Blueberry Cream Cheese Bars

4.86 from 14 votes

Blueberry cream cheese bars are your favorite blueberry cheesecake filling sandwiched between a buttery shortbread crust and crumble. Easy to make, perfect for sharing!

Prep Time20

Cook Time40

Chilling Time3

Total Time4

Course: Dessert

Cuisine: North American

Servings: bars

Calories: 260kcal

Author: Jolina

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

US Customary - Metric

Instructions

Preheat your oven to 350F. Line a 9x9 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