Blueberry Cream Cheese Bars have a creamy filling, tart berries and a buttery oat crumble on the bottom and top!
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As much as I love family favorites, developing new recipes is something that really makes me happy. I love that it’s always a challenge and can take numerous tries to get it just right. I really think it’s the trials and frustration of the process that makes the finished, perfected recipe so rewarding!
When I tried the final version of this recipe, I was SOOO excited!! It was exactly what I was going for, and worth all the “not-quite-perfect” batches. The buttery crumble, tart berries and creamy filling is the most scrumptious combination of flavors and textures! I can’t wait for you to give it a try!
Making Blueberry Cream Cheese Bars is easy! Here’s how…
First, you’ll want to preheat the oven to 350F and prepare your 9×13 pan. I always like to line my pans with parchment paper. However, you can simply use cooking spray instead!
Making the top and bottom oatmeal crumb mixture…
Once your pan is ready, it’s time to get baking! In a large bowl (I like to use my KitchenAid mixer), you’ll combine the butter and sugars. Then, the baking soda, salt, flour and oatmeal is added.
When it’s thoroughly combined, you’ll press half of that mixture into the bottom of the pan. You certainly do not need to measure to get “exactly half”…just use your best guess! Then, you’ll bake it for 13 minutes.
Making the cream cheese filling…
While the bottom layer is baking, you will prepare the filling. It’s really important to have the cream cheese at room temperature. Once it is, you’ll place it in a mixing bowl, and stir it until it’s smooth. Slowly add the sweetened condensed milk with a whisk until well combined. Then add the eggs and vanilla and your filling is ready!
When the bottom layer is done baking, pour the filling over it and spread until it’s even. Then sprinkle the berries over the filling (see below to see if you can use fresh or frozen berries). Finally, sprinkle the remainder of the oatmeal crumble on top and gently press it into the filling.
The final bake!
Then it’s time for the final bake! Bake for 20-25 minutes or until the edges are beginning to become a golden brown color. Once it’s done, you’ll let the bars cool completely and then refrigerate until you’re ready to serve!
What kind of berries should I use?
I like to use either blueberries, raspberries or a combination of the two. You could also use blackberries. This recipe reminds me of the Blueberry Custard Pie here on the blog – it’s another recipe where I like using a combination of blueberries and raspberries sometimes! Oh, my Raspberry Cheesecake French Toast Casserole, too! Perfect for any kind of berry.
Should I use fresh or frozen berries for the Blueberry Cream Cheese Bars?
Either will work great!! If you use fresh berries, you’ll just want to wash them off and let them dry on a paper towel so you don’t have too much extra moisture.
If you chose to use frozen berries, I do recommend thawing them out. Once they’re thawed out, rinse them off and lay them out on a paper towel to soak up extra moisture. Then, they’re ready to use!
How should I store the bars?
Once the bars are completely cool, cover them and place in the refrigerator. They’ll be good for 4-5 days….if they last that long! 😉
Can I freeze Blueberry Cream Cheese Bars?
Yes! I did test this out to make sure they freeze okay. I simply thawed them in the fridge and they were just as good as they were the day I made them!
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Blueberry Cream Cheese Bars
Ingredients
- 3/4 c butter softened
- 2/3 c sugar
- 2/3 c brown sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/3 c flour
- 1 1/3 c quick oats (uncooked)
- 8 oz cream cheese
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla
- 1 egg yolk
- 1 c blueberries (or raspberries)
Instructions
- Preheat oven to 350°F and prepare a 9×13 pan by lining with parchment paper or coating with cooking spray.
- In a large bowl, mix the butter, sugar and brown sugar. Then stir in the baking soda, salt, flour and oatmeal until combined. Press half of the mixture into the bottom of the pan and bake for 13 minutes.
- While the bottom layer is baking, make the filling. Place the cream cheese in a large bowl and stir until smooth. Slowly add the sweetened condensed milk with a whisk to make sure it's mixed well. Then add the vanilla and egg yolk.
- Once the bottom layer is done baking, pour the cream cheese mixture over it and carefully spread it out. Add the berries on top of the cream cheese layer. Sprinkle the remaining oatmeal crumble on top and press it down lightly.
- Bake for an additional 20-25 minutes or until the edges are golden brown.
- Let cool completely before cutting; store in the refrigerator.
What can I use to substitute condensed milk?
Hi Heather! I’ve only ever used canned sweetened condensed milk. However, I had someone else comment that they made their own condensed milk and it worked well. Here’s a link to a recipe to try! -Kelsey
I used coconut cream and it was amazing
I made these as directed, only difference was that didn’t have sweetened condensed milk so I made my own from a recipe online. Maybe it was because of this they were softer and more like a cobbler than a bar, but after they had been in the fridge overnight they were firm and it was almost like blueberry cheesecake – yum!! Thanks for the recipe, will definitely make these again!! =)
I’m so glad you enjoyed these, Brenda!! They’re a favorite of mine, too! 🙂 -Kelsey
Have you tried peaches? Do you think they will work as well?
Hi Tricia! I haven’t tried these with peaches, but I think they’d be DELICIOUS!! If you try it, let me know what you think!
Hi there, does the oatmeal need to be cooked before adding or is it just quick oats uncooked? Thanks so much!
Nope! Just add it in uncooked (dry)! I hope you love these as much as we do! 🙂
I made these yesterday and I think they are great, You obviously put a lot of work into this and I thank you for that. I’m on Blueberry Hill!
Easy Peasy and so delicious for a summer treat!
I’m so glad you liked them, Rosemary!! 🙂
Absolutely delicious! Put in the freezer an eat frozen on a warm night. Trust me on this.
Ohhhh that sounds amazing!!! I’m so glad you loved them, Nancy!
These looks so yummy! Quick question: what kind of oats should I use – quick or old-fashioned? Or does it not matter?
I used quick oats, but either should work fine! 🙂
I absolutely loved these bars! I think they were even better after being in the fridge overnight. A friend who tried the blueberry has now requested them again, but with chocolate chips instead. I’m sure they’ll also be delicious! Thank you for this wonderful recipe!
I’m so glad you enjoyed it!! I would have to agree with you – they’re SO good after they’ve got time to really set up in the fridge. Mmmm now I want some!! 🙂
Can you do with Peaches?
Just tried with blueberries and sub’d Flour for gluten free coconut flour-Amazing!!
Trying peaches tonight!
Can I use blueberry pie filling?
Hi Mary – I don’t recommend using pie filling, although I haven’t tried it!
These are absolutely delicious…..I’ve had to make them several times in the past 2 months (especially when I used freshly picked berries)!! I’ve also mixed berries(blueberry & raspberry)…my family and friends like them more with the mixed. We also love them straight from the freezer…no thawing (they can’t wait that long!!).
I’m SO glad to hear that, Fern!!! I also love the blueberry/raspberry mixture in these bars! My husband also loves them straight from the freezer. I’m not sure if it’s his impatience or that he truly enjoys them frozen 🙂 Thanks for visiting my site and making my recipes!! -Kelsey
Absolutely delicious!! Perfect combination of sweet and tangy Had my mom over for dinner and dessert and she even took some home with her to have for breakfast! Thanks for the recipe!💕
Thank you for the great review!! This recipe is one of our favorites…glad your mom loved it too! 🙂
Did you use salted or unsalted butter?
Salted! 🙂
Can I sub the oatmeal for anything?
Hi Elizabeth – I’ve never tried it with anything but oatmeal. Sorry!!
Do you use 3/4 cups of butter which is 12 tablespoons or 3/4 table spoons of butter?
3/4 cup (12 tablespoons)
loveee this recipe! turned out so well. thanks so much for posting it
I’m so glad you enjoyed it, Amanda!!! I made them a few days ago with cranberries and they were SO good!
Hi, what can I substitute egg yolk with? Allergies in the family.
Thanks
Hi Elena – I’ve never tried this recipe without the yolk, but I don’t think there’s really a great substitution for the yolk. I’d try just skipping the egg yolk…it should turn out okay! 🙂
Delicious! Made this for all the holidays this winter season!
I’m so happy to hear that, Emily!!! I made it over the holidays with leftover cranberries and YUM. I loved it that way, too!
Delicious! I didn’t have anymore vanilla extract but I had lemon. That and lemon juice in filling! tasty!!
Everyone loved these! I accidentally used egg white, instead of egg yolk, and no one even noticed the difference.
Aww I’m SO happy to hear! Thanks a bunch for the review – it helps my small business more than you know! -Kelsey
So delicious! Made these for the first time this weekend with some fresh picked blueberries. My family ate them in no time! Making again today to share with some friends and neighbors. Thanks for sharing this recipe.
Thanks, Carrie!!! I’m so happy to hear you enjoyed these…..we LOVE them too!!!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
They are delicious. I sprinkled pecans pieces on top. Nice crunch. Will be making these again.
Oh I love the idea of adding pecans! Yum!! So glad you enjoyed them. ~Kelsey
Tried it and loved it definitely going to make them again tasty and filling thanks do you have other recipes that I can try