These tasty dessert bars are like blueberry cheesecake and sugar cookies in one! Blueberry Cheesecake Cookie Bars are made with fresh berries and topped with a lemon glaze for even more great flavor. Best of all–they’re a cinch to make!
When you can’t decide between cookies and cheesecake, these easy bars are the solution! Like Lemon Cheesecake Bars, these treats are perfect for a sunny summer day.
Why this Recipe Works
- Easy ingredients. Using refrigerated cookie dough makes the recipe extra convenient!
- Made with real blueberries. You get bright juicy berry goodness in every bite thanks to the real fruit in these bars.
- Layers of cheesecake and cookie crust. A soft cream cheese filling is baked over the sugar cookie layer. This recipe has the perfect combo of textures and flavors.
- Lemon glaze adds the final touch. You’ll love the tangy sweet icing drizzled over the baked cheesecake cookie bars.
If you love berries, cheesecake and cookies (who doesn’t?) these Blueberry Cheesecake Cookie Bars will win you over faster than you can say, “Time for dessert!”
Ingredient Notes
Fresh Blueberries. You can also make this recipe with raspberries, blackberries or strawberries!
Sugar Cookie Dough. You can use any brand of refrigerated dough, or try this homemade sugar cookie recipe.
Cream Cheese. Full fat cream cheese provides a rich creamy flavor for the filling!
Easy Instructions
STEP 1. Press half the cookie dough into the bottom of a baking dish. Set aside the other half of the dough.
STEP 2. Beat the cream cheese with sugar, vanilla extract and lemon zest. (Get our tips on how to zest a lemon). Spread it over the cookie dough and sprinkle fresh blueberries over the whole thing.
STEP 3. Crumble the other half of the cookie dough on top. Bake the bars for about 50 minutes, then refrigerate them for 2 hours.
STEP 4. Whisk together the glaze ingredients and drizzle lemon glaze over the chilled bars.
Return Blueberry Cheesecake Cookie Bars the fridge until ready to slice and serve!
Tips and Tricks
- Line your baking dish with parchment paper. Before pressing dough into the pan, place a square of parchment paper on the bottom of your pan to prevent sticking.
- Use full fat cream cheese. Regular cream cheese provides the richest, creamiest flavor for your cheesecake layer.
- Storing. Keep Blueberry Cheesecake Cookie Bars in the fridge covered with plastic wrap. They’ll keep well for about 3 – 4 days.
- Love blueberries? Try our easy blueberry sweet rolls next. Topped with icing and served warm they are a delicious breakfast treat!
Recipe FAQs
Yes, you can swap the fresh berries for frozen. Just make sure to thaw the berries first! I prefer to thaw them overnight in the fridge before adding to the bars.
You will need 2 cups of homemade cookie dough to substitute for the refrigerated tube of dough.
Yes, you can store these bars in the freezer for longer storage. The berries may get a bit more “goopy” as they thaw after freezing but the bars will still taste good.
Lemon zest is the colorful outermost layer of a lemon’s skin. It gives these bars a hint of lemon fragrance and flavor. You remove the zest by using a micrograter or zesting tool to slide that outer layer of color off of a lemon peel.
More Cookie Bars
- M&M Brownies
- 7 Layer Bars
- Buckeye Bars
- Strawberry Shortcake Ice Cream Bar
- Peanut Butter Chocolate Chip Bars
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Blueberry Cheesecake Cookie Bars Recipe
Ingredients
- 1-16.5 oz tube refrigerated sugar cookie dough
- 1-8 oz package cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Zest from one lemon
- 1 large egg
- 1 ½ cups blueberries
- 1 cup powdered sugar
- 3 Tablespoons lemon juice
Instructions
- Preheat oven to 350°F. Line a 8 or 9-inch square baking dish with parchment paper.
- Divide the cookie dough in half. Press half the dough into the bottom of the prepared pain in an even layer.
- In the bowl of a stand mixer combine cream cheese, granulated sugar, vanilla extract, lemon zest, and egg. Beat until light and fluffy.
- Spread the cream cheese mixture over the bottom layer of cookie dough. Top with an even layer of fresh blueberries. Crumble the remaining cookie dough evenly over the top.
- Bake for 50-55 minutes until top is golden brown. Cool completely at room temperature then refrigerate for 2 hours.
- Meanwhile, to prepare the glaze, stir together powdered sugar with lemon juice. Add one tablespoon of lemon juice at a time until desired consistency is achieved. Drizzle glaze over cooled bars and return them to the refrigerator for their remaining chill time.
- Cut cooled bars into 12 squares. Store in the refrigerator.
Notes
- Want to use homemade sugar cookie dough? You’ll need about 2 cups of dough. This sugar cookie dough works perfectly!
- You can substitute raspberries, blackberries or strawberries in the recipe. If using frozen fruit, thaw first!
Nutrition
Pick up a pint of fresh blueberries and make these easy Blueberry Cheesecake Cookie Bars. With fresh fruit and a dreamy cheesecake layer, this dessert is always a crowd-pleaser!
These are so easy to make and very yummy too! My kids enjoyed the cookie bars, it is now one of their favorite desserts! I’ll try the strawberry version next time.
Love the fresh blueberries! They’re so perfect paired with the creamy cheesecake filling! This is one of the easiest but tastiest desserts! My potluck game is going to be STRONG this summer!
These are AMAZING and so addicting! My hubby and daughter loved these, and these were gone so fast. So delicious especially with the fresh blueberries! Excited to make these again!
I can’t even explain how much I love these bars! Such a special treat!