Cream cheese, sugar cookie mix, butter, powdered sugar, vanilla, and sprinkles come together in this fun Sugar Cookie Cheesecake Cheeseball!
You know how there’s always that one dessert that steals the show at every gathering? Well, I never thought I would be the person bringing it. But last Christmas, life had other plans. I was running late (because of course I was), and I had nothing prepared for the family dessert table. My go-to peanut butter blossoms? Nope. Grandma’s pie? Not happening.
So, I did what any frantic home baker would do: I opened the fridge, stared at the cream cheese sitting there like it had all the answers, and thought, “Well, we’ve got this… let’s see what happens.”
An hour later, I was rolling this goofy little ball of sugar cookie cheesecake goodness in sprinkles. Did it look a little wonky at first? Yep. Did anyone care? Nope. It was gone in minutes.
Now, anytime there’s a potluck, someone says, “Are you bringing the cheeseball?” And honestly? It’s the easiest dessert flex I’ve ever pulled off.
Why You’ll Love This Sugar Cookie Cheesecake Cheeseball Recipe?
Let me just say… this isn’t your grandma’s cheeseball. (No offense, Grandma.) This Sugar Cookie Cheesecake Cheeseball is creamy, sweet, and so much fun to make. Here’s why I’m obsessed:
- No baking. Like, at all. If turning on your oven makes you sweat, this one’s for you.
- Stupid easy. Mix. Chill. Roll. Done.
- Looks like you tried really hard (even if you were frantically slapping it together in 15 minutes).
- Tastes like sugar cookie dough and cheesecake had a very delicious baby.
- Kids love it. Adults pretend they’re grabbing a bite “for the kids.” We all know better.
Ingredient Notes:
I’m not here to gatekeep, so let me spill the details:
- Cream Cheese (16 oz, room temp): This is the heart of the thing. Softened cream cheese = smooth, spreadable filling. Cold cream cheese = lumps and regrets.
- Unsalted Butter (1 cup, room temp): Adds that richness. Honestly, I’ve used salted in a pinch, and it’s still dreamy.
- Sugar Cookie Mix (3 cups, heat-treated): Heat-treat if it’s not already safe to eat raw. I learned this the hard way once and let’s just say… Google is your friend.
- Powdered Sugar (1½ cups): This sweetens things without giving it a weird texture.
- Buttery Sweet Dough Bakery Emulsion (1 tsp): Okay, this stuff is magic. Smells like a bakery in your kitchen. Don’t have it? Extra vanilla works too.
- Vanilla Extract (½ tsp): Always use the real stuff if you can swing it.
- Crushed Sugar Cookies (1 cup): I use store-bought sugar cookies because I’m not made of time.
- Sprinkles: Go nuts. I like rainbow, but if you’re feeling extra, red and green for Christmas or pastels for spring are super cute.
How To Make Sugar Cookie Cheesecake Cheeseball?
Step 1: Cream It
Toss the cream cheese and butter in a mixer and beat until smooth. Not “good enough.” Smooth. Like, “this could be frosting” smooth.
Step 2: Sweeten It Up
Add in your sugar cookie mix, powdered sugar, vanilla, and that magical Buttery Sweet Dough emulsion. Give it a whirl until it’s all mixed and your kitchen smells like a sugar cookie factory.
Step 3: Fold in Cookies
Slow it down and gently fold in those crushed sugar cookies. This part is where it goes from good to wow. I may sneak a bite here. You’ve been warned.
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Step 4: Shape the Ball
Scoop the mix onto plastic wrap. Shape it into a ball. Is it perfect? Who cares! It’s getting covered in sprinkles anyway. Wrap it tightly—this is not the time to be casual—and pop it in the freezer for about 2 hours.
Step 5: Sprinkle Time
Once it’s firm, roll it in sprinkles like your life depends on it. More is more.
Step 6: Serve & Accept Compliments
If you’re not serving it right away, stash it in the fridge. Let it sit out for 30-60 minutes before you serve so it’s nice and spreadable. Then? Step back and bask in the glory.
Storage Options:
- Fridge: Airtight container, up to 5 days. It probably won’t last that long, but go you if it does!
- Freezer: Yep! Freeze it for up to a month. Thaw in the fridge overnight before serving.
Pro tip: If you freeze it already rolled in sprinkles, some might bleed color. If that bugs you, freeze it before rolling in sprinkles.
Variations and Substitutions:
- No Sweet Dough Emulsion? Use almond extract or just skip it.
- Different Cookies? Yep. Crushed Oreos, gingersnaps, or graham crackers work!
- No Sprinkles? Roll it in mini chocolate chips, crushed nuts, or holiday-colored sanding sugar.
- Want Chocolate? Add cocoa powder to the mix or swirl in Nutella. (You’re welcome.)
- Gluten-Free? Use GF cookie mix and cookies, and double-check your sprinkles.
What to Serve with Sugar Cookie Cheesecake Cheeseball?
I’ve tried it all (research, right?). Here’s what works:
- Graham Crackers: Classic.
- Vanilla Wafers: Sweet on sweet.
- Pretzels: Sweet and salty is a vibe.
- Apple Slices: You can say it’s healthy. I won’t tell.
- More Sugar Cookies: Yes, we’re going full circle here.
Frequently Asked Questions:
Do I really need to chill it that long?
Yes, unless you want cheesecake goo on your hands. But hey, you do you.
Can I make this ahead?
Totally. I made one on a Wednesday, served it on Saturday. Still awesome.
Can I use margarine instead of butter?
I mean… I wouldn’t. But if you’re desperate, go for it. Just know it won’t be quite as rich.
And there you have it! My favorite no-bake, crowd-pleasing dessert: the Sugar Cookie Cheesecake Cheeseball. I hope you give it a try—maybe even bring it to your next gathering. If you do, come back and tell me how it went! I’d love to hear if your Aunt Carol tried to steal the recipe (like mine did).
Can’t wait to chat again soon!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sugar Cookie Cheesecake Cheeseball
Ingredients
- 16 ounces cream cheese at room temperature
- 1 c unsalted butter at room temperature
- 1 package about 3 cups Sugar Cookie Mix (dry and heat treated)
- ½ teaspoon vanilla extract
- 1 teaspoon Buttery Sweet Dough Bakery Emulsion
- 1 ½ c powdered sugar
- 1 c sugar cookies finely crushed
- Sprinkles for decorating
Instructions
- To make the cream cheese and butter mixture use a stand mixer with a paddle attachment. Mix them together until they are thoroughly combined.
- Next add the sugar cookie mix, powdered sugar, Buttery Sweet Dough Bakery Emulsion and vanilla extract, to the cream cheese mixture. Mix everything together until it is well incorporated.
- After that reduce the mixer speed. Gently incorporate the crushed sugar cookie pieces into the mixture until they are evenly distributed.
- Take a piece of plastic wrap. Scoop the mixture onto it. Shape it into a ball. Then wrap it tightly with another layer of wrap for firmness.
- Place the wrapped ball in the freezer for 2 hours until it becomes firm.
- Once firm roll the cheeseball in sprinkles so that it is completely covered.
- If you're not planning to serve it store the cheeseball in either your refrigerator or freezer. Before serving let it thaw at room temperature for an hour.
- Now you can enjoy your Sugar Cookie Cheesecake Cheeseball along, with a variety of your cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
