Blueberry bars with a cream cheese and whipped topping filling, sandwiched between two crunchy graham cracker layers.
What’s better than a dessert loaded with blueberries? It’s hard to make a decision whether to make Blueberry Cream Muffins, Blueberry Streusel Bars or a decadent Blueberry Crisp. You can’t go wrong with any of them.
Blueberry Cream Cheese Squares Recipe
Rich and creamy blueberry bars with a touch of lemon zest and topped with juicy, sweet berries are the answer to what to serve your favorite people for dessert.
With a quick press-in graham cracker crust and topping, a simple cream cheese and whipped topping base, these bars couldn’t be easier to make.
Related: 18 Ways to Use Blueberries This Summer
What makes this dessert particularly perfect is that it easily serves a crowd. The recipe yields a whopping twenty bars, so there’s plenty to go around — even if a few extra people decide to show up unannounced. If your gathering doesn’t end up being quite so large, leftover bars will last in the fridge for almost a week (although it’s highly doubtful it will take so long to finish them off).
Ingredients for Blueberry Cream Cheese Squares
Full recipe and instructions are located at the bottom of the page.
Pantry Ingredients
- graham crackers – not cinnamon flavored
- granulated sugar
- cornstarch – this will thicken your blueberry mixture
Fresh Ingredients
- butter – use a European butter for the best flavor
- blueberries – fresh only
- lemon zest
- cream cheese – full fat
- Cool Whip -completely thawed
How To Make Blueberry Cream Cheese Squares
Step one: Preheat oven to 350 degrees F.
Step two: In a food processor or zipped top bag (using a rolling pin), crush graham crackers until very fine. You will need to do in batches. In a large bowl, combine graham crackers with melted butter. Spray a 9 x 13 baking dish with cooking spray and press half of the graham cracker into the bottom of the form, forming the crust. Bake for 15 minutes and let cool completely.
Step three: In a medium sized saucepan, over medium heat, cook together blueberries, 1/2 cup sugar, water, cornstarch and lemon zest, stirring constantly, until thickened. Set aside and let cool completely.
Step four: In another bowl, beat together cream cheese and the rest of the sugar until fluffy and sugar is completely dissolved. With a rubber spatula, slowly fold in Cool Whip.
Step five: Assemble dessert by placing half the cream cheese mixture inside the cooled crust. Spread slowly and evenly until crust is completely covered. Continue with cooled blueberry mixture over the cream cheese layer and top with remaining cream cheese mixture and then remaining graham cracker crumb mixture. Press crumbs softly into the cream cheese mixture.
Step six: Let sit overnight in the refrigerator before slicing into squares. Serve cold.
Recipe Tips
- Make sure graham cracker crust and blueberry mixture are completely cooled before assembling.
- Use full-fat cream for the best mouthfeel, making sure it’s room temperature before combing with sugar.
- Refrigerate overnight for squares to stay together before cutting.
How Long Will These Last In The Refrigerator?
Keep them tightly covered and they will last one week in the refrigerator.
Can I Make These Ahead Of Time?
Yes! Because they last in the fridge for up to a week, they can be made days ahead an event.
How To Keep Blueberries Fresh Longer
If you are not making this dessert for a few days, you’ll want to keep your blueberries fresh.
Keep the breathable container the blueberries came in and place a paper towel in the bottom to absorb any excess moisture that may leak out.
Store the blueberries in the refrigerator for up to 10 days.
What Temperature Should I Serve These At?
These are best served right out of the fridge and are easiest to cut into squares when very cold.
Fell free to serve with ice cream for the ultimate dessert plate.
Other Blueberry Recipes
- Loaded Blueberry Coffee Cake
- No Bake Creamy Lemon Blueberry Pie
- Cornmeal-Blueberry Scones
- Blueberry-Lime Pound Cake
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Blueberry Cream Cheese Squares
Ingredients
- 1 (14 oz) box graham crackers
- 3/4 cup butter, melted
- 3 cups blueberries
- 2 cups granulated sugar, divided
- 2/3 cup water
- 1/2 cup cornstarch
- 1 tbsp lemon zest
- 16 oz cream cheese, softened
- 1 (8 oz) tub Cool Whip, thawed
Instructions
- Preheat oven to 350 degrees F.
- In a food processor or zipped top bag (using a rolling pin), crush graham crackers until very fine. You will need to do in batches. In a large bowl, combine graham crackers with melted butter. Spray a 9 x 13 baking dish with cooking spray and press half of the graham cracker into the bottom of the form, forming the crust. Bake for 15 minutes and let cool completely.
- In a medium sized saucepan, over medium heat, cook together blueberries, 1/2 cup sugar, water, cornstarch and lemon zest, stirring constantly, until thickened. Set aside and let cool completely.
- In another bowl, beat together cream cheese and the rest of the sugar until fluffy and sugar is completely dissolved. With a rubber spatula, slowly fold in Cool Whip.
- Assemble dessert by placing half the cream cheese mixture inside the cooled crust. Spread slowly and evenly until crust is completely covered. Continue with cooled blueberry mixture over the cream cheese layer and top with remaining cream cheese mixture and then remaining graham cracker crumb mixture. Press crumbs softly into the cream cheese mixture.
- Let sit overnight in the refrigerator before slicing into squares. Serve cold.
Nutrition
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