These Blueberry Sopapilla Cheesecake Bars are delicious. I love the flaky layers of puff pastry with the sweet cheesecake flavor and tart blueberries.
Plus, as amazing as this looks, it’s actually not very difficult to make. Easy recipes are my favorite!
If you are looking for other great blueberry dessert recipes, we have so many for you to try. Take a look at our Blueberry Pie Recipe, No Bake Blueberry Cheesecake and our Lemon Blueberry Cake for starters.
Blueberry Sopapilla Cheesecake Recipe
This easy recipe has a creamy cheesecake filling with fresh blueberries between layers of pre-made puff pastry. This is the perfect recipe if you are low on time and want to make a delicious homemade dessert quick.
Ingredients You’ll Need
- Puff pastry– this will be the flaky crusts of the sopapilla.
- Cream cheese – you’ll use room temperature cream cheese in the filling.
- Sugar– granulated sugar adds sweetness to the cheesecake filling.
- Vanilla– pure vanilla extract will give you the best results.
- Blueberries– Use fresh blueberries if available. Otherwise, you can use frozen.
- Butter– use unsalted butter.
- Ground cinnamon– this will combine with the butter and sugar to brush on the top.
How To Make Blueberry Sopapilla Cheesecake Bars
- Preheat oven to 350 degrees.
- Line a 9×13 baking pan with parchment paper.
- Line the bottom of the baking dish with 1 sheet of puff pastry.
- Using a standing mixer, cream together the cream cheese, sugar and vanilla until smooth and combined.
- Using a angled spatula, spread the cream cheese mixture onto the first layer of puff pastry.
- Sprinkle the blueberries onto the cheesecake batter.
- Lay the second sheet of puff pastry on top of the blueberries and slightly push the puff pastry down until you feel the cream cheese mixture.
- Brush the top of the puff pastry with the melted butter and sprinkle with the sugar and cinnamon.
- Bake in the oven for 27 minutes.
- Let cool completely before cutting and enjoying!
Can I Use Frozen Blueberries?
Fresh blueberries are always best, but if you don’t have fresh berries, you can use frozen blueberries and have good results. You can also use other fruits like blackberries, strawberries or cherries with this recipe.
How Do I Store The Blueberry Cheesecake Bars?
It’s best to store these bars in an airtight container in the fridge for up to five days.
More Cheesecake Bar Recipes
- Raspberry Cheesecake Bars
- Chocolate Sopapilla Cheesecake Bars
- Chocolate Chip Cheesecake Bars
- Churro Cheesecake Bars
Blueberry Sopapilla Cheesecake Bars
Ingredients
- 1 package of puff pastry
- 16 oz cream cheese (2 x 8oz, softened)
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cup fresh blueberries
- 2 tablespoon unsalted butter melted
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350 degrees
- Line a 9×13 baking dish with parchment paper
- Line the bottom of the baking dish with 1 sheet of puff pastry
- Using a standing mixer, cream together the cream cheese, sugar and vanilla until smooth and combined.
- Using a angled spatula, spread the cream cheese mixture onto the first layer of puff pastry
- Sprinkle the blueberries onto the cream cheese mixture
- Lay the second sheet of puff pastry on top of the blueberries and slightly push the puff pastry down until you feel the cream cheese mixture
- Brush the top of the puff pastry with the melted butter and sprinkle with the sugar and cinnamon
- Bake in the oven for 27 minutes
- Let cool completely before cutting and enjoying!
Last Step:
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2 comments on “Blueberry Sopapilla Cheesecake Bars”
Are these best served immediately, or how long can they be stored for? Made ahead of time?
Hi Catherine. They always taste best when served fresh but can be made a day or so ahead and stored for a few days for best results.