Description

Get ready to fall in love with Blueberry Cheesecake Cookies, the ultimate dessert bar that combines the soft chew of a cookie with the creamy richness of cheesecake. Swirled with vibrant blueberry compote and layered over a buttery base, these bars are a show-stopping treat that’s both eye-catching and crowd-pleasing. Perfect as a quick dessert for gatherings, a sweet breakfast idea, or a tasty way to satisfy your sweet tooth, this easy recipe brings together indulgence and elegance in every bite. The juicy berries, the creamy filling, and the golden top make these bars an unforgettable addition to your list of food ideas for any occasion.

Ingredients

Scale

Cookie Crust:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp baking powder
½ tsp salt

Cheesecake Filling:

16 oz cream cheese, softened
½ cup granulated sugar
1 large egg
1 tsp vanilla extract

Blueberry Swirl:

1 ½ cups fresh or frozen blueberries
2 tbsp granulated sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water (mixed into a slurry)

Instructions

Preheat oven to 350°F (175°C). Line a 9×9 or 8×8 pan with parchment paper.
In a saucepan, cook blueberries, sugar, and lemon juice over medium heat. Once bubbling, mash berries slightly and add cornstarch slurry. Simmer until thickened. Set aside to cool.
In a large bowl, cream together butter and sugar until light. Add egg and vanilla, then mix in flour, baking powder, and salt. Spread 2/3 of dough into prepared pan.
In a separate bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla. Mix until silky.
Pour cheesecake mixture over cookie base. Dollop blueberry compote on top and swirl gently with a toothpick or skewer.
Crumble remaining cookie dough over the top.
Bake for 35–40 minutes, or until golden on top and slightly jiggly in center.
Cool completely, then refrigerate for at least 2 hours before slicing and serving.

Prep Time: 20 minutes
Chill Time: 2 hours
Cook Time: 40 minutes