Description

These blueberry bars feature a buttery crust, creamy cheesecake layer, and juicy blueberries, making them the perfect big batch dessert for sharing at gatherings or enjoying with coffee. Easy to make ahead and slice, they’re as beautiful as they are delicious.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 cup granulated sugar (plus 1/2 cup for blueberry layer, plus 1/2 cup for cheesecake layer)
1/2 teaspoon salt
Zest of 1 lemon
1 cup (2 sticks) unsalted butter, cold and cubed
3 cups blueberries (fresh or frozen)
1 tablespoon cornstarch
1 tablespoon lemon juice
16 oz cream cheese, room temperature
1 teaspoon pure vanilla extract
2 large eggs

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the paper.
In a large bowl, combine 2 1/2 cups flour, 1 cup sugar, 1/2 teaspoon salt, and zest of 1 lemon. Cut in 1 cup cold unsalted butter until the mixture resembles coarse crumbs. Reserve 1 1/2 cups of this mixture for the topping; press the rest into the bottom of the prepared pan.
Bake the crust for 10-12 minutes, until just set and lightly golden at the edges. Let cool slightly.
In a medium bowl, toss 3 cups blueberries with 1/2 cup sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice. Set aside.
In another bowl, beat 16 oz cream cheese with 1/2 cup sugar and 1 teaspoon vanilla extract until smooth. Add 2 large eggs, one at a time, mixing just until combined.
Pour the cheesecake mixture over the cooled crust and spread evenly. Scatter the blueberry mixture over the cheesecake layer. Sprinkle the reserved crumb mixture evenly over the top.
Bake for 40-45 minutes, until the crumble is golden and the cheesecake layer is just set in the center. Tent with foil if the top browns too quickly.
Let the bars cool completely in the pan (about 2 hours), then refrigerate for at least 3 hours or overnight.
Use the parchment overhang to lift the bars out. Cut into 24 squares with a sharp knife, wiping the blade between cuts for neat edges.

Notes

For best results, use cold butter for the crust and room temperature cream cheese for the filling. Don’t overmix the cheesecake layer to avoid cracks. Bars slice best when fully chilled. You can substitute other berries or use a gluten-free flour blend if needed.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (1/24 of recipe)
Calories: 210
Sugar: 15
Sodium: 110
Fat: 10
Saturated Fat: 6
Carbohydrates: 28
Fiber: 1
Protein: 3

Keywords: blueberry bars, cheesecake bars, big batch dessert, summer dessert, easy blueberry dessert, potluck dessert, picnic dessert, cream cheese bars