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easy blueberry cheesecake lemon cookie bars

(2 ratings)
Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

Blueberry Lemon Cream Cheese Cookie Bars I came up with this recipe for my love of lemon cookies and cheese cake. Lemon and Blueberry go so well together. The combination is delicious. Lemon cookie crust with Blueberry filling mingling with the lemon cheesecake. This is a great hand held cookie dessert. Keep a napkin handy! Enjoy!

(2 ratings)
yield 16 -20
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For easy blueberry cheesecake lemon cookie bars

  • 2 c
    all-purpose flour
  • 3/4 c
    butter chopped
  • 1/2 c
    powdered sugar
  • 1/4 c
    packed light brown sugar
  • 1-2 Tbsp
    milk as needed
  • 1
    zest of a lemon
  • CHEESECAKE
  • 16 oz
    softened cream cheese ( 2 packages)
  • 2
    eggs
  • 1/2 c
    granulated sugar
  • 1 tsp
    lemon zest, grated
  • 1 Tbsp
    lemon juice
  • 20 ounce can
    blueberry pie filling
  • OPTIONAL HOMEMADE BLUEBERRY FILLING
  • 2 pt
    blueberries
  • 1 c
    water
  • 3/4 c
    sugar granulated
  • 1/2 tsp
    lemon zest, grated
  • 1 Tbsp
    lemon juice, fresh
  • 1 dash
    cinnamon

How To Make easy blueberry cheesecake lemon cookie bars

  • 1
    Optional homemade blueberry filling: Skip if using canned filling. Place water, sugar, cinnamon , lemon zest, and lemon juice in a saucepan with blueberries. Bring to a boil. Mix corn starch with 2 TBs water.until disolved Add to blueberry mixture. IStir constantly until mixture boils and filling has thickened. Remove from heat .Cool and Refrigerate.
  • 2
    Heat oven to 350 degree's. Line a 9x13 inch pan with foil or parchment paper. Grease pan before lining. Spray or grease foil or parchment afterwards.
  • 3
    Place butter, flour, powdered sugar, brown sugar and lemon zest in food processor. Pulse until dough comes together. Empty in to a bowl. If it is really dry. Add 1 tablespoon of milk and knead with hands until a nice smooth ball forms.
  • 4
    Place dough in lined pan. Spread dough evenly with hands on bottom of pan and partly up the inside walls of pan. Bake for 10 minutes or until edges are just starting to brown. Do not over bake. It will bake more later. Remove from oven. Set aside to cool.
  • 5
    In a bowl beat the cream cheese and granulated sugar together until smooth. Beat in 1 egg at a time. Beat until egg are incorporated. Add the lemon juice, lemon zest. Beat until mixed in, and mixture is fluffy. Pour over crust.
  • 6
    Place spoonfuls of blueberry filling on top scattered. Run a knife through filling to swirl filing in. Do not hit crust with knife.
  • 7
    Place in oven and bake about 30- 40 minutes or until cake is not jiggly. Test with pick. Cooll and cut in to squares and Refrigerate. You may top with more blueberry filling if desired. This is designed to be a hand held cookie dessert.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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