Creamy Blueberry Cheesecake Bars – Simple Summer Dessert

These Blueberry Cream Cheese Bars are the kind of dessert that looks fancy enough for a brunch spread but is simple enough to whip up on a weeknight. With a buttery shortbread crust, tangy cream cheese filling, and sweet-tart blueberry topping, these bars are layered, luscious, and downright irresistible.

They strike the perfect balance between creamy and fruity—like a cheesecake met a crumble bar—and they’re ideal for summer parties, holiday baking, or as a sweet surprise for any blueberry lover.

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 A Bakery-Style Treat You Can Make at Home

Blueberry and cream cheese are a dream team. Whether in Danish pastries or cheesecakes, the pairing always delivers: the rich tang of the cream cheese complements the bright burst of berries, creating a sweet, creamy, and slightly tart dessert.

These bars bring all that goodness together in a three-layer structure:

• A buttery shortbread base

• A rich, smooth cheesecake filling

• A juicy blueberry layer (fresh or jammy)

And the best part? They’re easy to make, can be prepared ahead, and freeze beautifully.

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Ingredient Overview: What Makes These Bars So Good?

All-Purpose Flour

Forms the base of the shortbread crust. Combined with butter and sugar, it gives a tender, melt-in-your-mouth texture.

Butter

Provides rich flavor and helps the crust hold its shape. Unsalted butter is best for controlling salt levels.

Sugar

Granulated sugar is used in the crust and the filling. A little goes a long way, especially with the sweet blueberries.

Cream Cheese

The creamy core of the filling. Full-fat, room-temperature cream cheese is key for smooth, luscious texture.

Egg

Helps bind the cream cheese layer so it sets properly and slices cleanly.

Vanilla Extract

Adds warmth and enhances both the cream cheese and blueberry flavors.

Blueberries

You can use fresh or frozen blueberries. They add juiciness, color, and a touch of tang.

Lemon Zest or Juice

Optional, but adds brightness that pairs beautifully with the blueberries and cream cheese.

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Step-by-Step Instructions: From Scratch to Swoon-Worthy

Step 1: Make the Shortbread Crust

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup granulated sugar

• 2 cups all-purpose flour

• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment, leaving some overhang.

2. In a medium bowl or mixer, cream butter and sugar until light and fluffy.

3. Add flour and salt. Mix until crumbly but combined.

4. Press evenly into the bottom of the pan. Use your hands or the bottom of a glass.

5. Bake for 15–18 minutes, until lightly golden. Set aside to cool slightly.

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Step 2: Prepare the Cream Cheese Filling

Ingredients:

• 2 (8 oz) blocks cream cheese, softened

• ½ cup granulated sugar

• 1 egg

• 1 tsp vanilla extract

• Optional: 1 tbsp lemon zest or 1 tbsp lemon juice

Instructions:

1. Beat cream cheese and sugar until very smooth (no lumps).

2. Add egg, vanilla, and lemon zest or juice if using. Beat until fully incorporated.

3. Pour the filling over the cooled crust and smooth out with a spatula.

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Step 3: Add the Blueberry Topping

Option A: Fresh/Frozen Blueberries

• 1½ cups fresh or frozen blueberries

• Toss blueberries with 1 tbsp flour (optional, prevents sinking)

• Scatter evenly over the cream cheese layer

Option B: Jammy Topping

• 1 cup blueberry preserves or compote

• Swirl gently over the cream cheese layer with a knife or skewer

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Step 4: Bake and Cool

1. Return to oven and bake for 25–30 minutes, until edges are set and the center is slightly jiggly.

2. Cool to room temperature, then chill in the fridge for at least 3 hours before slicing.

3. Use the parchment overhang to lift and slice into bars.

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Tips, Variations & Substitutions

Tips for Success

• Room temperature cream cheese is essential for a smooth filling.

• Let the crust cool slightly before adding the cream cheese to avoid separation.

• Chill fully before slicing for clean, neat bars.

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Flavor Variations

• Mixed Berry Bars: Add raspberries or blackberries for a colorful blend.

• Streusel Topping: Add a simple oat crumble on top for texture.

• Almond Twist: Add ½ tsp almond extract to the filling and sprinkle with sliced almonds.

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Substitutions

• Gluten-Free: Use a 1:1 gluten-free flour blend for the crust.

• Dairy-Free: Try a vegan cream cheese and plant-based butter.

• Low Sugar: Use low-sugar preserves or reduce sugar in the filling by 2–3 tablespoons.

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Serving Ideas & Occasions

These bars are perfect for:

• Brunch spreads and bridal showers

• Picnics or potlucks

• Summer gatherings and BBQs

• Mother’s Day or Easter

• A sweet weekday treat with coffee or tea

Serving Tip:
Top with fresh blueberries or a dusting of powdered sugar before serving for a bakery-style finish.

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Nutritional & Health Notes

These bars are rich but made with simple, whole ingredients—no boxed mixes, no artificial flavors.

Approximate per bar (1 of 16):

• Calories: 250

• Fat: 17g

• Carbs: 21g

• Sugar: 13g

• Protein: 3g

To make them a bit lighter:

• Use light cream cheese

• Reduce crust butter by 2 tbsp

• Use half sugar and add mashed banana or applesauce for sweetness

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Frequently Asked Questions (FAQ)

1. Can I use frozen blueberries?

Yes. No need to thaw—just toss with 1 tbsp flour before sprinkling over the cream cheese to prevent bleeding.

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2. Can I make these bars ahead of time?

Absolutely. These bars are best made a day in advance and stored in the fridge to firm up.

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3. How long do blueberry cream cheese bars last?

Store covered in the refrigerator for up to 5 days. Freeze for up to 2 months—thaw in the fridge overnight.

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4. Can I make these without a crust?

Technically yes, but they’re much harder to slice and serve. The shortbread crust provides essential structure and buttery flavor.

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5. Do I need to use lemon zest?

It’s optional, but highly recommended—it brightens the filling and enhances the blueberry flavor beautifully.

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6. How do I get clean slices?

Chill thoroughly, then use a sharp knife wiped clean between cuts. You can also dip the knife in warm water for smoother slicing.

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7. Can I double the recipe?

Yes! Use a 13×18-inch sheet pan and adjust baking times (you may need 5–10 extra minutes). Great for feeding a crowd.

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