Name: Blueberry Cream Cheese Bars
Prep time: 15 min
Cook time: 40 min
Total time: PT-490250H53M5S
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup granulated sugar; 1 cup all-purpose flour; 1/4 teaspoon salt; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 large egg; 1/2 teaspoon vanilla extract; 2 cups fresh or frozen blueberries; 2 tablespoons sugar; 2 teaspoons cornstarch; 1 tablespoon lemon juice

Luscious layers of sweet blueberries and creamy cheesecake baked over a buttery crust – these Blueberry Cream Cheese Bars strike the perfect balance between fruity and decadent. Whether I’m planning a summer gathering or simply craving something cozy for dessert, this recipe always hits the spot. The combination of a rich, tangy cream cheese center and sweet-tart blueberry topping over a soft, buttery base makes these bars unforgettable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1/2 cup (1 stick) unsalted butter, softened

1/2 cup granulated sugar

1 cup all-purpose flour

1/4 teaspoon salt

For the cream cheese filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

For the blueberry topping:

2 cups fresh or frozen blueberries

2 tablespoons sugar

1 tablespoon lemon juice

2 teaspoons cornstarch

Directions

I start by preheating the oven to 350°F (175°C). I line an 8×8-inch baking pan with parchment paper or lightly grease it.

To make the crust, I cream together the softened butter and sugar in a medium bowl until light and fluffy. Then, I mix in the flour and salt until the dough is crumbly.

I press the crust mixture evenly into the prepared pan and bake it for 12–15 minutes, just until it’s lightly golden.

While the crust bakes, I make the cream cheese filling. I beat the cream cheese and sugar together until smooth, then add in the egg and vanilla extract until everything is fully combined.

For the blueberry topping, I combine the blueberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. I stir the mixture constantly until it thickens and bubbles, which takes about 5–7 minutes. Then I let it cool slightly.

After the crust comes out of the oven, I spread the cream cheese mixture over it while it’s still warm.

I spoon the blueberry mixture evenly over the cream cheese layer.

I bake the bars for another 25–30 minutes, or until the center is set and the edges are lightly golden.

Once baked, I let the bars cool to room temperature, then refrigerate them for at least 2 hours before slicing into squares.

Servings and timing

Prep Time: 15 minutes

Cook Time: 40 minutes

Chill Time: 2 hours

Total Time: 55 minutes + chill time

Servings: 9 bars

Calories: 290 kcal per serving

Variations

I sometimes swap the blueberries with raspberries or a mixed berry blend for a twist in flavor.

If I’m craving a citrusy lift, I add some lemon zest to the cream cheese layer.

For a crunchier base, I mix a handful of crushed graham crackers or oats into the crust.

To make it gluten-free, I use a 1:1 gluten-free all-purpose flour substitute for the crust.

For a richer topping, I add a few dollops of whipped cream or serve it with a scoop of vanilla ice cream.

Storage/Reheating

I store leftover bars in an airtight container in the fridge for up to 5 days. If I want to keep them longer, I wrap them tightly and freeze them for up to 2 months. When I’m ready to enjoy them again, I just let them thaw in the refrigerator overnight. These bars are best served chilled, so I usually skip reheating them.

FAQs

How do I know when the bars are done baking?

I check that the center of the bars is just set and the edges are turning golden. A slight jiggle in the middle is okay, as they firm up more while cooling.

Can I use frozen blueberries without thawing them first?

Yes, I often use frozen blueberries straight from the freezer. They’ll release a bit more liquid during cooking, but it still thickens up nicely with the cornstarch.

Can I double this recipe?

Definitely. I double the ingredients and bake them in a 9×13-inch pan. I add a few extra minutes to the baking time and keep an eye on the center for doneness.

How long do I need to chill the bars before cutting?

At least 2 hours in the fridge gives the bars time to set properly. I find they cut much cleaner after chilling overnight.

What kind of cream cheese works best?

I use full-fat block-style cream cheese for the creamiest texture. I avoid whipped or spreadable cream cheese as it can make the filling too soft.

Conclusion

These Blueberry Cream Cheese Bars are everything I want in a dessert – creamy, fruity, and buttery with just the right balance of sweetness and tang. Whether I’m serving them at a party or enjoying a quiet treat at home, they always impress. The recipe is simple, reliable, and flexible, which makes it one of my go-to favorites for any season.

Recipe: