Creamy Sugar Cookie Cheesecake

Creamy Sugar Cookie Cheesecake

A delightful dessert combining the flavors of sugar cookies and cheesecake, perfect for family gatherings and any occasion.

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Prep Time 30

Cook Time 10

Total Time 4 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

For the crust

1.5 cups crushed sugar cookies
0.25 cups unsalted butter, melted

For the cheesecake filling

1 package (8 oz) cream cheese, softened Make sure to soften to room temperature
1 cups powdered sugar
1 teaspoon vanilla extract
1 cups heavy cream Whipped until stiff peaks form
to taste optional Sprinkles for topping Add for festive flair

Method

Preparation

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the crushed sugar cookies and melted butter. Mix well until the crumbs are thoroughly coated.
Press the mixture into the bottom of a 9-inch springform pan, spreading it evenly.

Baking the Crust

Place the crust in the preheated oven and bake for 8-10 minutes, or until it’s slightly golden.
Let it cool completely while you prepare the filling.

Making the Filling

In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Gradually add in the powdered sugar and vanilla extract, continuing to mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.

Assembling the Cheesecake

Pour the cream cheese filling over the cooled cookie crust, smoothing the top with a spatula.
Refrigerate for at least 4 hours, or overnight for best results.

Serving

Once set, garnish with sprinkles or other toppings of your choice. Slice, serve, and enjoy.

Notes

For gluten-free, substitute with gluten-free cookies. For dairy-free, use plant-based alternatives. Store in an airtight container for up to 5 days in the fridge, or freeze for up to 2 months.