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Blueberry Cream Cheese Bars

Blueberry cream cheese bars with a buttery crumb crust and a creamy cheesecake filling baked until set. Juicy blueberries are folded into every bite with a lightly golden crumble topping.
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Prep Time 20 minutes
Cook Time 47 minutes
Chill time 2 hours
Total Time 3 hours 7 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.75 cup unsalted butter melted
For the Filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2 cup fresh blueberries
For the Topping
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar
  • 0.25 cup cold butter cubed

Equipment

  • 1 sheet pan

Method
 

Prep and crust
  1. Preheat the oven to 350°F (175°C).
  2. Line a 9×13-inch baking pan with parchment paper.
  3. Mix all-purpose flour, granulated sugar, and melted unsalted butter until crumbly.
  4. Press the crumb mixture firmly into the prepared pan.
  5. Bake for 12 minutes.
Cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth.
  2. Add eggs and vanilla extract and mix until combined.
  3. Spread the filling over the baked crust.
  4. Scatter fresh blueberries evenly over the filling.
Crumble topping and bake
  1. Combine all-purpose flour, brown sugar, and cold butter until crumbly.
  2. Sprinkle the topping over the blueberries.
  3. Bake for 35–40 minutes, until set and lightly golden.
Cool and chill
  1. Cool completely.
  2. Refrigerate for at least 2 hours before slicing.
  3. Cut into bars and serve.

Notes

For clean slices, chill until fully firm (at least 2 hours), then wipe the knife between cuts. Store covered in the refrigerator up to 4 days; freeze bars up to 2 months for best texture. For a lighter option, use low-fat cream cheese in the filling (results may be slightly less rich but still creamy).