Blueberry Oat Cheesecake Bars
Here on BoB, I write often about my favorite flavor combinations. (Hello, chocolate and peanut butter!) One of my favorites shows up a little less frequently, although it is still near the top of my list.
Blueberries and cream cheese are pretty magical together. To be more specific, I’m talking about blueberries and sweetened cream cheese. There’s just something about the sweetness of the berries with the creamy, sweet, tart cream cheese that I can’t resist!
These cheesecake bars are a perfect example of that combo at its best. It all starts with a simple, buttery oat crust. That’s topped with fresh blueberries and a cream cheese filling flavored with a bit of fresh lemon juice. This is all I want a summer dessert to be!
I served these with a simple sprinkling of confectioners’ sugar. As you may be able to tell by the photos, that sugar tends to soak into the bars, so just be sure to add it just as you’re serving. Or, skip the garnish and enjoy these without anything extra. You’ll be more than happy either way.
If you’re a fan of blueberries and cream cheese, too, then be sure to try these recipes:
Clockwise from top left: Blueberry Jamboree, Blueberry Jam Cream Cheese Bars, Vanilla Bean Mini Cheesecakes with Blueberry Sauce, Blueberry Cream Cheese Coffee Cake, No-Bake Blueberry Cheesecakes, Blueberry Cream Cheese Crisp
- 1 & 1/4 cups all-purpose flour
- 1 cup oats (quick or old-fashioned)
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons flour
- 4 large eggs
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 cups blueberries, rinsed and dried
- confectioners' sugar, for garnish
To make the crust:
Preheat oven to 375°. Grease a 9"x 13" baking pan.
Combine flour, oats, sugar, brown sugar, baking powder, and salt. Add butter and mix until thoroughly combined.
Press crust mixture into the bottom of prepared pan.
Bake 15 to 20 minutes, or until the edges begin to brown.
Place pan on a wire rack and allow crust to cool to room temperature.
To make the filling:
Preheat oven to 325°.
Using an electric mixer on medium speed, beat cream cheese until creamy. Add sugar and flour, and continue mixing until combined.
Add eggs, one at a time, mixing just until combined after each addition. Mix in lemon juice and vanilla.
Scatter blueberries over cooled crust. Pour filling mixture over blueberries.
Bake 40 to 45 minutes, or until a knife inserted about an inch from the edge comes out clean and the center is firm to the touch.
Cool bars to room temperature. Then, cover and refrigerate at least 3 hours.
Use a sharp knife to cut into bars. If desired, sprinkled with confectioners' sugar just before serving.
Recipe slightly adapted from Taste of the South.