Gluten Free Blueberry Cheesecake Bars
These easy gluten-free blueberry cheesecake bars feature a buttery graham cracker crust, creamy lemon-kissed filling, and swirls of homemade blueberry jam — a beautiful, nostalgic dessert made simple.
Equipment
- 8-inch baking pan
- Saucepan
- Mixing Bowls
- Electric Mixer or Whisk
- Spatula
- Parchment Paper
Ingredients
Homemade Blueberry Jam
- fresh blueberries
- granulated sugar
- lemon juice
- vanilla extract
- cornstarch
Graham Cracker Crust
- gluten-free graham cracker crumbs
- granulated sugar
- butter or dairy-free butter melted
- 1 egg white
Cheesecake Filling
- cream cheese or dairy-free cream cheese softened
- granulated sugar
- 2 eggs
- milk or dairy-free milk
- lemon zest and juice
- 1 tsp vanilla extract
Instructions
- Combine blueberries, sugar, lemon juice, vanilla, and cornstarch in a saucepan. Bring to a simmer and cook for 10 minutes, stirring until thickened. Set aside to cool.
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper. Mix graham crumbs, sugar, butter, and egg white. Press into pan and bake for 10 minutes. Let cool slightly.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs, milk, lemon zest and juice, and vanilla. Mix until creamy and uniform.
- Pour cheesecake mixture over crust. Drop spoonfuls of jam and swirl gently with a butter knife.
- Bake uncovered for 30 minutes. Cover loosely with foil and bake another 10 minutes until just set in center.
- Cool completely, then refrigerate for at least 2 hours until firm.
- Lift from pan using parchment. Slice with a hot knife for clean edges. Serve chilled.
Notes
Use room temperature ingredients for a smoother batter. Chill before slicing. Don’t overbake — the center should still jiggle slightly when done.