3 cup powdered sugar
1 tsp vanilla extract
1 tub (8 oz) whipped topping, thawed
Sprinkles or crushed cookies (optional, for topping)

Preheat oven to 350°F. Press the sugar cookie dough evenly into the bottom of a 9×9-inch baking dish. Bake for 14-16 minutes or until lightly golden. Let it cool completely before moving on.

Step 2: Make the Cheesecake Layer

In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until well combined and fluffy.

Step 3: Fold in Whipped Topping

Gently fold the whipped topping into the cream cheese mixture until fully incorporated. Take your time to avoid deflating the airy texture.

Step 4: Assemble the Layers

Spread the cheesecake mixture evenly over the cooled cookie crust. Smooth the top with a spatula. If desired, add sprinkles or crushed sugar cookies for a fun finish.

Step 5: Chill and Serve

Refrigerate the assembled dessert for at least 2 hours, or until set. Slice into squares and serve chilled.

This dessert is best served cold, straight from the fridge. It slices beautifully once chilled and holds up well on dessert tables. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Planning ahead? You can make it the night before your event to save time—just wait to add any decorative toppings until shortly before serving to keep them crisp and colorful.

Frequently Asked Questions

Absolutely! Just make sure it bakes into a sturdy crust that can support the cheesecake topping.

How long does this dessert need to chill?

At least 2 hours, but overnight chilling gives the best flavor and texture.

Freezing isn’t recommended as the whipped topping can separate when thawed. It’s best enjoyed fresh or refrigerated.

What other toppings can I use?

Crushed candy, mini chocolate chips, or a drizzle of caramel or strawberry sauce are all delicious options.

Is this dessert overly sweet?

It’s sweet but balanced. The tang of the cream cheese cuts through the sugar cookie crust perfectly.

Want More Dessert Ideas with a Twist?

If you loved this Sugar Cookie Cheesecake Dessert, check out these deliciously unique treats next:

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And let me know in the comments how yours turned out. Did you go for classic sprinkles or something wild like cookie crumbles? Did the crust stay chewy or go golden crisp?

I love seeing your creations and flavor twists—sharing helps us all get better at dessert magic.

Sugar Cookie Cheesecake Dessert

Author: Nina Klatten
Total Time: 2 hours 25 minutes
Yield: 9 squares
Diet: Vegetarian

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Description

A dreamy no-bake dessert featuring a chewy sugar cookie crust topped with a fluffy, tangy cream cheese layer and whipped topping. Perfect for parties or weeknight indulgence!