This cookie bar recipe, staring blueberries and cream cheese, is both easy AND scrumptious! Cream cheese blueberry cookie bars can be prepped in just 15 minutes, no scooping or batch baking required! They are sweet, chocolaty and the perfect easy bar cookies for a crowd or bake sale!
What Do These Chocolate Chip Cookie Cheese cake BARS TASTE LIKE?
Thick, soft and hearty, this blueberry cheese cake dessert is robust with a hint of dainty-ness. The texture is similar to a cake, and the flavor is a mixture of chocolate chip cookie and blueberry cheesecake! The natural sweetness that comes from the frozen blueberries is a nice change from traditional cookie bar recipes that call for lots of brown sugar.
It’s the best of both worlds, with creamy cheesecake and soft thick chocolate chip cookie melting in your mouth with every bite.
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Why Is This A Frozen Blueberry Dessert Recipe?
When mixing the blueberries into this delicious dessert, it is imperative that you use frozen blueberries. When thawed, frozen blueberries are extremely soft, with vibrant purple/blue juices collecting underneath them. This helps to not only tint the cookie with a blueish hue, but it is also required to successfully mix the blueberries into the batter.
Trust me, I tried fresh blueberries and it did not work AT ALL. I even microwaved them in a little bit of water to see if I could get the same consistency and juiciness of thawed frozen blueberries, but it was no dice.
Here at Recipe Hippie, I strive to develop recipes that use canned and frozen foods, as many people do not have consistent access to fresh foods! So I have to say, this dessert using frozen blueberries feels right up my alley!
How To Make The Blueberry Cookie Bars:
It’s SO easy you guys! Unlike traditional chocolate chip cookies, there is no scooping or batch baking required!
Make sure to scroll down to the recipe card for the full list of ingredients and instructions!
- Start by thawing the frozen blueberries and pre-heating the oven to 350 degrees F. Place them in a sealable bag, and place that bag in some hot water until thawed. Line a 9 by 9 baking dish with parchment paper and spay with cooking spray.
- Using a hand held mixer, cream the butter and granulated sugar until smooth. Add the vanilla extract and eggs, and continue to mix until well combined, about 20 seconds. Pour in the thawed blueberries and mix.
- Add the dry ingredients to the bowl (flour, baking soda and salt), and mix on medium speed until fully combined. Fold in the chocolate chips.
- Press a little over half of the blue cookie batter into the parchment lined baking pan, reserving the other half.
Need a hand mixer? This is the one I use, but in a WAY cuter color! KitchenAid 5-Speed Ultra Power Hand Mixer, Ice Blue
How To Make The Cream Cheese For The Cookie Bars:
Once again, couldn’t be easier!
- Using a hand held mixer, combine the cream cheese, sugar, egg and vanilla extract until fully mixed.
- Pour this mixture over the top of the pressed cookie in the pan, and spread evenly.
- Now place the rest of the cookie mixture on top of the cream cheese layer. You can take your time and make a beautiful gourmet design, OR you can do what I did and pretty much throw it on top and wherever it lands is where it will stay!
- Bake at 350 degrees for 35-40 minutes. NOTE that the cheesecake will still be slightly ‘jiggly’, but that the cookie part should be fully cooked through.
When To Serve These Delicious Blueberry Cheese Cake Bars:
Since blueberries are in season from spring through summer, it is only natural that these would make an amazing summer cookie recipe! They can also be great make ahead dessert bars, as they can be stored in an air-tight container in the refrigerator for up to 3-4 days.
And since they are so easy to make, and you can cut them into small, thick squares, they make the best bake sale cookies! People will LOVE the flavor combo of blueberry and cheese cake in the form of a cookie bar!
Frequently Asked Questions:
| Do I HAVE to use frozen blueberries? | Trust me, if I could give you more options than just frozen blueberries, I TOTALLY would. But I tried fresh blueberries, and even microwaved fresh blueberries to try to get the same juiciness, but they did not combine with the batter well AT ALL. So yeah, you have to use thawed frozen blueberries. |
| Can I mix the blueberries into the cheesecake? | I LOVE this idea (I kind of with I thought of it myself!) If you mix the thawed blueberries into the cream cheese mixture, you will get bright blue cream cheese! This will look absolutely beautiful. I do wonder if this might alter the sweetness of the cookie part though, but I think it’s still worth a shot! |
| The cheese cake is still jiggling…Is it done cooking? | In my experience, the cheese cake stayed pretty jiggly through out the entire cooking process. So as long as the cookie part is done cooking, it doesn’t really matter what the cheese cake is doing. It will firm up once it is left to cool. To confirm the cookie is done cooking, try pressing a toothpick into the mixture. If any blue cookie comes out on the toothpick, then you know it needs to cook a little longer. |
Cheese Cake Blueberry Cookie Bars
Equipment
- hand mixer
Ingredients
For The Blueberry Chocolate Chip Cookie Part:
- 8 tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 1/2 cups all purpose flour
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup frozen blueberries, thawed
- 1 1/2 cups chocolate chips
- cooking spray
For The Cream Cheese Part:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Start by thawing the frozen blueberries and pre-heating the oven to 350 degrees F. Place the frozen blueberries in a sealable bag, and place that bag in some hot water until thawed. Line a 9 by 9 baking dish with parchment paper and spay with cooking spray.
- Using a hand held mixer, cream the 8 tbsp of butter and 3/4 cup granulated sugar until smooth. Add the 1 tsp vanilla extract and 2 eggs, and continue to mix until well combined, about 20 seconds. Pour in the thawed blueberries and mix.
- Add the flour, 1 tsp baking soda and 1/2 tsp of salt to the blueberry mixture and mix on medium speed until fully combined. Fold in the chocolate chips.
- Press a little over half of the blue cookie batter into the parchment lined baking pan, reserving the other half.
- Now make the cream cheese mixture. Using the cleaned hand held mixer, combine the softened cream cheese, 1/4 cup sugar, 1 egg and 1/2 tsp vanilla extract until fully mixed. Pour this mixture over the top of the pressed cookie in the pan, and spread evenly over the top.
- Now place the rest of the cookie mixture on top of the cream cheese layer. You have the option to make a design, or just place bits of the cookie mixture wherever you like.
- Bake at 350 degrees for 35-40 minutes. NOTE that the cheesecake will still be slightly 'jiggly', but that the cookie part should be fully cooked through.
- Allow to rest at room temperature for at least 20 minutes before transfering to the counter and cutting into squares! Enjoy!
Notes
- To make ahead, complete the recipe, then store the cooked bars in an air tight container in the refrigerator for 3-4 days.
Did you like my Cheese Cake Blueberry Cookie Bars recipe? If so, you should go check out my Chocolate Almond Tart recipe!
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