In a large mixing bowl, beat the cream cheese until smooth. Add in condensed milk, sour cream, vanilla extract, lemon juice and beat again. Divide this cream cheese mixture in (3) three equal parts and set aside. (Use medium size bowls.)
Take one cup of wild blueberries and place them in a blender. Blend the blueberries until its smooth blueberry sauce. Use only 3/4 of the cup of the blended blueberry sauce and add it into the first of your prepared cream cheese bowls. Combine it well with spatula and place this first layer of blueberry cream cheese in baking pan.
Next layer; mix the leftover of 1/4 cup of blended blueberry sauce into your second bowl of cream cheese. This mixture will be lighter. Combine well with spatula and pour it onto the first layer of blueberry cream in the baking pan. Level it with spatula.
The last cream cheese layer won't be coloured with blueberry sauce at all. Spread simply the cream cheese layer on the top of all layer. Cover the baking pan with plastic food foil and secure with elastics. Place in the freezer and freeze for 6 hours or overnight.
To serve the cheesecake bars; let it stand for 10 minutes on the kitchen counter and gently pull on parchment paper to take it out from the baking pan. Cut 9 equal squares with large knife.
You can top cream cheese blueberry bars with fresh or frozen blueberries and sprinkle with maple flakes.