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.
Servings: 10 Slices
Calories: 865kcal
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.
Nutrition
Serving: 1Slice | Calories: 865kcal | Carbohydrates: 66g | Protein: 10g | Fat: 63g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 154mg | Sodium: 523mg | Potassium: 280mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1947IU | Vitamin C: 0.3mg | Calcium: 126mg | Iron: 2mg