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Blueberry Cream Cheese Bars have a creamy filling, tart berries and a buttery oat crumble on the bottom and top!
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!
If you like these, I highly recommend you try my Blueberry Cream Cheese Pie, too!
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 cup butter softened
- 2/3 cup sugar
- 2/3 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups flour
- 1 1/3 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 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.
My favorite one here! Until she makes one of my other favorite ones…
Fairly easy for a non baker. I enjoy cooking but not rally baking. Yummy didn’t wait for it to cool.
This review is for those of you, like me, you do not follow directions/read them properly or have all ingredients on hand!😊
I mistakenly started off making the crust for a different recipe by mistake! Whoops! So in addition to the crust ingredients, mine also has graham crackers! While it is yummy, if you do this, you’ll need to add more butter as it will be dry.
The filling was absolutely delicious. I used 2 cups of fresh blueberries and baked it in a 9×9 pan ( I did this part on purpose😉) for a nice thick bar. The topping was still pretty crumbly and it did not hold together well but it’s ok, I just ate it with a fork!
Where is the nutritional info (calories, etc)?
These are AMAZING!!! So easy to make, taste delicious!
These are awesome! Would not change a thing to the recipe..you can’t improve on excellence!
If you like super sweet it’s great. Too sweet for me. Sugar, brown sugar and sweetened condensed milk!!! Wow
I made these, and they were delicious! I added an entire carton of fresh blueberries, and it was perfect. In my oven, cooking the entire 25 minutes on second bake made my cheesecake/top layer the perfect doneness, but it left the bottom layer crisper than preferred. I will cut down the initial bake to 10 minutes the next time I make these, but I will definitely be making again!
Absolutely delicious! I made it in a 9”x9” pan so I had to bake it a little longer. Since it was a smaller pan, it was a little taller – more like a true dessert serving than a bar. No matter what, I will be making this again and again!
I LOVE 💕 this it is AWESOME THANK YOU
D.Powell
I followed recipe exactly as written and my husband and nor I cared for it. Will not make again.
Ok, after making these bars for the 8th time, I think I’ll write a review and say these are our fav! The buttery crumbly crust and topping with the smooth cheesecake and tart blueberries are devine. I can’t stop won’t stop making these! =]
🙂 🙂 Thanks so much for making my day! Glad you love these as much as we do! -Kelsey
Don’t like it don’t make it but there are a lot of people like them
Made these Blueberry Cream Cheese Bars for my women’s group this week and everyone loved them! Terrific recipe that I will definitely use again!
Blueberry Cream Cheese Bars: a wonderful and delicious recipe! As I already had my food processor out to make my old-fashioned oats into quick oats per your instructions and since I was in a really in hurry and didn’t have time to bring my ingredients to soften to room temp I did the following…
• I used my food processor to blend sliced cold butter with the sugars.
• Then used my food processor to blend cold cream cheese with condensed milk, egg yolk, and vanilla
And this recipe was a huge success with my friends!
Sooo delicious and addictive! Such a great recipe (:
Made these and since I had no condensed milk, I used my normal cheesecake recipe for that part and cut back a bit on the sugar. Doubled the blueberries. My husband like them so much he’s driving me crazy to make more. This time I think I’ll make a bit more of the crumble stuff though. I like that part a lot.
I forgot the stars. I meant to give 5 stars but missed that part
Hi , I don’t have a 9x 13 in pan, what square pan can I use?
Just made these! While they did not turn out looking anything like what is pictured, they tasted great. Multiple people asked for the recipe! May try again one day and see if they turn out differently. Good one!
Enjoyed the bars, loved the cream cheese and fruit. I might even try it with some different fruits too.
I do wish the website would print a recipe card size recipes instead of two pages. I like to add these to a binder but this did not need to waste 2 pieces of paper!