These lemon blueberry cream cheese bars are an easy, delicious treat. Quick blueberry cheesecake bars made with store-bought sugar cookie dough are perfect when you want a simple, impressive dessert.
*This post originally contained affiliate mentions. See the recipe notes for details.*
If you enjoy these blueberry cream cheese crumb bars, you may also like Confetti Cheesecake Bars, Banana Pudding Cheesecake Squares, or No-Bake Oreo Cheesecake.
Lemon Blueberry Cream Cheese Bars Recipe
These sugar cookie blueberry cream cheese bars are filled with fresh or thawed blueberries and brightened with lemon zest and juice. They come together with just a handful of ingredients and minimal effort—perfect for busy days or last-minute gatherings.
The trick is using store-bought sugar cookie dough. Like other semi-homemade desserts, this recipe layers a quick cream cheese filling between a cookie crust and a crumbly cookie topping. If you can handle a hand mixer and have sugar cookie dough on hand, you can make these delightful bars.
Blueberry Cream Cheese Crumb Bars Ingredients
- Softened cream cheese – bring to room temperature so the filling is smooth and lump-free.
- Lemon zest – adds a bright citrus note to the cream cheese layer; add more if you prefer a stronger lemon flavor.
- Pure vanilla extract – balances the tartness of the lemon and blueberry.
- An egg – helps set and bind the cream cheese filling.
- Granulated sugar (optional) – use if you want a sweeter filling or if your blueberries are not very sweet.
- Sugar cookie dough – a 16–18 oz tub works well; use half for the crust and half for the crumb topping.
- Blueberries – fresh or frozen (thawed and drained) both work.
Equipment Needed
You only need a few basic tools: a 9×9 baking pan, parchment paper, a rubber spatula, a whisk, and a hand mixer or stand mixer. Lining the pan with parchment makes removing the bars simple and neat.
Blueberry Cream Cheese Dessert Squares — Step by Step
- Preheat the oven and prepare the pan.
- Beat the cream cheese until smooth, then add vanilla, egg, lemon zest, and sugar (if using) and mix until combined.
- Press half of the sugar cookie dough into the bottom of the pan to form an even crust.
- Spread the cream cheese mixture over the crust and scatter the blueberries on top.
- Drop small pieces of the remaining cookie dough over the berries to form a crumbly topping.
- Bake until the cookie topping is golden and the filling is set. Cool completely, then chill for a couple of hours before icing.
- Whisk powdered sugar and lemon juice together to make a drizzleable icing, then drizzle over chilled bars and allow to set before slicing.
This straightforward process gives you tender, creamy bars with a fruity burst from the blueberries and a bright lemon finish.
Tips and F.A.Q.
If you’re short on time, remove the foil and microwave the cream cheese on a microwave-safe plate for 15–20 seconds. That usually softens it enough for smooth mixing.
Both work. If using frozen blueberries, let them thaw in a colander or on paper towels and drain off any excess liquid before adding to the bars so the filling doesn’t get too wet.
Line the pan with a long strip of parchment that hangs over two opposite sides. After chilling, lift the bars out by the overhanging parchment for easy, clean slicing.
Store cooled bars in an airtight container in the refrigerator for up to 3 days. To freeze, place cut bars on a tray to freeze until solid, then wrap individually in foil and store in a freezer bag for up to 3 months.
If you try this recipe, please leave a rating and a comment — feedback is always appreciated. Share your photos on Instagram and tag the recipe origin account if you like.
More Berry Recipes You’ll Love
- Buttermilk Blueberry Muffins with Lemon Zest
- White Chocolate and Raspberry Muffins
- Blueberry Cream Cheese Coffee Cake
- Lemon and Blackberry Cake
- Skillet Blueberry Cobbler with Smoked Sugar
Recipe
Blueberry Cream Cheese Bars — Easy Lemon Blueberry Cheesecake Dessert
Equipment you may need
- 9×9 baking pan
- Parchment paper
- Hand mixer or stand mixer
- Rubber spatula
- Whisk
Ingredients
- Baking spray or a little butter to grease the pan
- 8 oz (227 g) full-fat cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
- 1 tablespoon lemon zest
- 1/4 cup (50 g) granulated sugar (optional)
- 1 container sugar cookie dough (16–18 oz)
- 1 cup (148 g) blueberries, fresh or thawed and drained if frozen
- 1 cup (120 g) powdered sugar
- 1–3 tablespoons fresh lemon juice, to taste
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×9 pan with baking spray and line it with parchment paper, allowing the paper to hang over two sides for easy removal.
- In a large bowl or mixer, beat the cream cheese until smooth. Add the vanilla extract, egg, lemon zest, and granulated sugar (if using). Beat until thoroughly combined and smooth.
- Press half of the sugar cookie dough evenly into the bottom of the prepared pan to form the crust.
- Spread the cream cheese mixture evenly over the cookie crust. Sprinkle the blueberries on top of the cream cheese layer.
- Break the remaining cookie dough into small pieces and distribute them over the blueberries to create a rustic crumb topping.
- Bake for 45–50 minutes, or until the cookie topping turns golden and the cream cheese layer is set. Allow the pan to cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
- Make the icing by whisking together powdered sugar and fresh lemon juice, adding more or less juice to reach a drizzleable consistency. Drizzle the icing over the chilled bars and let it set before slicing into squares.
Notes
Softening cream cheese: If you’re in a hurry, unwrap the cream cheese and microwave it on a plate for 15–20 seconds to soften. This helps achieve a smooth filling.
Prevent sticking: Lining the pan with parchment that hangs over the sides makes removing and cutting the bars much easier and cleaner.
Storage: Store the bars in an airtight container in the refrigerator for up to 3 days. Freeze individual squares in foil and then place them in a freezer bag for up to 3 months.
Nutrition
Serving: 1 bar | Calories: 206 kcal | Carbohydrates: 26 g | Protein: 2 g | Fat: 10 g (approximate)
Pin this blueberry cream cheese bars recipe for later!
