Christmas Sugar Cookie Cheesecake is a delightful treat that blends the rich creaminess of cheesecake with the sweet, buttery flavor of classic sugar cookies. This dessert is topped with colorful sprinkles and has a soft, crumbly cookie crust that makes each bite a festive celebration. It’s the perfect way to bring a little holiday magic to the table!
I love making this cheesecake during the holidays because it feels like a hug in dessert form. The sugar cookie flavor brings back memories of baking cookies with family, while the smooth cheesecake filling adds a special twist that everyone loves. One trick I use is chilling it well before slicing—this helps keep those lovely layers neat and makes it even more refreshing after a big holiday meal.
Serving Christmas Sugar Cookie Cheesecake with a cup of hot cocoa or a simple glass of milk makes it even better for me. It’s also a crowd-pleaser at parties because it looks as joyful as it tastes, with all those festive sprinkles on top. If you want, you can even get the kids involved by letting them help decorate—it adds to the fun and makes dessert time extra special!
Key Ingredients & Substitutions
Sugar Cookie Crumbs: These create a sweet, buttery crust. If you can’t find sugar cookies, vanilla wafer crumbs work well too. Just make sure they’re finely crushed for a smooth crust.
Cream Cheese: Be sure to use full-fat, softened cream cheese for a creamy texture. Low-fat versions can change the cheesecake’s richness and consistency.
Sour Cream: Adds moisture and a subtle tang. If you don’t have sour cream, plain Greek yogurt is a good substitute.
Eggs: They bind the filling. Use room temperature eggs so they mix in better, avoiding lumps or overmixing.
Heavy Whipping Cream: Helps make the topping light and fluffy. For a dairy-free option, try coconut cream chilled and whipped.
How Do You Avoid Cracks When Baking Cheesecake?
Cracked cheesecake tops are common but easy to prevent with a few tips:
- Use room temperature ingredients: They mix better, preventing lumps and overmixing.
- Don’t overbeat eggs: Add eggs one at a time and mix on low speed just until combined to avoid extra air.
- Bake slowly and gently: Bake at 350°F but watch the time. When the edges are set and center still jiggles a bit, it’s done.
- Cool in the oven: After baking, turn off the oven and leave the door ajar for an hour. This slow cooling reduces cracks.
- Run a knife around the edges: Right after baking, slide a knife between the cake and pan to prevent sticking and cracking.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Electric mixer – helps you beat the cream cheese smooth and mix the filling evenly.
- Mixing bowls – use separate bowls for crust and filling to keep things organized.
- Spatula – perfect for scraping the bowl and smoothing the cheesecake batter.
- Whisk or hand mixer – great for whipping the cream topping to light, fluffy peaks.
Flavor Variations & Add-Ins
- Add cinnamon or nutmeg to the crust for a warm holiday spice twist.
- Mix in crushed peppermint candies into the filling for a minty surprise.
- Top with white chocolate chips or drizzle melted white chocolate for extra sweetness.
- Fold in mini chocolate chips or dried cranberries to add texture and festive flavor.
Christmas Sugar Cookie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups sugar cookie crumbs (from about 20 sugar cookies)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- ¼ cup all-purpose flour
- 2 teaspoons vanilla extract
- 4 large eggs
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Red, green, and white festive sprinkles
How Much Time Will You Need?
This cheesecake takes about 20 minutes to prepare, about 1 hour to bake, plus 1 hour of cooling in the oven, and at least 4 hours chilling in the fridge. Plan ahead for a delicious dessert that needs time to set perfectly.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, mix sugar cookie crumbs with the melted butter until well combined. Press this crumb mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust. Bake for 8 minutes, then remove and set aside to cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add sugar, sour cream, flour, and vanilla extract, and continue beating until the mixture is well blended. Add the eggs one at a time, beating on low speed after each egg just until incorporated—try not to overmix to keep the cheesecake texture smooth.
3. Bake and Chill the Cheesecake:
Pour the cheesecake filling over the cooled crust and spread it out evenly. Bake at 350°F (175°C) for 55 to 65 minutes. The edges should be set, but the center will still jiggle slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to help prevent cracks. Then remove it, cover, and refrigerate for at least 4 hours or overnight for best results.
4. Top and Decorate:
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream evenly over the chilled cheesecake. Finish by sprinkling festive red, green, and white sprinkles on top for a cheerful holiday touch. Slice and serve chilled—enjoy!
Can I Use Frozen Cream Cheese for This Cheesecake?
It’s best to use cream cheese that’s fully thawed and softened to room temperature. This helps you get a smooth, lump-free batter. Thaw frozen cream cheese overnight in the fridge, then leave it out for about 30 minutes before mixing.
How Should I Store Leftover Cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. To keep the whipped cream topping fresh, add it just before serving if possible.
Can I Make the Cheesecake Ahead of Time?
Absolutely! In fact, cheesecake tastes better after chilling overnight, which helps the flavors meld and the texture set perfectly. Just prepare it through baking, chill for at least 4 hours or overnight, then add the whipped cream and sprinkles before serving.
What Can I Use Instead of Sugar Cookie Crumbs?
If you don’t have sugar cookie crumbs, vanilla wafer crumbs or graham cracker crumbs work as tasty substitutes. Just keep in mind that the flavor will be slightly different but still delicious!
