There is truly nothing like the nostalgia of a classic snickerdoodle, and I’m really embracing that with these snickerdoodle cheesecake bars.

I’ve been making so many cheesecake stuffed cookies I thought it was time to make some cheesecake bars! Pairing them with a delicious cinnamon sugar makes this a dessert made in heaven.

These bars are unbelievably creamy and smooth, and the swirls of cinnamon sugar make them entirely irresistible.

These bars are so easy to make and are perfect for sharing or storing. Somehow, they taste even better over time. It’s magic, I swear!

Substitutions & Swaps for These Snickerdoodle Cheesecake Bars

This recipe uses quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this recipe.

• Graham Cracker Crumbs – I like to crush up graham crackers for the crust. I pulverize the crackers in my food processor. You can also use crushed vanilla wafers.
• Salted Butter – If you don’t have salted butter, you can use unsalted butter and add in a pinch (1/8 tsp) of fine salt.
• Granulated Sugar – I think these cheesecake bars have just the right amount of sweetness, but you can either increase or decrease the amount of sugar by a few Tablespoons based on your preferences.
• Cream Cheese – This recipe turns out best with full-fat cream cheese and I use the type that comes in a block. However, you can use low fat cream cheese or Neufchatel cheese if needed.
• Eggs – Sadly this recipe does not turn out with egg alternatives like applesauce or flax seed eggs. I highly recommend using regular large eggs.
• Light Brown Sugar – I prefer using light brown sugar in the cinnamon swirl, but you can also use dark brown sugar or additional granulated sugar if needed.

Making These Cheesecake Bars in Advance

These snickerdoodle cheesecake bars keep in the fridge for up to a week. Store them in an airtight container to keep them fresh.

You can also freeze these bars for up to two months! Freeze the bars on a sheet pan until they’re firm to the touch, then wrap them in a layer of plastic wrap and then foil.

When you want to enjoy the bars, place them in the fridge overnight, then unwrap and enjoy them the following day.

How to Make the Best Snickerdoodle Cheesecake Bars

• Use cream cheese that is at room temperature. If you forget to set it out ahead of time, heat it in the microwave in 10 second intervals until it reaches room temperature.
• Beat your cream cheese on a low speed until it’s smooth and creamy before adding the other ingredients. This helps to prevent any lumps from forming in the cheesecake batter.
• Don’t use a toothpick to check if you’re bars are done! Instead, gently shake the pan while it’s still in the oven. If only a small circle in the center jiggles a little, it’s ready! The center will set as the bars cool.
• Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade completely clean after each cut.
• If you want to make this recipe in a 9 x 13-inch pan, double the recipe and bake at 325 F for 38-42 minutes.

Let Me Know What You Think!

If you try this recipe for snickerdoodle cheesecake bars, I’d love to hear what you think of it! Please leave a rating and share a comment.

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