No Bake Christmas Sugar Cookie Cheesecake
A super simple No Bake Christmas Sugar Cookie Cheesecake that’s perfect for the Christmas season! A sweet and crunchy sugar cookie base, topped with the easiest no-bake cheesecake filling that’s flavored with vanilla and a splash of almond extract, and a secret surprise in every bite…chunks of cookie dough! Oh, yes. This decadent cheesecake really has it all. Finish with a layer of sweetened whipped cream, crumbled cookie dough, and a handful of festive sprinkles to have a Christmas dessert that will make even Santa envious. Bonus? This cheesecake is entirely NO bake and the perfect make-ahead dessert.
When it comes to holiday desserts, my mom and I are definitely no strangers to making no-bake cheesecakes. Over the years, we have perfected some of our favorite holiday flavors into cheesecake and shared them with all of you! Our classic no-bake gingerbread cheesecake, tiramisu cheesecake, and lemon cheesecake are just a few.
But this year, we decided to take our favorite no-bake cheesecake filling and give it a fun holiday twist. Sugar cookie cheesecake!! I mean, come ON. Could anything be more Christmassy? The rich and tangy filling, swirled with chunks of sugar cookie dough, all atop a buttery sugar cookie crust turned out to be a match made in Christmas wonderland.
It turned out so good that we ended up making it twice this week! So, if you’re looking for a show-stopping Christmas dessert that’s easy to make and sure to impress, look no further than this extra delicious sugar cookie cheesecake. Trust me, it’s the best cheesecake you will ever have!
Reasons You’re Going To LOVE This No-Bake Sugar Cookie Cheesecake
- Texture. This cheesecake is LOADED with different textures to deliver an unforgettable experience, from the satisfyingly crunchy crust to the silky smooth cheesecake to the delightful chewiness coming from the chunks of cookie dough…and a pleasant crunch coming from the Christmas sprinkles!
- Flavor. A tangy and extra creamy cheesecake that tastes like a giant sugar cookie…what could be better?!
- Simplicity. This cheesecake is SO easy to make and requires no baking (which means no water-bath!).
- Make-ahead. This is the PERFECT make-ahead dessert for a busy Christmas season.
Ingredients You Need To Make This Cheesecake
Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.
For The Cookie Dough:
- Salted Butter – While eliminating the need for additional salt, salted butter acts as the binder for this dough while also contributing to the flavor and texture.
- Granulated Sugar – We used granulated sugar to add just the right amount of sweetness.
- All Purpose Flour – Since all purpose flour is the traditional base for sugar cookies, that’s what we chose here. Make sure you toast it before adding it to the cookie dough.
- Vanilla Extract – Adding a subtle undertone, vanilla extract is the perfect choice to enhance the flavor.
- Almond Extract – We wanted this cookie dough to have a little bit more of a “commercial” cookie flavor making almond extract the perfect choice.
- Christmas Sprinkles – Sprinkles make everything more fun and festive!
For The Crust:
- Sugar Cookie Crumbs – We didn’t want a traditional graham cracker base, so sugar cookie cheesecake = sugar cookie crust. It just makes sense.
- Granulated Sugar – Since (homemade) sugar cookies aren’t that sweet, we used granulated sugar to add a bit of additional sweetness.
- Salted Butter – In addition to binding the crust together, salted butter adds richness while also eliminating the need for additional salt.
For The Cheesecake:
- Heavy Cream – The higher fat content in heavy cream makes it sturdy and able to hold peaks when whipped.
- Cream Cheese – The namesake ingredient in cheesecake, make sure you choose a quality cream cheese to ensure the proper texture and a terrific flavor.
- Sour Cream – While helping balance the flavor, sour cream contributes to the consistency.
- Granulated Sugar – We wanted to sweeten while keeping the flavor neutral, so granulated sugar was the perfect choice.
- Vanilla Extract – The traditional flavor of sugar cookies, vanilla extract brings that comforting flavor to this cheesecake filling.
- Almond Extract – Just a little almond extract gives the filling the flavor of the sugar cookies you find at the supermarket.
Don’t Have Heat Treated Flour? No Worries!
Come holidays, we always keep heat treated flour on hand because there’s nothing like a spoonful of our Edible Cookie Dough during the Christmas season! Luckily, it’s something that takes about 5 minutes to make and requires no specialty equipment.
- Preheat oven to 350℉.
- Spread flour on rimmed baking sheet.
- Bake for 5 minutes.
- Remove from oven and allow to cool.
How To Make This Sugar Cookie Cheesecake (Step-by-Step!)
Step 1: Make the cookie dough
In a small bowl with an electric mixer, beat butter and sugar until creamy, about 1-2 minutes.
Mix in flour.
Add vanilla extract and almond extract. Mix in.
Fold in sprinkles.
Measure out dough, ½ teaspoon at a time, and roll into balls. Set aside.
Step 2: Prep crust
In a small bowl, combine cookie crumbs, sugar, and butter. Mix well.
Immediately scrape into prepared pan. Spread evenly across bottom. Press to compact. Set aside.
Step 3: Make the cheesecake
Beat cream with an electric mixer fitted with the whisk attachment to medium-stiff peaks. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth, about 1-2 minutes.
Add sugar. Beat until light and fluffy, about 1-2 minutes.
Mix in extracts.
Fold in whipped cream.
Fold in chunks of cookie dough.
Spoon over prepared crust and level. Refrigerate until set, at least 4 hours or overnight.
FAQ’s and Troubleshooting
Too much butter being added to the crust causes it to be greasy. But, there is a remedy. After pressing the cookie crust into the pan, you can place a paper towel over the top and gently press down to absorb any excess grease. Repeat as many times as needed.
If there are lumps in your cheesecake, this is most likely lumps of cream cheese due to improper mixing. When beating the cream cheese and sugar, be sure to scrape down the sides of the bowl often and beat until it is completely smooth.
Definitely! This cheesecake freezes really well. Once the cheesecake is set, you can either; A) keep it whole and freeze it in a freezer safe zip-top bag, or B) freeze this cheesecake in individual slices.
This recipe can easily be made gluten-free! Just be sure to use gluten-free sugar cookies for the crust and your favorite measure-for-measure gluten-free all-purpose flour in the cookie dough.
It’s best to make this recipe a day or two in advance. Just be sure to keep it in the fridge!
We found that the easiest way to remove this cheesecake is to line the bottom of the springform with parchment paper or 9 inch cake board. Then, once refrigerated and set, slowly release the lock on the springform. Do not do it too quickly because it might tear the cheesecake!
The best way to achieve clean, even slices is to wipe your knife after each cut! This keeps excess cheesecake, crumbs, or toppings from being dragged through each slice.
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When you make these No Bake Christmas Sugar Cookie Cheesecake, be sure to leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
No Bake Christmas Sugar Cookie Cheesecake
Ingredients
Edible Cookie Dough
- 4 Tablespoons salted butter, room temperature
- 2⅔ Tablespoons granulated sugar
- ⅔ cup all purpose flour*, toasted
- ¼ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 1 Tablespoon Christmas sprinkles
Crust
- 1½ cups sugar cookie crumbs*
- 3 Tablespoons granulated sugar
- 4 Tablespoons salted butter, melted
Cheesecake
- 1 cup heavy cream, cold
- 3 cups cream cheese, room temperature
- ¼ cup sour cream
- 1 cup granulated sugar
- 1 Tablespoon vanilla extract
- ¼ teaspoon almond extract
Instructions
Edible Cookie Dough
- In a small bowl with an electric mixer, beat butter and sugar until creamy, about 1-2 minutes, stopping as needed to scrape bottom and sides of bowl.
- Mix in flour. (It will look like too much, but it's not.)
- Add vanilla extract and almond extract.
- Mix in.
- Fold in sprinkles.
- Measure out dough, ½ teaspoon at a time, and roll into balls. Set aside.
Crust
- Line a 9 inch springform pan with parchment paper. Set aside.
- In a small bowl, combine cookie crumbs, sugar, and butter.
- Mix well.
- Immediately scrape into prepared pan.
- Spread evenly across bottom.
- Press to compact. Set aside.
Cheesecake
- Beat cream with an electric mixer fitted with the whisk attachment to medium-stiff peaks. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth, about 1-2 minutes, stopping to scrape down bottom and sides of bowl as necessary.
- Add sugar.
- Beat until light and fluffy, about 1-2 minutes, again scraping down sides and bottom of bowl as needed.
- Mix in extracts.
- Fold in whipped cream.
- Fold in cookie dough balls.
- Spoon and level over prepared crust.
- Refrigerate until set, at least 4 hours or overnight.
To Finish (optional)
- Top set cheesecake with Chantilly cream.
- Sprinkle with crumbled cookie dough or Christmas sprinkles.
Notes + Tips!
- For an easier time getting the cheesecake out of the pan, line the bottom of your springform with either a sheet of parchment paper or a 9 inch cake board. It’s not a necessity, but without it, the bottom crust may break when you try to remove it from the pan.
- Be sure to not leave large chunks of cookie in the crust! The cookies need to be processed to about the consistency of sand.
- If you use commercial sugar cookies, you may need to reduce the sugar.
- When packing down the crust, it’s best to use a tart tamper or a metal measuring cup to ensure a tight and even pack!
- Be sure to beat the cream cheese and sour cream VERY WELL. Scrape down the sides and beater blade often to ensure no lumps.
- Don’t beat/mix in the whipped cream! Gently fold it into the cream cheese mixture. This will help keep your cheesecake as light and airy as possible.
- Make sure to refrigerate this cheesecake for a full 4 hours, or preferably overnight! It needs to be COLD to fully set.
- Use a sharp knife to get even slices. You can also wipe the knife after each cut to keep the slices clean!
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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