Blueberry and Cream Cookie Bars Recipe

These blueberry and cream cookie bars feature layers of graham cracker crust, soft cookie dough, sweet cream cheese, juicy berries, and white chocolate. Easy to make and irresistibly good!

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Blueberry and Cream Cookie Bars

These blueberry and cream cookie bars are layered, luscious, and loaded with fruity, creamy goodness. With a graham cracker base, soft cookie layer, sweet cream cheese filling, and juicy blueberries in every bite—this is the dessert you’ll be making on repeat.

They’re perfect for summer potlucks, weekend treats, or late-night fridge raids.

Graham Cracker Crust:

• 1 sleeve graham crackers, crushed

• 6 tbsp melted butter

• 2 tbsp sugar

Cookie Layer:

• 1 ¼ cups all-purpose flour

• Pinch of salt

• ¼ tsp baking powder

• ¾ cup sugar

• 1 stick unsalted butter, softened

• 1 tsp vanilla extract

• 1 egg

Creamy Blueberry Filling:

• 4 oz cream cheese, room temperature

• ½ cup blueberries (fresh or frozen)

Toppings:

• ½ cup white chocolate chips

• ½ cup blueberries (fresh or frozen)

• ½ cup sweetened condensed milk

• Prep Your Pan
  Preheat oven to 350°F. Line a 9x13" baking dish with parchment paper or coat with nonstick spray.

• Make the Crust
  Mix crushed graham crackers with melted butter and 2 tbsp sugar. Press firmly into the bottom of the dish. (Tip: use the bottom of a glass to pack it down!)

• Mix the Cookie Dough
  In a bowl, combine flour, salt, and baking powder—set aside.
  In a separate bowl, beat sugar and softened butter until creamy. Add egg and vanilla, then mix for 1 minute.
  Add dry ingredients to wet—half at a time—blending until a soft dough forms.

• Layer It On
  Drop spoonfuls of cookie dough over the graham crust and gently flatten to cover.
  In a small bowl, blend cream cheese and ½ cup blueberries until combined.
  Spread this mixture over the cookie dough. Top with white chocolate chips and another ½ cup blueberries.
  Drizzle the sweetened condensed milk over everything.

• Bake & Cool
  Bake at 350°F for 35 minutes.
  Cool on the counter for 90 minutes. Then place in the fridge for 4 hours or the freezer for 1 hour to set before slicing.

• Slice & Enjoy
  Cut into bars and serve chilled or slightly softened at room temp.

These taste even better the next day! I like cutting them into mini squares and storing them in the fridge for quick grab-and-go bites with coffee or tea.

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