Introduction

Snickerdoodle Cheesecake Bars combine the warm, cinnamon-sugar flavors of classic snickerdoodles with a creamy cheesecake topping. These bars offer a delightful balance of soft crust, smooth filling, and crumbly topping—perfect for sharing or savoring solo.

The image shows a stack of square dessert bars with three clear layers: the bottom layer is a light brown, dense crust; the middle layer is a thick, pale yellow creamy filling; the top layer is a crumbly golden brown streusel topping with a coarse texture. The bars are close together on a white marbled surface, and some crumbs are scattered around. The layers are even and well-defined, with the crumb topping adding a rough texture on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (112 g) salted butter
1/3 cup (64 g) brown sugar
1 tbsp (13 g) sugar
1/2 tsp vanilla extract
1/2 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp salt
1 1/4 cup (171 g) all-purpose flour
1 block (8 ounces) softened cream cheese
1/4 cup sugar
1 tsp vanilla extract
1 egg
1/8 tsp salt
1.5 tbsp salted butter (for topping)
1/4 cup all-purpose flour (for topping)
1/4 cup (51 g) brown sugar (for topping)
1/4 tsp cinnamon (for topping)
1/8 tsp salt (for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper or spray it with nonstick baking spray. Parchment paper is recommended for easy removal of the bars.
Step 2: Prepare the crust. Melt the 1/2 cup butter in the microwave for 30 to 45 seconds until soft and mostly melted. Add 1/3 cup brown sugar, 1 tbsp sugar, 1/2 tsp cinnamon, 1/2 tsp cream of tartar, 1/4 tsp salt, and 1/2 tsp vanilla extract. Whisk until well blended.
Step 3: Stir in 1 1/4 cups all-purpose flour until no white streaks remain and the dough becomes thick and clumpy. Press the dough evenly into the bottom of the prepared pan.
Step 4: Bake the crust for 15 to 18 minutes, or until it is golden and starting to brown at the edges. Remove from oven and cool on a wire rack.
Step 5: Make the cheesecake filling. In a medium bowl, beat the softened cream cheese with 1/4 cup sugar until smooth. Add 1 egg, 1 tsp vanilla extract, and 1/8 tsp salt. Beat on low speed until fully combined and smooth. Pour the filling evenly over the cooled crust.
Step 6: Prepare the topping. Melt 1.5 tbsp butter in a small bowl, then add 1/4 cup all-purpose flour, 1/4 cup brown sugar, 1/4 tsp cinnamon, and 1/8 tsp salt. Stir until the mixture resembles coarse sand.
Step 7: Sprinkle the topping evenly over the cheesecake filling. Do not press it down.
Step 8: Bake the bars for 25 to 30 minutes, until the topping turns golden brown and the cheesecake center has only a slight jiggle when the pan is gently shaken.
Step 9: Cool the bars on a wire rack at room temperature for 1 to 2 hours, then refrigerate for 2 to 3 hours to set completely.
Step 10: Once chilled, use the parchment paper to lift the bars from the pan. Cut into squares and serve.

Tips & Variations

For a stronger cinnamon flavor, add an extra 1/4 tsp cinnamon to the crust or topping.
You can substitute salted butter with unsalted butter—just add a pinch more salt to taste.
Try adding a teaspoon of cinnamon sugar on top of the bars before baking for an extra crunchy finish.
Use full-fat cream cheese for the creamiest texture.

Storage

Store leftover bars covered tightly in the refrigerator for up to 5 days. For longer storage, freeze the bars in an airtight container for up to 2 months. Thaw in the fridge before serving. Reheat briefly at room temperature or warm gently in the microwave for a few seconds if desired.

How to Serve

A stack of crumb bars is shown on a white marbled surface, each bar cut into perfect squares with three distinct layers. The bottom layer is a dense, tan-colored crust with a slightly crumbly texture. The middle layer is a smooth, creamy off-white filling, creating a soft contrast to the crust. The top layer is a coarse, golden-brown crumb topping with small sugar granules visible, adding crunch and texture. A few crumbs are scattered around the bars, emphasizing their crumbly nature. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

This recipe works best in an 8×8 inch pan for proper thickness. Using a larger pan will result in thinner bars, and a smaller pan may require longer baking time.

What if I don’t have cream of tartar?

Cream of tartar contributes to the classic snickerdoodle flavor and texture, but if unavailable, you can omit it. The bars may be slightly less tangy but still delicious.