Easy Sugar Cookie Cheesecake with White Chocolate Ganache

There’s something about holiday baking that brings out the warmest memories. Whether it’s sneaking bits of cookie dough as a kid, decorating sugar cookies with far too many sprinkles, or patiently waiting by the oven with family as the sweet aroma of vanilla and butter fills the air—baking during the holidays is pure nostalgia. This sugar cookie cheesecake brings all of those cozy, festive feelings together into one stunning dessert that’s sure to be the centerpiece of your celebration.

At first glance, it looks like a classic cheesecake—creamy, smooth, and elegantly simple. But then you cut into it, and that’s when the magic begins. Beneath the silky filling is a golden sugar cookie crust, soft and buttery with the slightest crunch at the edges. Inside the cheesecake itself are adorable little cookie dough balls, speckled with Christmas sprinkles, offering a surprise bite of doughy sweetness. And just when you think it can’t get better, the whole thing is topped with a dreamy layer of white chocolate ganache and even more sprinkles for good measure.

What I love most about this recipe—aside from how ridiculously good it tastes—is how joyful it feels to make. It’s festive without being fussy. The steps are straightforward, and even though there are a few layers involved, each one is easy to master. It’s the kind of dessert you make when you want to impress, but still enjoy the process.

This recipe came to life one winter weekend when I couldn’t decide between baking cookies or making cheesecake for a family get-together. So I combined both—and it was the best decision ever. Now it’s become a holiday tradition in our house, and everyone looks forward to it. If you love sugar cookies, cheesecake, or just want to bake something that makes people smile, this dessert is absolutely for you.

Why You’ll Love This Recipe

There are so many reasons this sugar cookie cheesecake will steal your heart. Whether you’re a seasoned baker or new to the kitchen, this recipe is packed with approachable steps, pantry-friendly ingredients, and festive flair. Let’s break it down.

First, this recipe brings together the best of both worlds. You get the classic comfort of a chewy sugar cookie paired with the rich, creamy decadence of cheesecake. It’s nostalgic, indulgent, and festive all at once. The crust tastes exactly like your favorite holiday cookie, with crisp edges and a buttery, melt-in-your-mouth texture. And that filling? It’s velvety, tangy, and just the right amount of sweet—everything a cheesecake should be.

But the real fun comes from the cookie dough balls scattered throughout the cheesecake. They add a playful texture and a pop of color, thanks to the holiday sprinkles. Every bite is like a surprise. Soft, doughy bits tucked inside a creamy layer of cheesecake might just be the most joyful baking idea ever.

This is also a recipe that looks impressive, but isn’t complicated to make. There’s no need for fancy equipment or hard-to-find ingredients. Each step is designed to be beginner-friendly while still delivering showstopping results. Even the ganache, which sounds like something you’d get in a pastry shop, is just two ingredients and comes together in minutes.

It’s also a recipe that can be made ahead of time, which makes it perfect for entertaining. You can prep it the day before your gathering, let it chill overnight, and it will be ready to go when your guests arrive. No last-minute scrambling or stressing required.

If you’re looking for a dessert that’s festive, flavorful, and guaranteed to make people ask for seconds (and the recipe), this is it.

Health Benefits

Now, let’s be honest—this cheesecake is definitely a treat. It’s rich, creamy, and sweet. But that doesn’t mean it can’t be part of a balanced lifestyle. Like all good things, it’s all about enjoying it in moderation and appreciating the moments it brings.

That said, there are actually a few redeeming ingredients tucked into this recipe. Let’s start with the dairy. Cream cheese, sour cream, and heavy cream all contribute to the cheesecake’s luscious texture, but they also provide calcium and healthy fats, which are essential for strong bones and overall energy. If you opt for Greek yogurt instead of sour cream, you’ll also be adding some protein and probiotics into the mix, which support gut health and digestion.

The use of real butter instead of margarine means you’re working with a natural fat source. Butter contains fat-soluble vitamins like A, D, E, and K, especially when you choose high-quality or grass-fed varieties. These vitamins are important for everything from immune function to eye health.

If you’re using cane sugar instead of refined white sugar, you’re also opting for a less-processed sweetener. While sugar should still be consumed mindfully, choosing a less-refined version gives you a few more trace minerals like calcium and potassium.

And don’t forget the mental health benefits. Baking can be incredibly therapeutic. It encourages mindfulness, reduces stress, and allows for creative expression. Sharing your finished dessert with loved ones is another way to build connection and create joy during the busy holiday season.

While this cheesecake is definitely a splurge, it’s also a celebration of flavor, tradition, and the simple act of enjoying something truly delicious. When balanced with nourishing meals and a healthy lifestyle, there’s always room for dessert.

Preparation Time, Servings, and Nutritional Information

Before you get started, let’s take a quick look at what to expect in terms of time commitment and servings. This helps you plan ahead and know exactly how much cheesecake you’ll end up with.

Preparation Time:
– Crust: 15 minutes to mix and prep, 25–30 minutes to bake
– Cookie Dough Balls: 20 minutes to prepare and roll, plus freezing time
– Cheesecake Filling: 15 minutes to mix and assemble
– Baking Time: 80–90 minutes
– Cooling and Chilling: Minimum of 6 hours or overnight
– Ganache and Decoration: 10–15 minutes

Total Active Prep Time: About 1 hour 20 minutes
Total Time with Chilling: 8–10 hours

Servings: This recipe yields approximately 12–14 slices, depending on how generous you are with portions.

Nutritional Information (Per Serving):
– Calories: 620
– Total Fat: 42g
– Saturated Fat: 24g
– Carbohydrates: 52g
– Sugars: 38g
– Protein: 7g
– Fiber: 0.5g
– Calcium: 12% DV

Keep in mind that nutritional values may vary slightly based on specific brands or substitutions used, but this gives you a general idea of what you’re working with. This is a rich, celebratory dessert meant to be enjoyed in smaller portions, and every bite is worth it.

Ingredients List

Here’s everything you’ll need to create this festive dessert. Try to use room temperature ingredients for best results—they blend more easily and help the batter stay smooth.

For the Sugar Cookie Crust:
– 1¾ cups all-purpose flour
– ½ teaspoon baking soda
– 1 teaspoon vanilla extract
– ¾ cup unsalted butter, room temperature
– 1 cup cane sugar
– ½ teaspoon salt
– 1 large egg, room temperature
– 1 egg yolk, room temperature
– ⅓ cup Christmas sprinkles

Why These Ingredients Work:
– All-purpose flour: Gives the crust structure and a chewy bite.
– Butter: Adds richness and that classic sugar cookie flavor.
– Cane sugar: Provides sweetness with a slight molasses note.
– Vanilla extract: Enhances flavor and warmth.
– Egg + yolk: Helps bind the dough while adding softness.
– Sprinkles: Just for fun! Adds crunch, color, and cheer.

For the Cookie Dough Balls:
– 1½ cups all-purpose flour
– 1 cup cane sugar
– ½ cup unsalted butter, room temperature
– 1 teaspoon vanilla extract
– ½ teaspoon salt
– 5 tablespoons milk
– ⅓ cup Christmas sprinkles

For the Cheesecake Filling:
– 32 oz cream cheese, room temperature
– ⅔ cup cane sugar
– ¾ cup sour cream or Greek yogurt, room temperature
– ½ cup heavy cream, room temperature
– 1 teaspoon vanilla extract
– 4 large eggs, room temperature
– ⅔ of the prepared cookie dough balls

For the White Chocolate Ganache:
– 1 cup white chocolate chips
– ⅓ cup heavy cream

Optional Decorations:
– Remaining cookie dough balls
– Additional Christmas sprinkles

Having everything measured out and ready before you begin will make the process feel effortless. It also ensures you don’t accidentally skip a step, especially when it’s time to fold in the adorable cookie dough balls or melt the ganache to pour on top.

Step-by-Step Cooking Instructions

Creating this sugar cookie cheesecake masterpiece involves four distinct components: the sugar cookie crust, the cookie dough balls, the creamy cheesecake filling, and the dreamy white chocolate ganache. Don’t be intimidated by the multiple steps. Each layer builds flavor and texture, and I’ll walk you through every detail so you can bake with confidence.

Step 1: Prepare the Sugar Cookie Crust

1. Preheat and prep your pan
   Begin by preheating your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the sides lightly with baking spray. This ensures your crust and cheesecake release easily after baking.
2. Mix dry ingredients
   In a medium bowl, whisk together 1¾ cups of all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set aside.
3. Cream the butter and sugar
   In a large mixing bowl, use an electric mixer to beat ¾ cup of unsalted butter (room temperature) with 1 cup of cane sugar on high speed for about 2 minutes. The mixture should become light, fluffy, and slightly pale in color.
4. Add eggs and vanilla
   Beat in 1 teaspoon of vanilla extract, followed by 1 large egg and 1 additional egg yolk. Mix until everything is well combined and smooth.
5. Combine dry and wet ingredients
   Gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing, as this can make the crust tough.
6. Stir in sprinkles
   Gently fold in ⅓ cup of Christmas sprinkles for a pop of color. The dough should be thick but spreadable.
7. Press into pan and bake
   Press the dough evenly into the bottom of your prepared springform pan. It should cover only the base, not the sides. Bake for 25–30 minutes, or until the edges are lightly golden and the center is set. Let the crust cool while you prepare the next layer.

Step 2: Make the Cookie Dough Balls

1. Mix dry ingredients
   In a medium bowl, whisk together 1½ cups of all-purpose flour and ½ teaspoon of salt.
2. Cream butter and sugar
   In another large bowl, beat ½ cup of unsalted butter with 1 cup of cane sugar for about 2 minutes until fluffy.
3. Add milk and vanilla
   Mix in 1 teaspoon of vanilla extract and 5 tablespoons of milk. This will create a soft, creamy base for your dough.
4. Combine and fold in sprinkles
   Gradually add the dry ingredients to the wet mixture and mix just until a soft dough forms. Then gently fold in ⅓ cup of Christmas sprinkles.
5. Roll and freeze the dough balls
   Roll the dough into small balls—think dime to nickel-sized. This may take a little time, but it’s a great moment to get kids involved or put on a podcast while you roll. Once they’re shaped, place the dough balls on a parchment-lined baking sheet and freeze until firm, about 20–30 minutes.

Note: These are egg-free and flour-safe dough balls, as they’ll bake inside the cheesecake later, so no need to worry about undercooking.

Step 3: Prepare the Cheesecake Filling

1. Lower oven temperature
   Reduce your oven to 325°F (160°C). This lower temperature is perfect for baking cheesecakes slowly and gently, preventing cracks and giving you that signature creamy texture.
2. Beat cream cheese and sugar
   In a large mixing bowl, beat 32 oz of room-temperature cream cheese with ⅔ cup of cane sugar for about 2 minutes, until light and fluffy. Scrape down the sides of the bowl to make sure everything is fully incorporated.
3. Add sour cream and cream
   Mix in ¾ cup of sour cream (or full-fat Greek yogurt) and ½ cup of heavy cream. Blend until smooth.
4. Add vanilla and eggs
   Stir in 1 teaspoon of vanilla extract, then add 4 large eggs, one at a time, mixing on low speed after each addition. You don’t want to overbeat the eggs—this helps prevent air bubbles that can cause cracks.

5. Fold in cookie dough balls
   Gently fold in about two-thirds of your frozen cookie dough balls, reserving the rest for decorating later.

6. Pour over crust and smooth
   Pour the cheesecake mixture over the cooled sugar cookie crust. Use a spatula to smooth the top evenly.
7. Prepare the water bath
   Wrap the bottom of your springform pan in two layers of foil to prevent water from leaking in. Place the pan into a larger baking dish and pour hot water around the sides to create a water bath. This helps the cheesecake bake evenly and prevents the top from cracking.

8. Bake the cheesecake
   Carefully place the pan into the oven and bake for 80–90 minutes, or until the edges are set and the center still jiggles slightly when gently shaken.

9. Cool gradually
   Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. This slow cool-down helps prevent sudden temperature changes that can lead to cracks.
10. Chill in the fridge
    Remove the cheesecake from the oven, take it out of the water bath, and let it cool completely on a wire rack. Then refrigerate for at least 6 hours, preferably overnight. This chilling time allows the cheesecake to set properly and develop its full flavor.

Step 4: Make the White Chocolate Ganache

1. Heat cream
   Place ⅓ cup of heavy cream in a small saucepan and heat until steaming, but not boiling.
2. Pour over chocolate chips
   Place 1 cup of white chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes.
3. Stir until smooth
   Stir the mixture gently until all the chocolate has melted and the ganache is smooth. If needed, microwave in 20-second intervals to fully melt.
4. Pour over cheesecake
   Once your cheesecake is fully chilled, pour the ganache over the top and spread evenly with a spatula.
5. Decorate and set
   Place remaining cookie dough balls around the edge or pile in the center, then add extra sprinkles. Freeze the cheesecake for 10 minutes to help the ganache set quickly.

Now you’re ready to slice and serve this absolute beauty. But before we dive into serving suggestions and pairings, take a moment to admire your work. You’ve just created a multi-layered holiday dessert that’s as fun as it is flavorful.

How to Serve this Easy Sugar Cookie Cheesecake

Serving this cheesecake is an event in itself. The layers, the colors, and the creamy texture make it ideal for holiday spreads or festive family dinners. When you’re ready to serve, remove the cheesecake from the springform pan and place it on a serving platter.

Here are a few ways to serve it:

– Chilled and cleanly sliced: Use a long, sharp knife dipped in hot water and wiped clean between slices for those perfect bakery-style cuts.
– With extra ganache drizzle: Warm up a little leftover ganache (or make a second small batch) and drizzle it over each slice for a luxe touch.
– Topped with whipped cream: Add a swirl of homemade whipped cream or dairy-free coconut whip for even more creaminess.
– On a dessert bar: Cut smaller squares or wedges to add this cheesecake to a holiday dessert buffet with cookies, brownies, and tarts.

Because of its richness, smaller portions are perfect—and they go a long way. If serving for a crowd, you might even get 16 slices out of one cheesecake.

Pairing Suggestions for this Easy Sugar Cookie Cheesecake

This sugar cookie cheesecake is already the star of the show, but the right pairings can really elevate the entire dessert experience. Whether you’re serving it at a cozy family dinner or as part of a full holiday dessert spread, these drink and side pairings will complement the cheesecake’s creamy richness and sweet, buttery cookie flavor.

Beverage Pairings

– Coffee or Espresso: The bold bitterness of a strong coffee or a rich espresso balances the sweetness of the cheesecake beautifully. Try serving it with a freshly brewed cup, or even make a spiced latte for a festive twist.
– Chai Tea or Herbal Tea: Warm spices like cinnamon, cardamom, and clove bring out the vanilla and cream flavors in the cheesecake. If you prefer a caffeine-free option, go for a rooibos or peppermint tea.
– Hot Chocolate: For younger guests or anyone with a serious sweet tooth, a mug of thick, creamy hot chocolate topped with whipped cream is a dream pairing.
– Sparkling Apple Cider: The bubbly sweetness and slight acidity make it a refreshing counterpoint to the richness of the cheesecake.

Food Pairings

– Fresh Berries: Serve the cheesecake with a small bowl of fresh raspberries, strawberries, or blueberries. Their tartness and freshness provide a nice contrast.
– Mini Sugar Cookies: Add some decorated mini sugar cookies to the plate for extra crunch and fun. It’s a cute way to echo the cookie flavor in the crust.
– Candied Pecans or Almonds: A sprinkle of chopped, candied nuts adds texture and a caramelized note that pairs well with the white chocolate.
– Vanilla Ice Cream: Yes, cheesecake is creamy enough on its own, but a small scoop of vanilla bean or cinnamon ice cream can make dessert feel extra special.

When planning your pairings, think about balance. The cheesecake is already sweet and rich, so pair it with something that complements rather than competes. Whether you’re sipping or nibbling alongside it, the right pairing enhances each bite.

Storage, Freezing & Reheating Instructions

One of the best parts of making this cheesecake is how well it stores. You can make it ahead of time, freeze leftovers, and even enjoy it in small portions over several days. Here’s how to handle leftovers without compromising taste or texture.

Storing in the Refrigerator

After the cheesecake has chilled and been served, any leftovers should be stored properly to keep them fresh.

– Storage Time: Up to 5 days in the fridge.
– How to Store: Cover the cheesecake tightly with plastic wrap or store slices in an airtight container. You can also place wax paper between slices to prevent sticking.

Keep it chilled until you’re ready to serve again. The texture stays smooth and creamy, and the cookie dough balls will maintain their chewy bite.

Freezing the Cheesecake

If you want to make the cheesecake ahead or save some for later, freezing is a great option.

– Freezing Whole Cheesecake: Once fully chilled and set, wrap the entire cheesecake (still in the springform base) in plastic wrap and then aluminum foil. Freeze for up to 3 months.
– Freezing Individual Slices: Slice the cheesecake and wrap each slice individually in plastic wrap. Then place the wrapped slices in a freezer-safe container or zip-top bag.
– Label and Date: Always label your container or bag with the date so you know how long it’s been stored.

Thawing and Reheating

– Thawing Whole Cheesecake: Transfer the cheesecake to the fridge the night before you plan to serve it. Let it thaw slowly for 8–12 hours.
– Thawing Slices: Individual slices can be thawed in the fridge for a few hours or on the counter for 30–60 minutes.
– Reheating: This cheesecake is best served chilled or at room temperature. If you prefer it slightly warm, microwave a slice for 10–15 seconds, just enough to soften the texture without melting the ganache.

Proper storage ensures you can enjoy this festive dessert even days later, and having a slice ready to go in the freezer might just become your new favorite holiday life hack.

Common Mistakes to Avoid in this Easy Sugar Cookie Cheesecake

Even though this recipe is totally doable for bakers of all skill levels, there are a few common mistakes that can sneak in and affect your final result. Here’s how to avoid them so your cheesecake turns out picture-perfect every time.

Overmixing the Cheesecake Batter

It can be tempting to keep mixing until everything looks perfectly blended, but overmixing introduces too much air into the batter. This can cause the cheesecake to rise too much while baking and then collapse or crack as it cools. Stick to mixing just until combined, especially after adding the eggs.

Not Using Room Temperature Ingredients

Cold ingredients don’t blend smoothly, and that can lead to a lumpy batter or uneven baking. Be sure to bring your cream cheese, eggs, sour cream, and heavy cream to room temperature before mixing. This makes a huge difference in texture and consistency.

Skipping the Water Bath

A water bath may sound intimidating, but it’s essential for baking the cheesecake gently and evenly. It prevents the outer edges from overcooking before the center sets, and it reduces the chance of cracking. If you skip it, the cheesecake could dry out or develop an uneven texture.

Removing the Cheesecake Too Early

It’s important to let the cheesecake cool gradually in the oven for 30 minutes, then on the counter, and finally chill it for at least 6 hours in the fridge. If you rush the process, the texture may not fully set, and you risk the top cracking or the center collapsing.

Forgetting to Freeze the Cookie Dough Balls

The cookie dough balls need to be frozen before being added to the batter. If they’re soft, they may break apart during mixing or baking. Freezing them ensures they hold their shape and give you that fun bite of chewy cookie dough inside the cheesecake.

Avoiding these common pitfalls will make your baking experience smoother and your results more consistent.

Pro Tips of this Easy Sugar Cookie Cheesecake

Let’s level up your cheesecake game with some expert tips that will help you get flawless results and make the process even more enjoyable. These tips come from experience—and a few cheesecake mishaps over the years—so you don’t have to make the same mistakes.

Tip 1: Use a Springform Pan with a Removable Bottom

A springform pan makes it easy to release the cheesecake without damaging the sides. Make sure the pan is in good shape with a tight seal to prevent water from the bath from leaking in. If you’re worried, wrap it in two layers of foil and set it on a baking sheet as extra insurance.

Tip 2: Let the Crust Cool Before Adding Filling

Adding the cheesecake batter to a hot crust can lead to uneven baking and soggy spots. Always allow the sugar cookie crust to cool fully before pouring in the cheesecake mixture. You can pop it in the fridge to speed up the process if needed.

Tip 3: Use a Knife to Loosen the Edges

Once the cheesecake is baked and cooled, run a thin knife around the edge of the pan before releasing the springform sides. This prevents the cheesecake from sticking and tearing as you remove it.

Tip 4: Freeze Before Decorating

If you want super clean ganache lines and decorations that stay in place, freeze the chilled cheesecake for 10–15 minutes before adding the ganache and toppings. This firms up the surface so everything sets quickly and evenly.

Tip 5: Customize the Decorations

While the sprinkles and cookie dough balls are perfect for a Christmas-themed dessert, feel free to customize for any occasion. Swap in pastel sprinkles for spring, red and pink for Valentine’s Day, or even themed sprinkles for birthdays. This cheesecake is a year-round crowd-pleaser.

Using these pro tips helps you get bakery-level results with a recipe that still feels homemade and full of heart.

Frequently Asked Questions (FAQs)

Baking a multi-layered dessert like this sugar cookie cheesecake can raise a few questions, especially if it’s your first time working with cookie dough and cheesecake together. To help you out, I’ve gathered the most common questions and answered them in detail below. That way, you can approach this recipe with clarity and confidence.

Can I use store-bought sugar cookie dough for the crust?

Technically, yes. If you’re in a pinch for time, a roll of store-bought sugar cookie dough can be pressed into the pan and baked as a shortcut crust. However, the homemade version has a richer, buttery flavor and holds up better to the cheesecake filling. If possible, I recommend sticking with the homemade dough for the best results.

Is it safe to eat the cookie dough balls in the cheesecake?

Yes! These cookie dough balls are completely safe because they’re made without eggs and the flour is cooked during the cheesecake baking process. They bake along with the filling, becoming chewy bites of cookie goodness. Plus, since they’re frozen before baking, they hold their shape and texture.

Can I make this cheesecake ahead of time?

Absolutely. This cheesecake is perfect for making ahead. In fact, it tastes even better after sitting in the fridge overnight. The flavors have time to meld, and the texture becomes even creamier. You can prepare the entire cheesecake up to 2 days in advance, then add the ganache and decorations right before serving for the freshest finish.

My cheesecake cracked—what did I do wrong?

Cracks happen sometimes, even to experienced bakers. The most common causes are overmixing the batter, skipping the water bath, or rapid temperature changes. If you followed all the steps but still ended up with a crack, don’t worry. The white chocolate ganache and decorations will cover it beautifully.

Do I have to use a water bath?

While technically optional, a water bath is highly recommended. It ensures even baking, prevents cracking, and creates the ultra-smooth texture that makes cheesecake so dreamy. If you don’t have a large roasting pan, you can place a separate pan of hot water on the rack below the cheesecake to mimic the steam effect.

Can I freeze the cheesecake for later?

Yes, this cheesecake freezes beautifully. Wrap the whole cake or individual slices tightly in plastic wrap and aluminum foil, then store in a freezer-safe container or bag. It will keep for up to 3 months. Thaw in the fridge overnight or on the counter for a couple of hours before serving.

Can I make this cheesecake gluten-free?

Definitely. Swap the all-purpose flour in both the crust and cookie dough with a 1:1 gluten-free baking flour. Many brands make gluten-free flour blends that work well in baking. Just make sure your sprinkles and white chocolate chips are certified gluten-free if needed.

What kind of cream cheese should I use?

Use full-fat, block-style cream cheese for this recipe. Avoid whipped or spreadable versions that come in tubs, as they contain more air and moisture and won’t give you the same rich texture. Let the cream cheese come to room temperature before mixing to ensure a smooth, lump-free batter.

Can I substitute Greek yogurt for sour cream?

Yes, plain full-fat Greek yogurt works perfectly in place of sour cream in the filling. It gives the same creamy tang and structure. Just make sure it’s not non-fat or too runny—thicker is better for achieving that rich texture.

How long should I chill the cheesecake before serving?

You’ll want to chill it for at least 6 hours, but overnight is ideal. This gives the cheesecake time to fully set and develop its flavor. If you cut into it too soon, the center may still be soft and the slices won’t hold their shape.

These answers should help guide you through any bumps along the way and ensure that your cheesecake turns out beautifully each time.

Conclusion & Call to Action

There’s something magical about a dessert that looks like it came straight from a bakery but was lovingly made in your own kitchen. This Sugar Cookie Cheesecake with Cookie Dough Balls and White Chocolate Ganache isn’t just a treat—it’s a celebration of creativity, comfort, and joy. It’s the kind of dessert that makes people smile before they even take a bite, and then makes them close their eyes with happiness once they do.

Whether you’re making this for a holiday party, a winter birthday, or just a cozy family weekend, it’s guaranteed to impress. The layers of buttery sugar cookie crust, soft doughy bites, silky cheesecake, and smooth ganache come together into one unforgettable dessert. And while it might look fancy, you’ve seen now that each step is totally doable—even if you’re a beginner in the kitchen.

I hope you’ll give this recipe a try and make it your own. Maybe you’ll add a few twists—like using different sprinkles for different holidays or adding a bit of spice to the cookie dough. However you make it, the most important ingredient is the joy you bring to the table when you serve it.

When you do bake it, I’d love to hear how it turns out. Did it become the new family favorite? Did someone request the recipe before you even cut the second slice? Share your results in the comments, tag me on social media with your beautiful creations, and let me know how it went. I always love seeing how these recipes come to life in your kitchen.

Now go preheat that oven, set out your ingredients, and get ready to make something truly delicious. Happy baking!

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