Oh my goodness, you’re going to flip when you try these pink sugar cookie cheesecake bars! I still remember the first time I threw these together, it was my niece’s birthday party, and I needed something quick but special. The moment that sweet pink cookie crust met the creamy cheesecake filling, I knew I’d stumbled onto something magical.
What makes these bars so irresistible is how they combine two favorite treats into one perfect bite. The pink sugar cookies bring that nostalgic sweetness we all love, while the cheesecake layer adds just the right amount of tangy richness. And the best part? They’re way easier to make than they look, no fancy techniques required, just simple ingredients and lots of love.
Every time I bring these to gatherings, people go crazy for them. The pink color makes them extra fun for parties, but trust me, adults love them just as much as kids do. One bite and you’ll understand why these cheesecake bars have become my most requested dessert!
Why You’ll Love These Pink Sugar Cookie Cheesecake Bars
Let me count the ways these beauties will steal your heart:
- Easy peasy: No fancy skills needed, just mix, press, pour, and bake. I promise even first-time bakers can nail these!
- Party-perfect: That pretty pink color? Instant celebration vibes for birthdays, baby showers, or just because it’s Tuesday.
- Texture heaven: Crunchy cookie crust meets velvety cheesecake in every bite, my taste buds do a happy dance every time.
- Make-ahead magic: They actually taste better after chilling, so no last-minute stress before guests arrive.
- Kid-approved: My picky nephew calls these “unicorn cheesecake”, need I say more?
Irresistible Pink Sugar Cookie Cheesecake Bars in Just 4 Steps
A delicious dessert combining the flavors of pink sugar cookies and creamy cheesecake in easy-to-make bars.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups crushed pink sugar cookies
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 cup pink sugar cookie crumbs (for topping)
Instructions
- Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper.
- Mix crushed cookies and melted butter. Press into the pan to form the crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Pour filling over the crust. Sprinkle remaining cookie crumbs on top.
- Bake for 35-40 minutes until set. Cool completely before cutting into bars.
Notes
- Use room-temperature cream cheese for smoother filling.
- Chill bars for at least 2 hours for cleaner slices.
- Store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 85mg
Ingredients for Pink Sugar Cookie Cheesecake Bars
Okay, let’s gather our goodies! Here’s everything you’ll need to make these dreamy pink sugar cookie cheesecake bars. I’ve learned through trial and error that quality ingredients make all the difference here, especially when it comes to that cream cheese. Trust me, don’t skimp on that!
- 1 1/2 cups crushed pink sugar cookies, I use the store-bought ones because, well, life’s too short to make cookies just to crush them!
- 1/4 cup melted butter, This is what makes our crust hold together beautifully. I always use unsalted so I can control the saltiness.
- 16 oz cream cheese, softened, This is KEY. Take it out of the fridge at least an hour before, cold cream cheese will leave you with lumpy filling, and nobody wants that.
- 1/2 cup granulated sugar, Just the right amount to sweeten without overpowering the tangy cheesecake flavor.
- 2 large eggs, Room temperature, please! They incorporate so much better this way.
- 1 tsp vanilla extract, The real stuff, not imitation, it makes all the difference in the world.
- 1/4 cup sour cream, My secret weapon for ultra-creamy texture. Full-fat is best here.
- 1/2 cup pink sugar cookie crumbs (for topping), Because we can never have too much cookie goodness!
Equipment You’ll Need
Don’t worry, you don’t need any fancy gadgets to make these pink sugar cookie cheesecake bars! Here’s my trusty lineup of kitchen essentials that never let me down:
- 8×8-inch baking pan, My go-to for perfect bar thickness
- Parchment paper, Lifesaver for clean removal (no stuck-on crust disasters!)
- Medium mixing bowl, For that buttery cookie crust
- Large mixing bowl & hand mixer, Essential for silky smooth cheesecake filling
- Spatula, To scrape every last bit of that delicious batter
- Measuring cups & spoons, Because eyeballing it never works with cheesecake
That’s it! Simple tools for seriously impressive results, just how I like it.
How to Make Pink Sugar Cookie Cheesecake Bars
Alright, let’s get baking! These pink sugar cookie cheesecake bars come together so easily, but I’ve got some little tricks up my sleeve to make them perfect every single time. Follow along and you’ll be enjoying these dreamy treats before you know it!
Step 1: Prepare the Crust
First things first, that buttery cookie crust! In a medium bowl, mix your crushed pink sugar cookies with melted butter until it looks like wet sand. I like to use my hands for this part, there’s something so satisfying about feeling the texture come together.
Line your 8×8 pan with parchment paper (leave some overhang for easy lifting later), then press the cookie mixture firmly into the bottom. I mean FIRMLY, use a flat-bottomed glass or measuring cup to really pack it down. This prevents crumbling when you cut the bars later. Pop it in the fridge while you make the filling to help it set up.
Step 2: Make the Cheesecake Filling
Now for the creamy magic! In your large bowl, beat the softened cream cheese until it’s completely smooth, no lumps allowed! This usually takes me about 2 minutes with my hand mixer on medium. Scrape down the sides of the bowl, those sneaky lumps like to hide there.
Add the sugar and beat another minute until fluffy. Then add eggs one at a time, mixing just until combined after each. Overmixing at this stage can make your cheesecake puff up then collapse, we want smooth and dense, not puffy! Finally, mix in the vanilla and sour cream until everything is beautifully incorporated.
Step 3: Assemble and Bake
Take your crust out of the fridge and pour the filling over it, smoothing the top with a spatula. Here comes the fun part, sprinkle those reserved pink cookie crumbs evenly over the top. They’ll toast slightly in the oven and create the prettiest speckled look!
Bake at 325°F for 35-40 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle, like Jell-O when you tap the pan. Resist the urge to overbake! The bars will continue setting as they cool.
Step 4: Cool and Chill
Let the pan cool completely on a wire rack, this takes about an hour. Then comes the hardest part… patience! Cover and refrigerate for at least 2 hours, though overnight is even better. This chilling time lets the flavors develop and makes slicing so much cleaner.
When you’re ready to serve, use the parchment paper to lift the whole slab out of the pan. A sharp knife dipped in hot water (and wiped clean between cuts) gives you those picture-perfect squares. Now try not to eat them all at once, I dare you!
Tips for Perfect Pink Sugar Cookie Cheesecake Bars
After making these bars more times than I can count, I’ve picked up some foolproof tricks to guarantee bakery-worthy results every single time. First and foremost, that cream cheese must be room temperature. I leave mine out overnight if I’m baking in the morning, or at least 4 hours ahead. Cold cream cheese equals lumpy filling, and we’re not about that life!
Here’s my golden rule: when you think they’re chilled enough, give them another hour. I know it’s tempting to cut into them right away, but trust me, that extra chill time makes all the difference for clean slices. Pro tip, run your knife under hot water and wipe it dry between cuts for those Instagram-perfect edges.
Oh! And if you’re short on time, pop the pan in the freezer for 30 minutes before slicing. It’s my little cheat when I need to serve these beauties in a hurry!
Variations and Substitutions
Oh, the fun you can have with these bars! While I adore the classic pink sugar cookie version, sometimes I like to mix things up. Swap in golden Oreos for a cookies-and-cream twist, my nephew goes wild for those. Or try adding a raspberry swirl by dropping spoonfuls of jam onto the filling before baking and swirling with a toothpick. If you enjoy raspberry swirls, you might also like this raspberry thumbprint cookies recipe.
Out of sour cream? Plain Greek yogurt works beautifully in a pinch. And for my gluten-free friends, just use your favorite GF cookies in the crust, the cheesecake layer is naturally gluten-free. The possibilities are endless, so don’t be afraid to play around!
Serving and Storage
These pink sugar cookie cheesecake bars are best served chilled, I love them straight from the fridge with a cold glass of milk! For parties, I arrange them on a pretty platter with extra cookie crumbs sprinkled around. Any leftovers (if you’re lucky enough to have any!) keep beautifully in an airtight container in the fridge for up to 5 days. Just resist the urge to stack them, place parchment between layers to prevent sticking. They also freeze wonderfully for up to 3 months if wrapped tightly, perfect for satisfying sudden cheesecake cravings!
Pink Sugar Cookie Cheesecake Bars Nutrition
Okay, let’s be real, we’re not eating these pink sugar cookie cheesecake bars for their health benefits! But in case you’re curious, each delicious bar comes in at about 320 calories. They’ve got 18g of fat (that rich cream cheese goodness!), 35g carbs, and 5g protein. The sugar content is 22g per serving, but hey, life’s too short not to enjoy dessert! Understanding the nutritional impact of desserts like this can be helpful when planning meals.
I like to think of these as “happy calories”, totally worth every bite. And if you’re watching portions, you can always cut them smaller (but good luck stopping at just one!). Everything in moderation, right?
Frequently Asked Questions
Can I use different cookies for the crust?
Absolutely! While pink sugar cookies give these bars their signature look and flavor, you can get creative with the crust. Golden Oreos make a fantastic cookies-and-cream version, and vanilla wafers or graham crackers work beautifully too. Just keep the butter-to-cookie ratio the same (1 1/2 cups crumbs to 1/4 cup butter). The first time I tried it with Biscoff cookies? Oh my goodness, life changing! If you are interested in other cookie bases, check out this recipe for sugar cookies recipe.
How long do these cheesecake bars last in the fridge?
They stay fresh for up to 5 days when stored properly in an airtight container. I actually think they taste even better on day two or three as the flavors meld together! Just be sure to place parchment between layers if you’re stacking them, nobody likes a stuck-together cheesecake mess.
Can I freeze these bars?
You bet! These freeze like a dream for up to 3 months. I wrap individual bars tightly in plastic wrap, then pop them in a freezer bag. When that cheesecake craving hits (because let’s be honest, it will), just thaw overnight in the fridge. They taste just as amazing as when they were fresh, my secret stash for emergencies!
For more delicious recipes and cooking inspiration, check out Family Tastes.