Blueberry Cream Cheese Bars

Blueberry Cream Cheese Bars became a favorite of mine during one summer when we went berry picking at a local farm and came home with more blueberries than I knew what to do with so instead of just freezing them I decided to swirl them into a tangy cream cheese filling layered over a buttery graham cracker crust and the result was so good I made them again the very next day.

The best part is how simple they are to make yet they look so pretty and taste like something from a bakery and every bite delivers that perfect balance of creamy sweet tangy and fruity which is exactly what I crave when I want a light but satisfying dessert to share with friends or sneak from the fridge on a quiet afternoon.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Graham cracker crumbs – The base of the crust that adds crunch and a hint of honeyed sweetness.
• Butter – Binds the crust together and adds rich flavor.
• Granulated sugar – Sweetens both the crust and the cream cheese layer.
• Cream cheese – The creamy dreamy base of the filling that brings tang and richness.
• Eggs – Help the bars set and add structure to the filling.
• Vanilla extract – Enhances the flavor of the filling with subtle sweetness.
• Blueberries – Bring a fresh burst of flavor and vibrant color.
• Blueberry jam or preserves – Adds swirls of concentrated fruit flavor throughout the filling.
• Cornstarch – Optional but helps thicken the jam if it’s too runny.
• Tools You’ll Need
• 8×8-inch baking pan – Ideal size for thick rich bars with even baking.
• Parchment paper – Helps lift the bars out of the pan cleanly.
• Mixing bowls – For both the crust and cream cheese mixture.
• Hand mixer or stand mixer – Makes the filling super smooth and creamy.
• Rubber spatula – Great for scraping the bowl and layering evenly.
• Small spoon or toothpick – To swirl the blueberry jam for a marbled effect.

Instructions

Step 1: Preheat and Prep

I preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper letting it hang over the sides to make lifting the bars easier later.

Step 2: Make the Crust

In a mixing bowl I combine graham cracker crumbs melted butter and a bit of sugar until it resembles wet sand. Then I press it firmly into the bottom of the pan and bake it for 10 minutes to set.

Step 3: Mix the Cream Cheese Filling

While the crust is baking I beat the softened cream cheese with sugar until smooth. Then I add the eggs one at a time followed by the vanilla extract. I make sure the mixture is creamy and lump-free.

Step 4: Assemble the Layers

I pour the cream cheese mixture over the baked crust and spread it evenly. Then I spoon small dollops of blueberry jam on top and use a toothpick to swirl it gently. I scatter fresh blueberries over the top for extra bursts of fruit.

Step 5: Bake

I bake the bars for 35–40 minutes until the edges are set and the center is just slightly jiggly. I remove them from the oven and let them cool at room temperature before chilling in the fridge for at least 2 hours.

Step 6: Slice and Serve

Once they’re fully chilled I lift the bars out using the parchment paper and slice them into neat squares. They’re creamy fruity and perfect every time.

Tips

If you don’t have blueberry jam on hand I’ve also used mashed fresh blueberries mixed with a little sugar and cornstarch and it works beautifully. I like to refrigerate the bars overnight for the cleanest slices and a firmer texture. For a twist I sometimes add lemon zest to the cream cheese layer for a citrusy zing that complements the berries.

Ways to Serve

With a dusting of powdered sugar for a pretty finish

On a dessert tray with other fruit bars or cookies

Alongside a cup of tea or iced coffee

Topped with whipped cream or a drizzle of white chocolate

Frequently Asked Questions

Can I use frozen blueberries in Blueberry Cream Cheese Bars?

Yes just thaw and drain them first to avoid excess moisture.

How long can I store Blueberry Cream Cheese Bars?

They keep well in the fridge for up to 5 days in an airtight container.

Can I freeze Blueberry Cream Cheese Bars?

Absolutely wrap them tightly and freeze for up to 2 months then thaw in the fridge before serving.

See You in the Kitchen

I hope you give these Blueberry Cream Cheese Bars a try because they’re one of the easiest and most impressive desserts to whip up when you want something fruity creamy and crowd-pleasing. Let me know how they turn out and feel free to add your own twist!

Happy Cooking!

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