Gluten Free Blueberry Cheesecake Bars Recipe

Introduction

These gluten free blueberry cheesecake bars combine a zesty lemon shortbread crust with a creamy cheesecake filling, topped with fresh blueberries and a crumbly topping. They’re perfect for a delightful dessert that’s both refreshing and satisfying.

Ingredients

• Gluten free lemon shortbread:
• 125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
• Zest of 1 lemon (ideally organic unwaxed)
• 140 g (1¼ sticks) unsalted butter, softened
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
• 240 g (2 cups) plain gluten free flour blend
• 65 g (⅔ cup) almond flour (or almond meal)
• ½ tsp xanthan gum (omit if your flour blend contains it)
• ¼ tsp salt
• Cheesecake filling:
• 450 g (2 cups, 16 oz) full-fat cream cheese, room temperature
• 60 g (¼ cup) full-fat plain or Greek-style yoghurt, room temperature
• 100 g (½ cup) caster/superfine or granulated sugar
• 10 g (1½ tbsp) cornstarch (US) / cornflour (UK)
• 2 large eggs (US) / 2 medium eggs (UK), room temperature
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
• 350 g (about 2½ cups) fresh blueberries

Instructions

1. Step 1: Preheat the oven to 350ºF (180ºC) and line a 9-inch (23cm) square baking pan with parchment paper, leaving some overhang for easy removal.
2. Step 2: In a large bowl, rub the lemon zest into the sugar with your fingertips to release oils. Add softened butter and vanilla, mixing gently until combined without aerating.
3. Step 3: Whisk together the gluten free flour blend, almond flour, xanthan gum, and salt in a separate bowl. Add dry ingredients to the butter mixture and mix until it forms a dough. Knead briefly until smooth.
4. Step 4: Press about two-thirds of the dough evenly into the prepared pan. Bake for 20 minutes or until golden brown. Let it cool while preparing the filling.
5. Step 5: In a large bowl, mix cream cheese and yoghurt together until smooth, avoiding too much air incorporation. Add sugar and cornstarch, mix well, then add eggs and vanilla and stir until smooth.
6. Step 6: Pour the cheesecake filling over the warm shortbread base and smooth the surface. Scatter blueberries evenly over the top.
7. Step 7: Crumble the remaining one-third of the shortbread dough evenly over the blueberries and filling, allowing some to peek through.
8. Step 8: Bake for 40-45 minutes until the crumble topping is golden and the filling is set but slightly wobbly.
9. Step 9: Cool completely at room temperature, then refrigerate for at least 2 hours before slicing and serving. For best flavor and texture, chill overnight.

Tips & Variations

• Use organic unwaxed lemons for the zest to avoid any wax residues and enhance flavor.
• If your gluten free flour blend already contains xanthan gum, omit adding extra to prevent a gummy texture.
• Avoid over-whisking the cream cheese mixture to keep the filling dense and creamy rather than airy.
• Try swapping blueberries for other fresh berries like raspberries or blackberries for a different flavor.
• Dust with powdered sugar before serving for an elegant finish.

Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. They are best enjoyed chilled and can be reheated slightly at room temperature before serving if preferred. Due to the creamy cheesecake layer, freezing is not recommended as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

While fresh blueberries are recommended for texture, you can use frozen berries if fresh are unavailable. Thaw and drain them well before using to avoid excess moisture in the bars.

Do I need to use xanthan gum in the gluten free flour blend?

Xanthan gum helps bind gluten free baked goods and improve texture. Include it unless your flour blend already contains it, in which case adding extra can make the bars gummy.

Gluten Free Blueberry Cheesecake Bars Recipe

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★★★★★

4.9 from 127 reviews

These Gluten Free Blueberry Cheesecake Bars feature a zesty lemon shortbread base topped with a creamy cheesecake filling and fresh blueberries, finished with a crunchy crumble topping. Perfectly balanced with sweet and tangy flavors, these bars are ideal for a delightful dessert that accommodates gluten-free diets.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 3 hours 25 minutes
• Yield: 9 to 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Gluten Free Lemon Shortbread:

• 125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
• Zest of 1 lemon (Ideally, use organic unwaxed lemons)
• 140 g (1¼ sticks) unsalted butter, softened
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
• 240 g (2 cups) plain gluten free flour blend (without xanthan gum)
• 65 g (⅔ cup) almond flour (or almond meal or finely ground almonds)
• ½ tsp xanthan gum (omit if already in gluten free flour blend)
• ¼ tsp salt

Cheesecake Filling:

• 450 g (2 cups, 16 oz) full-fat cream cheese, room temperature
• 60 g (¼ cup) full-fat plain or Greek-style yoghurt, room temperature
• 100 g (½ cup) caster/superfine or granulated sugar
• 10 g (1½ tbsp) cornstarch (US) / cornflour (UK)
• 2 large US eggs / medium UK eggs, room temperature
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)

Additional:

• 350 g (about 2½ cups) fresh blueberries

Instructions

1. Prepare the Lemon Shortbread Base: Preheat the oven to 350ºF (180ºC) and line a 9-inch (23 cm) square baking pan with parchment paper, leaving an overhang for easy removal. In a large bowl, rub the lemon zest into the sugar using your fingertips to release essential oils, then add softened butter and vanilla paste. Mix gently with a wooden spoon until combined, avoiding aerating. In another bowl, whisk gluten free flour, almond flour, xanthan gum, and salt. Add dry ingredients to the butter mixture, mixing and kneading until a uniform dough forms. Press about two-thirds of this dough evenly into the lined pan, smoothing with an offset spatula. Bake for 20 minutes or until golden brown, then remove and allow to cool until warm, keeping the oven on.
2. Make the Cheesecake Filling: In a large bowl, mix cream cheese and yoghurt until smooth without whisking to avoid incorporating air; a stand mixer on low speed with a paddle attachment can be used. Combine sugar and cornstarch, then add to the cream cheese mixture and mix well. Add eggs and vanilla paste, mixing until the filling is smooth and homogeneous.
3. Assemble and Bake the Bars: Pour the cheesecake filling over the warm shortbread crust and smooth the surface. Evenly distribute the fresh blueberries over the filling. Crumble the reserved one-third of lemon shortbread dough over the top, ensuring some filling and berries remain visible. Bake at 350ºF (180ºC) for 40-45 minutes until the crumble topping is golden and the filling is just slightly wobbly when the pan is shaken, indicating it is set but not overcooked.
4. Cool and Chill: Allow the bars to cool completely at room temperature in the pan, then refrigerate for at least 2 hours to fully set. Use the parchment overhang to lift the bars from the pan, slice into squares, and serve. Optionally dust with powdered sugar. Best enjoyed after an overnight chill for enhanced flavor and texture.

Notes

• Use organic unwaxed lemons for the zest for the best flavor and safety.
• Don’t over-mix or aerate the shortbread dough to prevent it from becoming too crumbly.
• Room temperature ingredients help the cheesecake filling blend smoothly without lumps.
• Be careful not to overbake the cheesecake filling; it should be slightly wobbly when done to ensure a creamy texture.
• The bars keep well refrigerated and improve in flavor after an overnight chill.
• Leaving parchment paper overhang in the baking pan makes removing the bars easier.

Keywords: gluten free, blueberry cheesecake bars, lemon shortbread, dessert bars, gluten free dessert, cheesecake bars