I gotta say, there’s something comforting about cheesecake—smooth, rich, and creamy, paired with those sweet-tart blueberries.
When I first went gluten-free, I thought I’d have to give up on treats like this.
But nope, I was wrong!
After a few tries (okay, a lot of tries), I nailed this gluten-free version, and it’s even better than the regular one.
The crust is buttery, the filling is perfectly creamy, and the blueberries?
Oh, they pop with flavor. Plus, this recipe uses fresh, locally sourced ingredients, so it feels like a summer farmer’s market in every bite.
Tips & Variations
- Crust options: Don’t have gluten-free graham crackers? No worries—use gluten-free digestive biscuits or almond flour mixed with a bit of sugar and butter.
- Dairy-free option: Substitute the cream cheese with a dairy-free alternative and use vegan butter for the crust.
- Berry swap: Not a fan of blueberries? Try raspberries or blackberries for a fun twist.
- Serving tip: For clean slices, dip your knife in hot water before cutting and wipe it clean after each cut.
Presentation & Serving
Serve these bars chilled with a few extra fresh blueberries and a light dusting of powdered sugar on top. Want to get fancy? Add a drizzle of melted white chocolate. Perfect for brunch, potlucks, or just a treat-yourself moment.
Gluten-Free Blueberry Cheesecake Bars
- Total Time: 55 minutes
- Yield: 9 bars 1x
- Diet: Gluten Free
Description
Creamy, rich cheesecake bars with a buttery gluten-free crust and a fresh blueberry topping. Perfect for any occasion!
Ingredients
For the crust
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp lemon zest (optional, but adds a bright flavor)
For the blueberry topping
- 1 ½ cups fresh blueberries (frozen works too, just thaw and drain first)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
1. Prep the crust
Preheat your oven to 350°F. In a bowl, mix the gluten-free graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Press it firmly into an 8×8-inch pan lined with parchment paper. Bake for 10 minutes, then let it cool while you prep the filling.
2. Make the filling
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest. Pour the filling over the cooled crust and spread it out evenly.
3. Blueberry topping
In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the berries start to break down and the mixture thickens slightly (about 5-7 minutes). Let it cool for a few minutes, then spoon it over the cheesecake layer.
4. Bake it
Bake in the preheated oven for 30-35 minutes, or until the center is set but still slightly jiggly. Let it cool completely at room temperature before chilling in the fridge for at least 3 hours (overnight is even better).
Notes
These bars taste even better the next day, so make them ahead for best results!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 16g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
