Blueberry Cream Cheese Bars

Why You’ll Love This Recipe

I love how easy these bars are to make, with a simple crust, a creamy cheesecake layer, and a juicy blueberry topping. They taste like a mix between blueberry pie and cheesecake — all in a convenient bar form. They’re ideal for make-ahead desserts, travel well, and always get compliments when I share them with friends or family.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsalted butter, melted

• Cream cheese, softened

• Egg

• Vanilla extract

• Fresh or frozen blueberries

• Cornstarch

• Lemon juice

• Powdered sugar (optional, for dusting)

directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper for easy removal.

2. To make the crust, I mix flour, sugar, and melted butter until crumbly, then press it into the bottom of the pan. I bake it for about 12–15 minutes until lightly golden.

3. While the crust cools slightly, I prepare the cream cheese filling by beating softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

4. I spread the cream cheese mixture evenly over the warm crust.

5. For the blueberry topping, I combine blueberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. I cook until the mixture thickens and the berries begin to burst.

6. I spoon the blueberry mixture over the cream cheese layer and gently spread it out.

7. I bake the bars for another 25–30 minutes, until the center is set.

8. I let them cool completely, then refrigerate for at least 2 hours before slicing into bars. A dusting of powdered sugar adds a nice touch before serving.

Servings and timing

This recipe makes about 9 to 12 bars, depending on how I slice them. It takes around 20 minutes to prep, 40–45 minutes to bake, and at least 2 hours to chill before serving.

Variations

Sometimes I add a little lemon zest to the cream cheese filling for extra brightness. I’ve also swapped out the blueberries for raspberries or blackberries when I want a different fruit flavor. A graham cracker crust works as a nice alternative if I want a softer base, and I’ve even used a shortbread cookie crust when I’m feeling indulgent.

storage/reheating

I keep the bars in an airtight container in the refrigerator for up to 5 days. They taste best chilled, so I usually serve them straight from the fridge. I don’t reheat them, but I occasionally leave them out at room temperature for 10–15 minutes before serving to soften the texture a bit.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries often. I don’t thaw them first — I just cook them a little longer in the saucepan until the mixture thickens.

How do I keep the crust from getting soggy?

I make sure to partially bake the crust before adding the filling. That step keeps it firm and prevents it from soaking up too much moisture from the cream cheese or fruit.

Can I double the recipe?

Absolutely. I double the ingredients and bake it in a 9×13-inch pan. I usually add a few extra minutes to the bake time and keep an eye on it until the center sets.

Can I make them ahead of time?

Yes, I often make these a day in advance. The flavors develop even more after chilling overnight, and they hold their shape better when cut the next day.

What’s the best way to slice the bars cleanly?

I use a sharp knife and wipe it clean between cuts. Sometimes I chill the bars in the freezer for 15 minutes before slicing to get extra clean edges.

Conclusion

These Blueberry Cream Cheese Bars are one of my favorite fruit-based desserts. They’re creamy, sweet, and just tart enough to balance everything out. Whether I’m baking for a group or saving them all for myself, they never last long. Once I try them, they become a go-to treat for any season.