Introduction
You get the best of both worlds with these bars: the ease of a cookie bar and the luxurious taste of a lemon-blueberry cheesecake. They come together in minutes with a clever shortcut, yet taste like you spent all day in the kitchen. The sweet-tart blueberry and lemon combo paired with creamy cheesecake is simply irresistible.
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 or 9×9 inch baking pan with baking spray.
- In a medium bowl, beat the softened cream cheese, vanilla powder (use half this amount if you prefer less rich vanilla flavor), egg, lemon zest, and granulated sugar (if using) with a hand mixer or whisk until completely smooth and creamy.
- Press the entire roll of sugar cookie dough evenly into the bottom of your prepared baking pan to form the crust.
- Pour the cream cheese mixture over the cookie dough crust and spread it into an even layer.
- Scatter the blueberries evenly over the top of the cream cheese layer.
- Bake for 40-45 minutes, or until the edges are golden and the center is set (it may have a slight wobble).
- Remove the pan from the oven and let it cool completely on a wire rack, then transfer to the refrigerator to chill for at least 2 hours.
- Once chilled, prepare the glaze: in a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice. Add more lemon juice, a teaspoon at a time, until you reach a drizzle-able consistency.
- Drizzle the glaze over the chilled bars. Slice into 16 squares and serve.
Variations
- No-Glaze Finish: For a simpler look, skip the powdered sugar glaze and dust the cooled bars with a light sprinkling of powdered sugar just before serving.
- Marble Effect: Before adding blueberries, drop small spoonfuls of the cookie dough over the cream cheese layer and use a knife to gently swirl it in for a marbled appearance.
- Individual Servings: Press a small portion of cookie dough into the bottom of a lined muffin tin, add the filling and a few blueberries, and bake for 20-25 minutes for mini cheesecake bites.
- Flavor Infusion: Gently fold ½ teaspoon of ground cinnamon or cardamom into the cream cheese mixture for a warm spice note.
Tips for Success
- Ensure your cream cheese and egg are truly at room temperature to prevent a lumpy filling and ensure even baking.
- To easily zest your lemon, do it before juicing it for the glaze. Wash and dry the lemon well first.
- Thoroughly drain thawed frozen blueberries on paper towels to avoid excess moisture turning your filling purple or making it runny.
- For clean slices, dip a sharp knife in hot water and wipe it clean between each cut.
Storage & Reheating
FAQ
Can I use fresh blueberries instead of frozen?
What is the purpose of the optional granulated sugar in the filling?
The sugar cookie base is already quite sweet. The ¼ cup of sugar in the filling is optional for those who prefer a sweeter, more traditional cheesecake flavor. You can omit it without compromising the structure.
Why did my cream cheese filling crack?
Over-mixing the filling can incorporate too much air, and rapid temperature changes can cause cracks. Avoid over-beating after adding the egg, and allow the bars to cool gradually at room temperature before chilling.
Can I use a different type of cookie dough?
Yes, while sugar cookie dough is recommended for its neutral sweetness, a vanilla or shortbread-style cookie dough would also work well. Avoid doughs with strong flavors like chocolate or peanut butter.
My glaze is too thin/thick. How do I fix it?
If too thin, whisk in a little more powdered sugar. If too thick, add more lemon juice just a few drops at a time until it reaches a drizzle-able consistency.
Do I have to refrigerate before slicing?
Yes, chilling is crucial. It allows the cheesecake layer to fully set, making it possible to get clean, neat slices without a gooey mess.