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 9x13 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
- ¾ c butter softened
- ⅔ c sugar
- ⅔ c brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ c flour
- 1 ⅓ c quick oats (uncooked)
- 8 oz cream cheese
- 1 14 oz can sweetened condensed milk
- 1 teaspoon vanilla
- 1 egg yolk
- 1 c blueberries (or raspberries)
Instructions
- Preheat oven to 350°F and prepare a 9x13 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.
Heather says
What can I use to substitute condensed milk?
Kelsey says
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
Shelly breakey says
I used coconut cream and it was amazing
Brenda Cochran says
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!! =)
Kelsey says
I'm so glad you enjoyed these, Brenda!! They're a favorite of mine, too! 🙂 -Kelsey
Tricia Ferguson says
Have you tried peaches? Do you think they will work as well?
Kelsey says
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!
Donna P. says
Can you use canned blueberries???
Kelsey says
Yes, I don't think that would be an issue! Just make sure to rinse, drain and pat them dry before adding to the recipe! Hope you enjoy! 🙂 ~Kelsey
MAR says
Hi there, does the oatmeal need to be cooked before adding or is it just quick oats uncooked? Thanks so much!
Kelsey says
Nope! Just add it in uncooked (dry)! I hope you love these as much as we do! 🙂
Bill Stocker says
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!
Rosemary says
Easy Peasy and so delicious for a summer treat!
Kelsey says
I'm so glad you liked them, Rosemary!! 🙂
Nancy LeBlanc says
Absolutely delicious! Put in the freezer an eat frozen on a warm night. Trust me on this.
Kelsey says
Ohhhh that sounds amazing!!! I'm so glad you loved them, Nancy!
Anna says
Oooh, w vanilla ice cream!!!
Rachel Eden says
These looks so yummy! Quick question: what kind of oats should I use - quick or old-fashioned? Or does it not matter?
Kelsey says
I used quick oats, but either should work fine! 🙂
Nina Witkowski says
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!
Kelsey says
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!! 🙂
Tricia Ferguson says
Can you do with Peaches?
Tricia Ferguson says
Just tried with blueberries and sub'd Flour for gluten free coconut flour-Amazing!!
Trying peaches tonight!
Mary Ann Stettler says
Can I use blueberry pie filling?
Kelsey says
Hi Mary - I don't recommend using pie filling, although I haven't tried it!
Fern Downey says
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!!).
Kelsey says
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
Jennifer says
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!💕
Kelsey says
Thank you for the great review!! This recipe is one of our favorites...glad your mom loved it too! 🙂
Rea says
Did you use salted or unsalted butter?
Kelsey says
Salted! 🙂
Elizabeth says
Can I sub the oatmeal for anything?
Kelsey says
Hi Elizabeth - I've never tried it with anything but oatmeal. Sorry!!
Brooke says
Do you use 3/4 cups of butter which is 12 tablespoons or 3/4 table spoons of butter?
Kelsey says
3/4 cup (12 tablespoons)
Amanda syamsul says
loveee this recipe! turned out so well. thanks so much for posting it
Kelsey says
I'm so glad you enjoyed it, Amanda!!! I made them a few days ago with cranberries and they were SO good!
Elena says
Hi, what can I substitute egg yolk with? Allergies in the family.
Thanks
Kelsey says
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! 🙂
Emily Johnson says
Delicious! Made this for all the holidays this winter season!
Kelsey says
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!
Mary Bryngelson says
Delicious! I didn't have anymore vanilla extract but I had lemon. That and lemon juice in filling! tasty!!
Karen says
Everyone loved these! I accidentally used egg white, instead of egg yolk, and no one even noticed the difference.
Kelsey says
Aww I'm SO happy to hear! Thanks a bunch for the review - it helps my small business more than you know! -Kelsey
Carrie says
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.
Kelsey says
Thanks, Carrie!!! I'm so happy to hear you enjoyed these.....we LOVE them too!!!
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Diane KEOUGH says
They are delicious. I sprinkled pecans pieces on top. Nice crunch. Will be making these again.
Kelsey says
Oh I love the idea of adding pecans! Yum!! So glad you enjoyed them. ~Kelsey
Lisa says
Tried it and loved it definitely going to make them again tasty and filling thanks do you have other recipes that I can try
Bonnie says
I made these for a coworkers birthday. I added juice from 1/2 a lemon. Easy to make. I measured the dry ingredients out the night before and made in the morning while getting ready for work. Good flavor and texture.They were a big hit. Thank you
Kelsey says
Love the idea of adding some lemon! So glad these were enjoyed by all! 🙂
L.Cook says
OMG.......... Made with Mountain Huckleberries.. Followed the recipe and Amazing.. I will be making again as my freezer is overloaded with Berries.
Thank You for posting
Kelsey says
YUM!!! I've tried this with blueberries and raspberries, but never huckleberries! Love that idea! 🙂
J says
I never leave recipe reviews but these bars were amazing! My family loves crumble anything so the fact that there was crumble on the bottom and the top is epic! The bars were so quick and easy to make and taste so delicious!
Kelsey says
This made my day!!! So so so happy you enjoyed these bars, Julia! Thanks so much for the review. It helps my small business more than you know! -Kelsey
Kristy Flom says
I made these yesterday and they are delicious! I'm not a huge fan of blueberries and I still can't get enough of these bars. I added just a hint of cinnamon to the to top layer of the sugar/oat mixture, and I had to swap evaporated milk for condensed milk (didn't have any), and I can't wait to try this with other berries next time, definitely a keeper!
Kelsey says
I'm so happy you enjoyed these!!! Thanks so much for the rating & review - that helps my small business more than you know! ~Kelsey
Nanette says
Everyone loved it. I let it chill in frig for a couple of hours before cutting and the pieces held together real and firm. I used frozen blueberries, probably more than 1 cup. I thawed the berries first, and then let them dry on a dish towel before adding to the filling. If I make it again, I think I will use a little less bottom crust/topping and less sugar. It was VERY sweet. A little too sweet for my taste, but still very good.
Rita says
I made these bars for a church luncheon. They were a huge success! Now this recipe is my go-to dessert that I can make on short notice. The Blueberry Bars have made me somewhat famous in our small community!
Kelsey says
I love that!!! I'm so happy to hear that your community loves these bars as much as we do! And thank you so much for the review. Great reviews help my business more than you know!! 🙂 -Kelsey
Anna A. says
I haven't made it yet, but was wondering ..
I'm diabetic, (t2), and was thinking that's an awful lot of sugar, could I use unsweetened condensed milk? Do you think it would be as good?
Thx,
Anna
kelsey says
Hi Anna - Unfortunately, I don't think that would work in this recipe. Unsweetened condensed milk (evaporated milk) would be too liquid-y, so the bars wouldn't set up. 🙁
Anna says
Okay I'll follow the recipe thank you one more thing though I've done it and I baked it for the 25 minutes and the filling still seems a little runny is it supposed to do that?
Anna says
Not necessarily runny but a little loose
Angie Baker says
My daughter and I were looking for a recipe to take to a church function. She came along this recipe and we decided to try it out. By no way shape or form, am I a cook. I always struggle with finding a good recipe to take. This was super easy and I had so many people ask for the recipe and told me how delicious these bars were. This will be my new go to recipe!
kelsey says
Woohoo!! So happy to hear! 🙂 Thanks for the great rating & review! -Kelsey