Why You’ll Love This Recipe

I enjoy this recipe because it brings together the joy of Christmas baking without the hassle of turning on the oven. The crust tastes like a buttery sugar cookie, the cheesecake layer is light and creamy, and the sprinkles add the perfect festive touch. These bars are ideal for parties, gifting, or enjoying with hot cocoa by the tree — and they come together with very little effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:
– 2 cups crushed sugar cookies or graham crackers
– ½ cup melted butter

Cheesecake layer:
– 16 oz cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream, whipped
– ½ cup Christmas sprinkles (red, green, white)

Optional topping:
– extra whipped cream
– more sprinkles

Directions

I combine the crushed cookies with the melted butter until the mixture looks sandy. I press it firmly into a lined 8×8 or 9×9 pan and chill it for 15 minutes.
I beat the cream cheese, powdered sugar, and vanilla together until smooth and creamy.
I fold the whipped cream gently into the cream cheese mixture until everything becomes fluffy.
I stir in the Christmas sprinkles carefully so they stay vibrant.
I spread the cheesecake filling evenly over the chilled crust and smooth the top.
I refrigerate the bars for at least 4 hours, or until fully set.
I slice them into squares and add extra sprinkles or whipped cream for a festive finish.

Servings and Timing

Servings: about 9–12 bars, depending on size
Prep Time: 15 minutes
Chill Time: at least 4 hours
Total Time: about 4 hours 15 minutes

Variations

– I use crushed shortbread cookies for an even richer crust.
– I add a hint of almond extract to the filling for a classic holiday flavor.
– I fold in mini white chocolate chips for extra sweetness.
– I swirl a ribbon of raspberry jam into the cheesecake layer for color and tang.
– I use themed sprinkles for different holidays or celebrations.

Storage/Reheating

I store these bars in the refrigerator, covered, for up to 4 days. They firm up wonderfully and keep their creamy texture. For longer storage, I freeze the bars — without sprinkles on top — for up to 2 months. When ready to eat, I thaw them in the refrigerator overnight. Since this is a no-bake dessert, I avoid reheating entirely.

FAQs

Can I use Cool Whip instead of whipped cream?

Yes. I fold in an equal amount of Cool Whip when I want a slightly sweeter and more stable filling.

Why is my crust crumbly?

It likely needs more melted butter. I add a tablespoon at a time until the mixture packs tightly.

Can I use different cookies for the crust?

Absolutely. I use ginger snaps, Oreos, or vanilla wafers depending on the flavor I want.

Do the sprinkles bleed into the filling?

Some sprinkles may soften slightly, but I mix them gently to help keep their colors intact.

How long do the bars need to chill?

At least 4 hours, but I prefer chilling them overnight so they slice cleanly.

Conclusion

These no-bake Christmas sugar cookie cheesecake bars are one of my favorite holiday desserts because they’re bright, sweet, and wonderfully creamy — everything I want in a festive treat. They’re simple to prepare, fun to customize, and always a hit at gatherings. Each bite feels like pure holiday cheer, and I love making them all season long.