Hi, I’m Lina.
As a busy mom, I rely on recipes that feel comforting without needing hours in the kitchen. This recipe is one of my reliable go-to dishes, easy steps, warm flavors, and nothing fussy. If you enjoy simple, everyday cooking, this one will fit right into your routine.
There’s a special kind of joy in baking a Christmas Cookie Cheesecake. The aroma of buttery cookies and sweet vanilla filling feels like the holiday spirit itself, quiet, cozy, and full of promise. This dessert combines two seasonal favorites into one irresistible treat: creamy cheesecake on a buttery cookie crust, topped with festive Christmas cookies for crunch and color.
Whether you’re serving it after a big family meal or wrapping slices as gifts, this cheesecake always earns a few happy sighs around the table.
Ingredients
For the crust:
- 2 cups crushed Christmas cookies (sugar cookies or shortbread)
- 4 tbsp melted butter
- 1 tbsp granulated sugar
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp flour (optional, for a denser texture)
For the topping:
- 1 cup crushed holiday cookies
- 2 tbsp white chocolate, melted (for drizzle)
- A sprinkle of powdered sugar
Instructions
- Make the crust.
Preheat your oven to 325°F. In a bowl, combine the crushed cookies, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool completely. - Mix the cheesecake filling.
In a large bowl, beat the cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs one at a time, then stir in sour cream, vanilla, and flour if using. Scrape the sides of the bowl often, this keeps your filling silky. - Bake.
Pour the filling over the cooled crust. Bake for 55–60 minutes, or until the edges are set but the center has a gentle wobble. Turn off the oven and let the cheesecake rest inside for 30 minutes to avoid cracks. - Cool and chill.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, overnight is even better. The texture becomes smooth, creamy, and perfectly sliceable. - Decorate.
Just before serving, scatter crushed Christmas cookies on top and drizzle with melted white chocolate. Add a dusting of powdered sugar for that snowy holiday touch.
Serving Suggestions
This Christmas Cookie Cheesecake pairs beautifully with a cup of hot coffee or cocoa. If you enjoy homey desserts, try my Banana Chocolate Chip Cookies for another cozy bake that’s easy and satisfying. Or, for a rich twist on cookies, the Best Chocolate Chip Cookies in Small Batches make a perfect companion to this cheesecake on any dessert table.
For those who like to balance sweet and savory flavors, serve this cheesecake after a simple dinner like Beef and Noodles: A Comforting Classic. It’s the kind of meal that feels like home, uncomplicated, filling, and made to share.
Lina’s Notes
- Cookies matter: Sugar cookies, gingersnaps, or shortbread create a sturdy crust.
- Avoid overbaking: The cheesecake should still jiggle slightly in the center. It firms up as it cools.
- For easy slicing: Warm a knife under hot water, wipe dry, and cut cleanly between each slice.
If you love recipes that blend simplicity with warmth, bookmark this one. It’s a true crowd-pleaser during the holidays and beyond.
Print
Christmas Cookie Cheesecake: A Festive Dessert to Remember
- Total Time: 5 hours (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
A creamy, festive cheesecake made with a buttery cookie crust, rich cream cheese filling, and topped with crushed Christmas cookies for a holiday-perfect dessert.
Ingredients
2 cups crushed Christmas cookies (sugar cookies or shortbread)
4 tbsp melted butter
1 tbsp sugar
3 (8 oz) packages cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
1 tbsp flour (optional, for denser texture)
1 cup crushed holiday cookies (for topping)
2 tbsp melted white chocolate (for drizzle)
Powdered sugar for dusting
Instructions
1. Preheat oven to 325°F. Combine crushed cookies, melted butter, and sugar; press into a 9-inch springform pan. Bake 10 minutes, then cool.
2. Beat cream cheese until smooth. Add sugar, then eggs one at a time. Stir in sour cream, vanilla, and flour.
3. Pour filling over cooled crust. Bake 55–60 minutes until edges set and center slightly jiggles. Let rest in oven 30 minutes with door cracked.
4. Cool cheesecake to room temperature, then refrigerate at least 4 hours or overnight.
5. Top with crushed cookies, drizzle with melted white chocolate, and dust with powdered sugar before serving.
Notes
For a colorful topping, mix red and green sprinkles into the crushed cookies.
Warm your knife between slices for clean cuts.
Chilling overnight gives the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American