Why You’ll Love Blueberry Cream Cheese Bars Recipe
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You get a mix of textures: crunchy crumble, silky cream cheese filling, and soft berries.
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Easy to make in one pan and share.
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Uses basic ingredients but delivers a fancy treat.
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Perfect as a dessert, snack, or for brunch.
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They store and even freeze well for make-ahead convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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¾ cup butter, softened
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⅔ cup sugar
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⅔ cup brown sugar
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½ teaspoon baking soda
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½ teaspoon salt
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1⅓ cups flour
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1⅓ cups quick oats (uncooked)
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8 oz cream cheese, softened
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1 (14 oz) can sweetened condensed milk
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1 teaspoon vanilla
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1 egg yolk
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1 cup blueberries (or raspberries)
Directions
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Preheat oven to 350 °F (≈ 175 °C) and line a 9×13 inch pan with parchment paper or grease it.
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In a large bowl, cream together butter, sugar, and brown sugar. Then stir in baking soda, salt, flour, and quick oats until well combined.
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Press about half of that oat mixture firmly into the bottom of the prepared pan and bake for 13 minutes.
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Meanwhile, make the filling: beat cream cheese until smooth, then slowly add sweetened condensed milk, whisking until well combined. Mix in vanilla and the egg yolk.
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Once the bottom layer is baked, pour the cream cheese mixture over it and spread evenly. Top with blueberries.
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Sprinkle the remaining oat crumble mixture over the berries, pressing it gently into the filling.
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Bake for an additional 20–25 minutes, or until the edges turn golden.
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Let the bars cool completely, then refrigerate before cutting and serving.
Servings and timing
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Prep time: 15 minutes
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Cook time: 35 minutes
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Total time: 50 minutes
Variations
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Use raspberries, blackberries, or a mix of berries instead of just blueberries.
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Swap quick oats for regular oats (texture will be heartier).
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Add lemon zest to the cream cheese filling for a citrus twist.
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Use part whole wheat flour to make them a little more wholesome.
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Replace condensed milk with a lighter alternative or reduce a bit (though texture and sweetness will change).
Storage/Reheating
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Refrigerator: Keep in an airtight container for up to 4–5 days.
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Freezer: Yes, these bars freeze well. Thaw in the refrigerator before serving.
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No reheating necessary — serve cold or at room temperature.
FAQs
Can I use frozen blueberries?
Yes — thaw them first, drain excess moisture, and pat dry before using to avoid a soggy bar.
What if I don’t have quick oats?
You can use regular oats, though the texture will be chewier and may require slightly longer baking.
Can I reduce the sugar?
You can try reducing sugar a little, but the sweetness balances the tang of the cream cheese and berries; the texture may also change.
Do I need to chill before cutting?
Yes — chilling helps the bars set and makes cutting cleaner without the filling oozing.
Can I make these gluten-free?
Yes — use a gluten-free flour blend and certified gluten-free oats.
How thick should the crumble layers be?
Roughly half the crumble goes on the bottom, pressed firmly, and the rest is sprinkled on top.
What if the top doesn’t brown?
You can broil briefly at the end, watching carefully to avoid burning.
Are these bars good for brunch?
Absolutely — they serve nicely with coffee or as a sweet side to brunch dishes.
How big are the bars?
In a 9×13 pan, you can cut about 12 to 15 bars depending on your ideal serving size.
Is the condensed milk replaceable?
It’s core to the creamy filling. Substitutes (e.g. evaporated milk + sugar) may work but will alter consistency and sweetness.
Conclusion
Blueberry Cream Cheese Bars bring together a dreamy combination of creamy filling, tart berries, and buttery crumble. Simple to prepare but elegant in result, they make a wonderful dessert for gatherings or a sweet treat any day. Would you like a metric version or an adaptation (less sugar, gluten-free)?
