This sugar cookie cheesecake is everything I love about the holidays wrapped up in one dreamy dessert. It starts with a buttery sugar cookie crust, then layers in a creamy baked cheesecake that’s filled with festive sugar cookie dough balls. Topped with silky white chocolate ganache and even more cookie dough balls, it’s a showstopper that tastes just as magical as it looks.

Sugar Cookie Cheesecake

Why You’ll Love This Recipe

I always turn to this recipe when I want a dessert that’s festive, fun, and downright indulgent. The sugar cookie crust gives a delightful crunch, while the cookie dough balls inside the cheesecake are a soft, chewy surprise in every bite. The white chocolate ganache on top adds just the right amount of sweetness to balance everything out. Whether it’s for Christmas or any celebration, I like serving this because it always impresses a crowd and disappears fast.

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 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, room temperature
1 cup cane sugar
1 tsp pure vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
1/3 cup Christmas sprinkles (jimmies)

Cookie Dough Balls:
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup cane sugar
1 tsp pure vanilla extract
5 tbsp milk
1/3 cup Christmas sprinkles (jimmies)

Cheesecake:
32 oz cream cheese, room temperature
2/3 cup cane sugar
3/4 cup sour cream or Greek yogurt, room temperature
1/2 cup heavy cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature
2/3 of the prepared cookie dough balls

White Chocolate Ganache:
1 cup white chocolate chips
1/3 cup heavy cream

Directions

1. Prepare the Sugar Cookie Crust
I start by preheating the oven to 350°F and preparing a 9-inch springform pan with nonstick spray and parchment paper. Then, I mix the dry ingredients in one bowl and cream together the butter and sugar in another. Once I add the eggs and vanilla, I mix in the dry ingredients and fold in the sprinkles. I press this mixture into the pan and bake for 25–30 minutes until golden.

2. Make the Cookie Dough Balls
While the crust bakes, I prepare the dough balls by mixing the dry ingredients separately. Then I cream the butter and sugar before adding the vanilla and milk. I combine it all, stir in the sprinkles, and roll the dough into tiny balls (dime- to nickel-sized). These go into the freezer to firm up.

3. Make the Cheesecake Batter
I lower the oven to 325°F. I cream together the cream cheese and sugar until smooth, then mix in sour cream, heavy cream, and vanilla. I add the eggs one at a time on low speed. After that, I fold in about two-thirds of the cookie dough balls.

4. Assemble and Bake
I pour the cheesecake batter over the cooled crust and prepare a water bath. I prefer placing the springform pan inside a larger cake pan before setting it in a roasting pan filled with hot water to prevent leaks. I bake for 80–90 minutes until the edges are set and the center slightly jiggles. I cool it in the oven with the door cracked for 30 minutes, then chill it in the fridge for at least 6 hours or overnight.

5. Add the Ganache and Decorate
I make the ganache by pouring hot cream over white chocolate chips and stirring until smooth. Once cooled slightly, I pour it over the chilled cheesecake. I place the cheesecake in the freezer for 10 minutes, then top it with the remaining cookie dough balls and more sprinkles.

Servings and Timing

This cheesecake serves 16 slices and takes about 1 hour of prep time, 1 hour 20 minutes to bake, and at least 6 hours to chill, bringing the total time to approximately 8 hours and 20 minutes. It’s perfect for making ahead of time for a holiday event or gathering.

Variations

Flavor swaps: I sometimes use almond extract instead of vanilla for a nuttier twist.
Ganache options: Instead of white chocolate, a milk or dark chocolate ganache also works beautifully.
Festive themes: I swap out Christmas sprinkles for different holiday-themed ones throughout the year.
Crust changes: A graham cracker crust or even an Oreo base can give a whole new flavor profile.
No-bake option: Skip the baked cheesecake and layer the cookie dough balls into a no-bake cheesecake filling for a shortcut.

Storage/Reheating

I keep leftover cheesecake covered in the fridge for up to 5 days. It actually tastes even better the next day once all the flavors meld. For longer storage, I freeze individual slices tightly wrapped in plastic wrap and foil for up to 1 month. I let it thaw in the fridge overnight. I don’t reheat this cheesecake since it’s best enjoyed chilled.

FAQs

How do I keep my cheesecake from cracking?

I make sure all ingredients are room temperature and never over-mix the batter once I add the eggs. Letting it cool slowly in the oven also helps prevent cracks.

Can I make this cheesecake ahead of time?

Absolutely. I often make it the night before, and it actually tastes better after chilling overnight.

Can I eat the cookie dough balls raw?

Yes! These are egg-free and made to be eaten raw, so they’re completely safe.

What if I don’t have a springform pan?

A deep 9-inch cake pan can work in a pinch, but getting clean slices out is trickier. I always prefer a springform for ease.

Can I skip the water bath?

I wouldn’t recommend it. The water bath helps the cheesecake bake evenly and prevents cracks. But if I’m in a rush, I use the cake pan-inside-a-roasting-pan method to avoid leaks.

Conclusion

This sugar cookie cheesecake is a festive, indulgent dessert that always steals the show. From the chewy sugar cookie crust to the creamy cheesecake bursting with cookie dough balls and that sweet ganache finish, it’s pure holiday magic in every bite. I like making it ahead for stress-free entertaining—and let’s be honest, it never lasts long once I slice into it