Description
Festive Sugar Cookie Cheesecake with cookie dough base, creamy vanilla filling, and frosting—perfect holiday showstopper dessert.
Ingredients
Scale
Sugar Cookie Dough
- 1 cup butter or dairy-free butter, softened (2 sticks)
- 1 ½ cups white sugar
- ¼ cup non-dairy milk
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour, heat treated
- ¾ teaspoon salt
- ⅓ cup holiday sprinkles
Vanilla Cheesecake
- 4 cups (32 oz) regular or dairy-free cream cheese, softened
- 1 ¼ cups sugar
- 5 tablespoons cornstarch
- 1 cup full-fat coconut milk or coconut cream (chilled, white part only)
- 1 tablespoon vanilla extract
- 3 tablespoons lemon juice
- ¼ teaspoon salt
Vanilla Frosting
- ½ cup dairy-free butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
- 2–4 tablespoons non-dairy milk
Instructions
- Preheat oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a large bowl, cream butter and sugar until light and fluffy.
- Mix in non-dairy milk, vanilla extract, and almond extract.
- Add heat-treated flour and salt, mixing until combined. Fold in sprinkles.
- Press about two-thirds of the cookie dough evenly into the bottom of the pan. Set aside remaining dough.
- In a separate bowl, beat cream cheese until smooth.
- Add sugar and cornstarch, mixing until fully incorporated.
- Blend in coconut cream, vanilla extract, lemon juice, and salt until creamy.
- Pour cheesecake filling over the cookie dough base.
- Crumble remaining cookie dough gently over the top.
- Bake for 60–70 minutes, until edges are set and center slightly jiggly.
- Turn off oven, crack the door, and cool for 1 hour. Refrigerate at least 6 hours or overnight.
- Beat frosting ingredients until smooth and spread or pipe onto chilled cheesecake before serving.
Notes
Heat-treat flour by baking at 350°F for 5 minutes to make it safe.
Chill coconut milk overnight for best results.
Don’t overbake; cheesecake firms as it cools.