Blueberry Blondie Cheesecake Bars

by Erin

With a graham cracker crust, creamy cheesecake filling, and a blueberry blondie top, these blueberry blondie cheesecake bars combine three desserts in one!

Blueberry Blondie Cheesecake Bars

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Sometimes it’s difficult to choose between a variety of desserts when you are trying to limit yourself to just one. A chocolate chip cookie (usually the most obvious choice for me)? Or how about a slice of cheesecake? Jamie at My Baking Addiction solved that dilemma by creating cookie dough cheesecake bars.

Fresh Blueberry Blondie Cheesecake Bars

But if you are like me, the options don’t end there, because that blueberry pie looks great too. The dilemma continues! But then I decided to swap chocolate chips for fresh blueberries. Add a little lemon zest and you’ve got a sweet success in the oven and in your belly.

"Be Fearless" Spoon with Blueberries

You could easily use frozen blueberries if that’s what you have, or even another berry. Omit the lemon if you prefer, or use lime instead. That’s the glorious thing about baking – even though baking is often more technical than cooking, it is still easily adaptable.

Blondie Blueberry Cheesecake Bars

These were totally worth making the A/C cry while it tried to battle the 100 degree temperatures outside alongside the heat I created in the kitchen. Even though it took almost as long as a full cheesecake in a spring-form pan, I find baking cheesecake bars more enjoyable. Clearly the main reason why I make cheesecake bars (and minis) more often!

Post updated 8/16/22, photo above is the original.

Blueberry Blondie Cheesecake Bars


Yield: 16 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 1-1/2 cups graham cracker crumbs
  • 5 Tbsp unsalted butter, melted


  • 8 Tbsp (1 stick) unsalted butter, room temperature
  • 1/3 cup packed dark brown sugar
  • 3 Tbsp granulated sugar
  • 1 lemon, zested
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 cup all-purpose flour
  • 1 cup blueberries


  • 10 oz. cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract


  1. Preheat the oven to 325 degrees. Line an 8-inch square baking pan with parchment paper or foil, allowing a little overhang, and spray with nonstick cooking spray; set aside.
  2. In a medium bowl, mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture evenly into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack (keep oven on).
  3. While the crust is cooling, prepare the blondie layer. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, lemon zest, vanilla, and salt until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Fold in the blueberries by hand until evenly distributed; set aside.
  4. In another bowl of a stand mixer fitted with the paddle attachment or in another large bowl with an electric mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter evenly into the cooled crust. Using your hand to form clumps, distribute the blondie dough onto the top of the cheesecake batter in teaspoon-sized clumps*.
  5. Bake for about 45-55 minutes, until the top feels dry and firm (the blondie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
  6. Lift the bars out by the overhang; slice into 16 pieces and store in the refrigerator. Serve cold or at room temperature.


* I flattened out each piece to evenly cover the cheesecake layer. Be sure to use all of the dough. You will cover most of the cheesecake batter.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Inspired by A Spicy Perspective. Adapted from My Baking Addiction.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Melissa June 18, 2011 - 5:07 pm

YUM!!!!! Or at least that is what I was told:) I made this dessert early this morning for a lunch get together. The only variation I made was to add white chocolate chips to the top. My husband tasted it after it was cooled and gave it the go ahead to take to the lunch. Once the first person tasted a bar, it was gone in no time. My kiddos did not even get to taste it. Guess I will have to make it again. Thanks for a wonderful recipe.

spiffycookie June 19, 2011 - 7:53 pm

Hooray! Glad it was a big success, I bet the white chocolate on top was great!

Kim - Liv Life June 9, 2011 - 2:07 pm

OK… you’ve got blueberry, blondie, and cheesecake all wrapped up in a bar??? Yes please!!!

spiffycookie June 9, 2011 - 2:30 pm

Yes ma’am!!

Sommer@ASpicyPerspective June 8, 2011 - 8:43 pm

Wow, I’m so honored! These look truly amazing. Will try when I get home from vacation. :)

spiffycookie June 9, 2011 - 8:19 am

Enjoy your vacation, let me know if you try them :-)

Tracey June 8, 2011 - 1:21 pm

Haha, I’m with you on the a/c – oven fight. I’ve been trying to wait until later in the day to bake after the worst of the heat has passed. These look great, I’m all about blueberries lately.

spiffycookie June 8, 2011 - 1:24 pm

Yes, I do most of my cooking/baking after 6pm since I’m at lab during the day and go to the gym right after. But the temperatures haven’t been dropping much at night the past week :-(. I miss sleeping with the windows open.

Lauren at Keep It Sweet June 8, 2011 - 11:23 am

I love almost any dessert that has blueberries and this is huge- blueberry pie, cookies, cheesecake?! YUM


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