If you’re looking for a festive dessert that instantly brings holiday cheer to the table, this Christmas Sugar Cookie Cheesecake is the one that will have your guests talking long after the season ends. It’s rich, creamy, playful, nostalgic, and—most importantly—packed with that classic “sugar cookie” flavor we all associate with childhood Christmas memories.

This cheesecake blends everything we love about the holidays: buttery sugar cookies, velvety cream cheese filling, festive sprinkles, and a cloud of homemade whipped cream on top. Whether you’re hosting a Christmas Eve dinner, attending a holiday potluck, or simply baking to celebrate the magic of the season at home, this dessert is guaranteed to become a new annual tradition.

Why This Cheesecake Works So Well for the Holidays

Christmas desserts are all about indulgence and sparkle, and this recipe checks every box. The crust uses crushed sugar cookies, adding a unique depth of sweetness that complements the creamy filling perfectly. It’s different from traditional graham cracker crusts but still familiar and comforting.

The cheesecake itself is luscious and smooth, with the perfect balance of vanilla and almond extract. That little bit of almond is what gives the cheesecake its unmistakable “sugar cookie” essence—warm, sweet, and totally nostalgic. And then there are the sprinkles. Because what is a Christmas dessert without a little color? The jimmies or confetti sprinkles melt slightly into the batter, creating speckles of holiday cheer throughout each slice.

Finally, the homemade whipped topping adds a light, fluffy contrast to the dense, creamy cheesecake. Topped with a swirl of whipped cream and showered with even more sprinkles, every slice feels like a tiny Christmas celebration.

Baking Tips for a Perfect Cheesecake

Even if you’ve never made a cheesecake before, this recipe is incredibly approachable. Here are a few tips to help ensure yours comes out flawless:

1. Use Room-Temperature Ingredients

Cheesecake batter blends best when everything is soft and at room temperature. This ensures a silky texture without lumps.

2. Don’t Overmix the Eggs

Overmixing incorporates too much air, which can cause cracking. Add the eggs one at a time and mix only until they’re just incorporated.

3. Let It Cool Slowly

The slow cooling method (turning off the oven and leaving the cheesecake inside with the door cracked open) dramatically reduces cracking and helps the cake set evenly.

4. Be Patient With Chilling Time

The cheesecake needs at least 6 hours in the refrigerator—overnight is even better. This firms up the texture and allows the flavors to deepen.

5. Choose the Right Sprinkles

Stick with jimmies or confetti sprinkles. Nonpareils tend to bleed their color and will turn your batter into a tie-dye swirl. Fun—but not the look we’re going for here!

How to Serve Your Christmas Sugar Cookie Cheesecake

For the prettiest slices, use a sharp knife and wipe it clean between each cut. Just before serving, pipe generous swirls of fresh whipped cream on every slice and top with holiday sprinkles. The cream softens the richness of the cheesecake and adds a beautiful snowy touch.

This dessert pairs wonderfully with a warm mug of hot cocoa, peppermint mocha, or a cozy spiced latte. It also travels well, making it a perfect dish for office parties, church gatherings, or family get-togethers.

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Christmas Sugar Cookie Cheesecake

Ingredients:

For the Crust:

• 2 cups crushed sugar cookies (hard, crunchy store-bought ones work best, or graham crackers)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) blocks cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 cup sour cream (or plain Greek yogurt)
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract (gives it that “sugar cookie” flavor)
• 3 large eggs, room temperature
• ½ cup festive holiday sprinkles (jimmies or confetti type, not nonpareils as they bleed color)

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Extra holiday sprinkles for garnish

Instructions:

Prep: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

Make the Crust:
In a medium bowl, combine the crushed sugar cookies, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.

Make the Filling:
In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add the sour cream, vanilla extract, and almond extract; beat until well combined.

Add Eggs:
Add the eggs one at a time, mixing on low speed just until blended. Do not overmix.

Add Sprinkles:
Gently fold in the ½ cup of holiday sprinkles with a spatula.

Bake:
Pour the filling over the cooled crust. Bake for 50–60 minutes, or until the center is set but still jiggles slightly like Jell-O.

Cool:
Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking. Remove and let cool completely on a wire rack.

Chill:
Refrigerate for at least 6 hours or overnight.

Top and Serve:
Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Pipe a large swirl onto each slice and top with extra sprinkles.

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📷 Prep Time: 25 minutes
📷 Cook Time: 1 hour
📷 Total Time: 1 hour 25 minutes (+ chilling time)
📷 Kcal: 450–500 kcal per serving
📷 Servings: 10–12 servings