Here’s a Gluten-Free Blueberry Cheesecake Bars recipe that’s creamy, fruity, and perfect for dessert or a special treat:
🫐 Gluten-Free Blueberry Cheesecake Bars
Yields: 16 bars
Pan: 8×8-inch square
⭐ Crust Ingredients:
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1 1/4 cups gluten-free graham cracker crumbs (or GF digestive biscuits)
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1/4 cup melted unsalted butter
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2 tbsp sugar
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Pinch of salt
🧀 Cheesecake Layer:
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16 oz (450g) cream cheese, softened
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1/2 cup granulated sugar
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1 tsp vanilla extract
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1 large egg
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1/4 cup sour cream or Greek yogurt
🫐 Blueberry Swirl:
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3/4 cup fresh or frozen blueberries
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2 tbsp sugar
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1 tsp lemon juice
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1 tsp cornstarch mixed with 1 tsp water (slurry)
📝 Instructions:
1. Preheat & Prep:
Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper, leaving overhang.
2. Make the Crust:
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Mix graham crumbs, melted butter, sugar, and salt.
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Press into the bottom of the pan firmly.
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Bake for 10 minutes, then cool slightly.
3. Blueberry Swirl:
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In a small saucepan, cook blueberries, sugar, and lemon juice over medium heat until bubbly.
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Stir in the cornstarch slurry and simmer 1–2 minutes until thickened.
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Let it cool slightly.
4. Cheesecake Filling:
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Beat cream cheese until smooth.
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Add sugar and vanilla; mix.
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Beat in egg, then mix in sour cream until smooth.
5. Assemble:
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Pour cheesecake batter over crust and smooth.
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Dollop blueberry mixture on top and swirl gently with a toothpick or knife.
6. Bake:
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Bake for 30–35 minutes, or until edges are set and center is slightly jiggly.
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Cool to room temp, then chill for at least 3 hours or overnight.
7. Slice & Serve:
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Lift out using parchment.
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Slice into bars and enjoy!
💡 Tips:
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For extra blueberry punch, top bars with fresh berries before serving.
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Bars keep well refrigerated up to 5 days.
