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.
Mary Bryngelson says
Delicious! I didn't have anymore vanilla extract but I had lemon. That and lemon juice in filling! tasty!!
Pamela Wood says
I made these yesterday exactly as written using half blueberries and half raspberries. Delicious.
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?
Nicole lomeli says
I would have added a little more cream cheese if you had more .. 😋
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
Nicole lomeli says
Hi! I made this tonight I wish I could post a picture of how awesome they came out! I honestly did not use all the lechera I had to add a little more cream cheese ! But that's fine 🙂 .. I also used a cupcake tin for easier sizing and its perfect ... 🥰 it made 18 altogether ! But they are big AF i can only eat one ! Lmao .. (on half I decided not to add the oatmeal on top and they look so cute ! Like mini parfaits 😇) THANK YOU 😊
Pam says
I made this with evaporated milk as that’s all I had. I used straight out of 12 oz can and didn’t add any additional sugar, only what recipe called for originally. This is delicious! I did add some fresh lemon zest to use up from a different recipe and it’s perfectly sweet and tart. I’m excited to see how it taste once cooled. I will definitely make again. Wonderful recipe thank you!
Jean says
They were good - but I found the topping too crumbly/dry - would add more butter next time. Also, I would add more blueberries - double the amount I think. Will definitely try again with these adjustments!
Audra says
Can you use rhubarb in this recipe instead of blueberries?
kelsey says
Hi Audra! I've never tried that, so I'm not sure. My only fear is that rhubarb would give off too much moisture. If you try, please let me know how they turn out!! 🙂 -Kelsey
Audra says
They turn out great! I had frozen rhubarb so I let it thaw and drained it before using it. Definitely love the recipe!
Thank you