🎄 Snickerdoodle Cheesecake Bars

 

The holiday dessert no one expects… but everyone asks for.

Some holiday desserts are cute.
Some are predictable.
And then there are the ones that stop the room — the bars people lift to their nose, inhale, take a bite, and immediately start plotting how to take more home.

These Snickerdoodle Cheesecake Bars are that dessert.

Warm, cozy cookie on the bottom.
Creamy cheesecake magic in the middle.
A crumble top that gives just the right cinnamon-sugar snap.
And the best part? They’re unbelievably easy — one bowl for the base, one bowl for the filling, minimal ingredients, and no holiday-season emotional energy required.

It’s the kind of recipe that makes you look like you tried hard… without actually trying hard. Exactly the vibe we all need in mid-December.

Made with our HelloAmino Snickerdoodle Cookie Mix and Icing Mix, these bars deliver indulgence and a little functional boost — but no one at the party will know unless you tell them.

Yield: 1 pan (8×8), ~20 small hand-held bars

INGREDIENTS

Base + Crumble

1 pouch HelloAmino Snickerdoodle Cookie Mix
¼ cup butter, melted
1 large egg

Cheesecake Layer

8 oz cream cheese, very soft
¾ cup HelloAmino Protein Icing Mix
1 tsp vanilla extract

Finish

1 Tbsp cinnamon sugar (included in cookie mix)

INSTRUCTIONS

Preheat oven to 350°F (175°C)

Line an 8×8 pan with parchment, leaving an overhang for easy removal

Make the Base

In a bowl, combine: HelloAmino Snickerdoodle cookie mix, melted butter and egg.

The dough will look crumbly — that’s perfect. It should press together when squeezed.

Press ¾ of the mixture firmly and evenly into the bottom of the prepared pan.

Make the Cheesecake Layer

In another bowl add: softened cream cheese, HelloAmino Icing Mix and vanilla.

Mix until smooth and spreadable (a few small lumps won’t hurt anything).
Spread evenly over the base.

Finish

Crumble the remaining 1/4 dough mixture over the cheesecake layer. Sprinkle generously with cinnamon sugar.

Bake 25–30 minutes, checking at 25.

Bars are ready when:

The edges are set and lightly golden
The top looks matte, not shiny
The centre has a slight jiggle (not liquid)

Avoid overbaking — the cheesecake will firm as it cools.

Cool + Chill (Important)

Cool in the pan 30 minutes

Refrigerate at least 2-4 hours before cutting

Serving

Lift out using the parchment. Cut into 1.5-2 inch squares. Serve chilled or at cool room temperature. Watch them disappear.

140 calories 8g P 12g C 6g F per bar

And if you really want to elevate this moment pair with a HelloAmino protein latte. Trust me… the combo should be illegal. Tag me on social when you make them!

xo Aelie