Blue Cheesecake Cookie Bars
A soft cookie base topped with fluffy blue cream cheese filling and crushed chocolate chip cookies, chilled until sliceable.
Equipment
- 9x9 inch baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Rubber spatula
Ingredients
Main Ingredients
- ½ cup unsalted butter melted
- ½ cup light brown sugar packed
- 1 large egg room temperature
- 2 tsp vanilla extract 1 teaspoon for the base and 1 teaspoon for the filling
- 1 cup all purpose flour
- ½ tsp baking powder
- ¼ tsp fine salt
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 cup heavy cream cold
- ¼ tsp blue gel food coloring add more for a deeper color
- 4 chocolate chip cookies crushed, for topping
Instructions
Cooking
- Bake the base. Heat the oven to 350 degrees F and line a 9x9 inch pan with parchment. Stir the melted butter, brown sugar, egg, and 1 teaspoon vanilla together, mix in the flour, baking powder, and salt, press the dough into the pan, and bake 20 minutes until golden.
- Cool the base. Cool completely in the pan, about 30 minutes.
- Beat the filling. Beat the cream cheese, powdered sugar, and the remaining vanilla until smooth.
- Whip and fold. Whip the cream to stiff peaks, then fold it into the cream cheese mixture with the blue coloring until the color is even.
- Assemble. Spread the filling over the cooled base and smooth the top.
- Chill and finish. Chill for at least 4 hours, top with crushed cookies, and cut into 12 bars.
Notes
Substitutions: Chocolate sandwich cookies or crushed shortbread make a good topping, and a few drops of blue liquid food coloring can replace gel.
Tips: Cool the base fully before adding the filling so the cream does not melt, and wipe the knife between cuts for clean bars.
Storage: Refrigerate covered for 3 days. Freezing is not recommended, since the whipped filling turns watery.