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Blueberry Cream Cheese Bars Recipe
Ben Carraoli

Blueberry Cream Cheese Bars Recipe

I absolutely love creating desserts that feel both comforting and indulgent. When I first made these Blueberry Cream Cheese Bars, I was instantly hooked! The buttery oat crumble, creamy filling, and juicy blueberries come together in the most delicious way. Every bite has the perfect balance of sweet and tart, and I can’t wait to share how easy they are to make.
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened – gives the crumble a rich, buttery flavor
  • 1 cup granulated sugar – balances the tartness of the berries
  • 1 teaspoon baking soda – helps the crumble rise slightly
  • ½ teaspoon salt – enhances overall flavor
  • 2 cups all-purpose flour – creates structure in the crust and topping
  • 2 cups old-fashioned oats – adds a chewy hearty texture
  • 16 oz cream cheese room temperature – ensures a smooth, creamy filling
  • 1 can 14 oz sweetened condensed milk – sweetens and softens the filling
  • 2 large eggs – binds the filling together
  • 2 teaspoons vanilla extract – adds depth of flavor
  • 2 cups fresh or thawed frozen blueberries – the star of the recipe

Method
 

  1. First, preheat your oven to 350°F. Prepare your pan by lining it with parchment paper or lightly spraying with cooking spray. In a large bowl, combine butter, sugar, baking soda, salt, flour, and oats until crumbly. Press half of the mixture into the pan for the base and bake for 13 minutes.
  2. While the crust bakes, beat the cream cheese until smooth. Gradually add sweetened condensed milk, then whisk in eggs and vanilla until fully combined. Ensure your cream cheese is at room temperature for a silky texture.
  3. Pour the filling over the pre-baked crust and spread evenly. Sprinkle blueberries on top, then crumble the remaining oat mixture over the berries. Gently press the crumble into the filling.
  4. Bake for 20-25 minutes until the edges turn golden brown. Let the bars cool completely, then refrigerate before cutting to allow the filling to set.

Notes

  • I always let the cream cheese sit out for at least 30 minutes—it makes mixing so much smoother.
  • Using fresh blueberries? Pat them dry to avoid excess moisture.
  • I like to lightly press the top crumble to help it stick without sinking into the filling.
  • For cleaner slices, chill the bars and use a sharp knife, wiping it between cuts.