Snickerdoodle Cheesecake Bars

After writing up and then re-reading what I said in my Snickerdoodle Ice Cream post, I started to feel like a bad big sister. Afterall, my sister and her husband were driving 5 hours to come see us on their holiday weekend and I couldn’t even save them some ice cream that I had made with her in mind… So instead of feeling bad about it, I set out to make something else that they would enjoy.

Snickerdoodle Cheesecake Bars

When I saw this recipe in Google Reader with a star next to it, I knew it would be a winner. Not only does my sister love snickerdoodles, her husband loves cheesecake. So really, these bars are the perfect dessert to make for them. In fact, they’re pretty perfect to make for anyone.

Snickerdoodle Cheesecake Bars

Everyone who tried one couldn’t get enough of them. The same batter is used for the base of the bars as for the drops of snickerdoodle on top. You’ll notice that it’s ingredients are eerily similar to those of snickerdoodle cookies.

Snickerdoodle Cheesecake Bars

The cheesecake layer is a pretty standard cheesecake filling. No frills there, which makes it the perfect compliment to the cinnamony snickerdoodle components to these bars.

Snickerdoodle Cheesecake Bars

For the dollops of snickerdoodles on the top, I used my tiny cookie scoop to portion out dough. Dropping those little balls of dough “randomly” is harder for this engineer than I was expecting. I kept wanting to line them up in perfect formation.

I’m glad that my sister’s visit encouraged me to try this recipe. I think it’s one that going to be repeated in my house (and hers) in the future!

Snickerdoodle Cheesecake Bars

Four Years Ago: Chocolate Strawberry and Vanilla Ice Cream Cupcakes and Coconut Raspberry Ice Cream Cupcakes
Five Years Ago: Blueberry Lemon Cookies and Stuffed Tomatoes

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Snickerdoodle Cheesecake Bars

The perfect marriage of snickerdoodles and cheesecake, in the ever popular bar format!

Yield: 16 bars

Ingredients:

For Cinnamon Sugar
2 tsp cinnamon
1/4 cup sugar

For the Cookie Base
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 egg
1 1/3 cup flour
1/2 tsp baking soda
Pinch of salt
1 tsp cream of tartar
1/4 tsp fresh ground nutmeg (optional)

For the Cheesecake Layer
8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 egg
1/2 tsp vanilla
2 tsp flour

Directions:

Preheat oven to 350F.
For the Cinnamon sugar
Mix in a bowl until cinnamon is fully incorporated into sugar.

Butter an 8-x-8-inch baking pan. Use 1/8 cup of cinnamon sugar, place at the bottom of the pan, then rotate the pan around so that the cinnamon sugar sticks to where the butter is. Whatever cinnamon sugar is left, set aside.

For the Cookie Base
Using a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.

Add egg and beat until fully incorporated. Scrape down bowl and beat for another 30 seconds.

Add dry ingredients and mix until fully incorporated.

Divide cookie dough so that 3/4 of the dough goes into the bottom of the pan, the remaining 1/4 will go on top. Place the remaining 1/4 dough into another bowl and clean out the mixing bowl to use for cheesecake. Press the cookie dough into the pan to make an even bottom layer. Sprinkle with the remaining cinnamon sugar from when you prepared the pan.

For the Cheesecake Layer
Using the stand mixer, beat cream cheese and sugar on medium-high speed until light and fluffy, about 3 minutes.

Add the egg and vanilla, and beat until fully incorporated and smooth.

Add flour and beat until fully incorporated and smooth.

Pour cheesecake batter on top of cookie dough in prepared pan.

Take the remaining cookie dough and roll into small balls. Roll them in the remaining cinnamon sugar and place them randomly on top of the cheesecake batter but make sure they are not touching.

Bake for 25-30 minutes. Remove from oven and let cool on a wire rack to room temperature. Then put in fridge for 1 hour.

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31 Responses to “Daring Bakers POP! (Dairy-free cheesecake pops with recipe)”

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    1
    HoneyB — April 27, 2008 at 3:21 pm

    Wow, these look great! Kudos for your success at another baking first!

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    Mcwhisky — April 27, 2008 at 3:31 pm

    Your cheesecake pops looked clean-cut. Perfect cubes and they really look good in cubes! Nicely coated!! Unlike mine, lol.

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    3
    Marye — April 27, 2008 at 3:48 pm

    The squares look great.
    bakingdelights.com

  4. #
    4
    BC — April 27, 2008 at 4:25 pm

    Mine had footprints.. and finger prints from the pint sized assistant!

  5. #
    5
    Susan — April 27, 2008 at 5:02 pm

    Wow, your shapes are so clean and perfect. Very nice job!

  6. #
    6
    landa — April 27, 2008 at 5:25 pm

    Everything looks so perfect. Great job

  7. #
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    Annemarie — April 27, 2008 at 5:33 pm

    Well done in getting them dairy-free. I don’t have access to Tofutti in the UK and have had to go for the whole-dairy version, which I have to take a lactaid just to look at. Yours are lov-er-ly looking.

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    Bumblebutton — April 27, 2008 at 6:00 pm

    Perfect geometrics! Nice job–and glad you enjoyed them with the extra, dairy-free challenges.

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    sterling — April 27, 2008 at 6:04 pm

    I love how perfectly cut those are – well done!
    My first batch of pops I coated by microwaving the chocolate, I think I am going to try it over the water like you did, to try to get a more consistent coating this time – they’re just in the freezer now…

  10. #
    10
    C.L. — April 27, 2008 at 6:47 pm

    These turned out beautifully..they are such clean lines! Very nice!

    Carrie

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    Jaime — April 27, 2008 at 7:51 pm

    your pops look so perfect! i wish my cheesecake had been that firm! congrats on adapting the recipe to suit your needs 🙂

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    12
    Jen Yu — April 27, 2008 at 8:11 pm

    Aw, bummer about the lactose intolerance (I too have lactose issues normally). I’m so glad you could figure a way around it and isn’t the new DB site awesome?! 🙂 Your pops turned out beautifully! Great job.

  13. #
    13
    Maggie — April 27, 2008 at 8:43 pm

    Wow! Did you cut your squares with a knife or dental floss? They are really pretty and precise looking! I’m glad the soymilk/margarine substitute worked for you.

  14. #
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    Amy J. — April 27, 2008 at 9:08 pm

    Awesome. I love your squares!

  15. #
    15
    Jenny — April 27, 2008 at 11:19 pm

    I really love the square pops, they are so elegant. Thanks for the tips on dairy-free pops!

  16. #
    16
    Jen — April 27, 2008 at 11:47 pm

    Maggie, I used a knife to cut my shapes.

  17. #
    17
    Candace — April 28, 2008 at 1:02 am

    Great job! I did squares too.

  18. #
    18
    Gail — April 28, 2008 at 6:25 am

    Congratulations on your lactose-free pops. I love their cute little square shape!

  19. #
    19
    StickyGooeyCreamyChewy — April 28, 2008 at 7:29 am

    Your pops are adorable! I was so happy to see a dairy free version. My little nephews are on a dairy free diet. This is a perfect treat for them. Thanks!

  20. #
    20
    L Vanel — April 28, 2008 at 8:33 am

    Great looking pops and a nice adapation of the recipe.

  21. #
    21
    ~Amber~ — April 28, 2008 at 1:23 pm

    Ooo I love the squares and triangles. Very cute. Congratulations on completing the challenge and being able to adapt it to something you can enjoy!

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    moowiesqrd — April 28, 2008 at 4:16 pm

    I love the square pops! I’m also lactose intolerant, but I admit to loving dairy too much to give it up. Lactaid is my friend!

  23. #
    23
    Deborah — April 28, 2008 at 5:26 pm

    Your squares are absolutely perfect!! Great job on this challenge – especially with adapting it so that you could enjoy it!

  24. #
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    Dolores — April 29, 2008 at 12:14 am

    Love your geometric cheesecake pop shapes. I wish my cheesecake had been firm enough to try that approach. I may try tofutti next time…

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    Lunch Buckets — April 29, 2008 at 4:29 am

    Gorgeous cube pops! They remind me of those chocolate See’s suckers 🙂

  26. #
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    SweetDesigns — April 29, 2008 at 12:58 pm

    woot!! Cute little square pops 😉 they look wonderful, and so perfect..soo very perfect lol

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    27
    Barbara — April 30, 2008 at 8:39 pm

    Your pops look wonderful!

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    Jigginjessica — May 3, 2008 at 12:45 am

    Wow! Your pops look awesome. Does it taste like real cheesecake with your toffuti substitute.

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    marion-il en faut peu pour ... — May 4, 2008 at 9:37 pm

    perfect squares 🙂 I love them !
    Great job ! congrats !

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    vertigoxcured — August 21, 2009 at 1:00 am

    i know this post is old but i was wondering if you could share the orginal recipe that isnt dairy free? my email is vertigoxcured@gmail.com

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    Keith — November 23, 2010 at 9:41 pm

    They look and sound great! I will have to try these out.

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