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  • Prep
    65 min (+125 min including chilling time)
  • Total
    3 h 15 min
  • Servings
    15–18 bars

Blueberry Cheesecake Pie Bars


Shortbread Base

  • 250 mL (1 cup) unsalted Neilson butter, melted
  • 125 mL (½ cup) granulated sugar
  • 10 mL (2 teaspoon) vanilla extract
  • 2.5 mL (½ teaspoon) kosher salt
  • 500 mL (2 cups) all-purpose flour


Cottage Cheese Filling

  • 2 large eggs
  • 250 mL (1 cup) Neilson cottage cheese
  • 83 mL (1/3 cup) granulated sugar
  • 10 mL (2 teaspoon) vanilla extract
  • 15 mL (1 tablespoon) all-purpose flour


Blueberry Layer

  • 500 mL (2 cups) fresh blueberries
  • 30 mL (2 tablespoons) granulated sugar
  • 10 mL (2 teaspoons) cornstarch


Brown Sugar Oat Streusel

  • 188 mL (¾ cup) old fashioned oats
  • 83 mL (1/3 cup) brown sugar
  • 2.5 mL (½ teaspoon) cinnamon
  • 125 mL (½ cup) all-purpose flour
  • 125 mL (½ cup) unsalted Neilson butter, cold, cubed
  • Garnish: icing sugar


Shortbread Base

  1. Preheat oven to 300°F (149°C). Line the bottom and sides of 9 x 13 inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
  2. In the bowl of a stand mixer with a paddle attachment, combine the butter, sugar, vanilla, and salt together in a medium bowl. Add the flour and mix on low speed until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
  3. Remove the shortbread base from the oven, and turn up the oven to 350°F (175°C).

Cottage Cheese Filling

  1. In a blender or food processor, combine eggs, cottage cheese, sugar, vanilla, and flour. Blend until filling is very smooth.
  2. Evenly pour filling over the shortbread base and smooth it with a spatula. Set aside.

Blueberry Layer

  1. In a separate medium mixing bowl, add all of the ingredients and toss to combine.
  2. Evenly distribute blueberry mixture over the filling.

Brown Sugar Oat Streusel

  1. Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender until the mixture resembles pea-sized coarse crumbs. Sprinkle the filling with streusel and bake for 45 - 50 minutes or until the streusel is golden brown and cheesecake layer has set. The berry filling should be bubbling on the edges.
  2. Remove from the oven and allow to cool for 60 minutes at room temperature. Lift the parchment out of the pan using the overhang on the sides and cut into bars. Dust with icing sugar before serving.

A recipe developed by our foodie influencer @ConstellationInspiration


  • Prep
    25 min
  • Total
    2 h 45 min

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