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Lemon Blueberry Cheesecake Bar Cookies

These Lemon Blueberry Cheesecake Bar Cookies are a perfect blend of tart lemon, juicy blueberries, and creamy cheesecake in a soft cookie bar.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Keyword: Bars, Blueberry, Cheesecake, Easy, Lemon, Quick
Servings: 9 servings

Ingredients

Cookie Base

  • 1 cup All-purpose flour
  • 1/2 cup Granulated sugar
  • 1/4 teaspoon Salt
  • 1/4 cup Unsalted butter softened
  • 1 large Egg
  • 1 teaspoon Vanilla extract

Cheesecake Layer

  • 8 ounces Cream cheese softened
  • 1/2 cup Powdered sugar
  • 1 tablespoon Lemon juice
  • 1 teaspoon Lemon zest
  • 1 cup Fresh blueberries

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.

Make the Cookie Base

  • In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt.
  • Add 1/4 cup softened unsalted butter, 1 large egg, and 1 teaspoon vanilla extract. Mix until the dough comes together and is smooth.
  • Press this dough evenly into the prepared pan to form the cookie base.

Prepare the Cheesecake Layer

  • In a separate bowl, beat 8 ounces softened cream cheese until smooth using a hand or stand mixer.
  • Add 1/2 cup powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Mix until creamy and fully combined.

Assemble and Bake

  • Spread the cheesecake mixture evenly over the prepared cookie base.
  • Gently fold 1 cup fresh blueberries into the cheesecake layer, distributing them evenly without breaking the berries.
  • Bake in the preheated oven for 30–35 minutes. The edges should be lightly golden, and the center set but still slightly jiggly.

Cool and Serve

  • Allow the bars to cool completely in the pan on a wire rack.
  • Once cooled, refrigerate for at least 2 hours to let the cheesecake layer firm up.
  • Use the parchment paper overhang to lift the bars from the pan. Slice into squares or rectangles and enjoy.

Equipment

  • 8x8-inch baking pan
  • Mixing Bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Zester or microplane
  • Rubber spatula
  • Cooling Rack

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
  • Use dairy-free cream cheese and vegan butter alternatives for a dairy-free option.
  • Store bars in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • To prevent blueberries from bleeding, gently fold them into the cheesecake layer and optionally toss in a little flour before folding.
  • Do not overbeat the cream cheese mixture to avoid cracks on the cheesecake layer.