Christmas Sugar Cookie Cheesecake is a delightful treat that combines the creamy smoothness of cheesecake with the sweet, buttery flavor of classic sugar cookies. It’s a festive dessert that feels like holiday magic in every bite, sprinkled with colorful sugar crystals or cinnamon for that extra holiday cheer.
I love making this cheesecake during the holidays because it brings everyone together with its familiar cookie flavor and that rich, velvety texture only cheesecake can offer. A little tip I’ve found helpful is to chill it well before slicing—it helps keep the cookies crunchy and the cheesecake perfectly firm.
Serving this cheesecake on a bright holiday platter makes it the star of any dessert table. I like to add some whipped cream and fresh cranberries on the side to add a little freshness. Every year, this recipe gets requested again and again, which shows just how much joy a simple sugar cookie twist can bring to a classic cheesecake.
Key Ingredients & Substitutions
Sugar Cookie Crumbs: These form the crunchy crust and add that classic sweet flavor. If you’re short on sugar cookies, plain graham crackers or vanilla wafers work well too.
Cream Cheese: The star of cheesecake! Make sure it’s softened to room temperature for a smooth batter. For a lighter option, use reduced-fat cream cheese, though the texture may be a bit less creamy.
Chopped Sugar Cookies: These add delightful texture and festive color inside the cheesecake. You can swap with chopped shortbread or butter cookies if you like.
Dried Cranberries or Red Berries: They bring tartness and a pop of color. Fresh berries would be nice but can release extra moisture, so dried works best for texture.
Colored Sugar Sprinkles: Perfect to give that holiday sparkle. If you don’t have these, finely chopped festive candies or edible glitter can add a fun touch.
How Do You Avoid Cracks and Get a Smooth Cheesecake?
Cracks can be the trickiest part of cheesecake baking. Here’s how to keep yours perfectly smooth:
- Beat Cream Cheese Well: Make sure it’s soft and beat just until smooth. Overbeating can add air, leading to cracks.
- Add Eggs Slowly: Adding eggs one at a time helps them blend in evenly without creating bubbles.
- Don’t Overmix: Combine ingredients just until mixed; a little batter swirl is okay.
- Bake Low and Slow: Bake at 325°F and check for set edges with a slightly wobbly center.
- Cooling is Key: Let the cheesecake cool in the oven with the door cracked for about an hour—this prevents sudden temperature changes.
- Chill Thoroughly: Refrigerate for at least 4 hours before slicing to let it firm up.
Equipment You’ll Need
- 9-inch springform pan – perfect for easy cheesecake release and clean edges.
- Mixing bowls – you’ll need a large one for the batter and smaller ones for ingredients.
- Electric mixer or hand mixer – makes beating cream cheese smooth and helps combine ingredients quickly.
- Rubber spatula – great for folding in cookies and sprinkles gently without losing texture.
- Measuring cups and spoons – essential for accurate ingredient amounts.
- Oven thermometer (optional) – helps keep the oven temperature steady for even baking.
Flavor Variations & Add-Ins
- Swap sugar cookie chunks with gingerbread pieces for a warm, spicy holiday twist.
- Add white chocolate chips into the batter for extra sweetness and creamy bites.
- Use chopped pistachios or toasted almonds to add a nutty crunch and festive green color.
- Mix in a teaspoon of peppermint or almond extract to enhance the holiday flavor without changing texture.
Christmas Sugar Cookie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups sugar cookie crumbs (from crushed sugar cookies)
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 1/2 cups assorted chopped sugar cookies (cut into small pieces)
- 1/2 cup dried cranberries or red berries
- Red and green colored sugar sprinkles (about 1/3 cup)
For Topping and Decoration:
- Whipped cream for piping
- Small sugar cookie shapes (like trees) decorated with colored sugar or edible glitter
- Additional red and green sprinkles for garnish
- Powdered sugar for dusting
How Much Time Will You Need?
This cheesecake takes about 20 minutes to prepare and 50-60 minutes to bake. After baking, you’ll let it cool slowly in the oven for an hour, then chill it in the fridge for at least 4 hours or overnight. In total, plan for around 6 hours from start to finish to get the best results.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Mix the sugar cookie crumbs with melted butter until evenly combined. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes, then remove and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in sour cream and flour until just combined. Gently fold in the chopped sugar cookies, dried cranberries, and red and green sprinkles for a festive touch.
3. Bake and Chill:
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes until edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool there for 1 hour to prevent cracks. Then, chill it in the refrigerator for at least 4 hours, or ideally overnight.
4. Decorate and Serve:
Before serving, pipe whipped cream around the cheesecake edges. Garnish with small decorated sugar cookie shapes and sprinkle generously with red and green sugar. Dust lightly with powdered sugar. Slice and enjoy your festive Christmas Sugar Cookie Cheesecake!
Can I Use a Different Type of Cookie for the Crust?
Yes! While sugar cookie crumbs add a lovely holiday flavor, graham crackers or vanilla wafer crumbs make excellent substitutes if you want a different twist.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, let slices come to room temperature for about 10 minutes before serving.
Can I Freeze Christmas Sugar Cookie Cheesecake?
Absolutely! Wrap the cheesecake tightly with plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Is It OK to Use Fresh Berries Instead of Dried Cranberries?
Fresh berries can add freshness, but they release more moisture that may affect the cheesecake’s texture. Dried cranberries are best for keeping the filling firm and flavorful.
