Introduction

Snickerdoodle Bars combine the beloved cinnamon-sugar flavor of classic snickerdoodles with a creamy cheesecake filling and a buttery crumble topping. These bars are easy to make and perfect for sharing at any gathering or simply enjoying as a sweet treat at home.

The image shows several square pieces of cinnamon sugar bread with a golden-brown crust, layered lightly with sugar and cinnamon powder on top. The bread looks soft and fluffy with a slightly crisp outside, placed on a silver metal tray. The tray rests on a white marbled surface, giving a clean, simple background. A small clear glass of water is partially visible in one corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8.8 ounce package Biscoff cookies or 1 cup graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
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
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

Step 1: Preheat your oven to 350 degrees. Place Biscoff cookies or graham cracker crumbs in a food processor and pulse until finely crushed. Add melted butter and cinnamon, then pulse until combined. Press the crust mixture evenly into a 9×9-inch baking dish lined with parchment paper or foil. Set aside.
Step 2: Wipe out the food processor (no need to clean thoroughly). Add cream cheese and process until smooth. Add sour cream, granulated sugar, vanilla, cinnamon, and egg. Process again until fully combined and smooth. Pour the filling evenly over the crust and smooth the surface.
Step 3: In a medium bowl, whisk together flour, light brown sugar, and cinnamon. Cut the cold butter into very small cubes or grate it into the bowl using a cheese grater. Toss the butter with the flour mixture, then use your fingers to rub the butter into the flour until the mixture resembles wet sand with some small butter pieces.
Step 4: Sprinkle the entire crumble evenly over the cheesecake filling. Bake for 36 minutes, until the cheesecake is just slightly jiggly in the center. Let cool on the counter for 20 minutes, then cover with plastic wrap and refrigerate for at least 3 hours to set. Cut into 9 bars and serve.

Tips & Variations

For a classic snickerdoodle flavor, use homemade cinnamon sugar for the crumble topping instead of just cinnamon sugar from the recipe.
To speed up the crumble preparation, you can freeze the butter beforehand; it’s easier to grate cold butter slowly.
Try adding chopped nuts like pecans or walnuts into the crumble for added texture and flavor.
If you don’t have a food processor, crush the cookies with a rolling pin in a sealed plastic bag and mix the cream cheese filling by hand or with a mixer.

Storage

Store the snickerdoodle bars covered in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving. Reheat slightly in a microwave if you prefer them warm, but they are delicious served chilled as well.

How to Serve

The image shows six square pieces of soft, golden-brown bread with a dusting of cinnamon sugar on top. The bread has a light, fluffy texture with a slightly crisp crust. One piece is stacked on top of another, showing the inside which looks airy and soft with a pale cream color. The bread is arranged on a metal baking sheet, placed on a white marbled surface. In the top right corner, there is a clear glass with liquid visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes! Biscoff cookies add a caramelized flavor, but graham cracker crumbs or even cinnamon graham crackers work well as alternatives for a similar texture and taste.

How do I know when the cheesecake bars are done baking?

The cheesecake is done when the edges are set and the center is just slightly jiggly when you gently shake the pan. It will firm up as it cools and chills in the fridge.