These scrumptious Blueberry Cream Cheese bars bring out the best that the pair offers in an easy-to-make recipe that is simply gorgeous. I love to make these for potlucks, parties, and family reunions.
Now of all the things that go with blueberries, cream cheese has got to be at the top of that list. Delectable sweet berries are simmered in a lightly sweetened sauce and then swirled in a cheesecake filling, all atop a simple graham cracker crust. Folks, life does not get much better than this. Everyone always enjoys them and compliments how incredibly delicious they taste.
Blueberries are my absolute favorite berry. We are so lucky to have a plentiful supply year-round. Our neighborhood Costco carries them year-round at reasonable prices, and they even offer organic ones.
I can not get enough of these beauties. If you are familiar with my blog and recipes, then you know how much I love blueberries. As a matter of fact, I adore them. If you like this recipe, try blueberry crisp, blueberry muffins, and homemade blueberry sauce.
What’s In This Post
Why You’ll Love These Blueberry Bars
- Blueberries and cream cheese are like a match made in heaven. They go together like Abbot and Costello or Cleopatra and Mark Anthony. One bite and you will agree that this combo has it going on.
- This recipe is very easy to prepare. With just nine ingredients, it is so simple that even a novice cook can handle it.
- This blueberry dessert is easy enough for a potluck but also elegant and pretty enough for company.
- As long as these bars are covered and stored in the refrigerator, they can be made up to 2 days in advance. That is truly a blessing when it comes to having a multitude of things to do.
Easy Ingredients – Great Bars
- Blueberries: fresh are best but you can use frozen. Don’t thaw them.
- Granulated sugar
- Graham cracker crumbs: crush 12 crackers to make 1 1/2 cups of crumbs
- Butter: salted or unsalted will work
- Cream cheese: full-fat is best
- Vanilla extract: the real deal, please
- Eggs
How to make Blueberry Cream Cheese Bars
This is the nutshell version, see the recipe card below for the full list of ingredients and instructions.
In a small saucepan, simmer the blueberries for about 10 minutes. Let them cool to room temperature, and then place them in the refrigerator for 1-2 hours.
Combine the graham crackers, butter, and 2 tablespoons of sugar. Press into a baking pan. Using a mixer, beat the sugar and cream cheese until smooth. Turn the mixer to low and add the vanilla extract and eggs, mixing just until combined. Spoon the cream cheese mixture onto the graham cracker crust.
Take the chilled blueberries and spoon two lines down the length of the pan. Using a bamboo stick, chopstick, or the handle of a wooden spoon, swirl in the blueberry mixture. Bake for about 40 minutes or until set in the center.
Recipe Tips
- The blueberry filling needs to chill for 1-2 hours before being swirled in the cream cheese mixture. However, it can be prepared 1-2 days in advance and stored in the refrigerator.
- Swirl the blueberry mixture with a bamboo skewer, chopstick, or spoon handle. Then, spoon the blueberry mixture onto the cream cheese mixture in two lines the length of the dish. Then, make figure eight through the blueberry mixture, but don’t go too deep, as you don’t want to damage the graham cracker crust.
- Chill the bars before slicing to make it easier to get clean cuts.
Storage and Freeze
Store the dessert covered in the refrigerator for up to 4 days. To freeze, double wrap with plastic wrap or store individual bars in a freezer-safe container and freeze for up to 1 month.
More Blueberry Recipes
Blueberry Cream Cheese Bars
Ingredients
Blueberry Filling
- 3 cups blueberries
- 1/2 cup sugar
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter melted
- 2 tablespoons sugar
Cream Cheese Filling
- 1/2 cup sugar
- 2 8 ounce packages of cream cheese softened
- 1 teaspoon vanilla extract
- 2 eggs
Instructions
- Combine blueberries and 1/2 cup of sugar in a small saucepan. Cover and place on low heat. Simmer for 10 minutes and remove from the heat. Then after the pan cools, place it in the refrigerator to chill and thicken for 1-2 hours.
- Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray. In a small bowl, combine graham cracker crumbs, 6 tablespoons of melted butter, and 2 tablespoons of sugar. Press evenly into the baking dish.
- In a stand mixer with the paddle attachment, mix 1/2 cup sugar and cream cheese until smooth. Turn mixer to low; add vanilla extract and 1 egg at a time mixing just until incorporated. Pour cream cheese mixture over graham cracker crust.
- With the chilled blueberry sauce, make two thick lines down the length of the pan over the top of the cream cheese. Using bamboo skewers or chopsticks, swirl it in, being careful not to scrap the crust on the bottom.
- Bake for 40-45 minutes or until set in the center. Chill well before cutting. Refrigerate all leftovers.
Notes
- The blueberry filling needs to chill for 1-2 hours before being swirled in the cream cheese mixture. However, it can be prepared 1-2 days in advance and stored in the refrigerator.
- Swirl the blueberry mixture with a bamboo skewer, chopstick, or spoon handle. Simply spoon the blueberry mixture onto the cream cheese mixture in two lines the length of the dish. Then simply make figure eights through the blueberry mixture but don’t go to deep as you don’t want to damage the graham cracker crust.
- Chill the bars before slicing to make it easier to get clean cuts.
- Store the dessert covered in the refrigerator for up to four days. To freeze, double wrap in freezer bags and freeze for up to 1 month.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
veena
Love your recipe and the dessert and the Blueberry treat too. This is so delicious and yum. I plan to make some this weekend.
rika
Those bars look so moist and tasty! I am going to make this for snack time! Yum!
Priya
This looks so delicious! Saving this to try for the holidays
Anita
This is so much easier to handle than a cheesecake, and it’s just as delicious. I halved the recipe and baked it in an 8×8 pan. 🙂
Nart
These blueberry cream cheese bars look amazing and I find your tips very useful. Thanks so much for sharing them. I’m making these as soon as I can get my hand on some blueberries!
Jeannette
Wow, you don’t have to ask me twice! Sweet tartness from blueberries mixed with creamy cheese is just too good to pass! Thanks for sharing such a wonderful recipe 😀
Julia
When you say cream cheese, I am always on board! This is a perfect combo, saving this recipe for this weekend! Thank you for sharing!
Cindy
My kiddos and I made this together! We have been spending a lot more time in the kitchen lately and its so fun. They really enjoyed making this recipe but they enjoyed eating it even more! Thanks for this delish creation, we are adding it to our “make again” list!!
Jamie
I love the gorgeous color the blueberries add to this! I’m a huge fan of cheesecake so I know I’ll love these bars! Saving this recipe to make over the weekend.
Lisa Huff
What a great year-round treat! Love blueberries and cream cheese together!
Melanie
I just tried this recipe and when I placed the blueberry mixture on top of cream cheese mixture it covered the entire thing. Wondering if it needed to set up more? I cooled it for 3.5 hours
Beth Pierce
Did you use lines to spread the blueberry mixture? Did you let the cream cheese mixture set up or the the blueberry sauce? If you chilled the cream cheese mixture than I am sure that is the issue. You put the blueberry sauce in a two lines as soon as you are done mixing the cream cheese mixture. Then you swirl with a skewer or chopstick. Then bake.
Betsy Sharp
Can I make this several days ahead as long as it’s refrigerated?
Beth Pierce
I would say two days in advance would be fine.
Sylvia
Can you do this with rasberries.
Beth Pierce
Yes you can!
Kim mobley
Hope it easy . I’m trying to teach my granddaughter how to bake . When I’m learning beside her !!!?
Beth Pierce
LOL! You are making such great memories and yes it is fairly easy. Have fun!!
Kim Mobley
Thank you, it funny cause iv never baked anything before.but now my Granddaughters want me to teach them.so I pray hard over it befor we start.I read and tell them what to do.???.
Beth Pierce
Too incredibly sweet
Donna
Can I use frozen blueberries?
Beth Pierce
Frozen blueberries have a little more moisture in them. I have never tried with frozen. If using frozen I think I would mix 1 tablespoon of cornstarch with 1-2 tablespoon cold water to thicken the sauce.
Lynda
Are we to bake the crust before filling? I’m wondering why it says to preheat the oven to 350 if the blueberry mixture is supposed to cool for 2-3 hoors.
Beth Pierce
Sorry about the delay. I had company over yesterday. You are correct that recipe was not written very well. You do NOT prebake the crust so I have written it so the blueberry sauce is made first and then everything else follows. Thanks for the heads up and I hope you had an awesome Thanksgiving!
Sheila Harrell
do not bake the crust first pre-heat your oven after you chill the blueberry puree in the fridge for a couple of hours