Blueberry cream cheese bars are your favorite blueberry cheesecake filling sandwiched between a buttery shortbread crust and crumble. Easy to make, perfect for sharing!
(Looking for more blueberry desserts recipes? Try lemon blueberry ricotta cake. Light, tender, delicious.)
These blueberry cream cheese bars are the perfect spring and summer dessert.
Easy to make, portable, makes a big batch perfect for all your sunny get-togethers.
Let’s get to it.
Why you’ll love making blueberry cream cheese crumb bars
I love making these blueberry cheesecake bars in the summer when blueberries are in season but you can use frozen blueberries too so you can enjoy them year-round. Also:
- No worries about cracking. This recipe is very easy to make. What’s more, since we have a crumble on top, we don’t need to worry about the cheesecake cracking.
- Take it up a notch with a shortbread crust. Instead of using graham cracker crumbs, we make a shortbread crust (don’t worry, it’s just as easy to make) and that adds a delightful buttery flavor to our cheesecake.
- Make ahead. You can make this recipe up to 3 days ahead of when you’re planning to serve it. So bake when you have time and simply serve when your guests arrive or when the craving hits. Freezes well too.
- Perfect for sharing. This makes 16 squares, perfect for picnics, potlucks, bake sales and more.
How to make cream cheese blueberry bars
These blueberry cream cheese crumble bars are incredibly simple to make.
Ingredients
You’ll need pantry staples like granulated sugar, salt, vanilla extract, butter and eggs. You can find the full ingredient list in the recipe card at the bottom of this article.
A few things to keep in mind:
- Egg yolks — this recipe only uses egg yolks for the shortbread. Check this out if you need leftover egg white recipes.
- Cream cheese — for best results, use full-fat cream cheese. And remember to use cream cheese available in blocks, not in tubs.
- Blueberries — I like using fresh blueberries when they’re in season. This way I can make sure they’re sweet and juicy. Frozen blueberries will work too; simply thaw, dry and remove excess moisture before using.
(Love blueberries? Make some blueberry pie cookies!)
Baking tools
You’ll need a 9×9 inch square baking pan for this recipe.
I like using my stand mixer but an electric hand mixer will work, too.
Step-by-step photos
Preheat your oven to 350F. Line a 9×9 inch baking pan with parchment paper with an overhang on each side. Set aside.
In a bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat crust ingredients…
… until incorporated and resembling a coarse meal.
Transfer half of your mixture to your prepared pan and press firmly to the bottom using your hands or the back of a spoon. Make sure to really pack it in and to get to all the corners. Set aside the other half of your dough for the crumble.
Bake the crust for 10-15 minutes or until it turns a light golden brown. Remove from oven and allow to cool. Keep the oven on but lower the temperature to 325F.
In a bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat cream cheese, sugar and vanilla on low medium speed…
… until smooth (about 2 minutes).
Add eggs to your cream cheese mixture one at a time.
Beat well after each addition.
Add blueberries.
Fold until evenly blended.
Pour your blueberry mixture cream cheese filling on top of your crust and spread evenly.
Place the rest of your shortbread mixture on top. Make sure to cover the top of your cheesecake completely.
Bake for 30-40 minutes or until the top turns a light golden brown.
Chill the cheesecake bars for at least 3 hours before serving.
Expert baking tips
Easy, right? We don’t even need a water bath.
Here are more tips for the best blueberry cream cheese bars every time.
- Use room temperature ingredients. This ensures a smooth cheesecake batter that’s easy to incorporate.
- Taste your blueberries. You want to make sure they’re not too tart.
- Allow for time to chill. This ensures the cheesecake filling sets and also helps you get clean slices.
Recipe FAQs
Yes, you can use frozen blueberries but make sure to get rid of excess moisture as much as you can. So after thawing, lay them out on a paper towel or tea towel to dry.
Similarly, if using fresh blueberries, lay them out on a paper towel after washing to get rid of excess water.
Absolutely. You can replace with the same amount of your favorite berry.
You’ll know these are done baking when the crumble is a nice light golden brown.
To store, place the fully cooled bars in a covered container. They should last up to a week in the fridge.
For longer storage, once chilled, transfer to a freezer safe container and freeze. They should keep for up to 2 months. Thaw overnight in the fridge before serving.
More desserts using cream cheese
Here are more desserts using cream cheese that aren’t cheesecake.
I love making these blueberry bars with cream cheese. And our family and friends love receiving them!
Creamy filling, buttery crust and crumble, so good.
Perfect for snacking and also for celebrations like Mother’s Day, Easter, the holidays.
Happy baking!
Did you make blueberry cream cheese crumb bars? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
Blueberry Cream Cheese Bars
Equipment
Ingredients
Shortbread Crust and Crumble
- 3 cups all-purpose flour
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 2 egg yolks from large eggs room temperature
- ¼ tsp salt
- 1 tsp vanilla extract
Blueberry Cheesecake Filling
- 2 8-oz blocks cream cheese softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 1½ cups fresh blueberries washed and dried
Instructions
- Preheat your oven to 350F. Line a 9×9 inch baking pan with parchment paper with an overhang on each side. Set aside.
- In a bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat crust ingredients until incorporated and resembling a coarse meal.3 cups all-purpose flour, 1 cup unsalted butter, ½ cup granulated sugar, 2 egg yolks from large eggs, ¼ tsp salt, 1 tsp vanilla extract
- Transfer half of your mixture to your prepared pan and press firmly to the bottom using your hands or the back of a spoon. Make sure to really pack it in and to get to all the corners. Set aside the other half of your dough for the crumble.
- Bake the crust for 10-15 minutes or until it turns a light golden brown. Remove from oven and allow to cool. Keep the oven on but lower the temperature to 325F.
- In a bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat cream cheese, sugar and vanilla on low medium speed until smooth (about 2 minutes).2 8-oz blocks cream cheese, ½ cup granulated sugar, 1 tsp vanilla extract
- Add eggs to your cream cheese mixture one at a time, beating well after each addition.2 large eggs
- Fold blueberries until evenly blended.1½ cups fresh blueberries
- Pour your blueberry mixture cream cheese filling on top of your crust and spread evenly.
- Place the rest of your shortbread mixture on top. Make sure to cover the top of your cheesecake completely.
- Bake for 30-40 minutes or until the top turns a light golden brown.
- Chill the cheesecake bars for at least 3 hours before serving.
Video
Notes
- You can use frozen blueberries but make sure to get rid of excess moisture as much as you can. So after thawing, lay them out on a paper towel or tea towel to dry.
- Similarly, if using fresh blueberries, lay them out on a paper towel after washing to get rid of excess water.
- See the post for more baking tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Josie
Me and my daughter baked a blueberry pie yesterday and had extra blueberries that I used for your recipe. It was delicious. I agree with another comment about homemade pie filling. I don’t always have the time but when I do I make a batch and you can tell the difference. Anyway the bars came out perfect and will be making again. Thank you!
Jolina
Hi Josie, so glad you liked the recipe. Blueberries are in season here, I’d love to try my hand at making my own blueberry pie filling soon. Hope you’re having a lovely summer!
Mina
It’s blueberry season here and I always make blueberry jam, pie filling or syrup using my mom’s recipe. I don’t always have the energy to make pies so when I saw your recipe I decided to try it. It was delicious. I cut the sugar because my pie filling is already sweet to my taste. I see you used canned pie filling maybe next time try from scratch pie filling I think it would make a very big difference to the flavor.
Jolina
Hi Mina! Glad you liked the bars. I totally agree about using homemade pie filling. I haven’t perfected one yet though…perhaps you can share your mom’s recipe? 🙂 Hope you’re having a lovely Sunday!
Lisa
Oh these look yummy I will have to try to make these sometime! Thanks for the recipe!
Brogan
I’ve always been a big fan of blueberries and baked goods so these look like a win to me! Thanks for the recipe, I’ll have to try them out.
David Elliott
These look absolutely amazing. I know I would love them for sure. It’s too bad my daughter doesn’t like blueberry. Maybe she would with this. Who knows?
Maria
OMG, those blueberry bars look divine! The brown sugar-oat crumble is the perfect topping for this treat. I will make this on the weekend!
Jessa
That brown sugar oat crumble is causing me to drool! I love those kind of toppings.