Sugar Cookie Cheesecake with Cookie Dough & Ganache

Every December, I used to make a double batch of sugar cookies with my younger sister. We never made it to the end without sneaking raw dough by the spoonful, despite our mom’s warnings. That familiar buttery-sweet flavor, those colorful sprinkles, the soft edges of a freshly baked cookie—they all inspired this sugar cookie cheesecake. It’s a dessert that combines nostalgia and indulgence in one sliceable masterpiece.

This sugar cookie cheesecake isn’t just another festive recipe—it solves a real problem: what to bring to holiday gatherings that feels both traditional and exciting. It’s make-ahead friendly, crowd-pleasing, and packed with textural contrast. Cookie dough lovers, this one’s for you.

Sugar Cookie Cheesecake: Why This Recipe Deserves a Spot on Your Table

Sugar cookie cheesecake blends everything you love about soft-baked cookies and creamy cheesecake into one unforgettable dessert. It starts with a sugar cookie crust that bakes into a golden, chewy base. The cheesecake layer is rich and silky, studded with edible sugar cookie dough balls that offer a satisfying bite in every forkful. A drizzle of white chocolate ganache on top seals the deal.

Unlike plain cheesecakes or predictable holiday pies, this one delivers visual flair and layered flavor. It’s festive enough for Christmas, whimsical enough for birthdays, and cozy enough to make on a quiet winter weekend.

If you’re tired of rotating through the same three desserts every season, sugar cookie cheesecake is the twist your table needs.

Ingredients & Substitutions for Sugar Cookie Cheesecake

You’ll build this recipe in four parts: crust, edible dough, cheesecake, and ganache. Room temperature dairy is essential here for smooth mixing—pull ingredients out 2 hours early.

Sugar Cookie Crust

• 1¾ cups (219g) all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (170g) unsalted butter, room temperature
• 1 cup (200g) cane sugar
• 1 tsp pure vanilla extract
• 1 large egg + 1 egg yolk, room temperature
• ⅓ cup (50g) Christmas sprinkles (jimmies)

Substitutions:
Use browned butter for a deeper flavor or swap in festive nonpareils if preferred. To tone down the sweetness, replace 2 tablespoons of sugar with packed light brown sugar.

Edible Cookie Dough Balls

• 1½ cups (180g) heat-treated all-purpose flour
• ½ tsp salt
• ½ cup (113g) unsalted butter, room temperature
• 1 cup (200g) cane sugar
• 1 tsp vanilla extract
• 5 tbsp milk (any kind)
• ⅓ cup (50g) Christmas sprinkles

Tip: Heat-treat flour at 300°F (150°C) for 5 minutes to ensure safety.

Substitutions:
Dairy-free butter and almond milk work well. You can also swap ½ of the flour for oat flour for a softer texture.

Cheesecake Filling

• 32 oz (900g) full-fat cream cheese, room temperature
• ⅔ cup (133g) cane sugar
• ¾ cup (180g) sour cream or plain Greek yogurt
• ½ cup (120ml) heavy cream
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• ⅔ of the cookie dough balls from above

Substitutions:
Don’t use low-fat cream cheese—it will make the batter runny and prone to cracking.

White Chocolate Ganache

• 1 cup (170g) white chocolate chips
• ⅓ cup (80ml) heavy cream

Optional swaps: Use a vanilla glaze or whipped cream instead of ganache for a lighter finish.

Equipment You’ll Need

Making sugar cookie cheesecake doesn’t require fancy tools, but a few essentials will make the process smoother:

• 9-inch (23cm) springform pan (8-inch also works for a taller cheesecake)
• Electric mixer (hand or stand)
• Mixing bowls (3–4 sizes)
• Offset spatula (for ganache)
• Parchment paper rounds
• Wax paper (for rolling dough balls)
• Roasting pan (for water bath)
• Sharp knife and paper towel (for clean slicing)

Step-by-Step Instructions

Step 1 – Make the Sugar Cookie Crust

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan, line with parchment, and grease again.

In a bowl, whisk together flour, baking soda, and salt. In a separate bowl, beat butter and sugar on high for 2 minutes until light and fluffy. Mix in vanilla, egg, and egg yolk.

On low, add dry ingredients just until combined, then fold in sprinkles. Press dough evenly into the bottom of your pan.

Bake for 25–30 minutes, until edges are lightly golden and center looks set. Cool while prepping the next step.

Step 2 – Roll the Cookie Dough Balls

While the crust bakes, mix heat-treated flour and salt. In another bowl, beat butter and sugar for 2 minutes. Mix in vanilla and milk. Add dry ingredients, then fold in sprinkles.

Scoop and roll dime- to nickel-sized balls (about ¾ inch / 19mm) and place them on wax paper. Freeze until firm—this is crucial so they hold shape during baking.

Step 3 – Prepare the Cheesecake Filling

Lower oven to 325°F (163°C). Begin heating water for the water bath.

Beat cream cheese and sugar on high for 2 minutes, scraping halfway through. Add sour cream, heavy cream, and vanilla. Mix on medium until fully smooth.

Add eggs one at a time on low speed. Don’t overmix. Gently fold in ⅔ of your cookie dough balls.

Step 4 – Assemble and Bake

Pour the filling over the cooled crust. Use one of these water bath methods:

• Preferred: Place springform pan inside a larger 10-inch cake pan. Set both in a roasting pan and add hot water halfway up the outer cake pan.
• Alternative: Double-wrap the springform pan in foil and place directly in the water bath.

Bake for 80–90 minutes. The edges should look set; the center will have a subtle jiggle.

Turn off oven and crack the door. Cool inside for 30 minutes, then fully at room temp. Chill at least 6 hours or overnight.

Step 5 – Add White Chocolate Ganache

Place white chocolate chips in a heatproof bowl. Heat cream until steaming (not boiling) and pour over chocolate. Let sit 2 minutes, then stir until smooth. Microwave briefly if needed to fully melt.

Remove cheesecake from the fridge and pan. Pour ganache over the top. Freeze for 10 minutes to set, then decorate with remaining cookie dough balls and sprinkles.

Why This Sugar Cookie Cheesecake Works

This sugar cookie cheesecake hits all the right texture notes—soft, creamy, chewy, and smooth. Here’s why:

• Heat-treating the flour makes the cookie dough safe to eat
• Mixing eggs on low avoids air bubbles that cause cracks
• The water bath ensures even baking and a moist interior
• Room temperature ingredients blend seamlessly, preventing lumps
• The ganache topping locks in moisture while adding richness

You’re not just stacking flavors—you’re engineering a better bite.

Pro Tips & Variations

• Scaling up: Double the recipe and use two 9-inch pans for large parties.
• Going mini: Divide into 12 muffin tins and reduce bake time to 18–20 minutes.
• Flavor twist: Swap vanilla for almond or peppermint extract.
• Festive swap: Use red velvet cookie dough or crushed peppermint in the dough balls.
• Texture play: Add mini chocolate chips or crushed freeze-dried strawberries.

Make-Ahead, Storage & Freezing

This sugar cookie cheesecake is tailor-made for planning ahead.

• Make-ahead: Prep and chill up to 2 days before serving.
• Fridge: Store in a cake dome or airtight container up to 5 days.
• Freezer: Wrap individual slices in plastic and freeze up to 1 month. Thaw at room temp for 1–2 hours.
• Undecorated freezing: You can also freeze the cheesecake before ganache and topping—decorate after thawing.

Serving Suggestions & Pairings

Balance this rich dessert with light or contrasting options:

• Serve with peppermint tea, black coffee, or sparkling apple cider
• Garnish with sugared cranberries, crushed pistachios, or edible glitter
• Plate with raspberry sauce or lemon curd for bright acidity

Dietary Notes & Allergen Considerations

This recipe contains dairy, eggs, wheat, and refined sugar.

• Gluten-free: Use a tested 1:1 GF flour in both crust and dough
• Dairy-free: Swap plant-based butter, cream cheese, and milk (texture will differ)
• Egg-free: Try flax eggs for crust; avoid in cheesecake without further testing

Troubleshooting & Common Mistakes

• Cracks in cheesecake → Overmixed eggs, no water bath, or rapid cooling
• Soggy crust → Water bath leaked; wrap tightly or use cake pan method
• Too soft to slice → Didn’t chill long enough; minimum 6 hours needed
• Dry texture → Overbaked or used low-fat cream cheese

FAQs

Conclusion

This sugar cookie cheesecake delivers all the charm of a holiday cookie with the richness of a classic cheesecake. From the chewy crust to the playful dough balls to the creamy ganache, it’s a dessert that satisfies both memory and appetite.

Once you serve this at a gathering, expect recipe requests. Maybe even expect to make it again next week. Make it your own with your favorite sprinkles or flavors—and don’t forget to sneak a cookie dough ball for yourself along the way.

More Relevant Recipes

• Pumpkin Pie Macarons: These delicate French cookies are infused with warm fall spices and a pumpkin buttercream filling, offering a sophisticated flavor profile that complements the cozy richness of sugar cookie cheesecake. Ideal for autumn entertaining or as a light dessert alongside cheesecake.
• Caramel Apple Cheesecake Dip: This no-bake dip combines creamy cheesecake flavor with caramel swirls and crisp apples. It echoes the dessert-like indulgence of a sugar cookie cheesecake, but with a more casual, shareable format perfect for parties.
• No-Bake Pumpkin Cheesecake Balls: Bite-sized and easy to prepare, these truffle-like treats blend pumpkin spice and cream cheese for a seasonal dessert that mirrors the creamy interior and festive flavors of sugar cookie cheesecake, with none of the baking fuss.

Sugar Cookie Cheesecake with Edible Cookie Dough & White Chocolate Ganache

Print Recipe

This sugar cookie cheesecake is a festive holiday dessert with a buttery sugar cookie crust, creamy baked cheesecake, and edible sugar cookie dough balls folded inside and sprinkled on top. Finished with a smooth white chocolate ganache, it’s a nostalgic treat perfect for Christmas gatherings.

• Author: Benchi
• Prep Time: 60 minutes
• Cook Time: 90 minutes
• Total Time: 150 minutes
• Yield: 16 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1¾ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, room temperature
• 1 cup cane sugar
• 1 tsp pure vanilla extract
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• ⅓ cup Christmas sprinkles
• 1½ cups heat-treated all-purpose flour
• ½ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup cane sugar
• 1 tsp pure vanilla extract
• 5 tbsp milk
• ⅓ cup Christmas sprinkles
• 32 oz full-fat cream cheese, room temperature
• ⅔ cup cane sugar
• ¾ cup sour cream or Greek yogurt, room temperature
• ½ cup heavy cream, room temperature
• 1 tsp pure vanilla extract
• 4 large eggs, room temperature
• 2/3 of the prepared cookie dough balls
• 1 cup white chocolate chips
• ⅓ cup heavy cream

Instructions

1. Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper and baking spray.
2. In a bowl, whisk together 1¾ cups flour, ½ tsp baking soda, and ½ tsp salt. Set aside.
3. Beat ¾ cup butter and 1 cup sugar for 2 minutes. Add vanilla, egg, and egg yolk. Mix until combined.
4. Add dry ingredients and ⅓ cup sprinkles. Mix on low until just combined. Press into pan bottom and bake for 30 minutes. Cool.
5. Reduce oven to 325°F. Heat-treat 1½ cups flour at 300°F for 5 minutes. Cool completely.
6. Beat ½ cup butter and 1 cup sugar for 2 minutes. Add 1 tsp vanilla and 5 tbsp milk. Mix well.
7. Add heat-treated flour, ½ tsp salt, and ⅓ cup sprinkles. Mix until dough forms. Roll dime-sized balls and freeze until firm.
8. In a new bowl, beat 32 oz cream cheese and ⅔ cup sugar for 2 minutes. Add ¾ cup sour cream, ½ cup cream, and 1 tsp vanilla. Mix until smooth.
9. Add 4 eggs, one at a time, on low speed. Fold in 2/3 of the frozen cookie dough balls.
10. Pour filling over baked crust. Prepare a water bath and place cheesecake inside. Bake for 90 minutes until edges are set and center jiggles slightly.
11. Turn off oven, crack door, and let cheesecake cool in oven for 30 minutes. Then cool completely on a wire rack. Chill in fridge for at least 6 hours or overnight.
12. Heat ⅓ cup heavy cream until steaming. Pour over 1 cup white chocolate chips. Let sit 2 minutes, then stir until smooth. Microwave briefly if needed.
13. Remove cheesecake from pan. Pour ganache over top and chill for 10 minutes. Decorate with remaining cookie dough balls and sprinkles before serving.

Notes

• To prevent cracks, avoid overmixing after adding eggs and always use a water bath.
• Freeze individual slices for up to 30 days and thaw 1–2 hours before serving.
• Use GF flour to make this gluten-free (untested; results may vary).
• Swap sour cream for Greek yogurt if preferred.