If you’re looking for a holiday dessert that tastes like a frosted sugar cookie and a creamy cheesecake had a baby, this Sugar Cookie Cheesecake is about to become your new December tradition.

Built on a soft‑baked sugar‑cookie crust, filled with a lighter Greek‑yogurt cheesecake base, and finished with a glossy white‑chocolate drip and mini sugar‑cookie truffles, this recipe delivers nostalgic flavor with a modern, macro‑friendly twist.

It’s festive, beautiful, and surprisingly easy — the kind of dessert that makes people say, “Wait… you made this?”

Are you a true sugar cookie lover? If so , you’ve got to try my Sugar Cookie Protein Mousse next!

This light sugar cookie cheesecake recipe features a baked sugar‑cookie crust, a high‑protein cheesecake filling, and a white‑chocolate ganache drip that gives it a bakery‑style finish.

Unlike traditional heavy cheesecakes, this version uses Greek yogurt, almond flour, and cashew‑based sugar‑cookie dough to create a creamy, balanced texture without the weight.

It’s the perfect holiday cheesecake, Christmas dessert, or winter celebration recipe — especially if you love sugar cookies, white chocolate, and festive sprinkles.

Add optional mini sugar‑cookie dough balls inside the cheesecake for extra flavor pockets and a fun surprise in every bite.

Why You’ll Love This Gluten Free Sugar Cookie Cheesecake

• Lighter than traditional cheesecake thanks to Greek yogurt
• Gluten‑free & macro‑friendly without sacrificing flavor
• Festive sugar‑cookie crust that tastes like holiday nostalgia
• White‑chocolate drip for a bakery‑style finish
• Kid‑approved and holiday‑party perfect
• Customizable with mix‑ins, sprinkles, or flavored ganache
• Make‑ahead friendly — sets beautifully overnight

Key Ingredients

Sugar Cookie Crust
1½ cups almond flour
• ¼ cup vanilla protein powder
• ¼ cup cashew butter
• ¼ cup melted ghee (or coconut oil)
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• ¼ tsp almond extract
• 2 tbsp sprinkles
• Pinch of salt
Cheesecake
• 12 oz full‑fat cream cheese, room temp
• ½ cup plain Greek yogurt
• 1 whole egg + 1 egg yolk
• 6 tbsp sugar or Swerve
• 1½ tsp vanilla extract
1/4 tsp almond extract
Sugar Cookie Truffles for topping

How to Make Gluten Free Sugar Cookie Cheesecake

Preheat oven to 325°F.
In a bowl, mix almond flour, protein powder, salt, and coconut flour (if using).
Add cashew butter, melted ghee, maple syrup, vanilla, and almond extract.
Stir until a soft dough forms.
Fold in sprinkles.
Press firmly into the bottom of an 8‑inch springform pan lined with parchment.
Bake 8–10 minutes, until lightly golden at the edges.
Cool completely before adding cheesecake filling.
Beat cream cheese until completely smooth.
Add sugar and mix until creamy.
Add Greek yogurt and extracts; mix until combined.
Add egg + yolk last, mixing on low just until incorporated (don’t over‑mix).
If adding cookie‑dough balls, fold in 10–12 mini chilled balls gently.
Pour filling over cooled crust.
Bake at 325°F for 40–45 minutes.
Edges should be set; center should jiggle like soft Jell‑O.
Remove and cool at room temp 1 hour.
Chill 4–6 hours, ideally overnight.
Once set top with mini sugar cookie truffles and sprinkles, slice, and enjoy!

Flavor Variations

Birthday Sugar Cookie Cheesecake -Add rainbow sprinkles to the batter + vanilla buttercream drizzle.

Cinnamon‑Sugar Cookie Cheesecake- Add ½ tsp cinnamon to the crust + cinnamon sugar dusting after baking.

White Chocolate Peppermint Cheesecake- Add crushed candy canes + peppermint extract to the ganache.

Funfetti Sugar Cookie Cheesecake- Fold sprinkles into the filling + top with funfetti cookie dough balls.

FAQ

Can I make this cheesecake ahead of time?

Yes — this cheesecake is better the next day. Chill at least 4–6 hours, but overnight is ideal.

Can I use vegan white chocolate?

Yes! Pascha vegan white chocolate works beautifully. Use a 3:1 chocolate‑to‑cream ratio for a perfect drip.
Learn more: vegan ganache tips.

Can I add sugar‑cookie dough balls inside the cheesecake?

Absolutely. Chill them first, then fold in 10–12 mini balls for cookie‑dough pockets.

Can I make this crust dairy‑free?

Yes — swap ghee for coconut oil and use your vegan white chocolate drip.

Can I freeze leftovers?

Yes — freeze slices (without ganache) for up to 2 months.

Does this cheesecake crack?

Not if you bake at 325°F and cool slowly. The Greek yogurt base is naturally forgiving.

Gluten Free Sugar Cookie Cheesecake

Print Pin Rate

Servings:

Equipment

1 8" Springform Pan

Ingredients

Sugar Cookie Crust

1½ cups almond flour
¼ cup vanilla protein powder
¼ cup cashew butter
¼ cup vanilla bean ghee or coconut oil melted
3 tbsp maple syrup
1 tsp vanilla extract
¼ tsp almond extract
2 tbsp sprinkles
Pinch of salt

Cheesecake Filling

12 oz full‑fat cream cheese room temp
½ cup plain Greek yogurt
1 whole egg + 1 egg yolk room temp
6 tbsp granular monkfruit or organic cane sugar
1½ tsp vanilla extract
1/4 tsp almond extract
Sugar Cookie Truffles for topping

Instructions

Preheat oven to 325°F.
In a bowl, mix almond flour, protein powder, salt, and coconut flour (if using).
Add cashew butter, melted ghee, maple syrup, vanilla, and almond extract.
Stir until a soft dough forms.
Fold in sprinkles.
Press firmly into the bottom of an 8‑inch springform pan lined with parchment.
Bake 8–10 minutes, until lightly golden at the edges.
Cool completely before adding cheesecake filling.
Beat cream cheese until completely smooth.
Add sugar and mix until creamy.
Add Greek yogurt and extracts; mix until combined.
Add egg + yolk last, mixing on low just until incorporated (don’t over‑mix).
If adding cookie‑dough balls, fold in 10–12 mini chilled balls gently.
Pour filling over cooled crust.
Bake at 325°F for 40–45 minutes.
Edges should be set; center should jiggle like soft Jell‑O.
Remove and cool at room temp 1 hour.
Chill 4–6 hours, ideally overnight.
Once set top with mini sugar cookie truffles and sprinkles, slice, and enjoy!