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Blueberry Cream Cheese Bars

Blueberry cream cheese bars with a buttery crust and cheesecake-like filling, topped with jammy baked blueberries. Baked until set, then chilled for clean slices and a thick, spoonable layer.
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Prep Time 20 minutes
Cook Time 42 minutes
chill 1 hour
Total Time 2 hours 2 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 tsp salt
  • 0.75 cup unsalted butter melted
Cream Cheese Layer
  • 8 oz cream cheese softened
  • 0.33 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
Blueberry Layer
  • 3 cup fresh blueberries
  • 0.33 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and bake the crust
  1. Preheat the oven to 350°F (175°C). Set out a 9×13-inch baking pan lined with parchment paper.
  2. Mix all-purpose flour, granulated sugar, salt, and melted unsalted butter until crumbly. Press the mixture evenly into the prepared pan for an even base.
  3. Bake at 350°F (175°C) for 12 minutes. Let it cool slightly so the filling won’t melt too much on contact.
Make the cream cheese layer
  1. Beat cream cheese, granulated sugar, egg, and vanilla extract until smooth. Spread the cream cheese mixture over the warm crust in an even layer.
Add the blueberry layer and finish baking
  1. Toss fresh blueberries with granulated sugar, cornstarch, and lemon juice. Spread the blueberries evenly over the cream cheese layer so they form a single top layer.
  2. Bake at 350°F (175°C) for 30–35 minutes until set. Look for a filling that no longer jiggles in the center.
  3. Cool completely before slicing. Refrigerate for at least 1 hour for the best sliceable texture and firm topping.

Notes

For the cleanest bars, cool completely on the counter before chilling; the filling continues to set as it cools. Refrigerate covered for up to 4 days; freeze up to 1 month for grab-and-go slices. If you want a lighter option, use reduced-fat cream cheese for a slightly softer texture while keeping the same bake times.