Introduction
These bars combine the rich creaminess of cheesecake with the bright, tart pop of blueberries and lemon. You get a delightful dessert with a sugar cookie crust in a fraction of the time it takes to make a traditional cheesecake. They are perfectly shareable and sure to impress at any gathering.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 16 bars
Ingredients
- baking spray
- 8 oz full-fat cream cheese (room temperature)
- 1 tsp pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1 large egg (room temperature)
- 1 tbsp lemon zest
- ¼ cup granulated sugar ((optional)*)
- 1 container sugar cookie dough (16 oz to 18 oz)
- 1 cup blueberries (thawed and drained if frozen)
- 1 cup powdered sugar ((113g))
- 1-3 tbsp fresh lemon juice (or as needed for desired consistency)
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat an 8×8-inch baking pan with baking spray.
- Press the sugar cookie dough evenly into the bottom of the prepared pan to form the crust.
- In a medium bowl, use a hand mixer to beat the cream cheese until smooth. Beat in the granulated sugar (if using), vanilla powder (use half this amount if you prefer less rich vanilla flavor), egg, and lemon zest until just combined and creamy.
- Gently fold the blueberries into the cream cheese mixture. Spread this filling evenly over the cookie dough crust.
- Bake for 40-45 minutes, or until the edges are set and the center only jiggles slightly. Allow the pan to cool completely on a wire rack.
- For the glaze, whisk together the powdered sugar and 1 tablespoon of fresh lemon juice. Add more lemon juice, a teaspoon at a time, until you reach a drizzle-able consistency. Drizzle the glaze over the cooled bars.
- Chill the bars in the pan for at least 2 hours before slicing and serving.
Variations
- For individual portions, press small pieces of cookie dough into a lined muffin tin before adding the filling.
- Create a crumble top by reserving 1/3 of the cookie dough, crumbling it over the cream cheese layer before baking.
- Skip the glaze for a less sweet, more tangy bar and simply dust with a little extra powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-decadent dessert.
Tips for Success
- Ensure your cream cheese and egg are truly at room temperature to prevent a lumpy filling and ensure even baking.
- For clean slices, wipe your knife clean with a damp cloth between each cut.
- If using frozen blueberries, thaw and drain them thoroughly on paper towels to prevent excess moisture from making the bars soggy.
Storage & Reheating
Store leftover bars in an airtight container in the refrigerator for up to 5 days. For best texture, serve them chilled. They can also be frozen (without glaze) for up to 2 months; thaw overnight in the fridge and add glaze before serving.
FAQ
Can I use homemade sugar cookie dough?
Yes, you can substitute an equal amount of your favorite homemade sugar cookie dough for the store-bought container.
Is the granulated sugar in the filling really optional?
Yes, the cookie dough and glaze are quite sweet, so the sugar can be omitted for a more tangy cheesecake flavor, especially if your berries are very sweet.
Can I use fresh blueberries instead of frozen?
Absolutely. Fresh blueberries work perfectly; there’s no need to thaw them, just rinse and pat dry.
Why do my bars have a cracked top?
Cracking can occur from overmixing the filling (adding too much air) or from a rapid temperature change. Allowing the bars to cool gradually in the oven with the door slightly ajar can help.
How do I know when the bars are done baking?
The bars are done when the edges look fully set and the center still has a slight, gentle jiggle when you tap the pan. It will firm up as it chills.
Can I make these ahead of time?
Yes, these bars are an excellent make-ahead dessert. Bake, glaze, and chill them fully a day before you plan to serve them.