I am absolutely obsessed with these Blueberry Cheesecake Bars! They honestly just get better and better. I baked them five days ago and they still taste perfect. You gotta love a make-ahead dessert!

This is perfect to make in the summer when you have an abundance of fresh, juicy blueberries. A bit of lemon zest in the oat mixture really elevates this delightful dessert. There’s just something about lemon and blueberry!

This makes a ton of bars: a whole 9×13″ pan worth. Cut them as big or small as you want. I love a little lunchbox size but it’s personable preference. I hope you love this recipe as much as I do!

Blueberry Cheesecake Bars

3/4 cup unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup brown sugar
1 1/3 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cup quick-cooking oats
1 Tbsp lemon zest
8 oz cream cheese, at room temperature
14 oz can sweetened condensed milk
1 egg yolk
1/2 tsp vanilla
1.5 cup fresh blueberries

1. Preheat oven to 350 degrees. Line a 9×13″ pan with parchment paper.
2. Beat the butter and sugars with a mixer until incorporated. In a small bowl, whisk together flour, baking soda, and salt. Slowly add to butter mixture, then mix in oats and lemon zest just until combined. Press half of mixture in the bottom of prepared pan and bake for 10-12 minutes.
3. Meanwhile, mix cream cheese with sweetened condensed milk, egg yolk, and vanilla extract. Pour cream cheese mixture over crust, spreading to the edges. Add blueberries over cream cheese filling and sprinkle remaining oat mixture on top.
4. Bake for 20-25 minute or until the edges are slightly golden brown. Cool completely before cutting, then refrigerate until ready to serve.

Happy baking,

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