Blueberry cheesecake sugar cookie bars dress up premade cookie dough with creamy cheesecake filling and sweet berries. These easy cookie bars are the perfect treat to use up all your fresh blueberries.
I love a good cheesecake bar.
But I hate fussing for a long time.
These blueberry cheesecake sugar cookie bars take some short cuts but you’d never know it based on the results.
We’re talking butter sugar cookies, creamy cheesecake, and tons of sweet blueberries.
It’s cookie and cheesecake bar heaven.
Ingredients
To make these you’ll need:
- Sugar cookie dough– A 16.5 ounce tube of your favorite brand.
- Cream cheese– Softened
- Sugar– Both granulated and powdered
- Vanilla extract– Real vanilla for best results
- Lemon zest and juice
- Blueberries– Fresh
How to Make
To make these sugar cookie bars, preheat the oven to 350.
Then line an 8×8″ baking dish with parchment paper and spray with cooking spray.
Divide the cookie dough into two equal pieces.
Press the first half of the dough into the bottom of the prepared pan to create an even layer.
Then, beat the cream cheese, granulated sugar, vanilla extract, and lemon zest together with a stand mixer until it’s light and fluffy.
Spread the cream cheese mixture over the bottom layer of cookie dough and top it with an even layer of blueberries.
Crumble the remaining cookie dough evenly over top of the blueberry layer.
Bake for 50 to 55 minutes or until the top is golden.
Let the bars cool completely at room temperature and then refrigerate them for 2 hours.
Before pulling the bars out of the fridge, make the glaze by stirring together sifted powdered sugar and lemon juice.
When it reaches your desired consistency, drizzle the glaze out over the bars.
Cut the bars into 12 squares and store them in the fridge.
Enjoy!
Storing
Store the bars in a single layer in an air tight container in the fridge for up to a week.
Tips and Tricks
- When making the glaze, add one tablespoon of lemon juice at a time until you get the consistency you want.
- You can substitute sliced strawberries or even raspberries for the blueberries if you want.
- To use homemade sugar cookie dough in this, make sure you have about 2 cups of dough. You’ll need 1 cup for the bottom layer and another for the top layer.
Other Easy Dessert Bars
Blueberry cheesecake sugar cookie bars are a favorite treat. Make them and enjoy!
Looking for other easy dessert bars? Try these:
- Strawberry Cheesecake Snack Bars
- Tollhouse Cookie Pie Bars
- Strawberry Crunch Bars
- Cinnamon Toast Crunch Cereal Bars
If you’ve tried these BLUEBERRY CHEESECAKE SUGAR COOKIE BARS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Blueberry Cheesecake Sugar Cookie Bars
Ingredients
- 1 16.5 oz tube sugar cookie dough
- 1 8 oz pkg cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Zest from one lemon
- 1 ½ cups blueberries
- 1 cup powdered sugar sifted
- 2-5 Tablespoons lemon juice
Instructions
- Preheat oven to 350°F
- Line a 8X8 baking dish with parchment paper. Spray lightly with cooking spray.
- 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 and lemon zest. Beat until light and fluffy.
- Spread the cream cheese mixture over the bottom layer of cookie dough. Top with an even layer of 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 sifted powdered sugar with lemon juice. Add one tablespoon of lemon juice at a time until desired consistency is achieved.
- Cut into 12 squares. Store in the refrigerator.
Notes
- When making the glaze, add one tablespoon of lemon juice at a time until you get the consistency you want.
- You can substitute sliced strawberries or even raspberries for the blueberries if you want. Blackberries will also work.
- To use homemade sugar cookie dough in this, make sure you have about 2 cups of dough. You'll need 1 cup for the bottom layer and another for the top layer.
Nutrition
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