Christmas Sugar Cookie Cheesecake

I’m all about this Christmas Sugar Cookie Cheesecake. Imagine sugar cookie crust, creamy cheesecake filling, and actual little cookie dough surprises in every bite. It’s festive, it’s fun, and honestly, it tastes like holiday magic in dessert form.

A slice of festive cake with red and green sprinkles, topped with whipped cream and a Christmas tree cookie, served on a white plate.

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A slice of festive cheesecake with red and green sprinkles, topped with whipped cream and a Christmas tree cookie, sits on a small white plate.

Why You’ll Love This Recipe

Bold and festive flavor: The sugar cookie crust plus cookie‑dough bits layered inside give it a fun holiday twist.
Minimal effort, max impact: The crust is baked once then everything else is chill and no heavy baking required.
Perfect for the holidays: Looks cute, tastes amazing, serves 8‑10.
Make‑ahead friendly: You can build it ahead and chill overnight, which means less stress on party day.

Ingredients

A glass measuring cup of heavy cream, four blocks of cream cheese, a bowl of powdered sugar, a small bowl of vanilla, sprinkles, and Christmas tree sugar cookies are displayed on a counter.

Just a quick note about the cookie dough. You will need three packages total. You will want to use one package for the crust, one package for the cookie dough filling, and you will need 8-10 baked cookies. I recommend that you add the remaining cookie dough from the baked package to the filling for extra cookie dough in the cheesecake. You can never have too much cookie dough, in my opinion.

A slice of festive cheesecake with red and green sprinkles, topped with whipped cream and a Christmas tree-shaped cookie.

Christmas Sugar Cookie Cheesecake

This No‑Bake Christmas Sugar Cookie Cheesecake features a buttery sugar cookie crust, fluffy cream cheese filling with cookie dough bites inside, topped with whipped cream and festive cookies. It’s cozy, fun and perfect for holiday get‑togethers.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: Slices

Calories: 865kcal

Author: Wendy

Equipment

9 inch springform pan
Large Mixing Bowl
Electric Mixer
Medium bowl

Ingredients

Crust

9.1 ounces Pillsbury Christmas cookie dough the ones with the trees or reindeer

Filling

9.1 ounces Pillsbury Christmas cookie dough
32 ounces cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream

Topping

Whipped cream for topping
Sprinkles for topping
9.1 ounces Pillsbury Christmas cookie dough Baked as directed.

Instructions

Preheat oven to 350°F.
Press the sugar cookie dough evenly into the bottom of a 9-inch springform pan.
Bake for 10–12 minutes, until golden around the edges. Cool completely before filling.
While the crust cools, bake the Pillsbury Christmas cookie dough according to package directions.
Let cool completely.
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the heavy cream to stiff peaks (or use whipped topping).
Gently fold the whipped cream into the cream cheese mixture until fluffy and combined.
Spread half the cheesecake filling over the cooled cookie crust.
Add a layer of unbaked cookies over that layer.
Top with the remaining cheesecake filling and smooth the top.
Chill in the refrigerator for at least 4 hours or overnight.
Before serving, top with whipped cream, extra baked cookies, and festive sprinkles.

Notes

Storage Tips

Storage: Keep refrigerated and covered up to 4 days.
Freezing: Freeze slices individually for up to 1 month (thaw overnight in the fridge before serving).

Tips & Tricks

Make sure both cookies are completely cooled before adding the cheesecake filling so it sets properly.
Use a springform pan for easy, pretty slices.
Add crushed peppermint candy or drizzle melted white chocolate on top for extra holiday flair.
You will need three packages of cookies total. One for the crust, one for the cookie dough filling, and one for topping.
Chill at least 4 hours (or overnight) before serving for best texture.
You only need 10 baked cookies for the decorating, so you can use 30 cookies total for the cookie dough bites inside the cake if you want some extra cookie dough.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Wendys Tips

Make sure both the crust and cookie layer are completely cooled before adding the filling, if they’re still warm, the filling may not set properly.
Use a springform pan so the cheesecake comes out clean and pretty (no fighting with sides).
When whipping the heavy cream, stop at stiff peaks so your filling holds shape but remains light.
If you’re using store‑bought whipped topping instead of homemade, fold it in gently so the texture stays fluffy.
Want extra holiday sparkle? Crush some peppermint candy over the top or drizzle melted white chocolate to elevate it.

A slice of festive cheesecake topped with whipped cream, sprinkles, and a Christmas tree sugar cookie, served on a white plate.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I use a different cookie dough instead of Pillsbury sugar cookie?

Yes, using gingerbread or chocolate chip dough works fine. It will change the flavor, but the method stays the same

Is it safe to eat the cookie dough raw?

Yes, the Pillsbury sugar cookie dough is safe to eat raw.

Can I use whipped cream cheese?

No, for the best results, you will need to use a block of cream cheese instead of the whipped, otherwise your filling will be runny.