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!
Table of Contents
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.
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!
STEP 1. Press half the cookie dough into the bottom of a baking dish. Set aside the other half of the dough.
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!
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
Blueberry Cheesecake Cookie Bars Recipe
- 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
- 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.
- 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!
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!