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
Linda Chambless
Does this do best in a glass or metal baking pan? Thank you!
Beth Pierce
I like to use a glass baking pan.
Kit
I really liked these! I made half a batch of these and did them in jumbo muffin cups, which was a perfect amount for 6! I made a few small additions because I love these flavors together. I did a shortbread cookie crust with a 1/2 tsp of cinnamon (those cookies needed a purpose in life and they found it!). Also added some lemon juice and zest to the blueberries (had to cook them a little longer). And final addition was a pinch of nutmeg to the cream cheese. From one small town woman to another, thanks!!
Beth Pierce
The pleasure is all mine! Thanks for all the great tips. I just love nutmeg!
Karla
Can you use sugar substitute and low fat cream cheese? Without compromising the recipe? Thanks
Beth Pierce
I am not sure as I have not tried. Perhaps the readers will have an opinion.
Kit
I’ve not used sugar substitute, but I would think it wouldn’t change it much. I have tried using lowfat cream cheese in some other recipes and it can work (neufchatel does better). It loses creamy smoothness and can get lumpy. I wouldn’t do fat free cream cheese tho. That stuff stays in its block shape and feels wet but not creamy at all.
Rodney
I want to try these. It doesn’t say anything about the layering process?
Beth Pierce
Full directions are at the bottom of the post or use the jump to recipe button at the top.
Carol L.
This recipe sure looks good but….
I prepared the blueberries as directed but they never thickened. I let them sit in the fridge for hours, waiting for them to thicken. What am I missing? These were frozen blueberries from Costco. ;(
Beth Pierce
Sometimes frozen fruit has too much moisture. Add a little cornstarch mixed with some water. A couple of tablespoons cornstarch should do the trick. You can still do it if they are still in your fridge. Just reheat and try again with the cornstarch.
Cynthia
Can you use a prepared graham cracker pie crust and make two pies?
Beth Pierce
You probably could do that but I have not tested it.
Soniya
These cheesecake bars looks and sounds so delicious! Definitely making them over the weekend.
Michaela
Looks so creamy, dreamy and delicious! These are not going to last long in my house.
Shinta
We made it this week, and we will definitely be making it again. My kids love it!
Shashi
I am drooling over here! These look insanely delicious and I know I could do some serious damage to a batch of these!
Erica
These look so smooth and delicious! Perfect with a cup of coffee 😊
Kathy
Will this fit in a pie plate?
Beth Pierce
No it will be too much. Maybe two pie plates.