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Snickerdoodle Cheesecake Bars

These Snickerdoodle Cheesecake Bars are a hit all year round combining two amazing desserts: Cheesecake and Snickerdoodle Cookies. 

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings 15
Calories 425 kcal
Author Larisha Campbell


For the crumb topping

  • 1 cup flour
  • 3/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 sticks unsalted butter cold, cut into pieces

For the Snickerdoodle Crust

  • 1/4 cup sugar
  • 2 1/2 tsp cinnamon
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tsp cream of tartar
  • 1 tsp ground cinnamon
  • 1 1/2 sticks butter unsalted, melted
  • 3/4 cup light brown sugar packed
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cheesecake Filling

  • 2 8 ounce packages cream cheese, softened
  • 1/2 cup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • lemon zest from 1 lemon


For the crumb topping

  1. Combine all ingredients into a medium sized bowl.
  2. Using your hands or a pastry cutter, blend all ingredients until well combined and crumbly.

For the Snickerdoodle Crust

  1. In a large bowl whisk together the flour, baking powder, salt, cinnamon and cream of tartar. Set aside.
  2. In a small bowl, combine the 1/4 cup sugar and 2 1/2 tsp cinnamon. Set aside.
  3. Preheat oven to 350°F. 
  4. Line a 9x13-inch baking pan with parchment paper.
  5. Grease the parchment paper with coconut oil.
  6. In a medium bowl add the butter and 3/4 cup white and 3/4 cup brown sugars. 
  7. Beat until creamy and well combined. 
  8. Add eggs one at a time, and mix just until combined.
  9. Add in vanilla and mix just until combined.
  10. Add the flour mixture to the butter mixture; beat until combined. 
  11. Reserve 1 cup of dough. 
  12. Press remaining dough into the bottom of the prepared pan. 
  13. Sprinkle top with half of the cinnamon sugar mixture from the first step.

For the Cheesecake Filling:

  1. In a large mixing bowl add the cream cheese and 1/2 cup sugar.  Mix well. 
  2. Beat in eggs, vanilla, and lemon zest until combined. 
  3. Pour over crust. 
  4. Drop spoonfuls of reserved snickerdoodle dough mixture on top of cheesecake mixture.
  5. Sprinkle evenly the crumb topping over the top.
  6. Sprinkle top with remaining cinnamon sugar mixture.
  7. Bake 30-35 minutes or until center is just set. 
  8. Remove and let cool completely. 
  9. Refrigerate until cold, then lift out of the pan and cut into bars. 
  10. Serve immediately or store in the refrigerator up to 7 days.

Recipe Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition Facts
Snickerdoodle Cheesecake Bars
Amount Per Serving (1 bar)
Calories 425 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 93mg31%
Sodium 202mg9%
Potassium 151mg4%
Carbohydrates 60g20%
Fiber 1g4%
Sugar 36g40%
Protein 6g12%
Vitamin A 660IU13%
Vitamin C 0.5mg1%
Calcium 69mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.