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Creamy Blueberry Cheesecake Cookie Bars

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These creamy blueberry cheesecake cookie bars combine a buttery cookie base with a smooth cheesecake filling and a fresh blueberry swirl, creating a quick and easy homemade dessert perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g), sifted
  • 1/2 cup unsalted butter (115 g), softened
  • 3/4 cup granulated sugar (150 g)
  • 1/4 cup brown sugar (50 g), packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 8 ounces cream cheese (225 g), softened
  • 1/3 cup granulated sugar (67 g)
  • 1 large egg, room temperature
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (150 g), thawed if frozen
  • 2 tablespoons granulated sugar (optional)
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, letting the edges hang over for easy lifting.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing just until combined. The dough will be soft but slightly crumbly.
  4. Press about two-thirds of the cookie dough evenly into the bottom of the prepared pan to form the base.
  5. In a medium bowl, beat the softened cream cheese until smooth. Add sugar, lemon zest, vanilla, and egg, mixing until fully incorporated and silky, about 2-3 minutes.
  6. In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and cornstarch. Stir constantly until thickened and bubbling, about 5 minutes. Let cool slightly.
  7. Spread the cheesecake mixture evenly over the cookie base in the pan.
  8. Drop spoonfuls of the blueberry mixture over the cheesecake layer in random spots.
  9. Use a butter knife or toothpick to gently swirl the blueberries into the cheesecake layer, creating a marbled effect.
  10. Crumble the remaining cookie dough evenly over the blueberry cheesecake layer without pressing down.
  11. Bake for 35-40 minutes, until the top is golden brown and the cheesecake layer is set but slightly jiggly in the center.
  12. Cool the bars completely in the pan on a wire rack for at least 1 hour, then chill in the refrigerator for 2 hours or overnight.
  13. Use the parchment paper edges to lift the bars out of the pan and cut into squares with a sharp knife, wiping it clean between cuts.

Notes

Use room temperature ingredients for smooth blending. Do not overmix the dough to avoid tough bars. Swirl the blueberry topping gently for a marbled effect. Chill bars before slicing for clean cuts. If blueberry swirl thickens too much, add a splash of water to loosen it. For gluten-free, substitute flour with gluten-free baking mix. For dairy-free, use plant-based cream cheese and butter alternatives and a flax egg.

Nutrition

Keywords: blueberry cheesecake bars, dessert bars, creamy cheesecake, blueberry swirl, easy dessert, homemade bars, cookie bars

Find it online: https://flurpchef.com/creamy-blueberry-cheesecake-cookie-bars-recipe-easy-homemade-dessert-bars/