Description
Craving something that blends the creamy richness of cheesecake with the soft, buttery bite of a cookie? These Blueberry Cheesecake Cookies are the perfect answer. A delightful treat that’s part dessert bar, part cookie, and all indulgence. Featuring a tender cookie crust, luscious cheesecake layer, and vibrant blueberry swirl, each bite delivers pure joy. Whether you’re hunting for quick breakfast ideas, a standout easy recipe for potlucks, or just a sweet snack to satisfy cravings, these bars check all the boxes. The marbled blueberry swirl not only adds flavor but brings an eye-catching pop of color to any dessert table.
These bars make the perfect addition to your lineup of easy dinner desserts, healthy snack alternatives when portioned mindfully, or even a charming addition to a brunch menu. With their creamy texture and fruity zing, they’re sure to become a favorite food idea in your rotation.
Ingredients
For the Cookie Crust:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
For the Cheesecake Filling:
16 oz (2 packages) cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon all-purpose flour
For the Blueberry Swirl:
1 1/2 cups fresh or frozen blueberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch (optional)
Instructions
- Make the Blueberry Swirl: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the berries break down. Stir in cornstarch if needed. Let cool.
- Prep the Oven and Pan: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Make the Cookie Crust: Beat butter and sugar until fluffy. Add flour and salt to form dough. Press into the pan. Bake for 15 minutes until lightly golden.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Add sugar, eggs, vanilla, and flour. Mix until creamy.
- Assemble: Pour cheesecake filling over the baked crust. Spoon blueberry swirl on top and swirl with a knife.
- Bake: Bake for 35–40 minutes until center is set. Cool at room temperature for 1 hour.
- Chill: Refrigerate for at least 3 hours or overnight.
- Serve: Cut into squares and enjoy chilled or at room temperature.