Christmas Sugar Cookie Cheesecake

I love a cheesecake at Christmas, and this one is a bit different because it uses those little Pillsbury Christmas cookies that always seem to pop up everywhere as soon as the holidays start.

There’s a sugar cookie base, a really simple no bake cheesecake filling, and then more Christmas cookies hidden in the middle. It’s definitely one for anyone who loves a really creamy cheesecake with plenty of cookie in there too.

You do have to turn the oven on briefly for the base and the cookies, but there’s no baking the actual cheesecake. I usually make desserts like this the day before anyway, then it’s ready to decorate and bring out when we want it.

Equipment

• 9-inch springform pan
• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Rubber spatula

Ingredients

• Pillsbury Christmas cookie dough: I used the Christmas tree cookies, but the reindeer ones work just as well, so grab whichever you can find.

• Cream cheese: Let this soften at room temperature first as it makes it much easier to get a nice smooth filling without any little lumps.

• Powdered sugar: This adds the sweetness without making the cheesecake filling feel grainy.

• Vanilla extract: Just a teaspoon adds a little extra flavor to the cheesecake without taking away from the sugar cookies.

• Heavy whipping cream: Whipping this before folding it into the cream cheese is what gives the filling that lovely light, creamy texture.

• Whipped cream: I use a little on top for decorating and to give the cookies something to sit against.

• Extra Christmas cookies and sprinkles: This is where you can have a bit of fun with it. Add as many or as few as you like depending on how festive you want it to look.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Preheat the oven to 350°F.

Step 2: Press enough of the Christmas cookie dough evenly into the bottom of a 9-inch springform pan to make the crust.

Step 3: Bake for 10–12 minutes, or until the edges are lightly golden. Set aside and leave to cool completely.

Step 4: While the crust is cooling, bake some of the remaining Christmas cookies according to the package directions. These will be used for decorating the cheesecake later. Leave them to cool completely.

Step 5: Add the softened cream cheese, powdered sugar and vanilla extract to a large bowl. Beat until smooth and creamy.

Step 6: In a separate bowl, whip the heavy whipping cream until stiff peaks form.

Step 7: Gently fold the whipped cream into the cream cheese mixture until everything is combined and the filling is light and fluffy.

Step 8: Spread half of the cheesecake filling evenly over the cooled cookie crust.

Step 9: Arrange a layer of unbaked Christmas cookie dough pieces over the filling. 

Step 10: Spoon the remaining cheesecake filling over the cookie dough and gently smooth out the top.

Step 11: Cover and refrigerate for at least 4 hours, or leave it to chill overnight.

Step 12: When you’re ready to serve, remove the cheesecake from the springform pan and decorate the top with whipped cream, the baked Christmas cookies and festive sprinkles.

What to Serve with Christmas Sugar Cookie Cheesecake

This is quite a rich dessert, so I don’t think it really needs much alongside it. I’d keep things simple, especially if you’re serving it after a big Christmas dinner.

• Fresh berries: Strawberries, raspberries or blueberries are nice with the creamy cheesecake and add a little freshness.
• Fresh fruit: A simple bowl of sliced fruit works well if you want something lighter on the side.
• Coffee: This is definitely the kind of dessert I’d happily have with a big mug of coffee after dinner.
• Hot chocolate: A fun option if you’re serving this at a Christmas movie night or holiday party.
• Extra whipped cream: Put some on the table and let everyone add a little more to their slice if they want it.

Storing

Keep any leftover cheesecake covered in the refrigerator and it should be good for up to 4 days. I’d leave the extra cookies off the top if you’re making it ahead, then add those just before serving so they don’t start to soften in the fridge.

You can freeze it too. I find it easiest to freeze individual slices so you can just take out however many you need. Wrap them well and freeze for up to a month, then leave them in the fridge overnight to thaw before serving.

Variations & Substitutions

There are a few easy ways you can change this one up depending on what you can find in the stores or what flavors you prefer. I’d keep the basic cheesecake filling the same and have a bit of fun with the cookies and toppings.

• Try a different cookie dough: Gingerbread or chocolate chip cookie dough would both work if you want to change the flavor.
• Use almond extract: Swap the vanilla for almond extract to give the filling more of that classic sugar cookie flavor.
• Add some fruit: Spread a thin layer of strawberry or cherry pie filling through the middle before adding the rest of the cheesecake filling.
• Use whipped topping: You can swap the homemade whipped cream for store-bought whipped topping if you want to save a little time.
• Change the decorations: Crushed peppermint candies, white chocolate drizzle or different Christmas sprinkles are all easy ways to decorate the top.
• Make mini versions: Instead of one large cheesecake, layer everything into small jars or cupcake liners for individual Christmas desserts.

FAQs

Is Christmas Sugar Cookie Cheesecake really no bake?

The cheesecake filling itself is completely no bake, but you will need to bake the sugar cookie crust and the extra cookies used for decorating. Once those are done and cooled, there’s no more baking needed.

Can I make Christmas Sugar Cookie Cheesecake ahead of time?

Yes, and I actually think this is a great dessert to make ahead. It needs at least 4 hours to chill and set properly, but you can easily make it the day before and leave it in the refrigerator overnight.

Is Pillsbury Christmas cookie dough safe to eat raw?

Yes! Pillsbury says all of its refrigerated cookie dough flavors are now safe to eat raw as well as baked. That’s why we can add the Christmas cookie dough straight into the middle of this cheesecake without baking it first.

How long does no bake cheesecake need to chill?

Give this cheesecake at least 4 hours in the refrigerator before slicing. If you have the time, leaving it overnight gives it plenty of time to firm up and makes it easier to slice too.

Can I use a graham cracker crust instead of a sugar cookie crust?

Yes. A graham cracker crust is an easy alternative if you don’t want to bake the cookie dough crust. It will change the flavor a little, but it still works really well with the cheesecake filling.

How long does Christmas Sugar Cookie Cheesecake last in the fridge?

Keep the cheesecake covered in the refrigerator and eat it within 4 days. If you’ve decorated it with cookies, they may start to soften the longer they sit in the fridge.

Can you freeze Christmas Sugar Cookie Cheesecake?

Yes. You can freeze the cheesecake for up to one month. I prefer freezing individual slices wrapped well, then you can thaw however many you need overnight in the refrigerator.

Why is my no bake cheesecake not firm?

It may simply need longer in the refrigerator. Make sure you whip the heavy cream to stiff peaks before folding it into the cream cheese mixture and give the finished cheesecake at least 4 hours to chill before trying to slice it.