A dreamy, festive dessert that blends the cozy sweetness of sugar cookies with the creamy richness of cheesecake, topped with white chocolate ganache and adorable cookie dough balls. It’s as fun to make as it is to devour! Sugar Cookie Cheesecake

Why You’ll Love This Recipe

I adore this recipe because it marries two favorite treats—sugar cookies and cheesecake—into one indulgent masterpiece. I like that it uses edible cookie dough balls scattered throughout the cheesecake and on top, making it playful and irresistible. The white chocolate ganache adds a silky finish that complements every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sugar Cookie Crust

1 3/4 cups all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup granulated sugar
1 tsp pure vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
⅓ cup festive sprinkles

Cookie Dough Balls

1 ½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
1 tsp pure vanilla extract
5 TBSP milk
⅓ cup festive sprinkles

Cheesecake

32 oz cream cheese, room temperature
⅔ cup granulated sugar
¾ cup sour cream (or Greek yogurt), room temperature
½ cup heavy cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature
Two-thirds of the prepared cookie dough balls

White Chocolate Ganache

1 cup white chocolate chips
⅓ cup heavy cream

directions

Make the sugar cookie crust
I start by preheating the oven to 350°F. I spray a 9-inch springform pan and line it with parchment. In a bowl, I whisk together flour, baking soda, and salt. Using a mixer, I cream the butter and sugar for 2 minutes. I then add vanilla, egg, and yolk, mixing on medium. After that, I stir in the dry ingredients and sprinkles, press the dough into the pan, and bake for 25–30 minutes until golden.
Prepare cookie dough balls
While the crust bakes, I whisk flour and salt. I cream the butter and sugar for 2 minutes, add vanilla and milk, then mix in the dry ingredients and sprinkles. I roll the dough into small balls (dime to nickel size) and freeze them until firm.
Assemble cheesecake
I reduce the oven to 325°F and prepare a hot water bath. In a bowl, I beat cream cheese and sugar on high for 2 minutes, scraping the sides halfway. I add sour cream, heavy cream, and vanilla, mixing until smooth. I blend in the eggs one at a time on low speed, then gently fold in most of the cookie dough balls. I pour the batter over the crust, place the pan in the water bath, and bake for 80–90 minutes until the edges are set and the center slightly jiggles. I cool the cheesecake in the oven with the door cracked open for 30 minutes, then let it cool completely before refrigerating for at least 6 hours or overnight.
Make ganache & finish
I heat the heavy cream until steaming, pour it over the white chocolate chips, let it sit for 2 minutes, then stir until smooth. If needed, I reheat gently to fully melt. I remove the chilled cheesecake from the pan, pour the ganache over the top, and freeze it for 10 minutes. Finally, I decorate with the remaining cookie dough balls and sprinkles.

Servings and timing

This cheesecake makes 16 slices.

Prep time: 1 hour
Bake time: 1 hour 20 minutes
Chilling time: at least 6 hours (overnight is best)
Total time: around 8 hours 20 minutes

Variations

Dairy-free: I substitute with plant-based cream cheese, sour cream, and cream.
Gluten-free: I use a gluten-free flour blend for both the crust and cookie dough.
No ganache: Sometimes I skip the ganache and top with whipped cream instead.
Mini cheesecakes: I divide the batter into muffin tins for about 12 minis and bake for 18–20 minutes.
Bars: I bake the whole recipe in an 8×8 or 9×9 pan using half the cheesecake filling and adjust baking time.

storage/reheating

I store the cheesecake in an airtight container in the fridge for up to 5 days. If I want to freeze it, I wrap individual slices or the whole cake tightly and freeze for up to 30 days. I thaw it in the refrigerator overnight and let it sit at room temperature for 1–2 hours before serving.

FAQs

How can I avoid cracks in the cheesecake?

I make sure to beat the cream cheese mixture until smooth and only mix the eggs in gently on low speed. I always bake it in a water bath and let it cool slowly in the oven with the door ajar before refrigerating.

Can I eat the cookie dough raw?

Yes, I use heat-treated flour and don’t add eggs, so it’s completely safe to eat.

Do I have to use sprinkles?

No, I sometimes skip them or use different colors to match the occasion. It’s very flexible.

Can I make this cheesecake in advance?

Absolutely. I usually bake it the day before and add the ganache and decorations the next day.

How do I get clean slices?

I use a sharp knife and wipe it clean between each cut. I also chill the cheesecake well before slicing for the best results.

Conclusion

I absolutely love how this recipe combines the classic charm of sugar cookies with the richness of cheesecake in one stunning dessert. It’s perfect for holidays, birthdays, or anytime I want to create a sweet memory. Once I serve it, it always becomes the star of the dessert table.