Gluten Free Blueberry Cheesecake Bars
These Gluten Free Blueberry Cheesecake Bars are easy, elegant and full of nostalgic comfort—creamy cheesecake swirled with juicy blueberries, all on a gluten‑free crust that looks like you spent hours fussing but didn’t.
Equipment
- 8‑inch square baking pan
- Saucepan
Ingredients
Blueberry Jam
- 2 cups fresh blueberries juicy and bursting with sweetness
- ¼ cup granulated sugar
- 1 tbsp lemon juice adds brightness
- 1 tsp vanilla extract warm, fragrant depth
- 2 tsp cornstarch thickens the jam
Graham Cracker Crust
- 1½ cups gluten‑free graham cracker crumbs foundation of the crust
- 1 tbsp granulated sugar
- 3 tbsp butter (or dairy‑free butter), melted binds the crust
- 1 large egg white helps hold the crust firm
Cheesecake Layer
- 2 8‑oz bars cream cheese (or dairy‑free cream cheese) room‑temperature so it blends smoothly
- ½ cup granulated sugar
- 2 large eggs eggs room‑temperature adds structure
- 3 tbsp milk (or dairy‑free milk) softens the filling
- 2 tsp lemon zest gives citrusy lift
- 3 tbsp fresh lemon juice brightens every bite
- 1 tsp vanilla extract
Instructions
- Step 1: In a small saucepan combine blueberries, sugar, lemon juice, vanilla extract and cornstarch. Bring to a gentle boil, then simmer about 10 minutes until thick and glossy. Let cool completely.
- Step 2: Preheat oven to 350 °F. Line an 8‑inch square pan with parchment paper with overhang. In a bowl mix graham cracker crumbs, sugar, melted butter and egg white until combined. Press into the prepared pan and bake about 10 minutes. Let cool slightly.
- Step 3: In a large bowl, beat cream cheese and sugar until smooth. Add eggs, milk, lemon zest, lemon juice and vanilla extract and mix until creamy. Pour over the baked crust.
- Step 4: Drop spoonfuls of the cooled blueberry jam over the cheesecake filling. Use the tip of a butter knife to swirl into the batter lightly.
- Step 5: Bake uncovered for 30 minutes. Then loosely cover with foil and bake another 10 minutes or until just set (center should jiggle slightly). Remove and cool completely in pan.
- Step 6: Cover lightly and refrigerate for at least 2 hours until firm. Use the parchment overhang to lift out, slice into 16 squares. For clean cuts, run a knife under hot water and wipe between slices.
Notes
Based on gluten‑free blueberry cheesecake bar versions found online, the crust‑filling‑jam layers combine beautifully in a single afternoon. Recipes note the lemon‑blueberry‑cream‑cheese combo as key. :contentReference[oaicite:0]{index=0}