Sugar Cookie Cheesecake (Perfect Holiday Dessert!)

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Slice of sugar cookie cheesecake showing layers of cookie crust, cream cheesecake with cookie dough balls, white chocolate ganache and festive sprinkles
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Get ready for the ultimate holiday dessert mashup! This Sugar Cookie Cheesecake combines everything you love about classic Christmas sugar cookies with rich, creamy cheesecake in one show-stopping dessert. Imagine a buttery sugar cookie crust topped with smooth, velvety cheesecake studded with edible cookie dough balls, all finished with a glossy white chocolate ganache and festive sprinkles. Each slice reveals those adorable cookie dough balls throughout, creating the perfect combination of textures and flavors. What makes this recipe truly special is the edible cookie dough—it’s heat-treated for safety so you can enjoy those nostalgic cookie dough bites worry-free. The sugar cookie crust provides a sturdy, flavorful base, while the creamy cheesecake filling is perfectly balanced and smooth. Topped with white chocolate ganache and more cookie dough balls, this dessert is as beautiful as it is delicious. Perfect for Christmas gatherings, New Year’s celebrations, or any time you want to impress with a truly unique dessert!

Table of Contents
  • Perfect holiday dessert – combines Christmas sugar cookies and cheesecake in one spectacular treat
  • Edible cookie dough – safe-to-eat cookie dough balls add fun texture throughout
  • Creamy and smooth – perfectly baked cheesecake with that classic velvety texture
  • Show-stopping presentation – white chocolate ganache and sprinkles make it gorgeous
  • Make-ahead friendly – chills overnight, perfect for holiday party planning

If you love creative cheesecake recipes, you’ll also want to try our Classic New York Cheesecake and Strawberry Cheesecake Crunch Bites.

Slice of sugar cookie cheesecake showing layers of cookie crust, cream cheesecake with cookie dough balls, white chocolate ganache and festive sprinkles

Sugar Cookie Cheesecake

Show-stopping holiday dessert with sugar cookie crust, creamy cheesecake filled with edible cookie dough balls, topped with white chocolate ganache and festive sprinkles.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 8 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 520 kcal

Equipment

  • 9-inch springform pan
  • Parchment paper circles
  • Electric mixer (stand or hand)
  • Large roasting pan (for water bath)
  • 10-inch cake pan (for water bath)
  • Baking sheet
  • Wire cooling rack

Ingredients
  

Sugar Cookie Crust

  • 1 3/4 cups all-purpose flour for crust base
  • 1/2 teaspoon baking soda helps crust rise
  • 1/2 teaspoon salt enhances flavor
  • 3/4 cup unsalted butter room temperature
  • 1 cup granulated sugar sweetens crust
  • 1 teaspoon pure vanilla extract classic cookie flavor
  • 1 large egg plus 1 egg yolk room temperature
  • 1/3 cup Christmas sprinkles jimmies style

Cookie Dough Balls (Edible)

  • 1 1/2 cups all-purpose flour must be heat-treated at 300°F for 5 minutes
  • 1/2 teaspoon salt balances sweetness
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar sweetens dough balls
  • 1 teaspoon pure vanilla extract essential flavor
  • 5 tablespoons milk helps dough come together
  • 1/3 cup Christmas sprinkles festive decoration

Cheesecake Layer

  • 32 ounces cream cheese room temperature, full-fat only
  • 2/3 cup granulated sugar perfectly sweetened
  • 3/4 cup sour cream or Greek yogurt room temperature
  • 1/2 cup heavy cream room temperature
  • 1 teaspoon pure vanilla extract enhances flavor
  • 4 large eggs room temperature

White Chocolate Ganache

  • 1 cup white chocolate chips creates glossy topping
  • 1/3 cup heavy cream for melting chocolate

Instructions
 

  • Heat-treat flour: Preheat oven to 300°F. Spread flour for cookie dough balls on baking sheet and bake 5 minutes. Set aside to cool.
  • Prep pan: Increase oven to 350°F. Spray 9-inch springform pan with baking spray. Line bottom with parchment circle and spray again.
  • Make crust: Whisk flour, baking soda, and salt in medium bowl. Beat butter and sugar on high 2 minutes. Add vanilla, egg, and yolk; mix on medium. Add dry ingredients on low until combined. Fold in sprinkles.
  • Bake crust: Press dough evenly across bottom of pan. Bake 25-30 minutes until golden.
  • Make cookie dough balls: Mix heat-treated flour and salt. Beat butter and sugar on high 2 minutes. Add vanilla and milk on medium. Add dry ingredients on low. Fold in sprinkles.
  • Roll and freeze: Roll dough into tiny balls (dime to nickel size). Place on wax paper-lined sheet and freeze until firm.
  • Prep cheesecake: Reduce oven to 325°F. Start heating water for bath. Beat cream cheese and sugar on high 2 minutes, scraping bowl halfway.
  • Mix filling: Add sour cream, heavy cream, and vanilla on medium until smooth. Add eggs on LOW speed until just combined. Gently fold in 2/3 of frozen cookie dough balls.
  • Water bath: Pour batter over crust. Place springform in 10-inch cake pan, then in roasting pan. Fill with hot water halfway up cake pan.
  • Bake: Bake 80-90 minutes until edges set and center has slight jiggle. Turn off oven, crack door, cool 30 minutes inside.
  • Chill: Remove to cooling rack. Once cool, wrap and refrigerate overnight (at least 6 hours).
  • Make ganache: Place white chocolate chips in bowl. Heat cream until steaming, pour over chips. Wait 2 minutes, then stir smooth.
  • Finish: Remove cheesecake from pan. Pour ganache over top. Freeze 10 minutes. Top with remaining cookie dough balls and sprinkles.

Notes

CRITICAL: Flour for cookie dough balls must be heat-treated at 300°F for 5 minutes for food safety. All ingredients must be room temperature (set out 2 hours ahead). Mix eggs on LOW speed only to prevent cracks. Water bath is essential. Chill overnight for best results. Store in refrigerator up to 5 days or freeze up to 30 days.
Keyword christmas cheesecake, cookie dough cheesecake, festive cheesecake, holiday dessert, sugar cookie cheesecake
  • 1 3/4 cups all-purpose flour – creates the perfect cookie crust base
  • 1/2 teaspoon baking soda – helps crust rise slightly
  • 1/2 teaspoon salt – enhances flavor
  • 3/4 cup unsalted butter, room temperature – provides rich flavor and tender texture
  • 1 cup granulated sugar – sweetens the crust
  • 1 teaspoon pure vanilla extract – adds classic cookie flavor
  • 1 large egg plus 1 egg yolk, room temperature – binds the crust together
  • 1/3 cup Christmas sprinkles – adds festive color and fun
  • 1 1/2 cups all-purpose flour – heat-treated for safe consumption
  • 1/2 teaspoon salt – balances sweetness
  • 1/2 cup unsalted butter, room temperature – creates soft dough
  • 1 cup granulated sugar – sweetens the dough balls
  • 1 teaspoon pure vanilla extract – essential cookie flavor
  • 5 tablespoons milk – helps dough come together
  • 1/3 cup Christmas sprinkles – festive decoration

For the Cheesecake Layer

  • 32 ounces cream cheese, room temperature – must be full-fat for best texture
  • 2/3 cup granulated sugar – perfectly sweetened
  • 3/4 cup sour cream or Greek yogurt, room temperature – adds tang and creaminess
  • 1/2 cup heavy cream, room temperature – creates ultra-smooth texture
  • 1 teaspoon pure vanilla extract – enhances flavor
  • 4 large eggs, room temperature – provides structure

For the White Chocolate Ganache

  • 1 cup white chocolate chips – creates glossy topping
  • 1/3 cup heavy cream – melts chocolate smoothly
  1. Heat-treat flour (5 minutes): Preheat oven to 300°F. Spread flour for cookie dough balls on baking sheet and bake 5 minutes. Set aside to cool. (This makes it safe to eat raw.)
  2. Prep pan (3 minutes): Increase oven to 350°F. Spray 9-inch springform pan with baking spray. Line bottom with parchment circle and spray again.
  3. Mix dry ingredients (1 minute): Whisk together flour, baking soda, and salt in medium bowl.
  4. Cream butter and sugar (2 minutes): Beat butter and sugar on high speed for 2 minutes until light and fluffy.
  5. Add wet ingredients (1 minute): Mix in vanilla, egg, and egg yolk on medium speed until combined.
  6. Combine (1 minute): Add dry ingredients and mix on low until just combined. Fold in sprinkles.
  7. Form crust (3 minutes): Press dough evenly across bottom of prepared pan. Don’t bring up sides.
  8. Bake crust (25-30 minutes): Bake until golden on top.
  1. Mix dry ingredients (1 minute): Combine heat-treated flour and salt.
  2. Cream butter and sugar (2 minutes): Beat butter and sugar on high for 2 minutes.
  3. Add wet ingredients (1 minute): Mix in vanilla and milk on medium speed.
  4. Combine (1 minute): Add dry ingredients on low speed. Fold in sprinkles.
  5. Roll balls (15-20 minutes): Roll dough into tiny balls (dime to nickel size). This is tedious—recruit family to help!
  6. Freeze (15+ minutes): Place on wax paper-lined sheet and freeze until firm.

Step 3: Making the Cheesecake

  1. Prep oven (5 minutes): Reduce oven to 325°F. Start heating water for water bath.
  2. Beat cream cheese (2 minutes): Beat cream cheese and sugar on high for 2 minutes. Scrape bowl halfway through.
  3. Add dairy (2 minutes): Mix in sour cream, heavy cream, and vanilla on medium until perfectly smooth with no lumps.
  4. Add eggs (1 minute): Mix eggs on LOW speed until just combined. Don’t overmix!
  5. Fold in dough balls (2 minutes): Gently fold in 2/3 of frozen cookie dough balls with spatula.
  6. Pour and prepare water bath (5 minutes): Pour batter over crust. Place springform pan in 10-inch cake pan, then in roasting pan. Fill with hot water halfway up cake pan.
  7. Bake (80-90 minutes): Bake until edges set but center has slight jiggle.
  8. Cool slowly (30 minutes): Turn off oven, crack door, and let cheesecake cool inside.
  9. Chill (6+ hours): Remove to cooling rack, then wrap and refrigerate overnight.

Step 4: White Chocolate Ganache

  1. Heat cream (3 minutes): Place white chocolate chips in bowl. Heat cream until steaming.
  2. Make ganache (3 minutes): Pour hot cream over chips. Let sit 2 minutes, then stir smooth.
  3. Top cheesecake (5 minutes): Remove cheesecake from pan. Pour ganache over top.
  4. Set and decorate (10 minutes): Freeze 10 minutes to set. Top with remaining cookie dough balls and sprinkles.
Slice of sugar cookie cheesecake showing layers of cookie crust, cream cheesecake with cookie dough balls, white chocolate ganache and festive sprinkles
  • Room temperature ingredients – crucial for smooth, lump-free cheesecake; set out 2 hours ahead
  • Don’t overmix eggs – mix on LOW speed to avoid incorporating too much air (causes cracks)
  • Use water bath – essential for preventing cracks and ensuring creamy texture
  • Cool slowly – gradual temperature change prevents cracks
  • Chill overnight – allows flavors to develop and makes slicing easier

Storage: Store in refrigerator in airtight container or cake carrier for up to 5 days. The flavors actually improve after a day!

Freezing: Freeze individual slices in airtight container for up to 30 days. Thaw 1-2 hours before serving. Can also freeze whole cheesecake before decorating—wrap well and freeze up to 30 days.

Serving: For clean slices, use a sharp knife dipped in hot water and wiped clean between each cut. Serve chilled straight from refrigerator.

  • Mini Cheesecakes – divide recipe into thirds and make 12 mini cheesecakes in muffin pan (bake 18-20 minutes)
  • Cheesecake Bars – halve recipe and use 8×8 or 9×9 inch pan for easier serving
  • Graham Cracker Crust – swap sugar cookie crust for classic graham cracker crust
  • Skip Ganache – top with homemade whipped cream instead of white chocolate

For more holiday desserts, check out our No-Bake Oreo Cheesecake Cups.

Why do I need to heat-treat the flour for cookie dough balls?

Raw flour can harbor harmful bacteria. Heat-treating at 300°F for 5 minutes kills any bacteria, making the cookie dough safe to eat. This is essential for the edible cookie dough balls.

How do I prevent cracks in my cheesecake?

Use room temperature ingredients, mix eggs on LOW speed, use a water bath during baking, and cool the cheesecake slowly in the oven with the door cracked. All these steps prevent cracks!

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake actually needs to chill overnight, making it perfect for advance preparation. You can make it 2-3 days ahead and decorate the day of your event.

How do I easily remove the cheesecake from the springform pan?

Spray the pan well before lining with parchment. After chilling overnight, the pan should release easily. Gently run a knife around the edge if needed, then carefully remove the ring and bottom.

This Sugar Cookie Cheesecake is truly the ultimate holiday dessert that combines the best of both worlds—nostalgic sugar cookies and luxurious cheesecake. The edible cookie dough balls throughout add a fun surprise in every bite, while the white chocolate ganache provides an elegant finish. Whether you’re serving it at your Christmas dinner, bringing it to a holiday party, or making it for New Year’s Eve, this showstopping dessert is guaranteed to wow your guests. Yes, it requires some time and patience, but the results are absolutely worth it. Plus, since it needs to chill overnight, you can do all the work ahead and simply decorate before serving. Love this recipe? Save it to your Pinterest boards and follow us on Pinterest for more amazing holiday desserts!

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