Cookie Cheesecake Bars Blueberry

You Will Need:

Cheesecake Filling with Cream Cheese:


  • To begin, tip out the Dawn® Scoop & Bake Vanilla Cookie dough onto a flat surface, sprinkle flour to avoid the dough sticking when rolling out.
  • Roll out the dough into a sheet, with a depth of around 2 cm, depending on the size of the sheet tray being used.
  • Lift and place the cookie dough sheet into a baking tray, lined with baking paper and push the cookie dough to the edges of the tray to make sure it is all covered.
  • Bake at 170°C for 18 – 20 minutes in a deck oven.
  • When the base is cooled mix up the Dawn® Quark Cheesecake mix.
  • Pour the cheesecake mix over the top of the base, covering completely.
  • Scatter fresh or frozen blueberries across the top of the cheesecake mix – or whatever fruit you wish to use.
  • Then cover the top with the cookie dough crumble, covering completely & evenly.
  • To create cookie dough crumbly – simply take the vanilla cookie dough and crumble this into small clusters by hand or push the dough through a sieve for smaller pieces.
  • Bake further at 180°C for 35 minutes in a deck oven.
  • Once cooled cut the sheet into bars for serving.

Serve the cheesecake bars as they are or use fresh cream, ice-cream or vanilla creme sauce to add a premium touch, to an exciting dessert offering.