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 cup butter softened
- ⅔ cup sugar
- ⅔ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups flour
- 1 ⅓ cups quick oats (uncooked)
- 8 ounces cream cheese
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla
- 1 egg yolk
- 1 cup 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.
Nutrition
Nutritional Disclaimer
“Dance Around the Kitchen” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Linda says
Very good next time will cut down on topping was a little much can’t wait to try after has been in fridge for a while tried after completely cool but not cold
Fl Sherrie says
Very yummy. Smelled so good we couldn’t wait for it to cool. Ate it with a spoon while it was still warm. Very yummy the next few days after it set up. I used used more blueberries and it was great. Love the oat taste!
Cynthia Eversman says
These turned out just like pictured! My 9 year old granddaughter and I thought they were delicious! Thanks for sharing the recipe!❤️
Twi says
This recipe was delicious. I put one and a half cups of frozen thawed blueberries instead of one. But next time I will put two cups.
Kelsey B says
Yummy recipe. I did add 1/4 tsp of cinnamon to the crust. Mine didn’t look like yours as my crust mixture seem to stick together making it difficult to sprinkle on top evenly but it was tasty recipe.
Donna says
This was a very delightful Bar. I will make it again.
Next time I am thinking about adding crushed pecans.
Laura Orndoff says
These are amazing! I will tell you though, I’ve made them in a 9x13 pan as the recipe calls for and in an 8x8 square pan and it’s unanimous amongst my entire family and coworkers that it is much better in the 8x8 square.
Marie says
I feel like the sweet oat crumble just takes over everything and thats kinda all you taste. The filling is a little bland. It's a good idea but I feel needs some tweaking. I would put less oat topping and make the cream cheese filling recipe pop more.
Cherie says
Oh my goodness! Our new family favorite !
EdL says
These are SO SWEET. TOO SWEET. Also, the instructions don't tell you to refrigerate overnight before trying to scoop them out.
Dee Dee says
Can I use old fashioned oats in the topping? I only use old fashioned oats and baking and of course for my breakfast.. Does it make a difference in this recipe?
Derrice says
Family and friends favorite!
Cathy says
I made this for someone who doesn’t like desserts and he said it was the best he’d ever had.
Laura says
I made these with frozen blueberries. Everyone raved & wanted more. So I made them again with fresh raspberries from the garden. Everyone raved again & wanted more. They are one of the best recipes I have made. My only criticism is that the filling could be a little thicker... No one seemed to mind though!! Definitely will make again.
Kaylie says
LOVE how this came out. Definitely saving the recipe. I made two trays and will be bringing one to my co-workers! I did use more blueberries than recommended, completely covering the stop of the cream cheese mixture, but I’m sure even with less blueberries it would still be delicious! Thank you for sharing.
Claire says
These were delicious and so easy to make!