Santa’s No-Bake Sugar Cookie Bars Recipe – A Cozy, Creamy Holiday Treat

Introduction
The house always smells like childhood when I make these—sweet vanilla, buttered crumbs, and that cool, creamy tang of whipped cream. Right away, you’ll know why I named them Santa’s No-Bake Sugar Cookie Bars: they taste like the best part of holiday baking without turning on the oven. I first made this for a snowy Sunday dinner, and since then it’s become my go-to for last-minute guests. For another spin on cookie bars, try this classic sugar cookie bars recipe for inspiration.

Why You’ll Love It

• Quick and easy to make, so you can enjoy holiday flavor without fuss.
• Comforting homemade flavor that tastes like sugar cookies and light cheesecake.
• Made with simple ingredients you probably already have on hand.
• Great for any occasion—from family dinner to potlucks—kids love it.
• Always a crowd-pleaser; you’ll get smiles and second helpings.

Ingredients You’ll Need

• 2 cups sugar cookie crumbs (about 16 cookies, crushed)
• 1/2 cup unsalted butter, melted — chef note: use unsalted butter so you control the salt.
• 16 oz cream cheese, softened — chef note: room-temperature cream cheese blends extra-smooth.
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream — chef note: chilled cream whips faster and holds peaks better.
• 1/4 cup granulated sugar
• 1 cup sugar cookie pieces, chopped
• Red and green sprinkles for decoration

How to Make It

1. First, mix the 2 cups of sugar cookie crumbs with the 1/2 cup melted unsalted butter in a medium bowl. Press the mixture firmly into the bottom of a greased 9×9 inch baking dish. You want a tight, even crust so the bars hold together. Chill for 15 minutes until it feels cool and set.
2. Next, beat the 16 oz softened cream cheese in a large bowl until it’s silky and smooth. Stop and scrape the sides so there are no lumps.
3. Then add the 1 cup powdered sugar and 1 teaspoon vanilla extract. Beat again until everything looks glossy and sweet. The aroma of vanilla will fill the kitchen.
4. Meanwhile, in a separate bowl, whip the 2 cups heavy whipping cream with 1/4 cup granulated sugar until stiff peaks form. You’ll see the cream go from soft and billowy to firm and cloud-like. For a quick shortcut, you can peek at similar simple bar ideas like this 3-ingredient Mounds-style bars.
5. Gently fold the whipped cream into the cream cheese mixture. Move slowly, and fold until the texture becomes light and fluffy — like a soft cloud that holds its shape.
6. Fold in the chopped sugar cookie pieces so every bite has a bit of crunch.
7. Spread the cheesecake mixture evenly over the chilled crust, smoothing the top with an offset spatula or the back of a spoon.
8. Decorate with red and green sprinkles for that festive touch. The colors make the bars feel extra joyful.
9. Refrigerate for at least 4 hours or, better yet, overnight so the bars set perfectly.
10. Finally, cut into squares and serve chilled. Each square should hold together and offer a creamy, cookie-studded bite.

Kitchen Tips

• Time-saver: Crush the cookies in a zip-top bag with a rolling pin while you prep other ingredients. Then melt the butter to save a few minutes.
• Fix for common mistake: If your cream cheese mixture shows small lumps, beat it a bit longer at medium speed; a warm knife scraped across the side helps loosen stubborn bits.
• Flavor variation: Stir in a teaspoon of almond extract or a tablespoon of lemon zest for a subtle twist. Also, if you crave a deeper cookie note, try pairing techniques from this brown sugar cookies with maple glaze post.

Serving Ideas

Serve these for family dinner, Sunday brunch, a cozy night in, or on your holiday table. For a lovely platter, sprinkle extra cookie crumbs around the edges and add a few whole sugar cookies on the side. Pair with strong coffee or a cup of spiced tea to balance the sweetness. If you want to impress kids, let them add the sprinkles right before serving so each bar looks homemade and cheerful. I often bring a tray to neighbors, and they always ask for the recipe because the bars feel like a warm hug.

Storing & Leftovers

• Refrigerate: Keep bars in an airtight container for up to 5 days; they stay creamy and fresh.
• Freeze: Layer squares between parchment paper in a freezer-safe container for up to 2 months; thaw in the fridge overnight.
• Leftover idea: Turn leftover squares into an ice cream topping — crumble and sprinkle over vanilla for a playful crunch.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day after the flavors meld.

Q: Can I swap any ingredients?
A: Of course. Use what you have — the recipe is forgiving. For example, try a different cookie crust or flavored extract.

Q: What’s the best way to serve it?
A: Serve chilled. The texture is creamy and cool, and that’s the charm of Santa’s No-Bake Sugar Cookie Bars.

Q: How do I know it’s set?
A: The filling will feel firm to the touch and slice cleanly with a sharp knife after chilling.

Conclusion

Thanks for reading — I hope this cozy recipe finds a spot on your holiday table. If you like recipes with cookie-cheesecake vibes, take a look at Sugar Cookie Cheesecake Bars – Life With The Crust Cut Off for a related idea, and also check out Christmas Sugar Cookie Bars – The Country Cook for another festive take. Give Santa’s No-Bake Sugar Cookie Bars a try and make it your own—it’s simple, sweet, and made for sharing.

Santa's No-Bake Sugar Cookie Bars

Delicious no-bake sugar cookie bars that deliver the comforting flavors of sugar cookies and cheesecake in a creamy, chilled treat, perfect for holidays.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 4 hours hrs

Servings: 16 squares

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the crust

• 2 cups sugar cookie crumbs (about 16 cookies, crushed)
• 1/2 cup unsalted butter, melted Use unsalted butter so you control the salt.

For the filling

• 16 oz cream cheese, softened Room-temperature cream cheese blends extra-smooth.
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream Chilled cream whips faster and holds peaks better.
• 1/4 cup granulated sugar
• 1 cup sugar cookie pieces, chopped
• Red and green sprinkles for decoration For a festive touch.

Method

 

Preparation

1. Mix the 2 cups of sugar cookie crumbs with the 1/2 cup melted unsalted butter in a medium bowl. Press the mixture firmly into the bottom of a greased 9x9 inch baking dish and chill for 15 minutes.
2. Beat the 16 oz softened cream cheese in a large bowl until it’s silky and smooth.
3. Add the 1 cup powdered sugar and 1 teaspoon vanilla extract, then beat again until glossy.
4. In a separate bowl, whip the 2 cups heavy whipping cream with 1/4 cup granulated sugar until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
6. Fold in the chopped sugar cookie pieces.
7. Spread the cheesecake mixture evenly over the chilled crust and decorate with red and green sprinkles.

Chilling

1. Refrigerate for at least 4 hours or preferably overnight.

Serving

1. Cut into squares and serve chilled.

Notes

Time-saver: Crush cookies in a zip-top bag with a rolling pin. If cream cheese mixture has lumps, beat longer at medium speed. For variations, consider almond extract or lemon zest.