Line your pan with parchment, leaving extra on the sides so you can lift the bars out later without any struggle. Press the crust mixture evenly into the pan using a cup or your hands, smoothing it down as best you can, this is the foundation for all that cheesecake magic. Pop it into the fridge for about 20 minutes so it firms up nicely.

While the crust chills, beat the cream cheese in a large bowl until smooth and creamy. Sprinkle in the vanilla pudding mix and powdered sugar, then slowly add the milk while mixing, until everything blends into a silky, lump-free filling. Stir in the vanilla extract for a warm, comforting flavor, and don’t forget to scrape the sides of the bowl every now and then to make sure every bit is evenly mixed.

Carefully spread the cheesecake filling over the chilled crust, taking your time to smooth it into an even layer, this step is where you set up those perfect bars.

Top the cheesecake with the blueberry pie filling. You can leave it as a thick, glossy layer or swirl it gently with a knife or toothpick to create a simple, elegant marbled effect. Little touches like this make it look like a bakery creation without extra effort.

Chill the pan in the fridge for at least six hours, or until the cheesecake is fully set. This step is key to getting firm, sliceable bars that hold their shape.

When it’s ready, use the parchment overhang to lift the entire cheesecake from the pan. Slice with a sharp knife, wiping it clean between cuts for neat squares, and enjoy the creamy, fruity perfection you just made.