Creamy Sugar Cookie Cheesecake Recipe

This sugar cookie cheesecake makes a festive and crowd-pleasing Christmas dessert. It features a sugar cookie crust, a creamy cheesecake flavored with sugar cookie mix and frosted sugar cookie coffee creamer, and a light whipped cream frosting thickened with instant pudding for extra stability and flavor.

This recipe was developed for the holiday season and pairs the nostalgic sugar-cookie taste with a classic baked cheesecake texture. It’s an easy way to bring cookie flavor into a rich, sliceable dessert that holds up well for parties and holiday gatherings.

showing the slice of sugar cookie cheesecake

I make a lot of cheesecakes and love experimenting with flavors. This sugar cookie cheesecake quickly became one of my favorites. The cookie crust provides a familiar, buttery base, while the filling has the sweet, spiced notes of a sugar cookie thanks to the cookie mix and the seasonal coffee creamer. After the first bite, I was excited to share it. My husband teased me at first, but then admitted it was delicious—so you’ll probably get the same reactions from family and neighbors.

Sugar Cookie Crust

To save time, I used a boxed sugar cookie mix for the crust and the cheesecake filling. For the crust, scoop 1/2 cup of the dry sugar cookie mix from the bag and reserve it for the filling. Use the remaining mix to make a quick cookie-dough-style crust.

In a bowl, combine the remaining sugar cookie mix with 7 tablespoons of softened unsalted butter and one large egg. Mix until a dough forms; a hand mixer works well for this. Press the dough into the bottom of a 9.5-inch springform pan lined with parchment. Bake at 350°F for about 25 minutes, until the center is set and the edges are golden. Let the crust cool while you prepare the filling.

How to Make Sugar Cookie Cheesecake

The filling is a traditional baked cheesecake base enriched with a half cup of sugar cookie mix and one cup of frosted sugar cookie coffee creamer for extra cookie flavor and a hint of vanilla-sweet cream. Using room-temperature cream cheese helps you achieve a smooth batter.

Beat 24 ounces of room-temperature cream cheese with the reserved 1/2 cup sugar cookie mix and 1 1/4 cups granulated sugar until smooth. Add 1 teaspoon vanilla and the eggs one at a time, mixing just until combined and scraping the bowl after each addition. Fold in 3/4 cup full-fat sour cream and 1 cup frosted sugar cookie coffee creamer. The batter will be thinner than a plain cheesecake batter because of the creamer.

To bake, spray the sides of the springform pan and wrap the outside with two layers of heavy-duty tin foil. Pour the filling onto the cooled crust. Set the springform inside a slightly larger pan and add about an inch of hot water to the outer pan to create a water bath—this helps prevent cracks. Bake at 325°F for about 1 hour and 20 minutes, or until the center jiggles slightly like soft jello while the edges are set. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1–2 hours. Refrigerate overnight to fully set before frosting.

Whipped Cream Frosting with Pudding

I prefer a whipped cream-style frosting because it’s light and complements the dense cheesecake. Adding instant pudding mix stabilizes the whipped cream and adds flavor and structure for piping.

To make the frosting: whip 2 cups heavy whipping cream with 3 tablespoons powdered sugar until soft peaks form. Sprinkle in a 3.4-ounce box of instant vanilla pudding mix and continue beating until the frosting is thick and smooth. Transfer to a piping bag fitted with a 1M tip and pipe 10–12 swirls on top of the chilled cheesecake. Finish with holiday sprinkles if desired.

Recipe

Ingredients

17.5-ounce package sugar cookie mix, divided
7 tablespoons unsalted butter, room temperature
1 large egg (for crust)
24 ounces cream cheese, room temperature
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs (for filling)
3/4 cup full-fat sour cream
1 cup frosted sugar cookie coffee creamer (seasonal)
2 cups heavy whipping cream
3 tablespoons powdered sugar
3.4-ounce box instant vanilla pudding mix

Instructions

Preheat oven to 350°F. Spray the sides of a 9.5-inch springform pan with nonstick spray and line the bottom with parchment.
Remove 1/2 cup sugar cookie mix from the package and set aside for the filling. With the remaining mix, add 7 tablespoons butter and 1 egg; mix until a dough forms.
Press the dough into the prepared pan and bake 25 minutes until set and lightly golden. Cool while preparing filling.
Beat the cream cheese with the reserved 1/2 cup sugar cookie mix and 1 1/4 cups sugar until smooth. Add vanilla and the eggs one at a time, mixing and scraping the bowl after each addition.
Mix in sour cream and coffee creamer until incorporated. Wrap the pan in two layers of foil and pour the filling over the crust.
Place the springform inside a larger pan and add about 1 inch of hot water to the outer pan. Reduce oven to 325°F and bake 1 hour 20 minutes, until the center jiggles only slightly. Cool in the oven with the door cracked for 1–2 hours, then refrigerate overnight.
For the frosting, whip heavy cream and powdered sugar to soft peaks. Add the instant vanilla pudding mix and beat till thick. Pipe swirls on the chilled cheesecake and add sprinkles if desired. Slice and serve.

Notes

Storage: Keep covered or in an airtight container in the refrigerator for up to 5 days. The frosted sugar cookie coffee creamer is seasonal and may be found at larger grocery stores during the holidays. Instant pudding flavor can be swapped for cheesecake-flavored pudding if you want a stronger cheesecake note.

Nutrition (per slice)