Snickerdoodle Bars

Snickerdoodle bars with cheesecake filling, a decadent cookie bar bursting with cinnamon goodness.

Biscoff cookie crust, creamy cheesecake, and a cinnamon crumble topping = epic snickerdoodle bars!

PIN IT NOW AND SAVE FOR LATER

I cannot tell you how amazing these snickerdoodle bars are. If you are a cinnamon dessert freak like me, then these are for you!

Nothing beats a good old cheesecake or cheesecake bar to me, but the addition of the biscoff cookie crust and a thick cinnamon crumble on top makes these snickerdoodle cheesecake bars really pop!

Take me to the recipe for Snickerdoodle Bars already!

Thank you so much for your eagerness to view my recipe.

If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Snickerdoodle Bars – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.

This recipe really can’t get much easier as well. With a bakery-style taste and uniqueness, your friends and family will think you slaved over these easy snickerdoodle bars!

Don’t worry, I won’t tell!

What makes them so easy is you make the crust and filling in a food processor, and you don’t even need to clean it in-between. Sbickerdoodle Cheesecake Bars for the win!

The warm cinnamon notes in these snickerdoodle bars really put me into that fall spirit. I just want to grab my favorite blanket, a good book, a coffee, and curl up with a couple of these snickerdoodle bars… Heaven.

I just love the layering effect these cheesecake bars have as well.

This really is a knockout dessert.

I have included a little sneaky tip in this recipe as well. Along with the crumble on top of these bars, a lot of recipes call for you to add cubed cold butter into a flour mixture like in our Fried Apple Crumble, Chicken Pot Pie, and Tiramisu Pie!

How to cut cold butter without a mess?

My little trick is to grate the cold butter right into the bowl. Cutting up cold butter often makes a huge mess for me, but grating it and holding the paper around the butter while doing so cuts down on lots of cleanup!

How should I store my snickerdoodle bars?

I recommend keeping leftovers (of there are any) in the fridge! Eat within a few days (which won’t be hard!)

By now I think you know Jeremy and I have a thing for all things cheesecake. Pineapple Upside Down Cheesecake, Tropical Cheesecake Salad, Cheery Cheesecake Bars, and so many other recipes already on the blog, I could go on and on!

I just love experimenting with new recipes incorporating flavors we already enjoy. I also have a thing for cheesecake bars in general because they are just flat out easy to make.

And I mean c’mon a Snickerdoodle Cheesecake? YES PLEASE!

Plus, they always come out perfect, unlike large cheesecakes tend to do. AND, they only make 9 pieces, giving us a handle on portion control (kind of. LOL).

How to make Snickerdoodle Bars:

• Make the crust first by placing cookies in the food processor and process until they form crumbs. Add melted butter, pulse until coated. Press crust into 9×9 inch baking dish lined with parchment paper or foil.
• Brush out leftover crumbs in food processor. Next, make the filling, add in the cream cheese, egg, vanilla, cinnamon, sour cream, and sugar. Pulse until combined and smooth, pour evenly on top of the crust.
• Last, the cinnamon crumble. In a medium-sized bowl, add the flour, brown sugar, and cinnamon, whisk to combine. Cut cold butter into very small cubes, or do a little trick like me and grate the butter into the bowl with a cheese grater. Toss to combine so the butter pieces are coated.
• Now, get your hands dirty and roll the butter with the flour mixture between your fingers. Keep doing this until the entire mixture resembles wet sand with a few larger butter pieces mixed in. Pour ALL OF IT, yes, all of it! On top of the cheesecake layer.
• Bake at 350 for 36 minutes until cheesecake is very slightly jiggly in the center. Set on the counter to cool for about 20 minutes. Cover with plastic wrap and place in the fridge for 3 hours to set. Cut into 9 pieces, enjoy.

Tools used to make snickerdoodle cheesecake bars

• Food processor
• 9×9 baking dish
• Parchment paper
• Whisk
• Medium Bowl
• Vanilla bean paste
• Ground Cinnamon
• Plastic Wrap

Print Recipe Pin Recipe Rate this Recipe

5 from 1 vote

Snickerdoodle Bars

Snickerdoodle bars with cheesecake filling, a decadent cookie bar bursting with cinnamon goodness. Biscoff cookie crust, creamy cheesecake, and a cinnamon crumble topping = epic snickerdoodle bars!

Prep Time15 mins

Cook Time36 mins

Chill Time3 hrs

Total Time51 mins

Course: Dessert

Cuisine: Traditional

Keyword: cheesecake, cheesecake bars, cheesecakebars, snickerdoodle, snickerdoodle bars, snickerdoodle cheesecake, snickerdoodle cheesecake bars

Servings: 9 servings

Calories: 502kcal

Author: Dana at ThisSillyGirlsKitchen.com

Ingredients

For the crust

• 8.8 ounce package Biscoff cookies Or 1 Cup graham cracker crumbs
• 5 tablespoons unsalted butter melted
• 1/4 teaspoon ground cinnamon

For the filling

• 8 ounces cream cheese softened
• 1/3 cup sour cream
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla bean paste or vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 egg

For the crumble

• 1 cup all-purpose flour
• 1/2 cup light brown sugar packed
• 1 tablespoon ground cinnamon
• 1/2 cup unsalted butter cold, (1 stick)

Instructions

For the crust

• Preheat oven to 350 degrees. Place cookies in a food processor, pulse into crumbs. Add the melted butter and cinnamon, pulse until combined. Press crust into a 9x9 baking dish lined with parchment paper (or foil) set aside. 

For the filling

• Wipe out the food processor, no need to clean. Place the cream cheese into the food processor, process until smooth. Add the sour cream, sugar, vanilla, cinnamon, and egg. Process until smooth and pour over the crust, smooth out evenly.

For the crumble

• In a medium-sized bowl, add the flour, sugar, and cinnamon. Whisk to combine. Cut the butter into very small cubes or do it the easy way like me, and grate the butter into the bowl with a cheese grater. Toss the butter with the flour mixture. Taking your hands, roll the butter pieces with the flour between your fingers. Continue to do this until the entire bowl resembles wet sand with a few larger butter pieces.
• Pour the entire crumble (yes, all of it!) on top of the cheesecake. Bake for 36 minutes, cheesecake will be very slightly jiggly in the center. Let cool on the counter for 20 minutes. Cover with plastic wrap and place in the fridge for 3 hours to set. Cut into 9 pieces, serve.

Nutrition

Calories: 502kcal | Carbohydrates: 53g | Protein: 5g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 94mg | Sodium: 283mg | Potassium: 133mg | Fiber: 1g | Sugar: 26g | Vitamin A: 18.5% | Calcium: 8.5% | Iron: 11.8%

Tried this recipe?Follow me @danadevolk or tag #danadevolk!

.

'Til Next time!

 

About Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]

Check out all my posts