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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.
would the cuts be cleaner if frozen first?
I always make sure it’s nice and chilled before cutting. If you line the pan with parchment paper, you can pull it out in one big sheet. Use a large chef’s knife to cut and you should get clean lines!
I made this yesterday and it’s was simply delicious. I shared it with my neighbors and my cousins and everyone loved every bite of it. Will definitely make it again.
This recipe is awesome. I used raspberry jam in place of blueberries because that is what I had on hand and it turned out great. Brought it to a work luncheon and it went fast.
These turned out to be very popular with my family. They were good on day one, but even better the next day. I don’t know how they were the third day because they were gone by then. I will definitely make these again. Thanks.
Haha! Sounds like next time you’ll have to make a double-batch….just to see what it’s like on day 3! 🙂
Can you freeze these?
Yes!! I freeze them often! 🙂
I forgot to add egg In at the end. Is this still edible or do I need to toss and try again. ?
Why was my crust extremely wet? I don’t know what I did wrong.
Hmmmm I’m not sure! Was it wet before baking (like when you were pressing it into the pan?) or was it wet/soggy after baking?
I just made this for the first time and it is absolutely amazing!!! This is going in rotation for sure! Family all love it. It’s blueberry picking season here in Florida, so I’m always trying to find new recipes. Thanks for sharing this!
I love hearing that, Carrie! Thanks for taking the time to leave a review – it means so much to me! ~Kelsey
I ❤️this recipe… delicious & super easy!
What can I use instead of sweetened condensed milk? I don’t have that ingredient. Thanks
Hi Diana – I haven’t tried this with any substitute so I’m unsure! ~Kelsey
Can you use frozen blueberries, I have a huge patch and need to freeze a lot of them.
Yes, you sure can! Enjoy! ~Kelsey
Sooo yummy! Will be making it again. Wondering if I can use almond flour to make it gluten friendly?
Hi Mary – I haven’t tried this using almond flour, but I have tried it with a cup-for-cup GF all purpose flour and that worked great.
Hope that helps! ~Kelsey
If I use frozen blueberries, should they be dried from excess moisture first?
Yes, I’d remove the excess moisture before adding to the recipe. ~Kelsey
Outstanding! Flavor was incredible
Do you need to soften cream cheese before mixing?
Yes, I would recommend that! 🙂
THE BEST BLUEBERRY DESSERT EVER!!!🫐🫐🫐
Thank You!!!
Thanks so much, Sharon!!! Glad you enjoyed them! 🙂 ~Kelsey
I was rushing and forgot to cook the crust beforehand! How do I adjust?
It should be fine – it’ll likely just take longer to bake and the crust won’t be as crisp! I’m sure it’ll still be delicious! 🙂
Tasted delicious, but idk if I did something wrong? I followed the measurements and directions and the bottom part, i had to use like 2/3 of it to cover the bottom of a 9×13 pan and it was way too sticky a gooey to put on the top as crumble. Most of it just stuck to my hand, so I just have random blobs of it over the top because thats how I got it off my hand the best.
Hmmm….I’ve never had it sticky. Any chance you melted the butter? Or cooked the oats before adding? ~Kelsey
Can I double the filling amount and keep the crust amount I think it needs more filling would it still cook through with a little bit more cooking time
I’ve never tried it that way, but it should work if you add to the bake time. ~Kelsey
Great recipe!
Thanks Stephanie!!!
Added fresh diced peaches. Cut the sugar to 1/2 cup each and used a whole egg. My new favorite summer dessert 😋
Blueberries and peaches…SUCH a yummy combo! Thank you for taking the time to rate & review the recipe! ~Kelsey