This post may contain affiliate links.
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!
Make today or Pin It for later!
Connect with Dance Around the Kitchen!
Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!
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.
A keeper for sure. I used 1/2 cup each brown and white sugar and baked it 45 mins. They are perfect.
Thank you for the recipe.
I want to try it with raspberries next time..
Sorry. Not 45 but 35 minutes to bake.
Sprinkled sliced almonds on top
I must have made these bars over a dozen times in the past 4 months. I bring them to bingo and there is never a crumb left.
Awhh so happy to hear!! Thanks Karen!! 🙂
Excelente.
Can I substitute the egg yolk with some else or omit it?
Hi Sandy. I’ve never tried it without. My concern would be that the filling would be too runny without an egg to help set it up…
It sure is sweet! Whew! I would make it again, but next time, I will cut the first seven ingredients in half and use it only on the bottom. In my opinion, the extra crumbly mixture on top is an overkill and makes the dessert WAY too sweet. That’s why I’m giving the three stars review.
So delishish! Very rich in flavor. Made this for dessert this evening and it was a favorite by everyone!
I made these for Easter and they were a HUGE hit! The crumble crust and topping is to die for. I probably will double the filling next time. I thought it was a little dry
Could I make these with cream cheese frosting instead?? I have some already made haha
Hmmm….I’m not sure if it would set up the same!
A vital instruction is missing. We are told to use remaining crumb mixture for top but the recipe didn’t indicate this (in the beginning)to leave some out for this reason, before braking.
Absolutely delicious! Fantastic! Great dessert to bring to a gathering or barbecue. Will make this again!
Is it possible to use Graham cracker crumbs for bottom crust & topping instead of oatmeal and flour?? I really dislike oatmeal.
Can the bars be frozen?
Yes! These freeze great! ~Kelsey
A+
After making these for the 15th time, I finally decided to comment! These bars are my absolute favorite dessert to make and are a hit with all ages. My nephews and neighbors cant get enough of the blueberry raspberry bars. Def worth the labor of love. Thank you for this recipe.
Comments like this is why I love what I do SO SO SO much. Thanks for sharing! ~Kelsey
What if you don’t have sweet condensed milk can use something else
Oh my gosh!!!!
Made for the first time, and I thought I’d give it a taste! Delicious!! I’ve already given the recipe to a good friend of mine, who loves blueberries, and loves cheesecake, and I’ve got to tell you to try these because they are so easy and delicious!
These are absolutely DELICIOUS! I added extra blue berries and followed the recipe exactly otherwise. I have now made these over 5x and they don’t last longer then a couple of days.
Followed recipe and they came out amazing!!!! Added some silvered almonds to the top crumble portion and three in some chopped fresh raspberries to go with the blueberries, just to give it another color:) definitely will make again and again!
Easy recipe, crust was hard to cut through, and to sweet for my liking. I am going to make and top it with a lemon blueberry compote and let it sit on the counter for a bit before serving